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We are seeing the opposite with what meat is available. For the first 2 weeks of the lockdown about the only thing I could get as far as fresh meat was NY Strip and Ribeye. Chicken was completely gone and pigs feet were the only pork product. In 3 weeks I've been able to get 1 whole chicken, 1 pack of chicken wings and 1 pork shoulder. Otherwise it is all beef or frozen. Dying to find some babybacks!Meat is tough to find these days, well good meat.
Went to wally world yesterday, and they had huge racks of ribs, and some butts. Got a couple packages of both, and froze them. Beef and chicken was in very low supply. No real steaks, just some junk delmo's(had more fat then meat), and some 80/20 ground chuck. Chicken only thing they had was some legs and thighs.
Ended up having to go to an actual meat market(I typically go there for meat anyways) for steaks, and even their supply was running short.
Got a nice chunk of raw pork belly. Going to try my hand at making maple brown sugar bacon. most recipes call for 5 days in curing salt, and seasonings, then a low and slow smoke @125 for a couple hours. First time doing bacon, so I'm curious how it will turn out.
Ever hear of the 3 - 2 - 1 method for ribs?
Smoke for a solid 3 hours at 225 - 250, take off smoker and wrap in foil with liquid of choice(I like apple juice for pork ribs), then return to smoker for 2 hours in wrap. The last hour you remove from foil and coat in BBQ sauce, then cook for an additional hour to set the BBQ sauce.
Those are my goto pellet. I love them. They produce minimal ash compared to other brands that I tried. They are a good clean pellet, not much dust in the bag.
Plus the price can't be beat, they can be had on sale for $10 for a 20# bag. You can also order directly from Lumberjack if you start a group buy in your area.
The last skid we bought came out to around $12 for a 40# bag.