Here's the beef: Kobe Classic may be incredibly expensive, but
the taste and tenderness is like none other   Over the years
I've committed many delightful culinary acts in the privacy of
my home, all to satisfy an insatiable desire to transform ho-hum
beef into something that makes me want to scream with joy.    On
one occasion I turned my second fridge in the basement into a
meat locker to dry-age premium beef for two weeks. I'm happy to
report that it did indeed concentrate the flavours and tenderize
the flesh (although it wasn't without personal sacrifice, as all
those displaced beverage cans and bottles had to go someplace
else).  Two or three times a year I also like to brine Triple-A
Alberta beef for up to a month in a solution of salt, spices and
a little sugar before smoking it all day on my Big Green Egg.
Let me tell you, it makes my heart go pit-a-pat: My smoked
brisket is fall-apart tender and better than anything I've
tasted outside a delicatessen in New York City or Montreal.  But
when it comes t