Butcher Here


 
J

Jim_Hineline

New member
Hey friends I have only been on here maybe a week or so but wanted to open my brain up for you guys to pick if need be. I have been a butcher for around 15 years so if anyone has some meat questions whatever it be I am here and happy to help anyone out! Post it here or shoot me a PM! Cheers and happy smoking.
 
Welcome Jim!

What are your favorite cuts and how do you like to cook them?

What are you grilling and smoking on? Other brands are open for discussion, though webers are most common here.

I love pics as I pickup a lot from seeing them.
 
Last edited:
Nice to have a meat man in the corral!
I just wish you were closer than you are.
Kalamazoo is down to one real “Shop” after having better than 12 when I was a kid! Thank God they are really nice, sadly, their beef isn’t that great. Good pork, but, it’s no better than the grocery store, I try to go to them but, it’s getting hard to spend more for lesser quality than I can get somewhere else.
Great, now I’m depressed, I need to grill something…
 
DanHoo said:
Welcome Jim!

What are your favorite cuts and how do you like to cook them?

What are you grilling and smoking on? Other brands are open for discussion, though webers are most common here.

I love pics as I pickup a lot from seeing them.
Click to expand...
My aresonal I have a Weber 22" kettle, a 22.5" Smokey Mountain, a Pitboss Vertical Smoker and a Monment gas grill. For me nothing replaces charcoal, my WSM is my favorite.

Favorite cuts are between Ribeye - although I prefer it as a roast these days. If I do cut myself a steak I cut off of the 8th rub bone (small side) the width of a single rib.

A few of my other favorite pieces are depending on your region here in the midwest call them Coulottes, also more commonly known as Picana or Top Sirploin Caps. They are great meat for almost anything or cooking whole and making sanwiches or fajitas. Another piece I like is the Chuck Shoulder Clod, if you smoke a whole ones we call it a poor mans brisket.
 
Jim_Hineline said:
My aresonal I have a Weber 22" kettle, a 22.5" Smokey Mountain, a Pitboss Vertical Smoker and a Monment gas grill. For me nothing replaces charcoal, my WSM is my favorite.

Favorite cuts are between Ribeye - although I prefer it as a roast these days. If I do cut myself a steak I cut off of the 8th rub bone (small side) the width of a single rib.

A few of my other favorite pieces are depending on your region here in the midwest call them Coulottes, also more commonly known as Picana or Top Sirploin Caps. They are great meat for almost anything or cooking whole and making sanwiches or fajitas. Another piece I like is the Chuck Shoulder Clod, if you smoke a whole ones we call it a poor mans brisket.
Click to expand...
Mmmm, picanha!

1682219166531.jpeg

1682219186486.jpeg

1682219209049.jpeg
 
You must log in or register to reply here.

 

Back
Top