Recent content by JKalchik

I've been using an oven stone for years. And I'm contemplating getting a quarter inch sheet of mild steel plate.

May she recover swiftly and painlessly.

Drop me a note if you head up this way, I'll happily stand you & the missus to a tasty beverage.

There's some notes that they are not doing this to prime cuts, even though it's noted on the label. Not sure how accurate that is. Thing is that blade tenderizing is fairly easy to see with the naked eye, especially when you put a bend in the raw cut. The steaks I bought yesterday don't...

Son of a <BEEEEEEEEEP>. Buried in the fine print. Guess that's the last time I'm buying less than sub-primals. These really do not show any signs of being blade tenderized.

I'm reasonably sure that these have not been tenderized with a Jacquard device. Likewise, while I have one of these devices, I rarely use it.

I couldn't find this yesterday on the east side of St. Paul, MN (Woodbury, to be specific.) Settled for a few strip steaks. If it was anywhere up here, I'd expect it to be in the Business Center. Their meat department is huge.

Boo.........

Oh, wow..... and I need to go pick up a couple of pork butts tomorrow.... Thanks, @LMichaels .

Ran into an interesting group of musicians this weekend. https://harptwins.com https://volfgangtwins.com The Harp Twins are classically trained harpists with a delightful range of musical tastes. While I do quite enjoy their covers (hard rock & metal, their rendition of the Immigrant Song is...

Ummm....... if'n I was in your shoes, that'd be darned near a mission from God to make it happen.

<scratches head> Whole bird? Spatchcocked? Quartered? Ambient temps? Wind, or completely protected from it? What size chimney? Lots of variables.

<raises hand>

Best wishes for the missus.