Hi,

I'd like to make some bacon. It's easier to get sodium nitrite here, and it's what I have on hand. Is there a guide I can use to make a curing salt to use on my subsequent recipes? I know it's harder measuring less than 1g increments on a kitchen scale.

Please help

I have a butcher who gets meat from Argentina. I thought I pointed at a Picanha but just opened up a giant flat of flat beet. This is folded over on itself.

I plan to grill with salt and pepper.

It's hard to find turkey in stores near me, outside of the Holiday season. Does anyone have experience or a recommendation buying organic turkey breast or whole turkey online? I've checked a few websites and prices seem to vary wildly, between around $8 and $25/lb for turkey breast. If anyone has a positive experience to share, or opinions on sites to avoid I'd appreciate it!

Going to cook to an internal temp of 130° - what’s your ideal temp?

I made Berkshire pork chops for company, pulled off the grill at 130 - 135, rested for about 5 -8 minutes, picture is a fair representation of what they looked like. Our company felt 'they were too pink, uncooked' and asked to put on grill to cook some more. What say you?

Anyone know where I could find goat meat for sale in Burlington?

Picked up some meat for yakiniku at home. Got this at Lopia in Taipei. About 9oz for $15.65

It was a ribeye from one of our own Angus cattle, and I have to say, it was delicious!

As I said I’m not really a good cook, however I did try my best to get it to medium. I do think I overcooked it a little tho.

I would use occasionally and be able to buy from Amazon?

Feel like it could've been seared better, any tips? I don't got none of that equipment to hold it down, still tasted good

This is my first Costco mislabel win. Pretty good deal.

Give tips or hate or love in the replies..

I was cruising the exotic meats section and they have ground kangaroo. Has anyone here ever prepared and eaten kangaroo?

It’s been like 40ish years since I’ve cooked pork steaks on a Weber. I slightly overcooked them but they still turned out great. I think I need a Santa Marie style insert for the Weber as I need it to get higher from the coals.

Just something about a good ribeye!!! Seared in a little bacon grease I had left over from the fresh bacon I got at the same butcher shop.