Meat Markets

[jacobi]

Love thick steaks, but that means I have to start SWMBO's (well done) at least 20 - 25 minutes ahead of mine (very, very rare) to get them done at the same time.  Can never leave them on to rest at end of cooking....

Sounds like a good reason to kick a guest out of your house/ask for a divorce.  I've litereally told guests at my house that steaks will not be cooked past mid-rare.  I never had a complaint.

P.S. the dry aged rib-eyes at Harvard Meats are glorious.

[heironymouspasparagus]

Sounds like a good reason to kick a guest out of your house/ask for a divorce.  I've litereally told guests at my house that steaks will not be cooked past mid-rare.  I never had a complaint.

P.S. the dry aged rib-eyes at Harvard Meats are glorious.

Learning how to cook has always been MUCH less hassle than a divorce - as I know from previous experience.

[Teatownclown]

hot and sexy porkin!!just imagine that sizzlin away, getting all hot, sticky, and carmelized.
mmmmmm  eat!

[Conan71]

I just can't do the gas grill thing...I am even going so far as to experiment with making my own charcoal (mixed results so far).  

Love thick steaks, but that means I have to start SWMBO's (well done) at least 20 - 25 minutes ahead of mine (very, very rare) to get them done at the same time.  Can never leave them on to rest at end of cooking....


Definition;
Very Very Rare - a good Vet can have it back on its feet in a week.
 

Ozark Oak lump charcoal.  It's the only way to fly.  No need to burn your own broken pallets to make your own charcoal.  All natural, no binders or anthracite.  I started using a lighter chimney and newsprint a year or so back for starter and haven't used an ounce of starter fluid ever since.  Best pure flavor you will get.

[heironymouspasparagus]

Ozark Oak lump charcoal.  It's the only way to fly.  No need to burn your own broken pallets to make your own charcoal.  All natural, no binders or anthracite.  I started using a lighter chimney and newsprint a year or so back for starter and haven't used an ounce of starter fluid ever since.  Best pure flavor you will get.

That's what I have used for many years.  Very good stuff, I just get aggravated at the smalls and dust in the bottom of the bag.  Plus, it is one of those "self-sufficiency", get back to nature delusions that I foster.  Trying to become more vertically integrated in my entire "life supply chain".

NO pallets.  Only use oak, maple, ash, hickory, etc.  Pieces from logs/limbs that I cut myself.

[Gaspar]

Charcoal snobs.

[heironymouspasparagus]

Charcoal snobs.

Elitists!

[RecycleMichael]

I like cooking on charcoal better. But I work all the damn time and gas is just easier and quicker. We also sometimes cook for a big crowd and charcoal is harder to keep consistent when cooking for three hours.

My favorite way to cook is in the firepit in the backyard. It is my way to dispose of the many, many limbs that fall on my property. We have a big party and start a nice bonfire, then use the coals to cook the rest of the night for food the next day.

[Red Arrow]

NO pallets.  Only use oak, maple, ash, hickory, etc.  Pieces from logs/limbs that I cut myself.

I hope your neighbors don't catch you.

[Ibanez]

That's what I have used for many years.  Very good stuff, I just get aggravated at the smalls and dust in the bottom of the bag.  Plus, it is one of those "self-sufficiency", get back to nature delusions that I foster.  Trying to become more vertically integrated in my entire "life supply chain".

NO pallets.  Only use oak, maple, ash, hickory, etc.  Pieces from logs/limbs that I cut myself.

Try Hasty Bake's lump charcoal. If you can find it Wicked Good lump is also good. I've ordered it online a time or two after reading about it at this site

I have also ordered various things from here when I'm wanting to try a wood that isn't easy to find around here.

[Red Arrow]

I get wood for my gas powered smoker here:
http://gassmoker.com/woodpile_new/woodpile1.htm

So far I have bought the Pecan to make Chipotles from fresh, red-ripe Jalapenos.  Get 20 lbs and the shipping is free.

[guido911]

Not sure if this belongs here but I stopped by Perry's today. Walked in, and within 5 mins, walked out. Not very clean, and the meat counter is just not interesting. Seen better meat selection at Reasors and deli counter way better at Siegis. I don't get the appeal I guess.

[GG]

Ozark Oak lump charcoal.  It's the only way to fly.  No need to burn your own broken pallets to make your own charcoal.  All natural, no binders or anthracite.  I started using a lighter chimney and newsprint a year or so back for starter and haven't used an ounce of starter fluid ever since.  Best pure flavor you will get.

Where do you get Ozark Oak lump charcoal?    I'm a charcoal and hickory/pecan/apple wood guy .   I was so disappointed when my son bought a gas grill.   I thought I had raised him better than that.

[Conan71]

Where do you get Ozark Oak lump charcoal?    I'm a charcoal and hickory/pecan/apple wood guy .   I was so disappointed when my son bought a gas grill.   I thought I had raised him better than that.

Any Warehouse Market or Perry's.

Guido- Perry's is basically a small neighborhood market which emphasizes the meat counter.  Give them another try.  The meat quality is excellent and well-priced.  I've never gotten a cut there I've been disappointed with.

[guido911]

Any Warehouse Market or Perry's.

Guido- Perry's is basically a small neighborhood market which emphasizes the meat counter.  Give them another try.  The meat quality is excellent and well-priced.  I've never gotten a cut there I've been disappointed with.

I've been there a few other times, this was just a bad experience. Besides, you know where I live. For me to get down that way requires an event of some sorts--this time it was a court appearance. As for meats in general, I purchase mostly in bulk and freeze. Not sure if Perry's would be a source for that. Is it?

Funny thing, some colleagues gave me a bunch of sm!le about not knowing where the Tulsa court house is today because I rarely go.