They usually have a wait list for Tomahawks but if you’re near Hershey I like Bow Creek farms
OT: What is That Delightful Smell?
- Thread starter PAgeologist
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I went to Smithmeyers in Loretto (Cambria County). I missed out on the tomahawk (sold out). But I did get some NY strips. And I had them cut a tomahawk thick ribeye for me. I cooked it Pittsburgh rare and dusted the whole steak.
They don't always carry tomahawk cuts. I think it was a father's day special. They do typically carry tri tips though, which are hard to find here. They actually have a special now, a whole ribeye for 12.99 a pound. That's a steal if you got the freezer room.
For what it's worth, Sam's Club in Altoona always seems to have tomahawks. I have purchased a lot of their beef and it's been really good.
Whole ribeyes $8.99/lb here this week. Too bad I don't have the room now.
I don't either. I need the freezer space for my daughter's upcoming graduation party.
An easy fun one is this...
Chop 1 lb. Of good bacon. Mix with 1lb. Of 80-90% ground beef and make burgers out of them.
I called them Rasher Burgers at my place and sold a ton of them.
My dad grinds his own burger. He bought whole (unsliced) bacon and mixed it with his grind. Absolutely fantastic burgers.
I do that when processing deer to make venison burgers. They're fantastic!
Air Fryer Bacon Wrapped Oreos
Are you looking for a new and delicious twist on your favorite sweet treat? Look no further than Air Fryer Bacon Wrapped Oreos
myairfryerkitchen.com
Bacon wrapped oreos…….
Here you go. Special shout out to @CropDuster507 for letting us know what an armadillo egg was. This recipe wraps them in bacon.
Bacon Wrapped Armadillo Eggs - Hey Grill, Hey
These bacon wrapped armadillo eggs are a happy little jalapeno popper meatball mashup. These armadillo eggs are here to please!
heygrillhey.com
I bit the bullet, I'll make room one way or the other. Thing was just shy of 16#. Need to vacuum seal the steaks tonight.
Nice. I would have but I need too much room for food till after our party.
I am cleaning out our freezer. Got out some short ribs, a brisket flat, and part of a pork belly for this week.
All right, you've been talking about this party for long enough...are we invited or not?
Which type of short rib? Makes a big difference although you still want a combination of smoke and braising liquid.
No idea. I didn't open them yet. My dad gave them to me.Which type of short rib? Makes a big difference although you still want a combination of smoke and braising liquid.
Mine are plate, cut into about 2 inch segments. I have done oven braised and they are great. Looking for other options.
Smoked a brisket last week, took the leftovers last night and made brisket nachos..
Only thing missing were good jalapenos..
Only thing missing were good jalapenos..
Pickled pepper rings are really good on those also.
If you're ever at Happy Valley Brewing, get the Short Rib Nachos. Have help or don't order anything else. They're quite large.
Mine ended up being 2 ribs cut around 8 inches long. I used salt and pepper and smoked to 200. I thought they came out pretty good. Most of the fat rendered out and the meat was tender.
For my daughter's graduation party, I have the following for main dishes. 24 lbs of pulled pork, cooked and pulled weight. 40 lbs of chicken fingers, 10 lbs of taco meat for walking tacos. We're expecting 90 to 100 people.
I'm kinda worried I don't have enough pulled pork. Any opinions on this?
I'm kinda worried I don't have enough pulled pork. Any opinions on this?
How many of the guests are likely to make the pork their main meat dish? Kids and young folks will probably gravitate to the tacos and fingers. Old folks likely to pass on the tacos. Determine your likely demographics then revisit your amounts. Keep hot dogs and buns in reserve.
Nice spread. I wouldn't worry about it. You have over 70lbs of meat combined to feed 100 people. It's hot out. Most folks won't eat a lot. I always worry like you are and everything always works out. If you run out of pulled pork you have lots of other stuff to eat.
We got a pretty good amount of adults who likely arent grabbing tacos. I think we will have some of that left.
Friends just had a similar party but had 50 more people. She ran out of nearly eeverything. I don't want a ton of leftovers, but I also don't want to run out.
I keep going back and forth with this. I'm probably going to grab 2 more butts, just to be safe. That should be 7 or so pounds of meat. If I have anything left I want it to be pork. It freezes well if needed and I'll eat more for dinner this week.
My son asked for Tacos Al Pastor for his birthday dinner. The rotisserie attachment for the Kamado was great for this. It was a success by nearly every measure.
But I’d like to dial in the texture of the meat further—pineapple has an enzyme that more or less dissolves meat. I put a slice on the spit between every 2-3 pork steaks.
Traditional versions are a vertical spit with the pineapple on top so the juice drips down on the meat while it cooks, but less us in contact with the meat directly.
Next time, I may try to to suspend the pineapple from the top vent of the grill. anyone have any other advice?
But I’d like to dial in the texture of the meat further—pineapple has an enzyme that more or less dissolves meat. I put a slice on the spit between every 2-3 pork steaks.
Traditional versions are a vertical spit with the pineapple on top so the juice drips down on the meat while it cooks, but less us in contact with the meat directly.
Next time, I may try to to suspend the pineapple from the top vent of the grill. anyone have any other advice?
Grind the pineapple pulp, dilute it and season it. Either let the pork sit in it cold for few hours or inject it into the meat. Enjoy every day as you show your love for your family.
Last time, I blended some pineapple with the homemade adobo for the overnight marinade, and the pork was basically pickled by the time it came off the grill—so I skipped that this time and it was an improvement. Maybe Al Pastor is just supposed to be soft. I like the injection idea of you do it right before you put it on.
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