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| slob-air |
 Posted: Tue Jun 30, 2009 8:45 am |
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Site Admin
Joined: 27 Oct 2001
Posts: 63528
Location: S&B HQ
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Anyone experience a Belgium Blue supercow? The meat wuld likely be amazing. Check it out:
You may go to YouTube to view the video by clicking below...
YouTube Video
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| MMS |
| Posted: Tue Jun 30, 2009 8:47 am |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
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Job description:
"I steer bull cock into cow cunt" |
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| Cappy |
| Posted: Tue Jun 30, 2009 8:57 am |
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Joined: 13 Sep 2005
Posts: 11580
Location: Cloud cuckoo land
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I hope one day, to get some OG Kobe beef. I mean, what already had the joy of living with beer and sake must be good, or?  |
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| tioem |
| Posted: Thu Jul 02, 2009 2:21 pm |
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Joined: 05 Feb 2004
Posts: 5478
Location: Pleasant Hill, CA
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slob-air wrote: Got to dry age it for a few days first...
Behold 18 lbs of AAA Alberta Beef Tenderloin about to start its dry aging process (after hanging 18 days).
Hmmmm dolphin fetus. |
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| lush702 |
| Posted: Sat Jul 11, 2009 3:35 pm |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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made a new rub for the recent 4th -
coffee, black pepper, oregano, sea salt, brown sugar, cardamon - paired w/ a homade bbq sauce (catsup, worcesershire, brown sugar, lemon juice, chipoles w/ adobo) - tres bien.
have tried them w/ angus burgers (80/20) & chix breasts thus far, topped w/ applewood bacon and cheese --- w/ the next step being rubbed baby back ribs (12 hours prior to smoking - then smoked over hickory, low & slow...) gonna try the rub on the top of the ribs, then finish w/ the sauce on the bottom of the rack 30 min before done to give it that chewy carmelized bite... |
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| MMS |
| Posted: Sat Jul 11, 2009 4:11 pm |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
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Mmmmmm
I've been wanting to try coffee. But it's 107ยบ right now, no way I'm standing around a pit. |
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