September 20, 20205 yr 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 $75 kill fee. When I get these back in a couple weeks I'll post some pictures.
September 20, 20205 yr 5$ a pound hanging weight.Vic would go bankrupt at that rate. I think he pays $0.19/lb for his heifers.
September 20, 20205 yr 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.
September 20, 20205 yr 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.
September 20, 20205 yr 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.
September 20, 20205 yr 1 hour ago, Brisketexan said: I suspect there is a LOT of marbling. what kind of marbling is possible when they're 0% lean?
September 20, 20205 yr 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.Sent from my SM-G950U1 using Tapatalk
September 20, 20205 yr 20 minutes ago, ROFL BOX said: Major is here for moral support. Sent from my SM-G950U1 using Tapatalk Looks good but I think you WAY over estimate Major’s motivation.
September 21, 20205 yr Will pull the goods in approx. 15 minutes, pics to follow.Sent from my SM-G950U1 using Tapatalk
September 21, 20205 yr 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.Sent from my SM-G950U1 using Tapatalk
September 21, 20205 yr 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. Sent from my SM-G950U1 using Tapatalk Jesus, you cut up and cooked that dog? What the fuck is wrong with you?
September 21, 20205 yr What, you don't like German food?Sent from my SM-G950U1 using TapatalkThought it was Chinese
September 21, 20205 yr On 9/18/2020 at 7:38 PM, huge said: Halibut great Tilapia??? Haha I thought the same. Tilapia is awful
September 21, 20205 yr 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. Sent from my SM-G950U1 using Tapatalk Care to share your rubs on both meats?
September 21, 20205 yr Pork tenderloin topped with a hatch chimichurri Edited September 21, 20205 yr by Anastasis
September 21, 20205 yr 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.
September 23, 20205 yr 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... And here's the finished product after about 8 hours... Edited September 23, 20205 yr by Landomatic
September 23, 20205 yr Awesome. Making your own stock vs. store bought is night vs day when making soups.
September 23, 20205 yr 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.
September 23, 20205 yr 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
September 23, 20205 yr 1 minute ago, Cheeseweasel said: fine, half butter half franks, heated with some garlic
September 24, 20205 yr 1 hour ago, Chilly Water said: Duck breast, peppercorn sauce, mashed potatoes w truffle oil, and green beans Tell me about this sauce
September 24, 20205 yr 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
September 24, 20205 yr 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
September 24, 20205 yr 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
September 25, 20205 yr 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.
September 25, 20205 yr 16 hours ago, Anastasis said: Haven't seen salmon steaks in the case for a while so why the fuck not... 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.
September 25, 20205 yr 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. My man...said it before, swordfish highly underrated. Good work.
September 25, 20205 yr 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.
September 26, 20205 yr 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.
September 27, 20205 yr 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. For fake shit - that looks fucking legit. Well done man.
September 27, 20205 yr 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.
September 27, 20205 yr 33 minutes ago, Anastasis said: Got that crab cake recipe bookmarked. Plotting out a crab cake BLT for the sandwich thread. Do eet. @Bert Orange's recipe is legit.
September 27, 20205 yr 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... 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 😔
September 27, 20205 yr Ginger garlic butter halibut with sautéed spinach and roasted veg. Did not suck.
September 27, 20205 yr 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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