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  • #1

    I'm a meataholic

    I went to my favorite store recently to stock up because it is right across the street from the Augusta National and during Masters Week you can't find a parking spot anywhere and that store is major busy. Soooo.... I picked up a few meats. I got a whole loin rack, they had to cut it in half because it weighed too much for their scales. I also got a whole beef tenderloin and a near 20 lb. chunk of standing rib roast. I've already started on the beef tenderloin. I plan to French cut one of the racks of pork loin and do a big ass crown roast.



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  • #2
    Dang girl. That's a summers worth of meat and then some!!
    Cant' wait to see what you do with your meat:)
    "And I SWORE I would not read, much less post in that thread, dammit!

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    • #3
      Wow ...that is some nice looking meat there Squirrel... nice stash

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      • #4
        I think I just got a "meatie"!

        I want...need...HAVE to see the Crown... OMG!
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          Dinner at Squirrel's house everyone!
          There is a cure...http://phoenixtears.ca/

          sigpic

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          • #6
            Nice loins girl!
            sigpic

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            • #7
              I like the Fresh Market! It also like's me wallet!
              Sunset Eagle Aviation
              https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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              • #8
                nice lookin meat Squirrel , you should of had them remove the chine bone and feather bones from the loin ends if you want to make a crown roast , not sure how you're gonna form it or carve it with them still on
                sigpic
                _____________________
                MES electric
                Brink s n p
                nn bullet
                homebuilt verticle ( aka the q-bottle )

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                • #9
                  Let me know when your cookin them up and I'll bring the wine

                  Nice haul there girl, very jealous on this end.
                  https://youtu.be/ZcqprrIlbcIli

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                  • #10
                    I've asked before


                    MARRY ME
                    2-22.5'' weber
                    1-18'' weber
                    1 smokey joe
                    22.5'' wsm
                    24'' smoke vault
                    1-outhouse
                    Certified,Smoked Meat Sausage Head
                    Smoked meathead #135

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                    • #11
                      Squirrly Girl
                      What Up Wit All Dat Meat?

                      Makes me feel a little inadequate
                      - http://www.AMAZENPRODUCTS.COM
                      - 40" MES
                      - Char-Broil The Big Easy Infrared Turkey Fryer
                      - Stainless Steel BBQ Grill
                      - Gander #12 Grinder
                      - Cabelas 20# Stuffer
                      - Gander Meat Mixer

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                      • #12
                        Originally posted by T-bone Tim View Post
                        nice lookin meat Squirrel , you should of had them remove the chine bone and feather bones from the loin ends if you want to make a crown roast , not sure how you're gonna form it or carve it with them still on
                        I plan on removing it myself. I got me some meat handling skills. My paw was a butcher.

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                        • #13
                          Originally posted by Squirrel View Post
                          I plan on removing it myself. I got me some meat handling skills. My paw was a butcher.
                          This is me...not doubting.
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                          Comment

                          • #14
                            Quote
                            I got me some meat handling skills.

                            I'll bet you do
                            2-22.5'' weber
                            1-18'' weber
                            1 smokey joe
                            22.5'' wsm
                            24'' smoke vault
                            1-outhouse
                            Certified,Smoked Meat Sausage Head
                            Smoked meathead #135

                            Comment

                            • #15
                              I have no doubt that Squirrel knows how to handle the meat, er ummm, bone.

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