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Isn't any steak a breakfast steak, depending on how hungry you are? ;)

The chops turned out pretty good. I salted/seasoned them ahead of time but I also cut back on the amount, so there were no issues with saltiness. I think Swanson's is gone but I still buy the Banquet dinners from time to time when they're on sale. Sadly, it appears they don't make a bone-in...

Unfriendly numbers. We were in the low to mid 90s with the appropriately higher heat indices from Saturday through today, but the front's coming through this evening and things should be much better here before too long. No need to grill when it's like this. Steaks in the iron skillet...

I'm sorry to hear (read?) it. Without straying too far from the actual topic of this thread, what disappointed you?

Did somebody say free beer?;) Edward, did you ever get to Underground Butcher back when they had a retail space? I wouldn't be surprised if there's some kind of a link between them and Meat People.

That's the start of a country song right there. Although to give Larry a little credit, Merle Haggard did serve time in San Quentin. And he even saw Johnny Cash do a show there.

I have a question about the the penal codes of the western United States; specifically, do any of the states have reciprocity agreements with each other? Apparently there was this guy who shot a man in Reno - a particularly heinous crime, as it was done just to watch him die - but was sent to...

(y) When my parents went "out for dinner" The Butterfly was often their choice.

I mentioned National Kissing Day to my wife this morning, but she didn't seem to enthused. Maybe I shouldn't have suggested I celebrate it with her sister.

Yep, agreed...Chuck needs to get off his lazy butt and get some mowing done. ;)

About time my a**...around here this is July/August weather, and even in that context it's what used to be out of the ordinary.

Throw an eclair into the mix...seems like it should also be National Go-Brush-Your-Teeth-Before-You-Even-Think-About-Getting-Near-Me Day as well.

Who's that young guy?;)

So in theory if I could break down a pork butt into subatomic particles I'd have all bark and pretty much zero cooking time. Now I just have to find a grate with *really* close bars...

Don't try to use plastic wrap when the ceiling fan's on. Trust me on this one.

Now that's a Southsider if I've ever seen one.;)

Today I picked up some dry-aged pork chops and plan on seasoning them tonight for tomorrow's supper. I have very little experience with dry-aged meat, so I have a question. Does dry-aged red meat require less, the same, or more salt for the same flavor effect? The theory with advance salting...

Was there any mention of the actual producers of the sausages on the boxes?

Very erratically and infrequently at this point. I have a backlog of photos that need to be processed, but I've been pretty pressed for time lately. In fact, I probably should be doing that now instead of wandering around here...;)

An acorn nut to luck the first nut in place would work. You could also try Loctite 271 (red high strength) to hold the nut in place, although I don't know how well it would hold up to heat cycling.