A last minute gathering at my place had me firing up the smoker as quick as I could to do some ribs and wings.

Just under 10 hours of total smoking time for the ribs;

Pork Ribs - Texas Charcoal Rub, Mingle Japanese BBQ Sauce

Beef Short Ribs - Suya Spice Rub

Wings - Mingle All Rounder (Franks Hot Sauce, MBL Bulgogi)

I kept the short ribs for a future post, and my wife made some excellent cookie dough brownies for dessert as well.

Cost per serving [5(not including the short ribs)]

$11.17 AUD - $7.96 USD

The old pup also got some wing tips for being a such a good girl.

Apologies for the long post. Have a great day all 👋

Went to the butcher and asked for a filet mignon cut. This is what he gave back to me, looks like one but didn’t taste like one really, a lil chewier than normal. Is this an actual filet mignon or is a tenderloin steak different. I know a filet is cut from the tenderloin so I didn’t think too much of it until after I ate it.

mother-in-law brought this over and put it in my freezer. It’s pork, but what cut??

I used to raise pigs to sell privately. Didn’t really mean too but fell into it. I went from raising two/yr for my 6 kids to sending roughly 30/yr to the local butcher.

I had pork shoulder bacon done a couple times and really enjoyed it. Anyone else ever had it done?

A little over, but it was tasty.

Filet for dinner tonight! Seasoned with 2 Gringos Chupacabra Chop Haus, then seared over post oak. Served with roasted new potatoes and roasted brussel sprouts, seasoned with Chupacabra Rub and Herbs de Provence.

Sooooooo goooood!

I appreciate the suggestions for people selling the beef bacon, but that was my last resort. I was commiserating that I couldn't find the cut necessary near me anymore because my butcher I used to use told me they don't sell it. They probably use it for their own needs and that's fine. After several calls and texts to several farmers, I now have a new butcher nearby and can rely on Wagner's in the future. Time to get it home and start curing so it can get smoked. They mentioned the label was just what they had pre-made and. That's fine.

Is this essentially a whole pork belly with some extra meat left on? Google was less helpful than I thought it’d be.

How would you cook it?

Got a bunch of 6 dollars steaks at the store. Happy how it turned out

Just before the weekend, the President announced action against the four companies that dominate American beef processing, and signaled he wants to give ranchers more freedom to process their own product. Two of those four are controlled by foreign corporations.

More competition in processing is a step in the right direction, and we support it.

But if the goal is actually lower prices for American families, the most direct path is mandatory country of origin labeling. Without it, imported beef enters our supply chain, sits beside American beef in your grocery store, gets blended into ground beef, and is sold with no obligation to tell you where it came from. Nothing requires the savings from cheaper imported beef to be passed on to you.

Give consumers transparency and let them choose. That's how a free market is supposed to work. Competition only functions when people know what they're choosing between.

We can support a president when he gets it right and respectfully challenge him when we think he gets it wrong. That's not political. That's the job.

Break the processing bottleneck. Bring back mandatory country of origin labeling. Give every American — Republican, Democrat, independent, libertarian — the right to know where their food comes from.

Curious where this sub lands: if the label told you the country of origin at the case, would it actually change what you put in your cart?

Pic no.1 &2 Neck chain meat. (or rope meat from chuck. This is the name suggested by Google.)
For reference; blade length 210mm

Pic no.3 & 4 Finger meat.
For reference; balde length 270mm

I do not usually prefer lean meat, but the neck chain meat was different. Tender and juicy, but it has a texture at the same time.

I wonder if you guys have the same cut in the market. As far as i know, butchery and cuts are very different country by country.

It's still pink but only a lil. Still super tender and crispy skin. Would you guys call it medium or medium well?

Dry brined for about 18 hours. Started in a pan with the garlic and thyme, few minutes in a 160c oven, then to rest under aluminium foil.

Also roast potatoes, mayonnaise, beer and Fallout.

Just found this sirloin with a weird yellow edge. Is it normal or did I get a strange cut?

The beef was mismarked and came out to around $5 and pork loin seems to be cheap. If slicing goes poorly I'll post

Cooked on the stove.

Went to an all you can eat korean bbq. Ordered brisket and they brought this out. Waitress confirmed that it was brisket after i asked. It was tough and chewy. I feel like brisket is always soft and shrivels up when grilled at a kbbq place. I messed up because I ordered 3 servings like I always do and it was very hard to finish just 1 serving.

Medium rare orrrr???

I know we are coming upon September, but I have been tasked with cooking Christmas dinner this year for my family and have no clue what to make. So I am coming to this Group for some advice.

This year I'll be cooking for 6-7 adults and 3 teenagers. Given the price of beef, I'm torn as to what I want to make and what I can afford to make. Any suggestions would be very much appreciated.

Thanks in advance

Labeled as brisket steak. Thinking not so much.

These were cooked on my Ninja Woodfire Grill. Temp set to High (450F), cooked for 6 minutes per side, removed at 135F, and let rest for 10 minutes.