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Top Sirloin steak is nothing more than Picanha sliced into steaks. If done right they are very worthy for grilling. Fired up the kettle with homemade vortex and grilled some with a few 16ct shrimp, with a cold beer it’s what summer grilling is all about . Plated with some Spanish rice and...

The subject of meat stall has been on my mind lately and there has been some discussion in other threads that have swerved into the subject. So I thought we could have a open discussion about the Stall specifically, what causes it, how to beat it and how it differs from whole muscle meat to...

Fired up the offset. Just simple with beans and slaw.

I’ve posted this before, but it’s worth posting again just because it’s so dang delicious and easy for any bacon maker to do. This is a cured belly in my regular cure mix, 1.5% salt .25% cure #1 .75% sugar. Dry rub, bag and cure this time just 5 days. Then we start the magic. Take the 5 day...

I picked up two full bellies at restaurant supply. One skin on the other skinned. They are about 12 pounds a piece. These bellies they carry are irregular in thickness from say 1-1/2 on one side to 1/2” on the other. So I mostly buy them for rolled panchetta, but once in a while you can find a...

Seems Pabst brewing is stopping production of the beer that made Milwaukee famous.

Kielbasa Lisiecka is called the “queen of sausage “ in Poland. Made from larger hand cut pieces of premium pork from hams or loin with just a small amount of fatty meat fine ground to bind it all together. About 80/20 to 90/10 lean to fatty then stuffed into 40mm casings formed into hoops like...

We like Morton’s season salt (used to be McCormick?) Grew up on it and basically put it on most everything. Never cared for Lawry’s because it has sugar in it which is something I don’t necessarily want on everything, I can always add that if needed. However I know there are a ton of other...

https://twoguysandacooler.com/chicken-fajita-sausage/ For anyone interested in a different sausage to make, check out the link above. I stumbled across this recipe from 2 guys and a cooler, I made this a few days ago and it is delicious. I tweaked my version just a bit with pork/chicken...

Apparently a coyote swam from main land San Francisco to Alcatraz (presumably getting away from people) since there this song dog is thriving on sea fowl and their nests. In just 2 weeks he has gotten “plump” and looks to be living its best life although alone. Here is a link to the story...

To cold here to cook outside so went to the freezer and took out a bag of PP and a bag of roto turkey. Will make slaw and charro beans. Nothing like smoked meat on a cold winters day. What are you guys cooking? I know a lot of you are under house arrest.

Who still boils the neck, gizzard , heart and liver for gravy? I usually always smoke the turkey but we always boil the giblets with spices and seasoning for gravy which in turn makes the house smell like food from morning to eating time. So good.

Did these based off 2 guys and a cooler recipe. I changed a couple things. I cut the nutmeg in half and added half mace, then cut the caraway out (not my favorite) otherwise stayed with the recipe. It’s legit good. So if you like brats give it a go. I’ll add a link in a bit. Did some beer...

Morton’s discontinued their Sugar Cure a few years ago, but for those who miss it and want to use it I may have found a replacement. Walton’s Meat has what they describe as a “custom direct replacement for Morton’s Sugar Cure”. I have not used it but I thought I would pass along a link to the...

Why not?? 2.5# Tip Then butterfly it a bit, and gently season with salt, cracked pepper and garlic. Just the inside though. Marinate in a bag with chopped onion and Merlot red wine for a few hours. Then stuff with roasted green chilies, and cheese. Make sure to stuff all those onions that...

Just showed up. I know you can view it all on line but I like paper in my hands. 162 pages of spend Yo money.

Did this Que a little while ago and don’t think I ever posted it. It’s a combination of things, but I know you guys like pictures. On the left is a crowned rack of St. Louis ribs stuffed with a hollowed onion stuffed with homemade Spanish rice. On the right is Al Pastor pork. On the plate are...

Making some Taco salad bowls tonight. Super easy.

I posted about this on another thread started by @JLinza but I thought I would show some pics even though it all seems pretty self explanatory, I know some of you like pictures. These are roasted Pueblo chiles. I roast myself and freeze whole and unpeeled. A life time of putting up green chile...