2 minutes ago, DrPhilly said:

For sure, but I suppose the focus is more on chicken in here. We can blame Munson and TEW for that.

Bologna it is hahahahaha

We are at the stall now, after this its all gonna be poor quality hot dogs and butter sandwiches hahahaha

1 hour ago, Boogyman said:

What he should have done is warned us poors about the high price of brisket.

You think vikas knows how much brisket costs?

He thinks bananas cost $10

7 minutes ago, Boogyman said:

We are at the stall now, after this its all gonna be poor quality hot dogs and butter sandwiches hahahaha

Haha, we made simple hot dogs the other night. That looks quite nice right there.

3 minutes ago, JohnSnowsHair said:

You think vikas knows how much brisket costs?

He thinks bananas cost $10

Vikas probably controls how much it costs hahahaha

Just now, DrPhilly said:

Haha, we made simple hot dogs the other night. That looks quite nice right there.

I save that type of thing for when its hot and we are in the pool, been eating a lot less processed meat types of foods the last few years.

I love the overnight briskets. Throw them on around 9 PM, wrap and rest sometime this afternoon, and ready for an early dinner.

I've been avoiding beef for the most part, until the kids whine about steak. Spoiled rotten kids.

More for health and to some extent environmental reasons.

I have a couple electric roasters we use for Thanksgiving birds, and started just picking up whole chickens once or twice a month. Brine them in a gallon bucket for 24 hours then roast them. Sometimes pick up some legs and thighs pieces to add in.

Kids usually gobble up the legs and thighs, then I use the breast meat for salads through the week.

27 minutes ago, JohnSnowsHair said:

I've been avoiding beef for the most part, until the kids whine about steak. Spoiled rotten kids.

More for health and to some extent environmental reasons.

I have a couple electric roasters we use for Thanksgiving birds, and started just picking up whole chickens once or twice a month. Brine them in a gallon bucket for 24 hours then roast them. Sometimes pick up some legs and thighs pieces to add in.

Kids usually gobble up the legs and thighs, then I use the breast meat for salads through the week.

I always brine turkeys. Chickens i spatchcock and cook, they cook a lot faster by removing the cavity and tend to retain moisture, therefore not needing a brine.

I still eat beef about twice a week (probably 3 or 4 this week with all the brisket lol). Pork once a week usually. Fish for lunch about 2 or 3 days a week, lots of salmon.

It you're looking for meat on a budget pork shoulder is great and for your buck. Bone in shoulder, dry brine in the fridge overnight, low and slow until it's falling apart then high heat to crisp up the fat cap. Delicious. As long as you've got the time to slow cook it it's pretty idiot proof.

BBQ pulled pork is the obvious one but I've been making momofoku's Bossam recently. Korean Pork shoulder in a lettuce wrap with rice sauces and kimchi. Delicious and lasts for days

36 minutes ago, Boogyman said:

I always brine turkeys. Chickens i spatchcock and cook, they cook a lot faster by removing the cavity and tend to retain moisture, therefore not needing a brine.

I still eat beef about twice a week (probably 3 or 4 this week with all the brisket lol). Pork once a week usually. Fish for lunch about 2 or 3 days a week, lots of salmon.

Cod tonight. We do salmon once a week and chicken probably twice. Beef once a week for sure. Once a week or so we grab takeout from local Greek, Thai, or Indian.

39 minutes ago, DEagle7 said:

It you're looking for meat on a budget pork shoulder is great and for your buck. Bone in shoulder, dry brine in the fridge overnight, low and slow until it's falling apart then high heat to crisp up the fat cap. Delicious. As long as you've got the time to slow cook it it's pretty idiot proof.

BBQ pulled pork is the obvious one but I've been making momofoku's Bossam recently. Korean Pork shoulder in a lettuce wrap with rice sauces and kimchi. Delicious and lasts for days

I never liked kimchi much but I really loved the Korean BBQ when I used to travel there for work. I had a team of six there and went every four or five months for several years. Been 10 years since I visited.

45 minutes ago, DEagle7 said:

It you're looking for meat on a budget pork shoulder is great and for your buck. Bone in shoulder, dry brine in the fridge overnight, low and slow until it's falling apart then high heat to crisp up the fat cap. Delicious. As long as you've got the time to slow cook it it's pretty idiot proof.

BBQ pulled pork is the obvious one but I've been making momofoku's Bossam recently. Korean Pork shoulder in a lettuce wrap with rice sauces and kimchi. Delicious and lasts for days

I make pulled pork fairly often, probably the same way you do.

1 hour ago, Boogyman said:

I always brine turkeys. Chickens i spatchcock and cook, they cook a lot faster by removing the cavity and tend to retain moisture, therefore not needing a brine.

I still eat beef about twice a week (probably 3 or 4 this week with all the brisket lol). Pork once a week usually. Fish for lunch about 2 or 3 days a week, lots of salmon.

I spatchcock them as well. The brine definitely helps. I usually do a mix of water + sodium free vegetable broth and aromatics, preferably fresh from the wife's garden. Comes out perfect.

I am not a big fish eater. I'll sear a tuna steak once a week, which I like fine enough but mostly for health reasons. Tuna steak with avocado is pretty solid.

Once in a while I'll do a nice burger or steak. More in the summer when I can grill.

1 hour ago, DEagle7 said:

It you're looking for meat on a budget pork shoulder is great and for your buck. Bone in shoulder, dry brine in the fridge overnight, low and slow until it's falling apart then high heat to crisp up the fat cap. Delicious. As long as you've got the time to slow cook it it's pretty idiot proof.

BBQ pulled pork is the obvious one but I've been making momofoku's Bossam recently. Korean Pork shoulder in a lettuce wrap with rice sauces and kimchi. Delicious and lasts for days

We do a pulled pork once in a while because it's easy, but never thought to brine it. I'll have to try that out.

25 minutes ago, JohnSnowsHair said:

I am not a big fish eater. I'll sear a tuna steak once a week, which I like fine enough but mostly for health reasons. Tuna steak with avocado is pretty solid.

A nice grilled or seared tuna steak is almost like eating beef. Have you tried other fish that isn't all that fishy? Say, a farm raised catfish? You very well might enjoy that.

27 minutes ago, JohnSnowsHair said:

We do a pulled pork once in a while because it's easy, but never thought to brine it. I'll have to try that out.

Imo the meat tastes better if you brine it, slow cook it (basting every hour or so), then blasting it with heat (and maybe a bit of brown sugar etc added at the very end) to get some crust and then shredding and tossing it with the sauce. Cooking it with the sauce dries it out more and doesn't let you get any texture from the fatty bits.

Just my 2¢.

3 hours ago, DEagle7 said:

Imo the meat tastes better if you brine it, slow cook it (basting every hour or so), then blasting it with heat (and maybe a bit of brown sugar etc added at the very end) to get some crust and then shredding and tossing it with the sauce. Cooking it with the sauce dries it out more and doesn't let you get any texture from the fatty bits.

Just my 2¢.

I dont sauce it until im serving it. I also usually save a portion without sauce to make tacos with, or mix in some mac and cheese.

7 hours ago, Nice Work Pal said:

Those Biden numbers was really all the Trump economy

And these Trump numbers are really all the Biden economy

On 8/5/2024 at 2:22 PM, Kz! said:

 

On 8/5/2024 at 4:30 PM, Kz! said:

 

Hey bud, how are you doing these days?

53 minutes ago, Mike030270 said:

Well, farmers know the saying. You reap what you sow.

There was some profit taking going on for a minute today.

On 3/22/2026 at 1:01 PM, DrPhilly said:

A nice grilled or seared tuna steak is almost like eating beef. Have you tried other fish that isn't all that fishy? Say, a farm raised catfish? You very well might enjoy that.

Swordfish has become one of my faves.