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Re: New member introduction...
Welcome, you will learn a lot and spend a lot because of this place.1 · -
Re: SRF ribeye cap flash sale
I want to order one bad, and I know it is a specialty cut of meat you will rarely ever eat. Unless I am missing something, they are on sale for $99 and average 24 oz per cut. That comes out to an ave…2 · -
Re: Grinding Meat for Burgers??
1) I grind almost all my own hamburger meat, but from venison/beef fat, so it isn't really what you are talking about. I do grind a lot of meat though. 2) Grinding it yourself, you know what is …1 · -
Pheasant Enchiladas
I didn't use the BGE, but there have been several posts asking about what to use pheasant for. Simple, but turned out really well 1) seared outside of pheasant in large pan in butter, added a li…2 · -
Re: Super Dry Brisket - What Did I Do Wrong?
FTC is debated if it helps the cook or is just good to use to store meat until serving time or to transport it. Personally, I only use it when food is ready early, I don't think it makes a diff…1 ·
