I used trimming’s from two large briskets I had made earlier, but just took time to trim only meat. Was a little short so added one chicken quarter and a small amount of pork meat. So came out with about 6# beef and one pound other, added about a lb of pork fat and the rest brisket fat to get 10#s. So I didn’t spend hardly any money on it . Got where I try not to waste anything… Tight wad… I guess
Dinner is almost ready
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Denny O always room for a friend and another plate, thanks
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
Figured I’d have to bring my paper plates and plastic non silverware!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Departing Contestant that looks wonderful I’ll be through in a few days save me a slice!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Departing Contestant I could bring my knife by for a slice.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Departing Contestant great looking roast
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Smoked ribs!
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ezzera those ribs are looking good
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
Departing Contestant I’m so full… but would still eat that roast. Looks excellent.
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Departing Contestant lasagna was are dinner good old fashion Italian dinner didn’t have 7 fishes but ate way to much now I see this roast and would like to have a big hunk of that but could never eat it
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
ezzera good looking ribs
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