Recent content by motolife313-2

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  1. motolife313-2

    Recommend Outdoor Propane Fryer?

    Have this coming in A couple weeks and bought a 17” lodge pan yesterday. That’s a 12” next to it and 4.5” or 5” flap disks inside. Some fried wings from the other night in the 12” pan
  2. motolife313-2

    Biggest eye of round you have seen?

    10 pounds came out to 5 1/4 pounds and smoked it for 5 hours today at 140-160 with a weed burner pointed at a oak wood split, 4 pieces added up to 8 ounces
  3. motolife313-2

    Biggest eye of round you have seen?

    Ya I actually lose money and time when buying the eyes with fat. I’ve stopped buying them u less I find a giant like this. Not really enough fat for doing beef tallow which I’ve done several times and mostly silver skin so not really worth saving that tiny fat cap for fat
  4. motolife313-2

    Biggest eye of round you have seen?

    No brisket in sight in this thread. That eye of round is just that big it looks like a bigger cut of meat. The bigger piece of meat on my tailgate is the 12.2 pound eye and the smaller one is a denuded eye that almost 6 pounds
  5. motolife313-2

    Biggest eye of round you have seen?

    Here is the monster eye sliced into 1/4” slabs, the bottom 4 cuts are like the normal size of a eye of round , was about 1/8” shy of being 7” wide, extremely lean to without much of a tendon running through so a sweet find!!
  6. motolife313-2

    Biggest eye of round you have seen?

    About 10 pounds of eye of round yesterday. Went to hair over 5 pounds.
  7. motolife313-2

    Biggest eye of round you have seen?

    Found a 12.2 pounder today and had to have it. Just trimmed it and it came out to right at 10 pounds after trim and that equals 5.4 bucks a pound. I can get them with fat taken off already for 5.26 a pound but they are usually 6 pounds or so. Paid 4.42 a pound for this today I think. Here’s the...
  8. motolife313-2

    2 pastrami briskets and beef pepperoni also beef jerky all from this week

    I’m glad you guys liked the thread and thanks for the fun comments. Here’s a pic of the 2nd brisket cut cold the next day
  9. motolife313-2

    2 pastrami briskets and beef pepperoni also beef jerky all from this week

  10. motolife313-2

    2 pastrami briskets and beef pepperoni also beef jerky all from this week

    Used oak wood smoked at 225-250. One got done in 10 hours the other 12 almost
  11. motolife313-2

    2 pastrami briskets and beef pepperoni also beef jerky all from this week

    Top sirloin, eye of round and pork belly
  12. motolife313-2

    2 pastrami briskets and beef pepperoni also beef jerky all from this week

    Made the jerky Thursday, pepperoni Friday and briskets today. 2 17.5 pounders trimmed 5 pounds off both. Jerky made from eye of round, came out 11 pounds before smoking, marinaded for 40 hours and it was too much with the pineapple. Next time I’ll do 24
  13. motolife313-2

    Pastrami!

    Nice job I bet it was amazing. I’m a pastrami fan too
  14. motolife313-2

    Wood

    I’ve done macaroni and a fatty with it before and ground beef and Mac and cheese really absorb smoke
  15. motolife313-2

    Wood

    Walnut is a good wood to smoke with. I’ve used it and people like the bbq and have customers ask for more. It’s a rumor that’s it’s not a good wood to smoke with
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