I’ve always been pleased with their steaks. I went for med rare for me and the lady prefers her a little more cooked.

I marinated the short ribs in brown sugar, fish sauce, soy sauce, jalapeño pickle juice, gochujang, garlic, black pepper, coriander, & gochugaru. I grilled these on my “Weber Smoky Mountain” smoker using a mix of lump charcoal & plum wood right over the coal basket to cook quickly & achieve a good sear. The grill time did not take long, maybe 7-10 minutes. I served them alongside grilled carrots that were glazed with marinade I set aside & potatoes seasoned with a garlic miso butter. It was a fun play on Midwest steak & potatoes; I’ll definitely do it again.

St. Louis Ribs smoked with post oak on the offset.

Is this sale at BJ’s worth it? Has anyone tried the wagyu tenderloin from BJ’s? Pretty big investment buying it bulk but 42% off seems like a good deal. Just wondering if anyone has tried it or knows of a better deal

I ordered pork spare ribs online from my grocer. To me (and AI) this looks like pork belly cut into thick strips, and to my partner it looks like boneless spare ribs

1) Grilled sriracha beef liver, onions, and mushrooms

2) Brisket-style smoked tri-tip

3) Grilled top sirloin, pork loin, and zucchini

4) Smoked spare ribs

5) Grilled chuck eye steak with veggie skewers and twice-baked potato

We South Africans 🇿🇦🇿🇦 love our braai

https://www.instagram.com/keith_reddy_?exln=c2p3OXVlbzIwdWMx&utm_source=qr

In the northeast

$26.5/ hr

Processing facility at a food service wholesaler

No nights, weekends or holidays

Fair pay?

Any recommendations on how to prepare this?

So yeah accidentally defrosted something in my freezer, dont know what meat it is, except that its cow. Since it's now defrosted, I need to prep it fast, what do I do with it? Any recommendations?

(I don't know what to do with it, cuz usually I buy and prep, so I'm in control, but this meat was sneaked into my freezer by my wife, so I didn't even really know it was there)

Agneau charolais découpé en boucherie.

Hi, I was wondering how you cook your moose meat ? I'm looking for different ways to cook moose with different seasonings, change it up a bit more. Thanks !

Hello I’m from the 209 area of central California. I had a whole beef custom butchered about 4 months ago and I'm already running low on steaks. Where can I buy good quality meats (ribeye, ny strip, sirloin, picanha, chuck eye, flat iron, denver, flank steak, skirt steak, ribs, tri tip, brisket, chicken, pork etc) at good prices? Looking in the Modesto, Riverbank, Oakdale, Escalon, Ripon, Manteca area. Any recommendations and maybe even some $/lb is highly appreciated!

I've been experimenting with two ways to prepare the same brine — room-temperature water versus gently simmering the water.

The cold method is obviously more convenient, but heating may help release some of the aromas from the spices and herbs.

I'm curious what other cooks prefer. Do you cold-steep your brine, or heat it first? Have you noticed a difference?

Nothing fancy, just a little lunch while fishing today.

One 1.5lb Ribeye and 5 thin sliced pork chops.

Marinated was..

2/3 cup Balsamic vinegar

1/4 cup Olive oil

1/2 cup brown sugar

Two cloves of garlic

1 tbs of course black pepper

2 tsp rosemary

1 tsp kosher salt

3lb beef chuck roast from Sam’s.

Dry brine overnight, sear both sides + fat cap for 1 min each, oven 275F for one hour.

Literally ribeye tenderness and so much meat.

It's very easy to do!

Bison is top tier meat. The earthiness is unreal.

Cutting up this roast into chunks and I noticed this strange connective tissue, or maybe glue?