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Meat Run
Comments
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Yes. @20stone is the master of the house.20stone said:
My rates are VERY reasonable.The Cen-Tex Smoker said:
He is too far from me and not trustworthy with meat storage.caliking said:Daaayum. That's a nice haul.
We both know a guy with a commercial refrigeration fetish...
https://www.youtube.com/watch?v=7k6uqhKEAOM
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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In the grocery store business, thay call it "shrink".bgebrent said:
Seems it's pinned on "trustworthiness". Seems legit.20stone said:
My rates are VERY reasonable.The Cen-Tex Smoker said:
He is too far from me and not trustworthy with meat storage.caliking said:Daaayum. That's a nice haul.
We both know a guy with a commercial refrigeration fetish...
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
The Cen-Tex Smoker said:
it's getting close. I lost 5lbs the first week and didn't count a single calorie. Just made what I wanted to eat with local natural ingredients. That's not why I'm doing it but was pretty shocked to see that.caliking said:Dude, you're approaching the exit ramp to homesteading.
I dig it. Those pies do look fantastic.I’ll suggest it’s the reduction in meat/increase in veggies & whole foods you mentioned not that this is groundbreaking detective work. I went a few steps further years ago opting for a primarily plant based life & I’ll tell you for a couple years it was a struggle to keep weight on though I’ve since cracked that code to climb up to & maintain an appropriate weight. I support a local CSA & like you I didn’t go in the direction I did for weight loss but it’s pretty interesting if not amusing having the exact opposite problem that plagues most Americans.
happy in the hut
West Chester Pennsylvania -
I am trying to flip the tables to eat “mostly plants” but certainly not there yet. I have committed to not eating factory farmed meats so that definitely means eating plants when I go out to eat in most cases. There are some farm to table places around and some wild caught fish but it’s shocking how few places you can eat out in the world if you are trying not to eat factory produced foods (especially meat). I have a work trip to Chicago this weekend with a group of people. Should be interesting.Zippylip said:The Cen-Tex Smoker said:
it's getting close. I lost 5lbs the first week and didn't count a single calorie. Just made what I wanted to eat with local natural ingredients. That's not why I'm doing it but was pretty shocked to see that.caliking said:Dude, you're approaching the exit ramp to homesteading.
I dig it. Those pies do look fantastic.I’ll suggest it’s the reduction in meat/increase in veggies & whole foods you mentioned not that this is groundbreaking detective work. I went a few steps further years ago opting for a primarily plant based life & I’ll tell you for a couple years it was a struggle to keep weight on though I’ve since cracked that code to climb up to & maintain an appropriate weight. I support a local CSA & like you I didn’t go in the direction I did for weight loss but it’s pretty interesting if not amusing having the exact opposite problem that plagues most Americans.
Keepin' It Weird in The ATX FBTX -
How are you defining factory processed meat? No grain? No feedlot? Not processed in a big slaughter house? What else?
We’re trying to eat “cleaner” around here, and am curious to what that really means.Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
The Cen-Tex Smoker said:
I am trying to flip the tables to eat “mostly plants” but certainly not there yet. I have committed to not eating factory farmed meats so that definitely means eating plants when I go out to eat in most cases. There are some farm to table places around and some wild caught fish but it’s shocking how few places you can eat out in the world if you are trying not to eat factory produced foods (especially meat). I have a work trip to Chicago this weekend with a group of people. Should be interesting.Zippylip said:The Cen-Tex Smoker said:
it's getting close. I lost 5lbs the first week and didn't count a single calorie. Just made what I wanted to eat with local natural ingredients. That's not why I'm doing it but was pretty shocked to see that.caliking said:Dude, you're approaching the exit ramp to homesteading.
I dig it. Those pies do look fantastic.I’ll suggest it’s the reduction in meat/increase in veggies & whole foods you mentioned not that this is groundbreaking detective work. I went a few steps further years ago opting for a primarily plant based life & I’ll tell you for a couple years it was a struggle to keep weight on though I’ve since cracked that code to climb up to & maintain an appropriate weight. I support a local CSA & like you I didn’t go in the direction I did for weight loss but it’s pretty interesting if not amusing having the exact opposite problem that plagues most Americans.
I liken it to cigarettes or any other habit, most that are successful in stopping actually want to as opposed to those that think they have to for whatever reasons like weight management, health/medical, legal...
About two years ago I extended this to eggs & dairy. Same thing happened, didn’t set out to do it just lost interest. Like meat I still consume these things, just far more rarely. My once raging pizza addiction has dwindled to about once/month.
Come to think of it a lot of this came on the heels of the now ex-wife taking a hike back in 2011, it seems once I came under control of food shopping the situation pretty quickly changed
By the way the restaurant community will catch up to that sort of demand, it pretty much has here.
.
happy in the hut
West Chester Pennsylvania -
First, let me say this. I have very little real knowledge about all this so following what I do is the blind leading the blind. It could all be bull$hit but I'm trying it to see how it makes me feel. So far, so good. I'm just a guy who saw a few documentaries (again) and have the opportunity to eat a little better so I'm giving it a shot. I've known all this for years but haven't done anything about it. Not sure what's different about now. probably just older and looking for ways to stay upright.jeffwit said:How are you defining factory processed meat? No grain? No feedlot? Not processed in a big slaughter house? What else?
We’re trying to eat “cleaner” around here, and am curious to what that really means.
For me factory processed animals are raised/finished in confinement, fed or finished on a feed lot, given hormones and/or antibiotics, are (not always but often) treated inhumanely, and slaughtered and processed in a factory.
I'm looking for animals that were raised on a farm, given free access to be outside, eating their natural (pesticide and fertilizer free) diet, not given antibiotics or hormones, treated humanely (we like to say our pigs have one bad day), and they are processed in smaller facilities that do not do commercial processing. I have enjoyed getting to know the farmers and butchers but that's just a bonus because I'm nerdy that way.
Keepin' It Weird in The ATX FBTX -
we have lots of choices here but I travel a lot for work. That's where it gets dicey.Zippylip said:The Cen-Tex Smoker said:
I am trying to flip the tables to eat “mostly plants” but certainly not there yet. I have committed to not eating factory farmed meats so that definitely means eating plants when I go out to eat in most cases. There are some farm to table places around and some wild caught fish but it’s shocking how few places you can eat out in the world if you are trying not to eat factory produced foods (especially meat). I have a work trip to Chicago this weekend with a group of people. Should be interesting.Zippylip said:The Cen-Tex Smoker said:
it's getting close. I lost 5lbs the first week and didn't count a single calorie. Just made what I wanted to eat with local natural ingredients. That's not why I'm doing it but was pretty shocked to see that.caliking said:Dude, you're approaching the exit ramp to homesteading.
I dig it. Those pies do look fantastic.I’ll suggest it’s the reduction in meat/increase in veggies & whole foods you mentioned not that this is groundbreaking detective work. I went a few steps further years ago opting for a primarily plant based life & I’ll tell you for a couple years it was a struggle to keep weight on though I’ve since cracked that code to climb up to & maintain an appropriate weight. I support a local CSA & like you I didn’t go in the direction I did for weight loss but it’s pretty interesting if not amusing having the exact opposite problem that plagues most Americans.
I liken it to cigarettes or any other habit, most that are successful in stopping actually want to as opposed to those that think they have to for whatever reasons like weight management, health/medical, legal...
About two years ago I extended this to eggs & dairy. Same thing happened, didn’t set out to do it just lost interest. Like meat I still consume these things, just far more rarely. My once raging pizza addiction has dwindled to about once/month.
Come to think of it a lot of this came on the heels of the now ex-wife taking a hike back in 2011, it seems once I came under control of food shopping the situation pretty quickly changed
By the way the restaurant community will catch up to that sort of demand, it pretty much has here. .
Oh, and I could just give up booze and all of this wouldn't even matter. I actually eat fairly well and make most of my food anyway. That's what this really is about
Keepin' It Weird in The ATX FBTX -
you know i think you're onto something, my drinking dropped precipitously the day the old lady bouncedThe Cen-Tex Smoker said:
we have lots of choices here but I travel a lot for work. That's where it gets dicey.Zippylip said:The Cen-Tex Smoker said:
I am trying to flip the tables to eat “mostly plants” but certainly not there yet. I have committed to not eating factory farmed meats so that definitely means eating plants when I go out to eat in most cases. There are some farm to table places around and some wild caught fish but it’s shocking how few places you can eat out in the world if you are trying not to eat factory produced foods (especially meat). I have a work trip to Chicago this weekend with a group of people. Should be interesting.Zippylip said:The Cen-Tex Smoker said:
it's getting close. I lost 5lbs the first week and didn't count a single calorie. Just made what I wanted to eat with local natural ingredients. That's not why I'm doing it but was pretty shocked to see that.caliking said:Dude, you're approaching the exit ramp to homesteading.
I dig it. Those pies do look fantastic.I’ll suggest it’s the reduction in meat/increase in veggies & whole foods you mentioned not that this is groundbreaking detective work. I went a few steps further years ago opting for a primarily plant based life & I’ll tell you for a couple years it was a struggle to keep weight on though I’ve since cracked that code to climb up to & maintain an appropriate weight. I support a local CSA & like you I didn’t go in the direction I did for weight loss but it’s pretty interesting if not amusing having the exact opposite problem that plagues most Americans.
I liken it to cigarettes or any other habit, most that are successful in stopping actually want to as opposed to those that think they have to for whatever reasons like weight management, health/medical, legal...
About two years ago I extended this to eggs & dairy. Same thing happened, didn’t set out to do it just lost interest. Like meat I still consume these things, just far more rarely. My once raging pizza addiction has dwindled to about once/month.
Come to think of it a lot of this came on the heels of the now ex-wife taking a hike back in 2011, it seems once I came under control of food shopping the situation pretty quickly changed
By the way the restaurant community will catch up to that sort of demand, it pretty much has here. .
Oh, and I could just give up booze and all of this wouldn't even matter. I actually eat fairly well and make most of my food anyway. That's what this really is about happy in the hut
West Chester Pennsylvania -
Give up booze....
That’s just crazy talk.Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
Wouldn't have anything to post in the "What are you drinking now?" thread.jeffwit said:Give up booze....
That’s just crazy talk.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Friday's would not be quite as fun around here with no booze.
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
holy cow. the beef looks awesome. the pizzas look awesome. i'm so hungry now.
@johnincarlina you'll never believe this - or maybe you will - i bought speakers from a guy in a white van once.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
lots of good places that will serve you good meats here! some place like the publican. actually if i could hit someplace in chicago now it would be band of bohemia. michelin-starred gastropub. mmmmmmmmThe Cen-Tex Smoker said:I am trying to flip the tables to eat “mostly plants” but certainly not there yet. I have committed to not eating factory farmed meats so that definitely means eating plants when I go out to eat in most cases. There are some farm to table places around and some wild caught fish but it’s shocking how few places you can eat out in the world if you are trying not to eat factory produced foods (especially meat). I have a work trip to Chicago this weekend with a group of people. Should be interesting.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
I'm staying at the Palmer House this weekend. Any thoughts on something downtown?blind99 said:
lots of good places that will serve you good meats here! some place like the publican. actually if i could hit someplace in chicago now it would be band of bohemia. michelin-starred gastropub. mmmmmmmmThe Cen-Tex Smoker said:I am trying to flip the tables to eat “mostly plants” but certainly not there yet. I have committed to not eating factory farmed meats so that definitely means eating plants when I go out to eat in most cases. There are some farm to table places around and some wild caught fish but it’s shocking how few places you can eat out in the world if you are trying not to eat factory produced foods (especially meat). I have a work trip to Chicago this weekend with a group of people. Should be interesting.
I';ll see if I can get in band of Bohemia sometime this weekend/Keepin' It Weird in The ATX FBTX -
I did too, believe it or not. I did a lot of really dumb things in college, and that was one of them.blind99 said:holy cow. the beef looks awesome. the pizzas look awesome. i'm so hungry now.
@johnincarlina you'll never believe this - or maybe you will - i bought speakers from a guy in a white van once.
"I've made a note never to piss you two off." - Stike -
I have bought some **** from creepy dudes in white vans but Speakers weren't one of them.JohnInCarolina said:
I did too, believe it or not. I did a lot of really dumb things in college, and that was one of them.blind99 said:holy cow. the beef looks awesome. the pizzas look awesome. i'm so hungry now.
@johnincarlina you'll never believe this - or maybe you will - i bought speakers from a guy in a white van once.
Keepin' It Weird in The ATX FBTX -
Did the Purra Terrezza picnic on the bge All day today. I have to eat a little crow. I haven’t done a low and slow on a bge since I got the dishwasher over a year ago. I’ve been missing out. Great smoke flavor, great bark with no fuss at all. It’s like I fell in love with my bge all over again. The meat was incredible too but the egg really shined today.
Keepin' It Weird in The ATX FBTX -
Following the comments about eating habits and weight loss. I've had an interesting recent experience also. I decided I was tired of being overweight since at one point not many years ago I was quite fit and a cycling nerd. I just went back to using an app to help me track calories. I still eat well - I'm just aware of the calorie density and amounts in foods. I've lost 16 pounds in around 40 days by doing nothing more than adding a bit more vegetation and watching the calories. As was said earlier - I just decided it was time. It hasn't been very hard to do.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
That bark. Glorious.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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It was gooey and delicious. It's actually for tonight's dinner but I couldn't help picking at it (if you can call eating about 1/4lb "picking")caliking said:That bark. Glorious.Keepin' It Weird in The ATX FBTX -
Houston folks - Texas Star Grill Shop on Greenbriar has Akaushi from Heartland Brand Beef. I stopped in while I was in town last weekend and picked up strips that were packed the day before for $14.99/lb. They were incredible (birthday celebration for the sister inlaw)
Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
Things have once again escalated out of control.caliking said:Daaayum. That's a nice haul.
We both know a guy with a commercial refrigeration fetish...
Fridge in the middle was a discount purchase to get us through the next hog. It was cheap and is noisy. @20stonespice is likely to kick us both out.
Ad JIC shelving as well, but no lack of space.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
That is a great price.HoustonEgger said:Houston folks - Texas Star Grill Shop on Greenbriar has Akaushi from Heartland Brand Beef. I stopped in while I was in town last weekend and picked up strips that were packed the day before for $14.99/lb. They were incredible (birthday celebration for the sister inlaw)Keepin' It Weird in The ATX FBTX -
The ice is thin...20stone said:
Things have once again escalated out of control.caliking said:Daaayum. That's a nice haul.
We both know a guy with a commercial refrigeration fetish...
Fridge in the middle was a discount purchase to get us through the next hog. It was cheap and is noisy. @20stonespice is likely to kick us both out.
Ad JIC shelving as well, but no lack of space.Keepin' It Weird in The ATX FBTX -
I really love the verbiage of this post. "Things have once again escalated out of control."20stone said:
Things have once again escalated out of control.caliking said:Daaayum. That's a nice haul.
We both know a guy with a commercial refrigeration fetish...
Fridge in the middle was a discount purchase to get us through the next hog. It was cheap and is noisy. @20stonespice is likely to kick us both out.
Ad JIC shelving as well, but no lack of space.
That makes it sound like you were a passive bystander in the process.
Did you find Mike Tyson's tiger in the garage too?XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Hey, I can't really be held responsible when I am faced with logistical challenges, and the solution is MOAR REFRIGERATION. The fact that I may have had a hand in the creation of those challenges is incidental.Foghorn said:
I really love the verbiage of this post. "Things have once again escalated out of control."
That makes it sound like you were a passive bystander in the process.
Did you find Mike Tyson's tiger in the garage too?
The fridge, however, will be gone before too long. Too noisy to sit well with @20stonespice. I've gotta keep the G'raj Mahal high class.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
@20stone First world problems for sure, lolColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
She wants it quiet for when you have to sleep out there?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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