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Here’s the last three beef harvest, lots of fat and steak marble was great, tender tasty , sorry for the graphics if kids are around , they have to learn somehow,lol
Hi Scott, are you using Larry Scheeringa for the kill? That's who I used to use. If you don`t have enough freezer room give me a holler,lol. If you are home Sat I`ll swing by after I hit the Manteca dumps, Give ya a text later today
Adios
Hi Scott, are you using Larry Scheeringa for the kill? That's who I used to use. If you don`t have enough freezer room give me a holler,lol. If you are home Sat I`ll swing by after I hit the Manteca dumps, Give ya a text later today
Adios
hello Hank , no I use Coho butchering , they do the kill and cut n wrap ,they leave nothing to waist , Saturday I’ll be at my Grandsons football game , then headed to watch my other grandson play for Modesto jc , if your looking for beef , these three grazing now are about a year out , got some Calves on the other field with momma , I don’t do Veal but I sure like sweetbread , hope alls well bud .PS no hogs this year , come spring the barn will be fresh smelling again ,lol
Cool my friend , I put off heading that way til prolly Fri. Crazy stupid schedule on ,my end, I have guys running every which way. We shall meet up shortly however. Take care
I am in The City. You're practically right next door in Manteca. You can harvest your own protein. I can only watch the Wild Parrots of Telegraph Hill.
Your property has cattle and pork. I step out my front door, and all that I have is riot police.
I am in The City. You're practically right next door in Manteca. You can harvest your own protein. I can only watch the Wild Parrots of Telegraph Hill.
Your property has cattle and pork. I step out my front door, and all that I have is riot police.
haven’t lived in a city in 20 some years , driven through lots of them , last time I had to go to San Fran for Ankle Surgury , no sooner when we got to our destination I was Ready to get the H*# out of there , good thing I was heavily medicated on the way out , once I started to see Cows out in the pastures I started to breath correctly ,lol, I’ve heard those smokers work good, I was given a big chief about that same size , still partial to my home made water heater smoker .
Growing up in a big city, there wasn't much BBQ culture. A lot of grilling. But no smoking or slow cooking. Basically steaks, burgers, chicken legs, and a lot of "meat on a stick".
For a lot of people I know, BBQ means going to a restaurant with a charcoal grill set into the table, the servers bring raw meat, and you cook it yourself. I know that most of America cannot even imagine going out to a restaurant to be served raw meat, then having to cook your own meal at the table.
For years, I used Weber. Got really good with the Weber too. Bought a smaller Weber just for cooking at The Beach.
While in Texas, I was introduced to the smoker with the offset grill. That changed my outlook completely!
The small size Old Smokey worked so well at my apartment downtown, that I bought the large version for my house out by The Beach. I feel that it cooks better than Weber. Of course there is no proof, and the Weber served me perfectly for most of my life. Weber is probably far superior in production quality. Weber just seems to be more robust, durable, and spare parts are readily available.
If you ever get forced at gunpoint to drive into The City, or you have to come here for a medical appointment, Original Joe's has the best sweetbread. I'll be you never imagined that could be on a Big City menu. This is old school. You will want to sit at the counter on a bar stool, so that you get a front row seat of the cooks making your food.
Right around the corner, Il Pollaio serves rabbit grilled over an open flame.
Downstairs from me, Kokkari spit-roast whole lamb.
That smoker is one of the best , be sure to grease it up by cooking some pork back fat first , Texans know BBQin,lol
You're right. There is a process to "cure" those first. I remember my buddy got some old newspapers soaked in cooking oil, and built a small fire to burn off whatever was inside of it.
Too bad that thing was so big that I couldn't check it in with my luggage at the airport. We used to cook whole suckling pigs. Man, did I feel like a glutton, sitting down to a plate with a whole pig in front of me. Some African neighbors used to come over to cook whole goat, and that was awesome. From their region, they use a certain blend of seasoning which also does something to the meat to help it keep moist and tender. I want to fly that family to California and open an African restaurant, with their roast goat as the main menu item.
Looks good from here Tim, Key, Baste Baste And Baste , other than that I’ve never been one to complain , my Dad and I went Trout fishing one year , we talked about his girl friend cooking some her way while we put some on the grill, well I added bacon in two of them and put them on, we got to drinking and talking about stuff , the call came in from his Gal friend that her fish was Ready , we sat down ate a great dinner with More drink rounds , about 21/2 hours later we both looked at each other and Said %&$#:&@9 the fish on the grill , we stumbled to the grill , and seen what looked like melted plastic with a crispy piece of bacon hanging out the end, now I really don’t know how we did it but the inside was great bones and all , grizzly Adams style , not quite like beef jerky , just crispy and the bacon gave it a really good taste , that’s my grilled fish story , yea we had a head ache the next morning
Pork & chicken are tricky. Too easy to burn. Too easy to dry out. Worst is with large pieces where it's burned on the outside and raw on the inside.
Try soaking those skewers in apple juice overnight. Perhaps put the lid on and close all the vents to bring down the temp and let the food cook slowly in the trapped heat and smoke.
Indirect heat is another good method. Put your coals on one side of that kettle. Sear you skewers, then move them to the other side of the kettle so that they are not sitting on top of hot coals.
Some people like to use foil to shield the meat so that it doesn't burn & dry out.
A lot of tricks to using those Weber kettles. Look for the devices which keep your briquets to the sides, so that you can put your meat in the middle. And those standing rib racks that allow you to cook a whole bunch of ribs at the same time. Weber even made a rotisserie attachment.
Perhaps put the lid on and close all the vents to bring down the temp and let the food cook slowly in the trapped heat and smoke.
That's how I do it. I open the bottom vent just a crack and add the charcoal as I go.
I got this little grill a couple years ago. I like to cook the chickens spatchcock style. The cake pan works good for roasting potatoes and such. I'll put the chicken on top of the pan to catch some of the drippings
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bit grilled over an open flame. 
