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  5. What's your next Meat Project?

What's your next Meat Project?

Scheduled Pinned Locked Moved Meat Processing
bowl chopper
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  • Dr_PainD Dr_Pain

    zbigjeff said in What's your next Meat Project?:

    YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

    Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

    zbigjeffZ Offline
    zbigjeffZ Offline
    zbigjeff
    Sous Vide Team Blue Power User Regular Contributors Cast Iron
    wrote on last edited by
    #673

    Dr_Pain Warned by the boss means “don’t do IT”. It’s a trap. LOL

    1 Reply Last reply
    0
    • Dr_PainD Dr_Pain

      zbigjeff said in What's your next Meat Project?:

      YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

      Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

      GWG8541G Offline
      GWG8541G Offline
      GWG8541
      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
      wrote on last edited by
      #674

      Dr_Pain but its .88 cents a pound.

      “You never really die until you end up on the wall at a Cracker Barrel”

      1 Reply Last reply
      2
      • Dr_PainD Dr_Pain

        zbigjeff said in What's your next Meat Project?:

        YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

        Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

        B Offline
        B Offline
        bocephus
        Team Orange Power User Canning Masterbuilt Veteran
        wrote on last edited by
        #675

        Dr_Pain That would be hard to pass up, but I understand not wanting the extra things to move.

        1 Reply Last reply
        0
        • Dr_PainD Dr_Pain

          zbigjeff said in What's your next Meat Project?:

          YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

          Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

          samspadeS Offline
          samspadeS Offline
          samspade
          Team Orange Masterbuilt Sous Vide Team Blue Power User
          wrote on last edited by
          #676

          Dr_Pain how about… " honey it will make it so much easier to move if we dont have to stop and cook dinner. I could just throw a few on the grill while we unpack,"

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          0
          • Dr_PainD Dr_Pain

            zbigjeff said in What's your next Meat Project?:

            YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

            Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

            C Offline
            C Offline
            calldoctoday
            Team Blue Power User Regular Contributors
            wrote on last edited by
            #677

            Dr_Pain We are all here with ya DOC!

            1 Reply Last reply
            2
            • PivodogP Offline
              PivodogP Offline
              Pivodog
              wrote on last edited by
              #678

              If it makes you feel better then you can fill up my freezer!

              1 Reply Last reply
              2
              • HerbcoFoodH Offline
                HerbcoFoodH Offline
                HerbcoFood
                Regular Contributors Team Orange Sous Vide
                wrote on last edited by
                #679

                Just ground up that entire deer I shot this past weekend, it’s really sad being outside alone in the 20° weather. No one wanted to come over and watch…

                PapaSopP B 2 Replies Last reply
                0
                • HerbcoFoodH HerbcoFood

                  Just ground up that entire deer I shot this past weekend, it’s really sad being outside alone in the 20° weather. No one wanted to come over and watch…

                  PapaSopP Offline
                  PapaSopP Offline
                  PapaSop
                  Team Orange Power User Veteran
                  wrote on last edited by
                  #680

                  HerbcoFood
                  20??? You are in Texas, right? Currently 9 up in the frozen tundra.

                  johnsbrewhouseJ HerbcoFoodH 2 Replies Last reply
                  0
                  • PapaSopP PapaSop

                    HerbcoFood
                    20??? You are in Texas, right? Currently 9 up in the frozen tundra.

                    johnsbrewhouseJ Offline
                    johnsbrewhouseJ Offline
                    johnsbrewhouse
                    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                    wrote on last edited by
                    #681

                    PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                    PapaSopP GWG8541G 2 Replies Last reply
                    2
                    • PapaSopP PapaSop

                      HerbcoFood
                      20??? You are in Texas, right? Currently 9 up in the frozen tundra.

                      HerbcoFoodH Offline
                      HerbcoFoodH Offline
                      HerbcoFood
                      Regular Contributors Team Orange Sous Vide
                      wrote on last edited by
                      #682

                      PapaSop Yep, so perfect outdoor processing with no worries, everything stays nice and cold.

                      1 Reply Last reply
                      1
                      • johnsbrewhouseJ johnsbrewhouse

                        PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                        PapaSopP Offline
                        PapaSopP Offline
                        PapaSop
                        Team Orange Power User Veteran
                        wrote on last edited by
                        #683

                        johnsbrewhouse said in What's your next Meat Project?:

                        PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                        50??? I only wish… That would be heat wave right now.

                        johnsbrewhouseJ 1 Reply Last reply
                        0
                        • PapaSopP PapaSop

                          johnsbrewhouse said in What's your next Meat Project?:

                          PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                          50??? I only wish… That would be heat wave right now.

                          johnsbrewhouseJ Offline
                          johnsbrewhouseJ Offline
                          johnsbrewhouse
                          Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                          wrote on last edited by
                          #684

                          PapaSop yeah, shorts and t-shirt weather, not even raining, can’t beat that.

                          C 1 Reply Last reply
                          2
                          • johnsbrewhouseJ johnsbrewhouse

                            PapaSop yeah, shorts and t-shirt weather, not even raining, can’t beat that.

                            C Offline
                            C Offline
                            calldoctoday
                            Team Blue Power User Regular Contributors
                            wrote on last edited by
                            #685

                            johnsbrewhouse That is crazy isn’t it. Freezing here with about 85% humidity.

                            johnsbrewhouseJ 1 Reply Last reply
                            1
                            • C calldoctoday

                              johnsbrewhouse That is crazy isn’t it. Freezing here with about 85% humidity.

                              johnsbrewhouseJ Offline
                              johnsbrewhouseJ Offline
                              johnsbrewhouse
                              Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                              wrote on last edited by
                              #686

                              calldoctoday Yes it is, talk to my brother yesterday in Texas. He’s south of Dallas, it was 20 degree’s in the afternoon. He had just gotten back from Colorado Wednesday morning after getting delayed there due to weather but got back to DFW before the ice storm hit. He knows how to drive ice and snow but the people down there don’t so he stays put

                              1 Reply Last reply
                              4
                              • HerbcoFoodH HerbcoFood

                                Just ground up that entire deer I shot this past weekend, it’s really sad being outside alone in the 20° weather. No one wanted to come over and watch…

                                B Offline
                                B Offline
                                bocephus
                                Team Orange Power User Canning Masterbuilt Veteran
                                wrote on last edited by
                                #687

                                HerbcoFood We had snow Wednesday afternoon and night here in NM, cold here this morning 10 degrees, pipes were a little slow but got them running.

                                HerbcoFoodH 1 Reply Last reply
                                1
                                • johnsbrewhouseJ johnsbrewhouse

                                  PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                                  GWG8541G Offline
                                  GWG8541G Offline
                                  GWG8541
                                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                  wrote on last edited by
                                  #688

                                  johnsbrewhouse I’ll take that 50 right now. Its 17 and dropping right now with about 8 inches of snow with a nice icy base.

                                  “You never really die until you end up on the wall at a Cracker Barrel”

                                  johnsbrewhouseJ 1 Reply Last reply
                                  0
                                  • craigriceC Offline
                                    craigriceC Offline
                                    craigrice
                                    Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                    wrote on last edited by
                                    #689

                                    13 here and dropping and still snowing

                                    1 Reply Last reply
                                    1
                                    • B bocephus

                                      HerbcoFood We had snow Wednesday afternoon and night here in NM, cold here this morning 10 degrees, pipes were a little slow but got them running.

                                      HerbcoFoodH Offline
                                      HerbcoFoodH Offline
                                      HerbcoFood
                                      Regular Contributors Team Orange Sous Vide
                                      wrote on last edited by
                                      #690

                                      bocephus That almost seems exciting…

                                      1 Reply Last reply
                                      0
                                      • PivodogP Offline
                                        PivodogP Offline
                                        Pivodog
                                        wrote on last edited by
                                        #691

                                        unfortunately, as the temp drops so does my glass. time for a refill!

                                        HerbcoFoodH 1 Reply Last reply
                                        4
                                        • PivodogP Pivodog

                                          unfortunately, as the temp drops so does my glass. time for a refill!

                                          HerbcoFoodH Offline
                                          HerbcoFoodH Offline
                                          HerbcoFood
                                          Regular Contributors Team Orange Sous Vide
                                          wrote on last edited by
                                          #692

                                          Pivodog said in What's your next Meat Project?:

                                          unfortunately, as the temp drops so does my glass. time for a refill!

                                          I heard that!!! Really the only reason I made my pup come back home from the late night walk.

                                          PivodogP 1 Reply Last reply
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