Rib steak. I don't eat beef too often anymore, but I do like a nice steak every now and then. Thing is, a steak this size will feed the wife and I with leftovers. Cheers, Barrie.
Lots of work will pay off this afternoon. Here is the meat used (local whitetail), grinding, and laid on dehydrator tray. Each of my dehydrators have four trays. Yesterday I marinated three batches, each with slightly different flavoring. I still have about 15 pounds to grind and marinate today. I'm gonna take the morning off tomorrow. ;-)
Tim Farmer and wife have a Saturday evening cooking / growing / eating / outdoorsie kind of show on our local PBS. They do lots of cast iron cooking and baking with charcoal. Anyway, he posted this to his FB page. There are hundreds of recipes on his website, lots of cool and old timey desserts. https://www.timfarmerscountrykitchen.com/
Don't know HOW I missed this post, lol... Dammit, @Mr Bones, that pork butt looks AMAZING! I'm normally not a big pork fan, but I LOVE barbeque, and recently I talked Mrs. Tap into trying a pork loin... I found an AMAZING recipe online and I'll bet we've made it 4 times in 3 months... And as it turns out, the rub from the recipe works on chicken too! Hell, I bet it's work on just about anything, lol!
The first tray of final product. I will attach the pic of that tray prior to drying for comparison. Homemade jerky is a funny thing: It is great trade bait, a great gift, great prepper protein, is great to be generous with -- to a point. After offering to folks I have cringed when they grab a handful, not the intended strip or two. As you can see it is a labor of love.
If you love Greek Tzatziki dip, here's an insanely delicious authentic recipe. https://thewanderlustkitchen.com/authentic-greek-tzatziki/ I usually use a store bakery pita bread, but I came across this today. Sounds and looks incredible. Cheers, Barrie.
Super Cool Cast Iron, Brother! I gots me th Favourite / Piqua #8 that my Gma give to my Ma, when she got married th first time, back long about 1952... it's my Prize CI possession, although I gots me a whole buncha others; (I collect/use): Wagners, Griswolds, Erie, BSR, some unmarked, lotsa older 1800's gatemark stuff, some modern newer stuff like Fields, Stargazer, etc. Natch, I have a *****-ton of Lodge stuff, from way back when, to relatively recent...
What's up with that rub? It looks Krazy Good, amigo!!! I'd love to hear more on th subject, if yer so inclined as to share yer secrets
C'mon over, bring some Guinness, or either some Good Bourbon... I gots th BBQ, sides, an Squiers covered, to make ya feel welcome, an to Home...
My rubs really just depends on what I have in the cupboard. I usually start with seasoned salt then add garlic powder, onion powder, black pepper, and Slap yo momma. Those mixed together do really well. I’m gonna put another pork butt and a brisket on the smoker in the morning.
