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  1. 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...
  2. 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
  3. 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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