What's your next Meat Project?
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Pulled pork. Porkbutt in the fridge overnight. Baked beans and coleslaw for the boss’s birthday.
samspade Lucky Boss
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Rinsed them off and soaked them in water for about an hour to pull out some of the salt. Now have them rubbed down and waiting for the fire to be ready.
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Austin said in What's your next Meat Project?:
Dr_Pain I’ve got a coupon code for you… Use coupon ORANGEHAT and you can get $15 off any order from now until 10/25/21 at Noon if it includes a Walton’s hat or shirt. Just make sure to put the coupon code in on the checkout page before you actually pay and finish the order.
If anyone else is placing an order this weekend, that coupon is public and available to anyone to use. $50 order minimum and you get $15 off if the order includes a hat or shirt.
Well, it took me a minute to get to it but I finally got it done. Although Jonathon was a little mad at the ORANGEHAT, I did purchase some Walton Swag resembling what he wore in the last podcast AND got a Walton boning Knife with a TEAMBLUE handle
And just for ND Mike I bought the meat paddle ROFL!!!
Dr_Pain you are gonna like that big spoon!
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We are in flight!!!
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We are in flight!!!
HerbcoFood Looking good, you have a lucky boss, must be a good one.
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It’s in the smoker and temps coming back up
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I am auditing my freezer as I really need to clean it out to make room. So 8lbs of axis roast is thawing so I can make some smoked pastrami. I will be smoking it Sunday afternoon. So the great thaw begins…
HerbcoFood Send some this way when you finish the smoke, it sounds real good.
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We are in flight!!!
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Thanks. Got8 people waiting for dinner probably wont be any to send. I hope
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Here in about a month when the competition BBQ season is over, we’ve got a huge sausage party planned, lol. Going to have probably 200ish pounds of pork butts, and 100ish pounds of wagyu brisket trimmings to turn into summer sausage, brats, snack sticks, etc. Currently looking at the different seasonings to see what all we want to do.
Also, I’m thinking about buying some more beef to grind up. What is the best option for beef cuts when accounting for price and quality sausage?
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Here in about a month when the competition BBQ season is over, we’ve got a huge sausage party planned, lol. Going to have probably 200ish pounds of pork butts, and 100ish pounds of wagyu brisket trimmings to turn into summer sausage, brats, snack sticks, etc. Currently looking at the different seasonings to see what all we want to do.
Also, I’m thinking about buying some more beef to grind up. What is the best option for beef cuts when accounting for price and quality sausage?
Midwest_kc I’d say probably brisket or chuck would be your best bet.
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Gave the masterbuilt a little workout. 15 hours on this pulled pork but I think it came out great. Apple juice injected and a cheap brown sugar pork rub.
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Gave the masterbuilt a little workout. 15 hours on this pulled pork but I think it came out great. Apple juice injected and a cheap brown sugar pork rub.
samspade looks good to me. Enjoy
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For those of you on the Livestream yesterday may have heard the news but I decided to sell my house and downsizing. The plan was always to downsize but we had a 5 year plan for that. The house I am in was an “investment” house and looking at the market, playing market speculator and realestate mogul I feel that it is the best time. Been in the house for 6 years and the comps show me at 27% over my original purchase value.
ANYWAY, having said that I am soooooo SAD that unfortunately I won’t be able to do any meat projects for a while. I am thinning my meat locker to nothing, can’t start any salamis and cooking is reduced to bare necessities just to keep the house in pristine condition.
Wish me luck because this is gonna be the hardest thing for me. I use cooking as mental therapy.
The new house should be ready April/May and in the meantime I will be living in limbo.
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For those of you on the Livestream yesterday may have heard the news but I decided to sell my house and downsizing. The plan was always to downsize but we had a 5 year plan for that. The house I am in was an “investment” house and looking at the market, playing market speculator and realestate mogul I feel that it is the best time. Been in the house for 6 years and the comps show me at 27% over my original purchase value.
ANYWAY, having said that I am soooooo SAD that unfortunately I won’t be able to do any meat projects for a while. I am thinning my meat locker to nothing, can’t start any salamis and cooking is reduced to bare necessities just to keep the house in pristine condition.
Wish me luck because this is gonna be the hardest thing for me. I use cooking as mental therapy.
The new house should be ready April/May and in the meantime I will be living in limbo.
-
For those of you on the Livestream yesterday may have heard the news but I decided to sell my house and downsizing. The plan was always to downsize but we had a 5 year plan for that. The house I am in was an “investment” house and looking at the market, playing market speculator and realestate mogul I feel that it is the best time. Been in the house for 6 years and the comps show me at 27% over my original purchase value.
ANYWAY, having said that I am soooooo SAD that unfortunately I won’t be able to do any meat projects for a while. I am thinning my meat locker to nothing, can’t start any salamis and cooking is reduced to bare necessities just to keep the house in pristine condition.
Wish me luck because this is gonna be the hardest thing for me. I use cooking as mental therapy.
The new house should be ready April/May and in the meantime I will be living in limbo.
Dr_Pain good luck to you sir. I hope all goes smoothly for you
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Ridley Acres AHAHAHAHA!!! It would be down the BAYOU down here
For making fun of my predicament, why do you think they call it a bayou and not a river
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Ridley Acres AHAHAHAHA!!! It would be down the BAYOU down here
For making fun of my predicament, why do you think they call it a bayou and not a river
️ NO BONUS!!!
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