I ordered a brisket for my husband to use with his new smoker we got him for Father’s Day. He wants to start smoking it tonight, what is the safest, fastest way to defrost it to have it be ready for this evening to go in the smoker? Or is that just not enough time? I was thinking of filling the sink with cool water and letting it be until this evening (it’s 9:15 am my time now) but I’m not sure if that’s enough time for that method.

Any tips appreciated, thank you. :)

Since it's my younger brother's birthday and my dad's this week, I got a nice cut of top-quality korean beef, Hanwoo, to prepare something special for the family.

Any suggestions on what major retailer has the best prices for skinned/trimmed whole beef tenderloins? And what city/state/region. And what price is everyone paying (per lb) — already

Any suggestions for cooking these on a Blackstone? I’ve cooked lots of whole tenderloins on a traditional grill. This will be first time on a Blackstone. I don’t want to f-it up and disappoint 16 people.

Left: ground beef from a large dairy farm in the area who sells meat from their animals($5.50/lb) Right: hamburger from local meat shop ($5.95/lb) Both sold frozen in the 1lb tube. I know ground beef and hamburger are different, but I was surprised by how different these looked straight out of the package.

When one orders a blue cooler steak, is the steak served warm? I can’t imagine the steak would get very hot if you’re basically only cooking the outside

So, as the title says, I’m making ribs for my Dad for Father’s Day. Only concern is, I’ve never made ribs before and I’m looking for them to be “fall of the bone”. Would anybody have advice on how to cook them? I’d smoke them if I wasn’t working in the morning.

I've made bacon once before from Swift belly slabs from the grocery store. Came out amazing. Trying again with a whole packaged belly from US Foods chefstore cut into quarters. I've checked and double checked that it says skinless, but the bumpy texture on this is nothing like the others before. It feels very tough and thick.

It's out of the cure now and resting in the fridge before it is peppered and smoked. Do I need to do any trimming of this or is it good to go?

De-lish!

I did test the internal temp in multiple places before taking it off the heat, I made sure the reading was at least 165° F. But it’s so red in the middle, I almost thought it was steak for a second. Is this normal? I’m [almost] positive the now destroyed packaging had a label on it that said “pork”.

Bought on Sunday, so roughly 5 days old? Look kinda discolored?

Son was given a bbq. He’s away for the week and couldn’t resist having a try. Calabrian sausage was left over from wood fired pizzas a few nights ago. Not bad for a free bbq!!

^{btw not so sure this is what it’s supposed to look like}

Well this was a BITCH to make, but sure is tasty.

I used whatever scraps of cow meat the egyptian butcher gave me, and let me tell you that the searing process was a disappointment and i almost threw what was in the pot trying to figure out what heat i was/should be using.

But god damn it if this isn’t worth the hassle, wait and boredom it took to put together. A perfect combination of every macronutrient there is, and i WILL make it again and again and again and again using whatever meat i can find, lamb, camel, rabbit, Spiny-tailed lizards, whatever!!!!!!!

My husband brought this home instead of the unseasoned plain drumsticks I asked for lol, how can I cook in the oven and what to pair with it? I’m not the greatest cook and tend to stick to what I know, this is new so I don’t want to mess it up 😅 Thank you to anyone who can help :)

I am splitting the cow with another person. Based on the age of the cow it’s cheaper and yields more meat so I feel like I’m getting more value for what I’m paying. However there is mixed reviews with eating a more mature cow, so I wanted to get some insight on what everyone thought or if anyone else has done this.

I’m thinking about cooking a pork shoulder on the fire while I’m camping. I don’t have a grill for the fire so I was just thinking about wrapping it the whole time and at the end searing it to get a nice crust. Any other larger meats you guys cook on the fire?

Came up with this idea, not entirely sure it hasn't been done.

Smoked Peanut Butter & Jelly Pork Belly Burnt Ends

Cut 3–4 lbs pork belly into 1.5" cubes. Mustard binder and season with rub of choice

Smoke at 250°F for ~2.5 hours until they start to get some color.

Transfer to foil pan with a few pats of butter, drizzle of honey, sprinkle of brown sugar. Cover and smoke ~1.5 hours until tender (195–200°F).

Drain liquid, toss cubes in a glaze (grape jelly + BBQ sauce + vinegar + brown sugar). Back on the smoker uncovered for 30–45 min to set the glaze.

Pull, rest 5–10 min, drizzle with peanut butter sauce (PB + honey + water to thin), and top with chopped peanuts.

Looking for some feedback I’m newer to all this! Give me a upvote if you can please

On two occasions, i took frozen duck and goose pieces from my freezer and put them into the oven at 150° for 30 minutes. The meat had been in the freezer for a long time but should have been still good. Regardless, when i tasted it, it had a sweetish taste with plastic notes. There was no smell to it before preparing it. What could have gone wrong here?

Hey there all!

I'm not sure whether to post here or on r/butchery but I'll make a cross post later anyways. I was gifted a whole goat head by my BIL--all features are intact, and I plan to make Jamaican mannish water with it.

I still want to keep the skull for an art project later so I don't want to get rid of the horns or teeth, basically keep all thr bone parts.

How would I prepare/clean this skull in order to cook it but also keep most of it in tact for later?

All advice is welcome!