@Darkfish89 looks awesome!

@Austin That sounds terrific. I just got back to town yesterday after a mostly meat free vacation for the last week. My first stop was the butcher shop for a hangar steak! I reverse seared to perfection! [image: 1580847494183-ddfdab42-708b-450d-82bb-c5ace89f05fc.jpeg]

That looks good, I can’t wait to get my 360 fired up!

@Darkfish89 on your dried venison the way I am familiar is old school with beef as I saw it done it was brined , smoked (the smoking starts the drying ) then it was dried on a low heat and turned occasionally over an extended period of time till desired dryness is achieved . once it is smoked as any whole muscle meat and brought up to an IT. of a safe temp. you could then slice then dehydrate.

@Darkfish89 I made a Ribeye the other day that had the most gorgeous fat I’ve ever had on a steak. I preferred it over the meat…I admittedly overcooked it though.

@johnsbrewhouse We do have some interesting food markets around here. I’ll have to do some digging. I’ll be traveling to the Oregon coast soon. There are all sorts of unique shops along the way.

Those look beautiful. Going to Sam’s tomorrow anyways, Sooooo…

@calldoctoday Told you someone else would be more helpful than me!

I’m sure glad I had pulled pork for breakfast because looking at that food would otherwise be killing me right now. It looks amazing!

@Darkfish89 HAHA! I love coming up with band names and aliases! When I was in high school I signed up for a record club under the names Coldwell Binswanger and Garfis Dinler.

@Darkfish89 I just spent 5 minutes trying to figure out how you made Pina Coladas with meat! Then I realized you also made ina Coladas, brain dead moment there.