In this video from Eater NY, senior editor and meat enthusiast Nick Solares heads out to Hill Country to talk with pitmaster Charles Grund Jr. about their Dry Aged Barbecue special. At $47 per pound, is it worth it?
This week on The Meat Show, host and professional carnivore Nick Solares visits New York City barbecue favorite Hill Country, to sample a meaty hybrid that’s right up his taste buds’ alley. Chef Charles Grund Jr. combines fancy steakhouse-quality beef, dry aging preparations, and barbecue techniques to create what might be the most expensive barbecue in America at $47 a pound.
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