Meat
/meat118
A steak a day keeps the doctor away…
Yin yang hot dog hamburger “hotdurger”
Time to live dangerously folks…
Time to live dangerously folks…
22oz grass-fed ribeye
Rabbit legs and shoulders. Getting started on a day of rabbit recipe development!
Hello old friend.
Braised chicken thighs over rice, Central American style. A sight for voracious eyes, it was perfect after a day on the water.
Always remember…
Update on making bacon - every day or two for 2 weeks we will drain the liquid, rotate the bellies and pour the liquid back over top…
I am thrilled to announce that we are making bacon!
Starting with a 20 lb test run and if it goes well, we will bring some friends in for round 2 and make 100 lbs or so. First step: salt the bellies. We are using Beeler’s pork - a premium program from Iowa. Now we wait for 2 weeks while it cures in the fridge.
Starting with a 20 lb test run and if it goes well, we will bring some friends in for round 2 and make 100 lbs or so. First step: salt the bellies. We are using Beeler’s pork - a premium program from Iowa. Now we wait for 2 weeks while it cures in the fridge.
These quail legs are small but mighty flavorful.
They are about 1.5 ounces each, easy to cook and totally delicious!
They are about 1.5 ounces each, easy to cook and totally delicious!
Looks fantastic!
New Zealand venison rib chops and king salmon on the green egg! Might need to repeat this!
I love katsu curry!
Ending the weekend with a bang.
Meat vending machine ftw 🥩
Oh yeah! Loins, legs, breasts, almost anything can be sliced or pounded into cutlets and it’s always delicious! What cuts to use and oils to fry in?
Totally agree!
Grass fed, grass finished.
Excellent ribeye, grilled over charcoal, hit the spot!
Best fruits:
1) Ribeye 🥩
2) Ribeye 🥩
3) Ribeye 🥩
4) Ribeye 🥩
5) Ribeye 🥩
1) Ribeye 🥩
2) Ribeye 🥩
3) Ribeye 🥩
4) Ribeye 🥩
5) Ribeye 🥩
Was stoked to see Iberico pork on the menu at this far flung spot in Gig Harbor, WA. This cut is the secreto barriguera, from the belly. You know the ribbon of meat in bacon or a pork belly? That’s what this is - they trim the fat of the belly away to reveal the highly marbled meat. It’s extremely rich, I couldn’t finish