We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
I appreciate the topic and the discussion. That's what makes this country great. (If only our politicians could learn to discuss topics and come to common ground for the good of the population not their re-election accounts but I digress.)
I'm the second generation off the farm on my side of the family and my wife is as well. I sent summers on vacation harvesting crops in the south. I've sent time with my wife's family big farming operations in the north. I can still hear smell that, it's the smell of money from the pig farmer. I've also sent time with the members that work in meat processing plants (chickens and cows).
It's already been pointed out there are good operations and bad operations. The process starts from the animal being raised and feed through the processing. The only way to solve your concern is farm to table approach. In some of the larger cities, butchers are starting to embrace this approach. That means they buy whole animals. This means that us consumers need to eat more than pork butts, ribs, briskets, etc..
BGE is a wonderful tool for exploring some of these cuts. I've got a long way to go and would like to see other folks recipes and off normal cuts they are using. (I tried beef tongue recently) So you hunters that do whole animals probably have a running start on this so please share.
Sorry for the wordiness of this comment but it's a big topic with a lot of options.
1 -2 times per week. The other question is how much do you cook per week?
My 1 - 2 times is to restock for the week (I usually don't get home now days until 7:30 at the earliest but usually after 8.) Restocking can be 14 - 16 lbs pork butt or a 6-8 lb Tri-tip followed by cedar plank salmon or 2 beer can chickens and a bunch of diced sweet potatoes. I think some of you folks are under selling yourselves with the 1 -2 or 2-3 times a week.