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Looks great. Man we share a few similarities I found the podcast as well.
I order 25 tenderloin from the local butcher and 10 rib eyes and 12 lbs of ground beef every 6 months.
Tenderloin is my favorite cut followed by rib eye. Have you ever smoked meat with herb. My buddy and I did it with about a hp of popcorn. It was a pretty Damn good brisket
Tenderloin in 1/2 lb canna butter
I don't do a lot of smoking, but I cook almost exclusively over an open fire of Red Oak, so they take on a nice flavor from the smoke.
Tomorrow, for Mother's Day I'll be doing a Thai style Paella. All thai flavorings, coconut milk in the rice, but with paella rice. All the good stuff....