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#2701
8 hours ago, Anastasis said:

Tell us more about that beef?

How does it grade out? Grass fed?  Corn finished? Surly group buy? What do the briskets looks like?

They're all herford/angus or Hereford/brangus. I never have them graded just send them to slaughter. All 18 months old that have lived a stress free life on good grass. None are bought from a sale barn all home raised. 

I feed them about 50 pounds a week each beefmaker to keep them coming into the corral/pens for easy loading. So very little feed. At 18 months on grass and a little beefmaker they get to 1200 pounds. I have pictures in the ranching thread.

I do sale to family and friends. I took one in for my sister yesterday. Ill charge her around 5$ a pound hanging weight. She pays the processing. 1.10 a pound plus $75 kill fee. When I get these back in a couple weeks I'll post some pictures.

 

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#2702
5$ a pound hanging weight.


Vic would go bankrupt at that rate. I think he pays $0.19/lb for his heifers.
#2703
48 minutes ago, luke duke said:

 


Vic would go bankrupt at that rate. I think he pays $0.19/lb for his heifers.

 

Yea. His cows are definitely on the heavier side but unfortunately there is no prime in them. maybe at best select and that's a stretch. Eye of the beholder type.

#2704
Yea. His cows are definitely on the heavier side but unfortunately there is no prime in them. maybe at best select and that's a stretch. Eye of the beholder type.

I suspect there is a LOT of marbling.
#2705
1 hour ago, Errestaurants said:

Yea. His cows are definitely on the heavier side but unfortunately there is no prime in them. maybe at best select and that's a stretch. Eye of the beholder type.

Plus he injects them with his marinade. 

Do. Not. Want. 

#2706
1 hour ago, Brisketexan said:


I suspect there is a LOT of marbling.

what kind of marbling is possible when they're 0% lean?

#2708

Got this on the smoke around 1500 hrs... 1st go w/ the "roast supported by onions in the foil pan" thing.

Will report in around 2000.

Ribs are a backup plan, however I don't think this can go wrong provided the temperatures remain consistent.

Major is here for moral support.2e00a841155b1975a61acd1d3f2e97fc.jpg500533b051a88edfd7997d2a14ad6266.jpg558af1a125cac7d04617a71e696b43b4.jpga448b56d57e1d45cebd4604dc409cec5.jpg

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#2709
20 minutes ago, ROFL BOX said:

Major is here for moral support.2e00a841155b1975a61acd1d3f2e97fc.jpg500533b051a88edfd7997d2a14ad6266.jpg558af1a125cac7d04617a71e696b43b4.jpga448b56d57e1d45cebd4604dc409cec5.jpg

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Looks good but I think you WAY over estimate Major’s motivation. 

#2711

Chuck roast was not as tender as I would prefer, however the smoke ring was as deep as any brisket I have ever done. Cut more like a cheap steak.

Onions tasted great.

1st Set of rib pics are sauced, 2nd rib pic is no baste.e1e73334e52de12b0871c118dffcc38d.jpg2d0a7f9bf38e89b926a495cbea1b84c6.jpgdda8f1320e37e05f31f6a093fb92b9b0.jpgc0cecae418159157c6cf8b5c518db638.jpg

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#2712
6 hours ago, ROFL BOX said:

Got this on the smoke around 1500 hrs... 1st go w/ the "roast supported by onions in the foil pan" thing.

Will report in around 2000.

Ribs are a backup plan, however I don't think this can go wrong provided the temperatures remain consistent.

Major is here for moral support.2e00a841155b1975a61acd1d3f2e97fc.jpg500533b051a88edfd7997d2a14ad6266.jpg558af1a125cac7d04617a71e696b43b4.jpga448b56d57e1d45cebd4604dc409cec5.jpg

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Jesus, you cut up and cooked that dog? What the fuck is wrong with you? 

#2716
14 hours ago, ROFL BOX said:

Got this on the smoke around 1500 hrs... 1st go w/ the "roast supported by onions in the foil pan" thing.

Will report in around 2000.

Ribs are a backup plan, however I don't think this can go wrong provided the temperatures remain consistent.

Major is here for moral support.2e00a841155b1975a61acd1d3f2e97fc.jpg500533b051a88edfd7997d2a14ad6266.jpg558af1a125cac7d04617a71e696b43b4.jpga448b56d57e1d45cebd4604dc409cec5.jpg

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Care to share your rubs on both meats?

#2721
2 hours ago, After irth said:

Care to share your rubs on both meats?

Starting with a base of Montreal Steak seasoning, add dried onions, garlic powder & a heapin' helpin' of light brown sugar.

#2723

Had some leftover fried chicken from the weekend, so decided to make some Chicken Noodle Soup for the first official day of fall.  It's amazing the depth of flavor you can build with these long, slow, all day cooks.  Delicious!

Here's the beginning stages of making the broth.  Bones, onions, carrots, celery, salt and pepper...

TvxwdT.jpg

And here's the finished product after about 8 hours...

TbzTFL.jpg

Edited by Landomatic

#2725
1 hour ago, Cheeseweasel said:

Awesome. Making your own stock vs. store bought is night vs day when making soups.

Thanks.  Yeah, it really is quite amazing...the difference it makes.

#2726

first home hot wings i was satisfied with.  a la kenji.  toss wings in equal parts salt, BAKING POWDER, and CORN STARCH.  let sit overnight in fridge to DRY OUT.  the baking powder increases skin texture and enhances crispiness.  put in convection oven at 450 for up to 30 minutes.  comes out ultra fucking crispy. 

 

drench in your sauce of choice

#2728
1 minute ago, Cheeseweasel said:

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fine, half butter half franks, heated with some garlic

#2731
1 hour ago, Chilly Water said:

Duck breast, peppercorn sauce, mashed potatoes w truffle oil, and green beans

E13412C1-06DE-484A-8588-404F02A08929.jpeg

Tell me about this sauce 

#2732
32 minutes ago, Etexhorn13 said:

Tell me about this sauce 

Minced shallot, 1/2 tsp crushed peppercorn, chicken demi-glaze, 1/4 c water, 1 tbs butter

#2733
7 hours ago, Chilly Water said:

Minced shallot, 1/2 tsp crushed peppercorn, chicken demi-glaze, 1/4 c water, 1 tbs butter

this sounds pretty excellent. TYVM

#2734
8 hours ago, Etexhorn13 said:

Tell me about this sauce 

add some butter to the fond, saute some shallots, then pour half a budlight into the mixture and reduce until thick

#2736

Never made this before, but roasted swordfish with a garlic ginger lemon compound butter, paired with a French Chardonnay. Turned out great, got me laid.

 

D761C228-9CFC-4C74-98CA-9F66C654E822.jpeg

#2738
16 hours ago, Anastasis said:

Haven't seen salmon steaks in the case for a while so why the fuck not...

CA45-FA0-C-2976-4-BF4-ABCF-986-A60406-F9

Oh damn, I haven't seen those in a while either.  Forgot all about them, honestly.  We eat so much fucking salmon, I need to put this rendition in the rotation just for a little variety.  Nice work, brothah.

#2739
5 hours ago, South Austin said:

Never made this before, but roasted swordfish with a garlic ginger lemon compound butter, paired with a French Chardonnay. Turned out great, got me laid.

 

D761C228-9CFC-4C74-98CA-9F66C654E822.jpeg

My man...said it before, swordfish highly underrated.  Good work.

#2740
Never made this before, but roasted swordfish with a garlic ginger lemon compound butter, paired with a French Chardonnay. Turned out great, got me laid.

He must have loved it.
#2741
On 5/14/2020 at 10:52 AM, Bert Orange said:

1 cup mayo
1 tbsp Dijon 
1 egg
1 tsp Worcestershire
1 tbsp old bay
1 tbsp fresh tarragon
1 tbsp dry parsley
Salt and pepper

Mix together

Add 1 lb jumbo lump blue crap
Add 1/2-3/4 cup saltines or Ritz crackers mashed into crumbs

Toss gently

Form into patties and chill in fridge for 15 mins

Low broil for about 15 mins until browned

Enjoy

Just want to thank you again for this recipe. Used it a couple of times now, first with real crab meat and, today, with surimi. Super delicious even with the fake stuff.

20200926-134734.jpg

#2742
3 hours ago, Braff Zacklin said:

Just want to thank you again for this recipe. Used it a couple of times now, first with real crab meat and, today, with surimi. Super delicious even with the fake stuff.

20200926-134734.jpg

For fake shit - that looks fucking legit. Well done man. 

#2743
On 9/25/2020 at 3:14 PM, Landomatic said:

Oh damn, I haven't seen those in a while either.  Forgot all about them, honestly.  We eat so much fucking salmon, I need to put this rendition in the rotation just for a little variety.  Nice work, brothah.

so much omega 3 fatty goodness.

Got that crab cake recipe bookmarked.  Plotting out a crab cake BLT for the sandwich thread. 

#2746
On 9/24/2020 at 10:14 PM, Anastasis said:

Haven't seen salmon steaks in the case for a while so why the fuck not...

 

CA45-FA0-C-2976-4-BF4-ABCF-986-A60406-F9

 

 

Where’d you find them?  What case is this?

I know you’re gonna say the HEB.  And I don’t have the HEB because I live in Dallas 😔

#2747

Ginger garlic butter halibut with sautéed spinach and roasted veg. Did not suck. 

20200926_191632.jpg

#2749
21 hours ago, Landomatic said:

Where’d you find them?  What case is this?

I know you’re gonna say the HEB.  And I don’t have the HEB because I live in Dallas 😔

HEB. 

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