STEAKS!!!!!!!

[rnoldh]

Not yet.

This could be an opportunity, JR Magat is looking for an online butcher.

 

[jcman311]

This could be an opportunity, JR Magat is looking for an online butcher.

I would not butcher. I would be am a meat distributor.

 

[beargonefishing]

I would not butcher. I would be am a meat distributor.

We really don't need your pet name.

 

[JR Magat]

@beargonefishing thanks, good point about local options. I have a place that I need to check out and hopefully it'll be a good option for a butcher or meat distributor

I know there are good options for beef, pork, chicken, etc. but i was more so curious about game meat

 

[Piobaire]

Think I'm planning to do porchetta this weekend. I will cook it on the rotisserie of the Lynx. First a couple of hours on indirect heat then an hour or however long it takes with the back burner designed for the rotisserie.

 

[Lizard23]

Think I'm planning to do porchetta this weekend. I will cook it on the rotisserie of the Lynx. First a couple of hours on indirect heat then an hour or however long it takes with the back burner designed for the rotisserie.

No way!! I am doing my first porchetta on the hestan rotis on saturday. Are you doing with a rolled pork belly?

 

[Piobaire]

Yes. I'm going to butterfly it, season, roll it and tie.

 

[beargonefishing]

I'm smoking 2 wagyu briskets Sunday.

 

[Rumpelstiltskin]

Every time I pass through this thread I am reminded of how ****** at cooking I am

 

[beargonefishing]

Every time I pass through this thread I am reminded of how ****** at cooking I am

Take heart, I'm sure you suck at other **** as well.

In all seriousness, buy a pellet smoker and sous vide. Buy prime or better meat to cook and you will instantly turn into a very good meat chef.

 

[Bhowie]

 

[dfagdfsh]

I'm curious how your wagyu brisket turns out -- wonder if the meat is too good for the technique

 

[beargonefishing]

I'm curious how your wagyu brisket turns out -- wonder if the meat is too good for the technique

It's the best ******* brisket ever, seriously. The one I did a couple of months back was unreal. I have never had a better piece of brisket.

 

[beargonefishing]

 

[Piobaire]

I would imagine a kobe brisket would basically dissolve under low and slow. I don't think I'll ever have better beef than that A5 we had at the Vintage Cave Club. As unctuous and satiated as foie gras.