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THE TRAINWRECK. Brought to you by thcfarrmer…..

I'm calling it a quiche. Mother made them all the time. Some weren't too bad, but most...😜 Quiche is an egg pie. This is like a pancake that ignored gravity and tried to climb out of the pan and run off...... They come out of the oven about 2 inches...
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THE TRAINWRECK. Brought to you by thcfarrmer…..

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#90,861
Hossgrows said:
I'm calling it a quiche. Mother made them all the time. Some weren't too bad, but most...😜
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Quiche is an egg pie. This is like a pancake that ignored gravity and tried to climb out of the pan and run off......
They come out of the oven about 2 inches above the rim but quickly collapse as the steam slows.
When you make these in a muffin tin they come out more puff pastry than pancake.
 
#90,862
grayoldnproud said:
No, he eats it over two years 🤣 We used to buy them a lot. Son worked on a ranch so we got the cow for next to nothing but still had to pay for processing and packing. I would split a whole between three families, well two and my brother, and it lasts a good long time. And back then everything was papered, not vacuumed. If he is getting a 900lb hanging weight, he's bringing home 500-600lbs and depending on the cuts he's got it lasts a bit. We just don't eat enough beef anymore to justify the costs.
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I fill two upright freezers. 26&29 cu ft. All is vac packed. I've thawed meat that was 3+ years old, that looks as it was just cut from the cow.
Like u, I worked for this farmer for 13 years. I know exactly what their fed, if and when they've had shots from the time they went to market as feeder cows.
I've got soup bones, heart and tounge. Ribeye, P house, T bone, sirloin, round, flank steaks, ends of the loin (medallions) that don't make the cut on steaks. Better than having put to burger
All kinds of roasts, briskets, and shit pile of burger. Some time I'll even grind up a chuck roast, for burgers. 😋
 
#90,863
JIMKSI64 said:
I did 9 pork shoulders for my son's Eagle Scout Party.
I smoke them for 4 hours and then wrap them up and oven bake them. Once wrapped they do not take much more smoke and it is cheaper and easier to oven them to finish.

I also have smoke roasted a turkey for thanksgiving and it was great just do not try and make gravy with the drippings.
It was awful. Like tea made with house fire ashes.
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Smoked Turkey is the bomb. I always boil the neck and gizzards for gravy😉 I use to own a Weber kettle smoker
Weber charcoal smokers 731001 64 1000

and smoked a small one for several years. Even smoked cheese in that beast. I'd buy a pound of several different types, load the bottom with 3-4 charcoal briquettes and have smoked cheese for weeks. I miss that beast.
 
#90,864
Hossgrows said:
I fill two upright freezers. 26&29 cu ft. All is vac packed. I've thawed meat that was 3+ years old, that looks as it was just cut from the cow.
Like u, I worked for this farmer for 13 years. I know exactly what their fed, if and when they've had shots from the time they went to market as feeder cows.
I've got soup bones, heart and tounge. Ribeye, P house, T bone, sirloin, round, flank steaks, ends of the loin (medallions) that don't make the cut on steaks. Better than having put to burger
All kinds of roasts, briskets, and shit pile of burger. Some time I'll even grind up a chuck roast, for burgers. 😋
Click to expand...
Absolutely and if I still ate as much beef as I did, I'd definitely buy a 1/4 cow. Good you got the heart many won't same with liver. I made sure I got both. I can't swear they came from the same cow, but I know for certain they came from the same herd. Plus with the livers I couldn't tell the difference once I get them in that roux and onion.👨‍🍳👨‍🍳
 
#90,869
grayoldnproud said:
Absolutely and if I still ate as much beef as I did, I'd definitely buy a 1/4 cow. Good you got the heart many won't same with liver. I made sure I got both. I can't swear they came from the same cow, but I know for certain they came from the same herd. Plus with the livers I couldn't tell the difference once I get them in that roux and onion.👨‍🍳👨‍🍳
Click to expand...
I won't eat liver anymore. It's basically a biological oil filter.
No sweet breads either.😖
 
#90,872
cpurola said:
Hubby smoked brisket for years, then one winter tried oven baked and it was more tender so I vote for that one.
Click to expand...

There's another hack that works well, get it in the smoker for a couple hours, then wrap it in foil and finish in the oven. Wrapping in foil or crutching in the smoker is how to keep it moist during the stall, but I've got a Texas buddy who gives me sideways glances when I mention doing that. Finishing in the oven is also a good way to keep your meat cut from coming out tasting like an ash tray, because 15 hours of smoke can make it pretty heavy. I learned that lesson smoking beef jerky for 12 hours. 🤣
 
#90,876
Its fascinating what a human hand looks like under a microscope.
 

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#90,879
Watering morning and night now in these little 3L pots. Two on the left are still dry by 6am now and starting the day in less of a postural flex than usual/in comparison to the other two.
IMG 20260302 075014

Gotta get around to potting up soon and setting up either the blumats or autopots as it's getting real annoying having to be home every day. The Northern Lights X Juicy fruit a few days from flip. Ones taking a while to branch out.
IMG 20260301 164205

If anyone's used the blumat tropf systems, what carrot size would you use for a 4 gal pot (11 inch height)?. I've heard the longer maxi carrot gives a bit too much dryback compared to the standard carrot in smaller pots.
 
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