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This is what I do. I sell everything thru a co op both by the cut and whole lambs buys they organize. I do give prices very close to Costco.Quote:
Originally Posted by snoqpass
Selling a whole lamb at $5 a lb hanging where the buyer pays the butcher equals getting around $2.50 lb. live. That's a premium compared to the 1.10-1.50 lb current market price.
No love for Icelandic Lamb? I get that shit every year it comes into WF - yeah at a premium :( but it's awesome.
I had some smoked salmon filets this week at a buddy's that he did on the Egg. Ho-leee-shit was that good. Tender, juicy, and just the right amount of smoke. Wish I could do that at home.
Icelandic is a breed of sheep-- we have Icelandic blood in our flock.
Is it from Iceland or that breed?
I love lamp
They're awesome at night.Quote:
Originally Posted by shroom
Rocking some meatballs simmered in nice chunky tomato sauce tonight!
http://i131.photobucket.com/albums/p...psnh6aixg7.jpg
Man, that looks good!Quote:
Originally Posted by Cruiser
Just finished some pork in the slow cooker. Marinated in lots of garlic, orange juice and pulp, smoked salt, and cumin. As soon as divegirl gets back from the store with the rolls and yellow mustard weez gonna have some cubanos sandwiches!
From Iceland, best I've ever tasted.Quote:
Originally Posted by steepconcrete
Traditional mushroom risotto made with homemade chicken stock and accompanied by roasted pumpkin with a bourbon and brown sugar glaze and topped with toasted pumpkin seeds and reggiano. Paired it with a nice barrel fermented Sancerre.
http://i131.photobucket.com/albums/p...psrcxj55wy.jpg
that would be dope with like a pound of steak
Last nite I did what I am calling Maggot meatloaf.
Gotta work on that name.
2 strips of thick, uncooked bacon run through the processor enough to break into chunks.
Add Red and Yellow bell peppers and 1/2 a white onion, about a 3" stack of whole wheat saltines, Garlic and salt and pepper.
Pulse it just enough to break everything down a bit.
Add 1 lb of Elk burger and a shot of olive oil.
Pulse enough to mix well but not make too fine. I stayed away from any binders (eggs) on the theory it would stay lighter.
Make into a loaf and bake 40 min. at 350.
It was and is awesome comfort food. And, you can taste the bacon.
Come the fuck on maggots. Grab a quick cell phone pic before you devour yer supper and post it up!
Attachment 170513
Chicken roasting right now
Not exciting, but smells good
Basted with clarified butter
Seasoned with thyme & Rosemary
Stuffed with 1/2 an onion, a carrot & a stick of celery
Probably will have a side of green and yellow squash
Chicken Parm you taste so gooood...
https://www.icmag.com/ic/picture.php...tureid=1511886
Beef tenderloin medallions with melted Stilton, roasted new potatoes with whole grain mustard and herbs de provence, fresh corn grilled in the husk and seasoned with butter and salt, and grilled day old bread with good olive oil and s&p. Paired with 2005 estate bottled (but cheap) Bordeaux. Didn't dirty up a single pot or pan.
http://i131.photobucket.com/albums/p...psuazyeong.jpg
OK one picture.
.https://www.tetongravity.com/images/...fin__forum.jpg
My Mega-muffins.
Dry
Into processor
1 cup walnuts
1 cup light salted almonds
1/4 cup brown sugar
blast of cinnamon & nutmeg
Chop til pretty fine but still recognizable as nuts
add
1 cup each
Bran (wheat)
Whole Wheat flour
All Purpose flour
2 bags Brown sugar & Cinnamon instant oatmeal
1 Tbsp Baking powder
Pulse 3-4 times to mix
Dump into a mixing bowl
Wet
1 cup carrots
2 apples cored
2 Bananas (soft)
blast of vanilla
1/4 cup veg. oil
2 eggs
Run through the processor until reduced to a wet mess
Mix Wet with Dry and use milk to reach desired consistency and let sit covered for 1/2 hr
Preheat oven to 350+
Add raisins, choc. chips, coconut, just about anything else you can think of.
Dump into muffin tins.
Bake for about 25 minutes
Makes about 12
They weigh about 10 oz each and are a meal. And they go great with Spleen.
Brisket stuffed tater.
https://www.icmag.com/ic/picture.php...tureid=1513030 <smoke ring stoke
I didn't cook it, but I cleaned my fkn plate!
Breakfast Burrito smothered in Green Chili, Black Beans, Hash Browns... Washed it down with a Grapefruit Mimosa or three.
https://www.icmag.com/ic/picture.php...tureid=1514737
That looks soo good. Almost as good as those garden nuggets youre cultivating.
Damnit, i may have to get me a burrito today now..
So it's not just Americans that bone leg roasts? Phew.Quote:
Originally Posted by jamesp
I laughed
In that vein
I just dry rubbed 8 1/3 lbs of brisket
Pretty standard mix...
Brisket dry rub
Mix together thoroughly the following:
1/2 cup paprika
1/4 cup Kosher salt
1/4 cup sugar
1/4 cup brown sugar
1/4 cup cumin
1/4 cup chili powder
1/4 cup fresh cracked black pepper
2 Tbsp cayenne pepper
Now it's waiting for tomorrow's smoking
Attachment 170721
Went to Western Daughters and had my ass handed to me.
Reverse sear goodness going down tonight!
https://www.icmag.com/ic/picture.php...tureid=1515177
Holy shit that is some nice looking meat. What is that two rib eyes a fillet and???
It's actually a Bone In Ribeye, Bone In Strip, Filet, and a Flat Iron steak. All dry aged 40 days.