Search results

Why did I call it "snowball tri-tip"? Cause its so white like fresh snow. Onto the grill off side direct. BTU's Jealous Devil no smoke wood. I want to enjoy the real meat flavor of this Wagyu. Went old school with salt & Pepper. After a 20 min rest while the fries got done. Sliced into this...

Decided to put pencil to paper. And see how much this beef cost me per pound. The package says its appox 16 lbs of Wagyu Beef. So if my math is right 16 into $250, comes out at $15.65 per pound. Not too bad. Considering our local slaughter house & meat market sells local Beef & prime steaks...

Yea, if you go on their site bring up "products" & their summer grilling packages are right there. One is 29% off & the one I got is 33% off. Best beef spares I ever had came from this site. 3 bills for a 4 pack. They had some last week, but now I noticed that they are all sold out. Even at...

gu8ud eats bro

looks like new fun

I ordered a grilling pack from Lone Mountain Wagyu. Which had a 33% off sale. It included two tri-tips, 8-10 lb brisket& two packs of their Wagyu link Sausages. This tri-tip is the most beautiful piece of meat I have ever seen that I have ever bought. Holy Marble City Batman. That's some nice...

To each his own brats are always good one way or another. looks guud

I'll take a scoop or two or three of that. Looks yummy.

Well Jim, sometimes when it comes to people less is more. Like a nice quiet day grilling ribs &enjoying life. Nice juicy meaty ribs. Fixed on the Weber by a true professional. Way to go!

What Rich this is Weber weekend what are you thinking. Just kidding bro. Sometimes a mans gotta do what a mans gotta do. Bird looks REALLY guud! Stay healthy our friends to the south.

wow 16 hour cook done the old fashioned way. Guud cook!

meat loaf & wings nothing wrong with that one.

better late than never doesn't matter those look spot on to me.

Started the Peppered Stout Beef yesterday. Let it sit overnight in the fridge to let the flavors marinate. Added more juices to it & ready to go back into the smoker. Re-heated for about 2.5 hours big spud with butter & provolone PSB on top Next layer some mozzarella My plate, you didn't...

Temp is 166, time to put the meat to bed with the veggies. All cooked down & shredded. To be continued tomorrow.

Seasoned these two lb chuck roast. One hardcore black & the other Cabellas Mountain Bourbon Rub. Two hours in @ 250* range.

nice jim nice

Thanks everyone for all the kind words. Looking forward to Smoke Day on Saturday! gonna do Peppered Stout Beef with a little twist. Should be fun.

Alright guys, glad to see you coming over to the good side. We need to support middle class America. I know that it cost a little bit more to buy USA quality, but in the long run it makes a guy feel better supporting our work force. Good choice guys.

Yea Jim, the ribs were fixed on my Good One called the Open Range. they are a nice unit made in the USA built to run on lump with a couple of wood chunks. They work really well in all kinds of weather. And will cook with anyother stick burner out there. Without the hassle of having to add any...