Pork Tenderloin, which was supposed to be done last night. Not sure if I'll throw any potatoes or veggies on.

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Potato wedges and...

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Baby back ribs

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

not grilling, but making pizzas in my mini wood pellet pizza oven.

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Reality is your friend, not your enemy. -- Seacrest

Wife bought a half-cow package yesterday so we are doing some delmonico steaks.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

half cow = mucho meat. like an entire chest freezer.

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Reality is your friend, not your enemy. -- Seacrest

x2

That's a lot of meat.

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You know me like that.

Yep, pretty much filled the entire chest freezer. It is a grass fed cow out of Michigan... the steaks were really very good. Went with a simple pepper and seasoned salt treatment. Each steak/roast is vacuum packed individually which is also convenient. Faster to thaw and you pick only the amount you need.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

Can you PM me that info?

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wanted to get a chest freezer and put it in the garage. apparently you are not supposed to do that. nulls the warrantee on the freezer. must be a lot of nulled warrantees out there.

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Reality is your friend, not your enemy. -- Seacrest

we only do a 1/4 cow and it damn near fills our standup full size freezer. he get grassfed hereford beef. comes out to like 2.50 a lb or something like that.

i did a brisket last night that never got good and tender. 190 - not done....200 - not done....205 -not done but time was running out so i let it set for an hour and carved into it. it was ok but not as tender as i wanted.

it was in a freezer for a year and was a real wonky brisket. i cut about 5lbs of fat off it that were in spots i don't usually have to cut fat off in. it made the point really weird.

One time I smoked a brisket 6 hours: tough as hell. some expert told me I had to do it overnight. I dunno. at 200+degrees it would probably be like Kevlar by that time.

I have a tough time keeping a smoker going at 180

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Reality is your friend, not your enemy. -- Seacrest

Sounds like a quality cut of meat

They don't like extremes in weather. I'd figure an attached garage would be okay. Found out hard way on freestanding garage. Dealer told me anything over 50 or so should be fine.

Grilled some steaks after DLD -- time got away from me a bit so they were a bit over, but still OK.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

If you unplug it from about Thanksgiving to early March you would be OK. But that kind of defeats the purpose I know.

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OMG the freezer does not freeze in cold weather. Just put the fucking thing in your garage and be done with it. If anything it will not run at much during the winter. I have a ten year old 7.0 Whirlpool waiting to take a shit but it chugs on. New may void warranty but who cares.

you smoke it till its done and unfortunately there is no time. my smoker runs at 250-275 really clean. 200 is my normal perfect spot for fall apart shoulders and nice sliceable brisket.

some cuts of meat just don't ever render right. aaron franklin once said that he usually has a bad brisket ever 30 or so he smokes that just doesn't cooperate.

Iowa cut pork chops.

Brats

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Burgers

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Here as well.

dafuq is Iowa cut?

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1926-1931-1934-1942-1944-1946-1964-1967-1982-2006-2011

Basically a thicker center cut. Only place around here that calls them that is fare way. Maybe Hyvee but I'm not sure. Believe it's an Iowa term as I havent seen it referenced that way out if Quad Cities area.

King Salmon, asparagus.

Best salmon I've ever grilled. I undercooked it a little and everyone loved it. Olive oil, lemon and Penzey 4s salt. Outstanding.

Have you ever had the Copper River salmon?

The season is beginning in a couple days. Can usually only get them around here for 6 weeks or so.

It's amazing.

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You know me like that.

Seems we only get copper sockeye out here. We used to get king when I lived out west. It is far and away better than what you can usually get.

I've only had it at Bob Chinn's but thanks for the reminder. I need to get over there in the next couple weeks.

I've only grilled wood plank salmon with a heavy brown sugar rub. It was very good, though. Used a high heat that basically put a carmelized candy crust around it. With the smoke flavor, very interesting.

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You know me like that.

I have not. We are signed up with Sitka Salmon so I go with whatever they send us. And what they send us is outstanding. I'll keep an eye out for the Copper River.