Ban Basketball Posted February 22 Posted February 22 21 hours ago, Bigbrog said: Has anyone done waygu teres major steaks? If not, I highly recommend them. Have had them twice...once while I was down in Pensacola at a butcher shop called Costellos's (great place) and once after I ordered them from this place Wagyu Teres Major Steak | Teres Major Beef | SRF Black Label™ (snakeriverfarms.com). High class online butcher...great stuff. As an Iowan, we think it's become a gimmick, just like labeling things " organic" has become. We're "seeing it" in convenience stores these days. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!
WrestlingRasta Posted March 14 Posted March 14 Haven’t been able to get out to play for a bit, but finally got those wagyu on some fire…. 1 2
ionel Posted March 17 Posted March 17 On 2/1/2024 at 9:24 PM, WrestlingRasta said: Lucky Floridians, free high protein for smoke'n. https://phys.org/news/2024-03-snakes-high-protein-superfood.amp .
Stockton Posted March 17 Posted March 17 Saturday's Surf and Turf on the Traeger 28 oz Buffalo Tomahawk Ribeye 18 oz Lobster Tail U10 Scallops Thick Cut Pepper Bacon 1 1
ionel Posted March 17 Posted March 17 1 hour ago, Stockton said: Saturday's Surf and Turf on the Traeger 28 oz Buffalo Tomahawk Ribeye 18 oz Lobster Tail U10 Scallops Thick Cut Pepper Bacon .
WrestlingRasta Posted April 28 Posted April 28 Keeping it simple, easing my way back in….brisket burgers. 1
flyingcement Posted April 30 Posted April 30 On 4/28/2024 at 1:56 PM, WrestlingRasta said: Keeping it simple, easing my way back in….brisket burgers. I'm a bit of a stickler of sandwich structure, and with that being said, what you have concocted above looks like a textural masterpiece (I can imagine it's vegan lol) 1
WrestlingRasta Posted April 30 Posted April 30 8 hours ago, flyingcement said: I'm a bit of a stickler of sandwich structure, and with that being said, what you have concocted above looks like a textural masterpiece (I can imagine it's vegan lol) Most make the fatal mistake of putting the patty directly on the bottom bun….
ionel Posted May 6 Posted May 6 18 minutes ago, WrestlingRasta said: Because seafood is meat too. Is it? .
WrestlingRasta Posted May 6 Posted May 6 (edited) 43 minutes ago, ionel said: Is it? Truth is I much prefer a nice cut of grouper or mahi or snapper or shrimp or scallop, over brisket or pork butts. I just enjoy the process in smoking a good slab of meat. But tides change, things get different. Actually thinking about selling the whole package I have down there and significantly downsizing. Edited May 6 by WrestlingRasta
ionel Posted May 6 Posted May 6 5 minutes ago, WrestlingRasta said: Truth is I much prefer a nice cut of grouper or mahi or snapper or shrimp or scallop, over brisket or pork butts. I just enjoy the process in smoking a good slab of meat. But tides change, things get different. Actually thinking about selling the whole package I have down there and significantly downsizing. I've had a few groupers at Wally's in Marsh Harbor, very much enjoyed them fresh. .
mspart Posted May 7 Posted May 7 The last we smoked was some lamb and steak. They did not come out the greatest. Flavor was great, but the meat was either too well done or not enough. Still learning how this works, but I love the flavor smoking gives to the meat. mspart
ionel Posted May 8 Posted May 8 4 hours ago, mspart said: The last we smoked was some lamb and steak. They did not come out the greatest. Flavor was great, but the meat was either too well done or not enough. Still learning how this works, but I love the flavor smoking gives to the meat. mspart You killed a cute little lamb. Was it harassing your chickens? .
mspart Posted May 8 Posted May 8 Yeah and we gave it the axe!!! No, seriously, our neighbor got a lamb and offered 1/4 or 1/2 of it to us. I think we paid for it but we have never had lamb before. I'm afraid we did not cook it quite good enough. Next time. mspart
Husker_Du Posted May 9 Author Posted May 9 i love lamb. but i don't know how to cook it. chops are simple. and i often buy ground and make burgers (that are A-F'ing-Mazing) but i can't do large cuts well. always come out too....iron-y TBD
mspart Posted June 13 Posted June 13 Got 4 pork butts smoking right now ahead of my wife's preschool end of year celebration. I did two in the smoker to smoke them up and pulled them out to put in the oven at 200F. I just put the other two in the smoker. I'm telling you what, this is looking really good!!! I figuree I'll let the 2nd batch stay in the smoker for a longer period of time. When I pulled the first set out, they were at 130F. I'll probably go a little longer with the 2nd set. Besides, the chips apparently weren't done smoking . I dropped them in our fire pit and they are smoking away out there, still burning. I injected with pineapple, brown sugar, salt, worstershire, soy, liquid smoke, and tabasco. I think it is going to be really really good. Tomorrow is the time of truth at the party. Ionel, if you are in the area, come on over. Just follow your nose! mspart
WrestlingRasta Posted June 13 Posted June 13 So you got bbq weather and we've gotten two feet of rain this week. Did I fall asleep for a long time or something???
mspart Posted June 13 Posted June 13 We had a pineapple express come here last week. We had a flood watch and all. It has been clear without much rain since then. I wouldn't say it is BBQ weather but it is dry and warmer, highs in high 60s low 70s. But it is smelling really good in the house and outside right now. mspart 1
ionel Posted June 13 Posted June 13 Weather gorgeous here the last couple weeks, did a couple 2" NY Strips on the grill & ate on the outdoor patio last night. Forgot to take a pic ... guess it never happened. Well there is this: we were celebrating an engagement. 1 2 .
Calli Gilchrist Choate Rosemary Hall, Connecticut Class of 2025 Committed to Brown (Women) Projected Weight: 124
Eren Sement Council Rock North, Pennsylvania Class of 2025 Committed to Michigan Projected Weight: 141
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