The meat gazers corner (a place to show off yer meat)
- Thread starter CMBD
- Start date
Tonight's protein of choice is a vintage 2023 vacuum sealed and frozen 3lb chuck roast.
Seasoned and smoked for 2hrs @185 with Hickory.
Then braised with veggies n stuff in a Dutch oven for 5 hours @ 275.
Mashed the potatoes, and made a sauce with an immersion blender and the liquid.
Did not suck.
Seasoned and smoked for 2hrs @185 with Hickory.
Then braised with veggies n stuff in a Dutch oven for 5 hours @ 275.
Mashed the potatoes, and made a sauce with an immersion blender and the liquid.
Did not suck.
DirtyDesertRat
Member
Food porn!
I have a couple of freezers stuffed full of ground beef from local grass-fed cows. I ate a lot of it as burgers, but got a yearning for more fat. I've mixed in ground pork in the past; I think I'll give that another run.
I have a couple of freezers stuffed full of ground beef from local grass-fed cows. I ate a lot of it as burgers, but got a yearning for more fat. I've mixed in ground pork in the past; I think I'll give that another run.
mudhog55
Member
Shot some sandhill crane Saturday and grilled some breast rib-eyes last night. Wife said dang good steak, I did not tell her it was bird.
Chicken isn’t actually meat, but Hoosiers in the CFB championship calls for wings and bourbon.
