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Recent content by greglovesbeer

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  1. greglovesbeer

    Ordering a side of beef. Cut list for dry aging and smoking?

    Oh, Great call! I’ll ask if they’ll extend their dry aging time beyond their standard 18 days
  2. greglovesbeer

    Ordering a side of beef. Cut list for dry aging and smoking?

    Thanks! This is a cut list I came up with. I used IMPS, USDA and Youtube vids as reference materials to put the list together. If I turn this over to the butcher is it clear enough what I’m looking for?
  3. greglovesbeer

    Ordering a side of beef. Cut list for dry aging and smoking?

    Thanks. That was an internal note to myself to decide if I want them cut english, flanken, or kalbi.
  4. greglovesbeer

    Ordering a side of beef. Cut list for dry aging and smoking?

    Hi All, I’m investigating ordering my first side of beef this fall. The standard cut lists seem to focus on ready-to-serve steaks and roasts. I’d like to use most of the meat to dry age before processing further and/or having large roasts ready for the smoker. I’m really not interested in...
  5. greglovesbeer

    Sous Vide Pork, Thaw and Smoke Advice - Big Cookout

    Update. 4 days on ice worked just fine. The cookout was a success.
  6. greglovesbeer

    Sous Vide Pork, Thaw and Smoke Advice - Big Cookout

    I can’t fit all of that in my fridge. Was hoping to thaw in the cooler and planned on starting that process Thursday. Should I move it up a day and start on Wednesday?
  7. greglovesbeer

    Sous Vide Pork, Thaw and Smoke Advice - Big Cookout

    And admins, please move if a different forum is more appropriate.
  8. greglovesbeer

    Sous Vide Pork, Thaw and Smoke Advice - Big Cookout

    Hi All, long time no post. I have a big labor day cookout this Saturday. I'm concerned on timing and could use some advice on how to proceed. Thanks in advance for ideas, tips, etc. 70 person camping cookout. All pork. We used to do a whole hog rotisserie, but it got too involved, so...
    • greglovesbeer
    • Thread
    • big batch camping sous vide thaw
    • Replies: 4
    • Forum: Pork
  9. greglovesbeer

    Hello from the San Francisco Bay Area

    Thanks for the warm welcome all. QView updated to imbedded image and profile updated. Cheers, Greg
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    554928_10200409344424347_958586072_n.jpg

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  11. greglovesbeer

    Hello from the San Francisco Bay Area

    Hi Everyone, I've been a lurker for the past 6 months or so, while planning my entry to the smoking lifestyle. I got here by identifying food items and saying "I could probably smoke that" and google kept bringing me back here. I've gleamed a lot of info on meats, methods and tools and am...
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