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Made carne asada street tacos they turned out great. So juicy and tender[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

In my post about the SRF gold grade ribcap I explained how high quality the meat was and how happy I was with their customer service (they sent me another one when the first came thawed, even after I told them I was still able to cook it. The second ribcap came fully frozen and I am waiting for a special occasion to cook it). With my initial order I also got a prime cowboy steak that I cooked this weekend. then I slow cooked this baby (just shy of 2 and three quarters of a pound) at 225 over some pecan till I got an IT of 125 then I seared it in ghee and topped it with a compound butter (it's dark so I didn't even bother taking on grill pictures this time. yeah- this turned out super well i highly recommend SRF and may have to make it a birthday tradition. (My parents are the ones who gave me the gift card in the first place)

Fall is here, there was snow on the ground again this morning. I dug up the rest of the carrots and the garden is now closed for 2017.:) Browned some ground beef, then onions and garlic, add some of my homemade tomato sauce, oregano, fish sauce, salt, pepper and partially cooked macaroni. Cooked at 350F for about 45 mins. covered, then took the casserole to the kitchen oven to brown the cheese. Ready to add the cheese and put the casserole under the broiler. Ready to plate. Plated with corn and beets.

Outback kamado Bar and Grill

I would be happy to eat those.

Thanks. I will make this for Game Day, " Pats vs Oakland " in Mehico this week. Very appropriate, can't wait.

http://allrecipes.com/recipe/186691/lisas-favorite-carne-asada-marinade/ Sent from my iPad using Tapatalk

One of my favorite dishes, what cut did you use? Sent from my iPhone using Tapatalk Pro

Did a packer brisket 16 pounds before trimming. Stuck the probe in the point wrapped in butcher paper at 160 degrees took off at 200 degrees point was great flat was good but a touch dry towards the end. Sent from my SAMSUNG-SM-G935A using Tapatalk

The bacon passed the taste test with flying colours. Plated.

.I followed eggary's Santa Maria rub but used purple Crack instead of pepper and lemon pepper instead of cayenne and Himalayan salt instead of kosher ..it needed a good trim... gave it a sprinkle..and on it goes with a mixture of wine barrel and cherry..ready to rest I took this to 135. then threw it in the belly of the beast lol..ready to slice . cut it in half so I could cut across the grain it's funny the grain runs different. .and sliced.and look out plated with a macadamia salad lol. Outback kamado Bar and Grill

Nice burger, MacKenzie (no beets!) LOL!!!