Dry-Aged Genius, With Adam Perry Lang | House of Carbs (Ep. 47)

The Ringer's Joe House talks to bona fide BBQ expert Adam Perry Lang about opening his new steakhouse in Los Angeles, forging his own knives, his state-of-the-art dry-age room, what makes a dry-aging process unique, some grilling tips, and more (3:50). Then House links up with Juliet Litman for a classic 'House of Carbs' Food News (51:30). Learn more about your ad choices. Visit podcastchoices.com/adchoices