But most processors at least in my area, don’t have a meat counter.
That is what I’m seeing too Tex, the demand for slaughter of individual animals is up considerably as folks feel the need for food security. When I was young this was normal and every town and community had a slaughterhouse, but they all closed and now our nearest three are 40 miles away in opposite directions. They are so booked that it is a 6-9 month wait to get your animal in. My neighbor gets her pigs and books their slaughter date when I castrate them, so they do not get too big. The three I speak of, one added a meat counter, one had retail for decades, and the other one still does not have a retail counter.
Hopefully the states to the north that grow corn got the rain that they needed to have a good crop to make up for Kansas this year. I know it will be tough for the Kansas farmers and ranchers, I hope they will all make it through the year and have a great year next year.
Tex_77 Lots of good articles. I remember when we used to go down to Mexico & beyond in the early 60’s & beyond, before it became the La Tourista meca it is today in some places. The running joke was always see perro in the morning, see perro in your Tijuana taco in the evening. Pretty bad, I know.
Well I just finished Scars and Stripes it is an awesome book! I could hardly stop listening to it! Tim Kennedy truly has lead a life from rock bottom lows to the highest of highs, and done things most people will never experience. Highly recommend giving this book a read or listen. JonathonAustinRafterW
Just for a reminder, 10 cells of something like Salmonella wouldn’t even be noticed, 100 cells probably would at most give you some upset stomach. 10 cells of E. coli will send a lot fo people to the Hosptial!
Tex_77 Sorry, I have not used that one. I will say this, for just sharpening that is as good as any steel I have used and the only one I would put above it is the Multi Cut Steel from F.D ck but that is about $130. That isn’t from a sharpening perspective either, as for just sharpening the Smiths is at least as good and almost certainly better. What I like about that multicut is that is can take a drastically knicked or folded edge and bring it back to true without taking a lot of material off of a knife. It also does a very good job honing the edge.
I think 8 grills is a great start! Just joking, but you do need different grills for different things. Most kitchens have several appliances to cook different ways. Microwaves, ovens, stove, toaster, crock pot, etc. Your outdoor kitchen deserves as much attention as well.
The grills I have collected are vintage and mostly in storage units, garages, sheds, basement, and a few chicken coups. I did have a few dozen in a museum but that exhibit closed last September. I displayed a few of them at bbq contests (Jack Daniels, Memphis May) and trade shows. I’ll dig up a picture and post it. The only time all of them were out was for the Guinness Book of World Records certification. It’s hard to have a favorite because they all are a bit unique and all with different stories. If you go to Meatheads webpage Amazing Ribs and look under the tab of bbq history you can see a few there. Hopefully one day Chris Lilly from Big Bob Gibson BBQ in Decatur AL will house the Barbecue Nation exhibit that was on display in Atlanta History Center last year.
Tex_77 I haven’t used one but had a few people tell me that they didn’t hold up under restaurant demands. Might work well for the home processor. Robot Coupe is like the equivalent of Hobart, they just last forever.
JonathonChef I agree with both of you. So many of us claim that we never have any time and that we always are stressed, but the fact is that we do it to ourselves. Even taking 5, 10, or 15 minutes to just sit in quiet has an astounding effect on one’s peace, sanity, attitude, ability to cope, and all those other related things.
“But I don’t have 15 minutes,” many say. Yes, you do. You just have to give it to yourself.
Tex_77 sort of looks like Spam. My guess would be to make it like venison bacon. Grind up the meat block, add some seasonings and a binder, let it set in a pan in the fridge before sending it to the smoker. It does look like some venison bacon I have made in the past.
TexLaw I made a test batch the other day using Monk Fruit Sweetener instead of sugar and it turned out great. The drawback is that it is pretty expensive stuff. I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey! Alcohol is also said to aid in a creamy texture.
I’ve finally made it, ate half of it instantly. Thank you for that post. Chimney Sweep indeed.
davep1313 You hit the reply button below not the Post quick reply one. That should open a new window and that will allow you to post a pic. if that doesnt work email me at firstname.lastname@example.org and I will get it posted for you!
After a morning of branding and castrating calves, we ate lunch at a little riverside bar. They served a steak sandwich on a half loaf of french bread with A1, peanut butter and orange marmalade. I still make one every now and then.
Yeah, that’s the big advantage of that scale, up to 500 grams (17 oz) it weighs by the 1/10th of the gram and it seems really accurate. We are going to try to do some smaller batches with sodium erythorbate with this scale.
Tex_77 It’s nothing, crazy, but I want to say it is $1.50 or $1.99, and a solid/easy option.
I’ll have to try papa murphy’s sometime. I’d probably take their dough and make a stuffed pizza…their stuffed pizzas are amazing!
For anyone interested it looks like we will be carrying these shortly. I think the original and the pk360. We are carrying the grill grates for both of those models, as well as the ne designed for the GMG/Tragaer pellet smoker/grill combos.
Those look like they tasted WONDERFUL!!! Good job. After you wrap your meat, you can run the temp of your cooker up to 300 F to expedite the cook. But what you did was just great. That is what I love about Bar-B-Que; if what you do works, its great. The smoke ring is just phenomenal, and they just look moist and tender as all get out. I could just eat my monitor! LOL.