Grilling and BBQ with meat from the DRY AGER® Dry Aging Unit

Outdoor kitchen with DRY AGER cabinets

Dry-aged meat on the grill: the big grill guide

Beef steaks, pork neck, leg of lamb or poultry and fish – they all benefit incredibly from refinement in the DRY AGER® dry aging unit not only in terms of juiciness, flavor and tenderness, but also in the cooking process when it comes to grilling and smoking. To enable you to fully concentrate on the preparation, we have listed the 38 most popular cuts from the DRY AGER® Dry Aging Unit in our grill guide and have compiled the most important BBQ information for each product.

What is special about grilling dry-aged meat?

When refined in the DRY AGER® Dry Aging Unit, enzymatic processes deep inside the meat fibers ensure that the aroma intensifies, the meat’s ability to retain juice improves and the cut becomes more tender overall during preparation. This results in your beef steaks, for example, reaching typical cooking levels such as rare or medium more quickly and at slightly lower core temperatures (dry-aged steaks should not be cooked any hotter). In addition, because of its great taste, this refined meat only needs subtle roasting aromas, for example by means of branding stripes from the grill grate. We have taken all of this into account in our table.

Thickness, grilling methods and times – this is how the grill guide works

For 38 popular BBQ specialties we have determined the typical thickness of the cut, the most suitable grilling method, the ideal heat level, the perfect grilling time and the recommended resting time after cooking (tip: from 10 minutes in a lukewarm oven or a Styrofoam box). Direct grilling takes place on the grate without a lid, indirect grilling with the lid closed and smoking in a vertical or horizontal smoker. Since every grill has its own heat distribution, you know best from experience how to achieve low, medium or high temperatures on your grill. The grilling and smoking times, as well as the resting times (at the lowest possible heat), are estimates – it’s always best to check the desired core temperature with a thermometer probe in the meat. Many of the cuts described such as prime rib, filets, breast, neck, suckling pig, lamb, legs, rib sides, poultry and fish are refined whole in the DRY AGER meat aging unit. Steaks, chops, loins, chicken parts and filleted cuts are processed as part of a larger piece such as neck or backbone and are only portioned directly before grilling.

grilling times

Have fun and success with your BBQ – with the DRY AGER® Dry Aging Unit you will become the king of the grill!

A dream for every BBQ fan – outdoor kitchen with integrated DRY AGER cabinet
Dry aged steak on the grill

Recipe: Flash-Smoked Dry Aged Beef Tenderloin

Ingredients for 4 people:

800 g beef tenderloin from the DRY AGER Cabinet
100 g cherry wood chips (grilling accessory)
6 juniper berries
4 tbsp melted butter
1 pinch of salt
some freshly ground black pepper
some Fleur de Sel


  1. Soak cherry wood chips in a liter of water for 20 minutes. Then let them dry on a kitchen towel.
  2. Line a large wok with aluminum foil, pour in the wood chips and juniper berries.
  3. Slice the meat into thin slices, about 3-4 mm thick. Brush both sides with butter and season one side with salt and pepper. Place the meat with the seasoned side on a rack that can be placed or hung in the wok.
  4. Close the wok with a tight-fitting lid, place it on the stove, and turn on the heat.
  5. Once the wok is full of smoke, place the meat with the rack inside and quickly cover with the lid.
  6. Remove the wok from the heat after one minute.
  7. Let the meat smoke for 5-7 minutes. Caution: Do not exceed 7 minutes, or the flavor may become too bitter. Finally, sprinkle with Fleur de Sel and serve.

Pairs well with: Sweet and sour marinated vegetable salads such as celeriac, beetroot, yellow turnip, or cauliflower.

If you’re interested in learning how to make ham or salami in the DRY AGER aging cabinet yourself, we have another interesting article for you: Check out the magazine article on Ham and the magazine article on Salami.

Still unsure how easy Dry Aging is at home? Then take a look at this article: Dry Aging at Home.


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