Gold Supporter
Bronze Lifetime
- Messages
- 2,501
- Reactions
- 5,501
I do, it builds a better bark on the meat. I don't throw the trim away, I'll use it for burgersYou trim a LOT of fat.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
I do, it builds a better bark on the meat. I don't throw the trim away, I'll use it for burgersYou trim a LOT of fat.
Nah. He just flipped it over and took another picture.You trim a LOT of fat.
A perfectly acceptable substitute, in my view.I didn't take a pic of the ribeye I grilled for myself tonight, but Old Dog's brown beverage bar was open...
American classics, yo.
View attachment 1872065
It just so happens that we have a special thread for that...A perfectly acceptable substitute, in my view.
Now I remember!It just so happens that we have a special thread for that...
Oh (hic)...Okay.It just so happens that we have a special thread for that...
Now, that's what I'm talking about!Last night's dinner. Passed out like 30 minutes after eating....
Got enough left over for a couple lunches this week.
View attachment 1872134 View attachment 1872135 View attachment 1872137 View attachment 1872138 View attachment 1872139
Nice wood!My buddy caught this summer steelhead on Saturday and showed up yesterday to share a filet. Lemon pepper and something else that I forgot on a cedar plank. Delicious.
View attachment 1872262
Thanks. It was custom cut that day.Nice wood!
Nom, nom, nom, nom…..Some may remember I've been struggling to reach and/or keep temperature. Kinda sorta thought maybe it was the pellets I was using, either too much moisture or poor quality. The brand was Camp Chef.
I likely will never know for sure. The bag of pellets I'm using now is Traeger brand. I am reaching set temperature quickly, and the temp is staying where I set it.
View attachment 1874830
This bacon is seriously thick. And seriously good.
View attachment 1874831
View attachment 1874832
.
I just did mine couple weeks ago. You won't regret it!Doing a prime rib for Friday night dinner. It was wet aged for 35 days never wet aged before but saw Tlock mention it so decided to give it a go.
View attachment 1874836
Get yourself a sous vide cooker and some of these:Doing a prime rib for Friday night dinner. It was wet aged for 35 days never wet aged before but saw Tlock mention it so decided to give it a go.
View attachment 1874836