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So that's what was on the label. Purchased at Sams. As you can see in the photo they are well marbled. Says Certified Angus Choice. So I buy a pack. Each slice is about 7 to 8 inches long, 2 inches wide and about 5/8 inch think. Pretty thin by most standards but each slice has about 3 bones in it. Package has nine of these slabls so I cook 5 and freeze 4. Never seen anything like these but they look good with that bone & all that marbling. So I coat them with a generous amount of Meat Church...

Wings and drummies seasoned all with Dirty Bird Hot rub and a chunk of apple over the Vortex for smoke, -14F windchill and just under an hour had nice color and crispy. ----- ----- Served 3 ways – Some tossed in Cherry Apple Habanero Rib Glaze, Dirty Bird HOT rub only and the rest with Cherry Habanero BBQ sauce. ----- Incredible flavor with all of them! Thanks for looking!

1 and 20 min at 250-255 . internal temp 133 degrees. Rapped tightly in aluminum foil 30 min. beverage did not hurt either.

So was feeling ambitious today while I was waiting for the chuck roast to do it’s magic so decided to smoke up some tenderloins stuffed with some yum stuff! Seared the chopped shrooms first. Then the opinions and pepper with a splash of white wine. The yum mixture! Now on to the loins! Filleted out ready for filling. Now rolling out the sausage to add moisture to the inside. Now all the goodies! One wrapped with prosciutto and one with bacon. On the smoker at 230 next to the the chucky. Once...

The fam wanted some “sheaded” beef tacos this weekend cause I found this 2.5 lb chuck in the fridge last night..... So it got salted then I made a rub paste with: 1tsp each pepper, garlic, onion, thyme, smoked paprika 2tsp rosemary 3tsp Demi glaze 1/2 tsp sugar 1/8 tsp red pepper Paste made with a bit of water. All rubbed up and the paprika was feeling left out and the red pepper just isn’t one for selfies.... This is going to be a “fast” cook since I slept in, here it is at 230 on the...

I figured I’d bust out the SV for yesterday’s dinner as I was stuck inside because of the storm. I decided to make sausage, sauerkraut and potatoes. I had all the ingredients on hand. One of the things I like to do during a big snowfall is purposely avoid going to the store to stock up, but instead create something entirely using what’s at the house. So I threw the apple sausage directly from the freezer into the SV bath. I went with 155F degrees, total time was 1hr and 45 minutes. While...

I hadn't used the stick burner in quite a while and I think it was getting jealous. She is just a cheapo Old Country Pecos, but as long as it is not too cold I can get good Q out of it. Aside from some wood issues in the beginning, it went pretty well. Seems I get some wood that is still a bit green. I laid down a nice bed lit charcoal and put on a couple large oak splits and they hissed like a couple of Tom Cats in a steel cage match. After a bit I pulled them and put them in my kettle to...