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  1. Sal Barsanti

    Buying a Quarter of a Cow - Details!

    Right on. I like this approach. Although we enjoy quality ground beef burgers off the grill, I also would like to request these other cuts now I'm into smoking meat. I think back to all of the previous 1/4 or 1/2 cows we bought over the years and I truly have no idea what we got exactly. I know...
  2. Sal Barsanti

    Buying a Quarter of a Cow - Details!

    That's what I'm afraid of. That I'm going to miss out on the "good" cuts and be left with a lot of ground burger. :( I will call and ask these questions. Maybe I ultimately tell him "no thank you." I mean, I want those beef ribs too!!!
  3. Sal Barsanti

    Buying a Quarter of a Cow - Details!

    Tri Tip! Yes, another very good point. Definitely will ask for the Tri Tip.
  4. Sal Barsanti

    Buying a Quarter of a Cow - Details!

    Fat content on ground beef! Never even thought to ask about that. Excellent point. This is exactly what I need for the phone call. Outstanding checklist. Thank you Big W!
  5. Sal Barsanti

    Buying a Quarter of a Cow - Details!

    Yep, I'll be calling. Thanks! Good point. Not just the processor, but I should call the farmer. For all I know, they have claimed all of the good cuts and I'll get the rest? I'll try to talk with the farmer too and ask a ton of questions.
  6. Sal Barsanti

    Buying a Quarter of a Cow - Details!

    Friend of a family member just called and said they're going to have 1/4 cow available soon. Every once in a while this farmer in rural Michigan has an extra 1/4 or 1/2 a cow (when someone bails out on the purchase) and we get a call. This will be 190# @ $3.00/lbs plus $.50/lbs for processing...
  7. Sal Barsanti

    Little Mrs Red wanted pulled pork.

    Did you rest the butt for 6 hours? Do I have that right? The most I have done is 2.5 hrs. It didn't get mushy? The sandwich looks great. Nice job!
  8. Sal Barsanti

    Cajun Mesquite Turkey Quarters

    Nailed it! What a good twist on turkey. Definitely will try this approach in the future. Props.
  9. Sal Barsanti

    Spare ribs

    Finished product. Threw the ribs on high heat for the finish. Dinner time!
  10. Sal Barsanti

    Spare ribs

    i did the same thing for my pups today. Mixed in some pieces of the trimmings into their dinner bowl.
  11. Sal Barsanti

    Spare ribs

    what rub and wood did you use?
  12. Sal Barsanti

    A True Pit Beef by HalfSmoke

    Looks outstanding. Love your setup and that huge stash of pear wood. Did you raid a local fruit farm for all of that wood?
  13. Sal Barsanti

    Got a big Boneless Chuck, not sure if I should wrap with foil or paper, maybe use a pan?

    This chuck shoulder English roast is finally done. Must say, the small samples I just enjoyed were delicious. Shredding/Pulling What a bark on this chunk of meat. Intense. Pretty happy how these chuck roasts turned out today.
  14. Sal Barsanti

    Got a big Boneless Chuck, not sure if I should wrap with foil or paper, maybe use a pan?

    just pulled the 1st chuck roast. It rested for 3 hrs in the cooler because we were away at an event.
  15. Sal Barsanti

    Got a big Boneless Chuck, not sure if I should wrap with foil or paper, maybe use a pan?

    wrapped my roasts at the 4 hr marker. Temps were between 165 and 185.
  16. Sal Barsanti

    Got a big Boneless Chuck, not sure if I should wrap with foil or paper, maybe use a pan?

    So pulling at 170 is for slicing, right.? Are you resting the roast?
  17. Sal Barsanti

    Got a big Boneless Chuck, not sure if I should wrap with foil or paper, maybe use a pan?

    Here's what I threw on at noon today. Two different chuck cuts.
  18. Sal Barsanti

    Got a big Boneless Chuck, not sure if I should wrap with foil or paper, maybe use a pan?

    When would you wrap in butcher paper?
  19. Sal Barsanti

    As the Brisket turns....

    what wood are you using? Good luck!
  20. Sal Barsanti

    A Tale of Two Chuck Roasts: Q-View

    is this where the story ends? Final pics?
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