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Home Made Sausage, Cured, and Smoked Meats

otc

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Speaking of Costco I got some bad news yesterday. I went down specifically to get a ribeye cap and they had none out. I rang the bell to speak with one of the butchers and...they don't do that anymore. He said he's pissed off about it as he used to buy them too.

:(
I got some caps a little while back and saw them last weekend.

but it had been many months since I last saw them before that…seems more like it is just an inconsistent thing.
 

Despos

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I got some caps a little while back and saw them last weekend.

but it had been many months since I last saw them before that…seems more like it is just an inconsistent thing.
Saw them at local Costco yesterday
 

jcman311

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Making some pork for my dads bday tomorrow. Time to sleep for 12-14 hours.
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Piobaire

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They are valiant machines.
 

Piobaire

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LOL. Like he's getting into Texas Tech?
 

Texasmade

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How do you win at meat judging :confused2:
You judge and grade various dead cows. Whichever team judges the most beef carcasses correctly wins. We're the best at it. I'm guessing a lot of the prime, choice, select steaks eaten in the US have been graded by a Texas Tech graduate. The USDA recruits a lot from the Texas Tech team.
 

Gibonius

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You judge and grade various dead cows. Whichever team judges the most beef carcasses correctly wins. We're the best at it. I'm guessing a lot of the prime, choice, select steaks eaten in the US have been graded by a Texas Tech graduate. The USDA recruits a lot from the Texas Tech team.


Heimlich County > Tech all day long.
 
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JohnMRobie

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Had a neighborhood barbecue for the holiday. Decided to mix it up and do something different so pork belly inspired snacks
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Up first - A “bacon brisket” inspired by Dayne’s in FTW. Pork belly that I hit with Meat Church Holy Cow and just a little bit of Kosmos Honey Killer Bee. Smoked until probe tender and then rested for an hour or so and sliced prior to heading to the yard. Left overs made for some killer tacos.
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Next up I did “pork belly burnt ends” - These guys I cubed up and coated with Chipotle Killer Honey Bee. I smoked them on the grate for about 2.5 hours and then transferred them to an aluminum tray. Covered them with tin foil and then let them go for another 3 hours or so (basically as long as the bacon brisket needed to get to tender. Cranked the KJ up to 350 or so and switched them to another tray without the fat. Mopped with a Apple Cherry Habanero rib glaze with Mikes Hot Honey mixed in for 10 minutes uncovered or so.
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I forgot to get a picture of them glazed before everyone dove in. These were the star of the barbecue and we’re super easy to cook and equally important to portion out for folks to just grab or stab with a fork so I wasn’t slicing on the fly. 10/10 would recommend.
 
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