I'll be happy to cleate a stir fly of coon and armadirro for them. Flesh meat. I plomise.Anybody got any good changflu recipes?
A page on WeChat claimed that American officials have been "processing dead bodies" of coronavirus victims into burgers.www.breitbart.com
Since I saw this post I have made this for dinner a few times...… yea homerun. It has become a favorite around here!After seeing that chicken I had to have a favorite spicy pork.
This is fantastic with fresh corn tortillas from the local tortillaria and a slaw that's just a bit of vinegar, lemon salt and pepper.
But since the woman and I are doing the low carb. Just the pork today.
Country style ribs cubed.
Salt, pepper, garlic powder, onion powder, oregano, smoked paprika, chilli powder, cayenne pepper, thyme and brown sugar. All into a bowl and tossed to coat. Browned in a skillet then removed. Add half stick of butter and a tablespoon of garlic to the pan for a bit and then add the pork back in for a few minutes more.
View attachment 7273934
Dude... I'm not being an ass, because I know I damned sure can't afford wagyu but... why the hell would you cut wagyo (or anything, really) with the grain???
It's a ribeye bro, do you turn your steak up on its edge to cut it across the grain? That's typically how a ribeye steak it cut on the plate. The steak itself was cut across the grain.Dude... I'm not being an ass, because I know I damned sure can't afford wagyu but... why the hell would you cut wagyo (or anything, really) with the grain???
This would be because it is all I have to work with. I don't have one of them fancy 'pellet grills' and stuff. This is a cold-smoker that my dad and I made back in the 80's for preserving foods. I couldn't guesstimate how many fish, sausages, strips of jerky, and a multitude of other foods have been done in this beast over these decades.Just curious, why the cold smoke? I’ve never heard of anyone cold smoking a brisket before.
Here it is, in this thread, post #1,624.So show us a good view of your cold smoker.
I have a standard offset stick burner but it is hard to cold smoke anything in.
I usually have to wait for winter since 90+ f is commonplace for 5-6 months in Texas.
@Sean the Nailer
I like to make jerky and sausages but a hassle on my rig.
It was a 15 lb prime brisket from costco. My prep is straight forward. I trim it a bit and then cut the flat from the point.please tell me how you did this... Meat, temp, time prep. Thanks.......