For bacon lovers, and cooking meat ideas

Favorite meat to do over flame

  • Total voters
    25
The Virginian said:
Well, the title DID say cooking, so . . . .

My number one go-to for guests is Prime Rib. This one turned out nice . . . pretty much uniform red end to end with very little gray . . .

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Ya know, I’m in VA too, and I was thinking I could bring over some rare CPKs for you to fondle and help you get rid of summa dat rare prime rib...........

The Virginian said:
Anyone else like to spatchcock a chicken before grilling it low and slow . . . ?

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Add a little Alabama white sauce FTW.

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..........then you talked about doing something to a chicken that had a word I was very familiar with half of and finished with white sauce, now I am not so sure........
 
Grenock said:
Ya know, I’m in VA too, and I was thinking I could bring over some rare CPKs for you to fondle and help you get rid of summa dat rare prime rib...........



..........then you talked about doing something to a chicken that had a word I was very familiar with half of and finished with white sauce, now I am not so sure........
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LOL! Whatever you do, DO NOT look up the other half of that word in the Urban Dictionary. :eek:
 
It's been 2 years since we cured our own hog bellies into bacon. Sometimes we do our own butchering. Idaho Pasture hogs, or Mangalitsa breed. These were butchered by a friend of mine that has a local butcher shop. And he does not grind the jowls and bellies into his pork mix. So we get a great price on the bulk purchase. Usually 2 hogs or more at a time.

Notice the meat to fat ratio.
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That's a Dek3. Its a laser. And I Don Hansen saw mill blade butcher knife with steel from the 1800's. Love that thing.

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We hand slice it into 1lb bags. And leave a couple big slabs for hunting camp. Bacon "steak" is a hit on cold morning for hungry hunters, or children coming in from lambing when its below freezing OR zero like its been this winter.

Anyone else cure their own bacon?
 
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