Some Wagyu on the Weber GA

Bonus points if you guess the cut in the middle.

For dinner ostrich filet and baked potato and bonus I know is weird but kielbasa too lol

Found some brisket for 2.99 a pound this week so we snagged a couple. Got an 18 pound one and a 13 pound one. Never smoked a brisket before but for that price we’re going to learn. The 5 pound ground beef rolls were 9.95 each. We typically prefer more lean, but couldn’t resist that price. Will probably end up doing some smoked burgers too

I can cook chicken and steak on the grill. According to ChatGBT lamb chops are even easier to make. If any one could give me some simple ways to make they taste delicious I would really appreciate it

Making homemade bill tong in closet, its basically just South African cured meat, its really good, I just hope flies dont find out about it

I’ve been cooking banger steaks more often and have been falling in love with them.

I recently bought a bunch of Iberico pork and smoked some ribs in the traditional 3/2/1 method. Don’t get me wrong. It was still good, but I think I rendered too much of the fat out of it and could have smoked any random pork ribs and got the same result.

Does anyone have any experience specifically with Iberico pork, and a better method of smoking them?

We had a really good duck year last year and I finally ground the last of the legs up. Anyone got good recipes that use ground duck? This is from muscovy ducks, which is more beef-like, so might do ok being subbed in red meat recipes?

Trying to get the hang of the charcoal grill, the thinner ends of the steak were medium/medium well but the center was perfect medium rare.

I'm buying my first whole hog a meishan and I'm excited. I'm curious to how to maximize what I want in meat. I definitely want the tenderloin, bacon. Canadian bacon, cottage bacon. If I'm not into steaks can I have the rest made into sausage and bratwurst?

Ended up dicing it up so didn’t get a good picture of the inside but came out a little more than medium rare.

Starting to get the hang of it at least.

(The backbones are in the freezer for a stock dw)

Look at these "sale" prices from my local Fareway. Chuck is $9/lb. Choice ribeye is $24/lb

They are a good butcher and carry good products. And yes, I can save money by shopping elsewhere. But they are a good barometer of the overall cost of beef. I know WHY prices are high I'm just wondering if the experts have predicted when prices might start to ease back down?

It appears that bleached/"dressed" tripe, which is pretty much all you'll find in the stores, goes through a chemical bath of sorts and multiple other stages of processing, and then you have to boil it for several hours yourself and then discard the water. It seems after all this processing it's likely lost most of its nutritional value and people would only be enjoying it for the taste and texture. Doesnt seem worth the effort when you could get those nutrients from other meats

Hello all, if this is the wrong subreddit, feel free to delete. I have two packs of beef plate ribs, each weighing about 6.5 lbs for 13 lbs total. I have my Prague powder #1 as well as my other ingredients for the brine. My question is about how much to add. My research says that it is 1 teaspoon for 5 lbs of meat. First off, does this sound correct? And secondly, does that change if bone is a part of the weight? I’m a novice when it comes to curing salt. Thanks in advance for any help!

Raining, so couldn't finish on the griddle, but I'm well stocked with cast iron. Sauteed the mushrooms in butter to warm the pan, took the heat to high, and a perfect medium rare.

Raw or rare