The other day at the Lodge we got some beef samples from a local rancher. Chef was cutting up the chuck and I implied that he could cut me a slab off'a that hunk and I'd smoke it. Then I said I'd smoke one for him too. So he hooked me up. And did he ever... The cattle are from the Nebraska sand hills near Valentine. Grass fed/raised and finished for 4 weeks on corn to give them some fat. All natural, no hormones or antibiotics. Killer stuff.
Heres the chuck roasts.
Since the smoker is hot, doing two butts as well. 'Butcher's Pride', commercial pork. It's all good.
Rubbeded.
Meat meets heat.
Will check in again later as things progress.
Thanks for checking it out.
Dave
Heres the chuck roasts.
Since the smoker is hot, doing two butts as well. 'Butcher's Pride', commercial pork. It's all good.
Rubbeded.
Meat meets heat.
Will check in again later as things progress.
Thanks for checking it out.
Dave
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