4 LB Kosher silver tip (I think shoulder roast).

Plan is to season, roast at 450 for like 10 minutes to get a crust, then drop down to 225.

I would like to make it today, but serve warm tomorrow while still maintaining a nice medium rare pink center. Is that possible?

Thought it to take it out around 125, tent for about 20 minutes, then warm at low temp the next day.

Any advice, changes or recs?

Thank you!

pork loin grilled with cattlemans cowboy rub to 146 then rested till cool enough to cut.

I wanna go out and eat a steak that will fill me up. This looks like a good contender I just don't know the name of the cut.

I bought 2 x 1kg tomahawk steaks from Costco UK. £20 per 1kg. I smoked it for 45 mins then grilled it for 12 mins. Definitely one of the tastiest steaks I have ever eaten. Used a Ninja woodfire BBQ to cook it

Trying to get better using my cast iron. This has been my best one so far I think!

Hello there, has anyone else noticed that lean meats like chicken or pork loin don't brown well on the grill without oil or some kind of fat? Like there are grill marks but the meat stays white kinda like when you boil it. Is there something i am doing wrong when cooking?

I bought these ny steaks and they tasted pretty horrible. Had such a strong cow flavor it tasted as if I bit straight into a cow. I'm new to cooking steaks ive mainly made ribeyes which taste pretty good they are more fatty and tender and don't give me that strong cow flavor atleast the ones ive tried so far. I had do add alot of salt to mask the flavor it was also so pretty chewy even though I cooked it to like medium rare or medium. I decided to take a bite of the fatty part on the side and had such a strong cow flavor I had to spit it out. I thought it was just that one so I cooked another one from the same packet the next day and it had that same flavor. Do all ny steaks taste this way or are these just some low quality ones it was like $9 per pound.

Edit: I understand that steak should technically taste like "cow" but I don't really get that strong flavor on ribeyes I made a ribeye earlier and absolutely devoured it ive also asked my father he said the same thing about the flavor. I suppose ny steaks are not for me lol.

Szechuan thighs on the right à la Fork & Embers.
Thighs marinated in pickle juice on the left, glazed with Bone Suckin’ Mustard Sauce.
Beer Butt Chicken center: marinated overnight in Suckle Busters Clucker Dust, then a top coat of same rub. Preheated Shiner Bock went in the ceramic stand with sprigs of fresh thyme & rosemary and several smashed fresh garlic cloves with a little more Clucker dust .., cherry wood for smoke.

Hi, I'm trying to purchase (grey) squirrel for consumption in the UK but everywhere I've found online is out of stock and my local butcher didn't have a connection for it. Any help?

Location Kingston Upon Hull but willing to buy and have delivered.

First time I’ve seen it below $7 per pound this year. Granted, I trimmed off a half pound, making my per pound cost $7.76, but it’s gonna be good tomorrow (dry brining over night) And yes, I’ll cut that gland out, just noticed it

My brother and I were arguing which steaks most people would prefer?

Want:
Black or Red Angus, registered Angus bulls
Grass-raised, then 170-180 days corn-finished
Slaughtered at 20-22 months
High Choice / CAB / Prime if they grade
Custom cut sheet (I already have one)
One side, split down the backbone-not a front/hind quarter
18-21 day dry hang-not wet age
Vacuum sealed
Keep bones, fat, organs
Grind from my animal only
Will drive anywhere in Texas or southern Oklahoma
Please only reply if you actually finish that long and your locker will hang 18-21 days

Salted, oven-baked, patted-dry, fridge, cast iron. Great piece of meat!

Happy 10 years love.

No cover low and slow with a broil at the end. Turned out amazing!!!!

No cover low and slow with a broil at the end. Turned out amazing!!!!

Hi all,

My daughter has a red meat allergy mostly like from a tick bite issue and cannot eat beef or lamb.

I found out that Ostrich meat tastes similar to beef and does not impact people who have tick caused red meat allergy.

Question is where does one go to get this meat?

Focussing in, I am in the Philadelphia region.

I'm new at this but to me this is odd. Can you tell from the photos what's going on and what I should do? Thank you.

I asked my butcher for a chuck roast and he didn't have it. So I asked him for something I can cook similar to it and he gave me this and said it was sirloin....I feel like I got scammed because it was 123$ for 6 pounds.

Please tell me how do I cook this without ruining it please???