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Got some Wagyu shorties when I got my Tri tip decided to clean them up and cook on Sunday. ....Gave them some purple crack and Gunpowder then sealed them....The next day ..some more crack and my go to favourite combo. .On they go over black cherry..Looking good..Yum .. Sent from my SM-T835 using Tapatalk

I agree. Getting into a relationship with good farmers can get you access to the really good stuff. I really enjoy buying whole (lamb)/half (pig)/quarter (cow) animals because you get a load of cuts you wouldn't normally buy and end up exploring some interesting new recipes. Below is the cutting list for the meat that I should be receiving this week. (CAPS are my response to the farmer's suggestion for cuts). The Husband and I have cut up lambs, pigs and cows at home before but the time and energy required is disproportionate to the pleasure of making decisions on the fly about what cuts you want. So, no help with your request for US sources for meat but I heartily endorse your use of local farmers. + FAT TRIMMINGS FOR ME TO USE TO MAKE DRIPPING

It was a nice fall day. Partly cloudy in the mid 60's. Perfect weather for paella on the Nuke Delta grill. Oops forgot to buy some fresh veggies. That won't stop the cook. Cooking the sofrito. Sizzling Socorate

I hear you tekobo. I couldn’t help myself when I opened the freezer and saw the last of my mates home grown lamb on Saturday. Our daughters are school mates( boarding) and she has been very excited by the prospect of getting 60 new sheep for Xmas! Now known as Amy’s Lamb. Due to the drought, they have been supplementing their feed with chickpeas. This is their staple crop, lambs are a hobby to fed his city mates. Back on topic, look out for Stockyard, prime Queensland beef and just won best steak in the world in Ireland. They distribute through The US and also Europe. I’d happily provide some choice lamb cuts if anyone wants to drop by and pick it up. [emoji23] Sent from my iPhone using Tapatalk

...and it’s @tekobo for the win!

Duck for those with weak stomachs. me now, Tony. The devil made me do it.

Best summed up by saying it tastes delicate. First the salt and dill flavours, then the subtle delicate flavour of the salmon lingers. Very moorish and hard to have just 1 slice. Can’t really taste the smoke or cumin. Maybe could use a little more of each Sent from my iPhone using Tapatalk

When I said slightly less than freezing I meant 30*-31* f Hopefully we won't know real cold weather this winter Wouldn't want to have to go out and buy a true winter coat.

I helped fill out verticals (consecutive years) of Bourbon Co stout and Bigfoot barleywine (I had 3 older years of each). Plus, I brought a 2015 Trader Joe's Vintage ale (their Christmas beer, which is actually brewed for them by Unibroue). We ended up with a 2011 - 2017 vertical of Bourbon Co (including a 2015 bottle of Rare!!) and a 2011 - 2016 vertical of Bigfoot. And, one guy in the club brought his own collection of 2010 - 2016 of The Abyss (another big barrel-aged imperial stout!) Epic is the only word to describe our annual holiday party!

After 10 days, this is out of the bag and rinsed. Now back in the fridge to set the pellicle. Sent from my iPhone using Tapatalk

Tonight is the annual holiday party of my homebrewing club. Besides copious amounts of epic beers (lots of Imperial Stouts and Barleywines!), the food is always up to par, as well. This year I'm making "meat on a stick" again, but instead of Suya pepper beef (last year), this year is Asian spiced duck tenderloins with a glaze of cherry juice and hoisin sauce. Grilled direct @ 325F over chunks of cherry wood.

I am wondering if there are any threads on local meat suppliers in this forum? I just ran across one in lower mid Michigan that supplied me with about $400 worth of great steaks. I first read about them on Meat'n Bone. They are called Ferry Farms in Litchfield. It is a big Dairy farm where they milk around 500 cows. They raise and feed all of their cows with good products and have dieticians on the farm helping to insure their cows are healthy and treated properly. They sell mostly to local people in the mid Michigan area and also sell whole cows to Meat'n Bone. Their pricing is very good and I have to admit the first three or four steaks I tried were top notch. So far I have done a few Tenderloins, an a couple of strips and am doing Ribeyes today. I believe they age for around 20 days or so. They were very tender and the flavor was excellent. I like helping to support our local farmers especially when they offer a great product at a very fair price. I also got some of their home made butter. My girlfriend is a very good cook and she stated it was the best she has ever seen.

Very nice looking indeed @Basher. Definitely going to try this out.

Looking forward to seeing your cooks and copying them!

Let's hope the worst is over, Tony.

And of course I make Glu-Lam 100% Teak Decking - End matched up to 4 meters- Designer designated lengths Raised Grain Anti-Slip Texture

Looks great to even a non fish fan.

Stand by. @tekobo will be here shortly to discuss her herd.

Great looking Tri-Tip @Aussie Ora I think those marinades were a limited production run. They hit the stores, eventually sold out and I haven't seen them since.

We haven't really hit winter yet. It's only dipped down slightly less than freezing 2 nights so far. It's a double bottom steel paella pan. The double bottom helps with evening out the heat from a live fire. I've never used a CI pan for paella so I can't really do a comparison. I have a long Christmas vacation coming up (12 days off). I hope to do some kewl cooks on my various grills. Keep your fingers crossed for decent weather.

Happy to contribute I hope the serve the need. I have my leg lamp ready, bring on the memories!!

Haven't seen these before so I thought I'd give em a go. I remember when Lays came out with BBQ chips and vinegar chips as novelties...the evolution revolution continues... and happy to say it brings us these. Grind them up and you got a nice cheesy BBQ Rub for ribs, who knows.

Check out the moisture drawn out of the fillet after only 10 hours. I assume this is from the salt. Sent from my iPhone using Tapatalk

Cheers Tyrus. Yes, one of our best products and rarely spoken about. Thought about the purple crack and yes it would, so does beetroot and fresh horseradish. Wanted to keep this simple. Here is the cold smoke set up. There’s a bowl of ice under the salmon. That fillet would be about 23 inches long! [emoji23] Smoked for about an hour. Then removed and applied the salt, sugar paste Then added the dill. Then vac sealed and back in the fridge. There is a little salt on the skin side. Found the flavours can’t really penetrate the skin so didn’t bother coating it. Sent from my iPhone using Tapatalk

You live in south Georgia for crying out loud, you have no idea what real winter even looks like! Winter to you just means that you have to put on a coat to go outside! We've had 4 measurable snowfalls already and single digit temperatures at night several times. About to get another artic blast this week with highs only in the teens - and we're only a week into December. Can't imagine what January and February will bring us??