Recent content by Cowboyfan12

Yep. Fun part of that is getting it built before you can apply for the grant. As long as there’s not too many hiccups with inspection that delay us from opening.

I don’t know how close you are to Enid, but sounds like I’d like to have your cattle when the plant is up and running this summer.

Tri tip is delightful. If you can find some mis rubins black magic, hit it with that before smoking as well.

Apparently not because I’m not even getting a kickback. Local ace hardware manager wanted us to try it out to help him sell them. Now we (business partners and I) fight over who gets it for the weekend.

My biggest gripe is their is no traceable standard of identity to put it on the label. I could go grind a damn goat and call it wagyu if I wanted.

Also. Drop what you’re doing and go buy an Otto Wilde infrared propane grill. Been testing one. My goodness. Gets to 1500. Best sear I’ve ever been able to achieve. We cooked pheasant breast straight from the bird in the fat from our lunch steaks on New Year’s Day hunt. Fantastic. Super...

Have your market cut it into 1.5” shoulder steaks. Hot and fast on charcoal or your preferred grill to 145 internal. Season to your liking.

There’s a lot to unpack. There’s dry aging and wet aging of course which most of you know. Starting with @swamppoke. You’re basically correct. Doing a steak is almost worthless, by the time you got done trimming there won’t be much left. Primals are doable, rib roll, shortloin etc. the...

Let me catch up. Been busy building meat rails…