Beef. It's what's for dinner.

[All-American]

Isn't he a bus boy? All he knows is how the hamburgers taste after someone has eaten half and left it behind.

Like Pelado said: if that is the same method he uses....

[YOhio]

I am jealous. I would love to get a slicer but my wife keeps vetoing it.

She can’t do that. You have the priesthood.

[Bo Diddley]

She can’t do that. You have the priesthood.

[Pelado]

Isn't he a bus boy? All he knows is how the hamburgers taste after someone has eaten half and left it behind.

Dishwasher, but apparently the dishwashers are also responsible for prepping some of the meat before it goes on the smoker. They're also cross-training him as a line cook.

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[Donuthole]

Nice work. My wife hated cast iron for the first 15 years of our marriage because it was heavy. Now she won't use anything else. The dual funcionality of frying and baking are just one of many benefits. If you care to share the recipe, I'm interested.

I just saw this. I’ll post later tonight.

[Moliere]

Made beef ribs. They were really good.

[Joe Public]

Looks great, Moli. I see beef ribs at the store here, but they’re the ones without much meat, so I haven’t purchased any.

[Jeff Lebowski]

That is even more impressive than your woodworking pics.

[Moliere]

Looks great, Moli. I see beef ribs at the store here, but they’re the ones without much meat, so I haven’t purchased any.

We’ve got a new bbq place that opened up a couple îles down the street. It’s very good, like Franklin’s good. We got beef ribs there and they were some of the best meat I’ve ever had. I was walking through HEB and they had packs of beef ribs on sale so o figured I’d give it a try.

Salt a pepper as the rub and smoked for around 5 hours. They were very good but needed maybe five more degrees to be the exact tenderness to be perfect. It was my first time for beef ribs so I learned something.

[Donuthole]

Beef. It's what's for dinner.

those look great, but you forgot to post the recipe.

If you care to share the recipe, I'm interested.

Recipe below. You can certainly tinker with the bbq sauce recipe to add spice/flavor. I usually do half brown sugar half white sugar and add some cayenne for spice. But a homemade sauce is better than just using a store-bought, as the baking causes the sauce to thicken quite a bit. If you start with a thicker store sauce, you end up with goo. Also, I usually save about a cup of the bbq sauce out in a squeeze bottle for use at the table.

The other tip is don’t over mix the meat. Stir everything together well enough to evenly spread all the ingredients, but resist the temptation to dig in with your hands to squeeze the meat together. And when you roll the meatballs, roll them together as loosely as possible but just tight enough that they will still hold together under browning. Do not roll them into super tight, compact balls—you’ll have chewy rubber nuggets if you do that. The best method is to use a 1.5” cookie dough scoop. Fill the scoop. Flatten off on edge of the bowl. Eject into hand and roll loosely into a ball. Roll in flour and place them all on a plate and get ready for browning.



Addendum: you can brown them and then put them in a crockpot with the sauce and they’ll cook fine. But they won’t have the crust that the oven-baked single layer batch will get.

[old_gregg]

[color="purple"]disburse

[Donuthole]

Trust me bro. These are money.

[Uncle Ted]

Mods... Can we change the title of this thread to "100% Synthetic Beef. It's what's for dinner"?

https://www.dailywire.com/news/bill-...synthetic-beef

Bill Gates: Rich Countries Should Be Eating 100% Synthetic Beef
[...]
“I do think all rich countries should move to 100% synthetic beef. You can get used to the taste difference, and the claim is they’re going to make it taste even better over time. Eventually, that green premium is modest enough that you can sort of change the [behavior of] people or use regulation to totally shift the demand. So for meat in the middle-income-and-above countries, I do think it’s possible. But it’s one of those ones where, wow, you have to track it every year and see, and the politics [are challenging]. There are all these bills that say it’s got to be called, basically, lab garbage to be sold. They don’t want us to use the beef label.”
[...]

[wuapinmon]

We’ve got a new bbq place that opened up a couple îles down the street.

Nice to see that your spellcheck is helping you keep your mission language skills sharp.

[Donuthole]

New search feature struggles. wuap, will you post your chimichurri recipe here?