Greetings from this Retired Butcher!

meatshop101 · September 2012

So glad to hear that, thanks HP!

meatshop101 · September 2012

Thanks Logger, really glad to be here!

BigGreenBamaGriller · September 2012

Welcome meatshop. What I'd really like for you to do is move to Birmingham and open a shop about 30 minutes south of town... Having a real butcher is something I miss about living in Pittsburgh for a couple of years.

meatshop101 · September 2012

Hey Bama, don't think I'm not tempted! Of course, being an east TN guy, there would be some sports considerations that might make that move a little less likely, haha. You know, I'll never forget the first time I was introduced to a true and quality Pittsburgh-style fillet. I just remember thinking, "Man I feel sorry for those who can't handle rare steak" because, for my palate, beef flavor just doesn't get better than that. Something about the charred outside and the warm rare middle are just incredible flavors together.

Don't take the Bama comment personally, trust me I'd move the Tide to Knoxville in a heartbeat if I could!

Take Care!
Eric Turner

Gezr · September 2012

Thanks for a very informative site for all of us to go to. Bookmarked for frequent reference.

meatshop101 · September 2012

Gezr, you're very welcome! It's a pleasure putting the site together & there's a long way to go, I may never declare it finished. Really appreciate the input from you guys here & great meeting you!

Eric Turner

thunderkwb · September 2012

meatshop101 said:

thunderkwb, I had to go and check to make sure I wasn't goin' crazy, but if you scroll a bit on the chuck cuts page, I think you'll see that the boneless chuck steak is actually listed as a braising stk, as it should be, but the boneless chuck 'eye' stk is the one listed as a grilling steak.

Thanks for clearing that up, Good info.

meatshop101 · September 2012

thunderkwb said:

meatshop101 said:

Thanks for clearing that up, Good info.

No problem, thanks again for visiting the site!
Eric Turner

ratcheer · September 2012

Welcome, @meatshop101 !

Tim

Aviator · September 2012

Welcom Meatshop, And you are almost a neighbour. I am in Chatt.

meatshop101 · September 2012

Thank you, Tim!

Aviator, that's not far at all and in fact, I lived in the River City for a couple years. I used to wait tables at Mt Vernon at the foot of Lookout Mtn. Great restaurant for very good quality southern dining. I'm sure you probably know it, it's kind of one of the hometown faves in Chatt.

Take Care!
Eric Turner

itkirbys · September 2012

Nice site, you need to center your Ads as some are right justified and block the right navigation bar.

meatshop101 · September 2012

itkirbys, thank you very much for the feedback! Do you mean the ads that appear in the page body / middle of the page are covering up the navigation in the right sidebar? The navigation with the animal images? If you don't mind sharing an instance or two of where you've noticed this issue, I will get it corrected.

Thank you again for visiting the site!
Eric Turner

rontho · September 2012

Awesome site. Will help us non culinary experts. Unless I missed it. What kind off egg setup do you have? Just curious. Ron

notbobvilla · September 2012

Great site!! Thanks so much for all the effort

meatshop101 · September 2012

not, thanks so much for the feedback, I appreciate it very much & look forward to more interaction with many of you here.

Eric Turner

meatshop101 · September 2012

rontho, I will confess I am not currently using an egg, I'm new to the site and culture, but I am continuously reading such positive things, I'm sure to get one. Would you recommend a good starter model?

Eric

Mighty_Quinn · September 2012

meatshop101 said:

rontho, I will confess I am not currently using an egg, I'm new to the site and culture, but I am continuously reading such positive things, I'm sure to get one. Would you recommend a good starter model?

Eric

nm...I see the piece asking for advice....I like the large for starter...not much you can't do with it and with accessories it becomes a beast.

Mike8it · September 2012

meatshop101 said:
rontho, I will confess I am not currently using an egg, I'm new to the site and culture, but I am continuously reading such positive things, I'm sure to get one. Would you recommend a good starter model?

Eric

I love my large but it's just me and whomever I'm dating at the time(no children). If I had to do it over I would probably get the XL just because of the extra space. I use firebricks to create two levels of cooking and have a pizza stone and plate setter. I don't think you could go wrong with any of the sizes and combinations of the egg. I would say get the biggest you can afford.

A2Z · September 2012

Mighty_Quinn · September 2012

I edited....jeez.

A2Z · September 2012

Thank You

meatshop101 · September 2012

Outstanding...with fall and football, I think it's the perfect time to go shopping for one. I guess it's the ultimate irony, but this meat guy doesn't even have a grill at the moment..just moved in to a new place and still getting things together. Thanks so much for the tips, very exciting.

Eric

rontho · September 2012

meatshop101 said:

rontho, I will confess I am not currently using an egg, I'm new to the site and culture, but I am continuously reading such positive things, I'm sure to get one. Would you recommend a good starter model?

Eric

Eric, that's a question that's been asked several times on this board. As you look through some of the threads you will find a dhifferent answer from almost everyone. It basically boils down to how many are you usually cooking for. Personally I have the XL (the no regret model as some call it) and there are only two of us. However when the family and friend come over it's a life saver. Ron

meatshop101 · September 2012

Thank you, Ron, makes perfect sense!

Eric

meatshop101 · September 2012

rontho, thank you so much for visiting the site, I appreciate it! Really enjoying meeting everyone around the boards here!

Eric

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