Meat Feast 419

01/05/2025

The freezers are full so we’re getting creative with it today. 2 racks of pork ribs and zuppa Toscana coming later.
HT to Bert for the amazing Christmas gift of the .z_drip or Meat Tub as I am calling it. It’s perfect for dry rubs and marinades. It is collapsible,has a built in cutting board, and a drain for your marinades, or cleaning in general. I’m a fan.
I tend to default to the 3-2-1 method of smoking ribs when time isn’t an issue. 3 hours of direct smoke at 210 . 2 hours wrapped in foil with a mustard, apple cider vinegar, apple juice, and butter baste at 250. Finally, 1 hour with for another hour at 250. Works every time.

01/02/2025

Snooties BBQ is legit and it’s local. They are closed for the season, but be sure to check them out in the Spring.

01/01/2025

How it started. How it ended. Happy New Year everyone! and I hope you get to ring in the with friends, family, and great food.

12/31/2024

Making with my bro Bert. We made rosemary, thyme, oregano, and garlic butter. We put that on the meat at 12:30 and now it goes in the fridge for 3 hours or so. After that we will roast at 325 until it gets to 120. We will sear it and then let it rest. Final pictures forthcoming.

12/26/2024

I need to get a contact so these can be at ‘25. Anyone have an octopus guy?

12/14/2024

The many steps of making a good turkey. 🦃. This is after 18 hours in the brine, 5 hours in the fridge to dry out the skin and . It will dry for another 10 hours.
This was my first time removing the skin and putting the on the breast meat. I was feeling like mixing it up so I also put 6 1 tbsp pads of butter under the skin on the breast side of the bird.
We shall see how it goes, but I’m going to bed now.

12/01/2024

We had Mango Ginger infused chicken wings while in for . They were amazing. Could have been spicer, but that’s just and my preference. Still a solid 8/10 on the wing index.

11/23/2024

😳😳😳

11/16/2024

I met a cool guy yesterday. Somehow we started talking about smoking meats. It happens.
Long story short(er) he told me I could cut my smoke time in half if I cut my down the middle if it has no bone. Mine had a bone so pork surgery commenced. This is the result.
Bonus points for anyone that understands why I may have made a bad decision.

11/02/2024

🚨Save the date!🚨

the 2025 edition will be on 10/4/2025

Be sure to like and follow our page for updates.

10/18/2024

We’re smoking 2 🐓’s (halved), and boiling 5 🦞 tails, and 4 lbs of 🦐🍤, 🍠’s, 🌽 and MB is making 🦪chowdah.

10/06/2024

90 minutes in 105 degrees internal temperature. It loves the smoke!

09/30/2024

Just a regular Sunday grilling chicken, pork, beef, and venison. The next meat feast is less than a year away.

09/16/2024

Final meat count for this year = 22.

Ostrich✅
Camel✅
Lamb✅
Yak✅
Buffalo✅
Beef✅
Chicken✅
Bison✅
Pork✅
Ham (Yes it’s different)✅
Bacon (Pork< Ham< Bacon)✅
Italian Sausage (way different than a brat)✅
Turkey✅
Perch✅
Walleye✅
Salmon✅
Shrimp✅
Scallops✅
Crab✅
Venison✅
Elk✅
And more…

09/15/2024

Meat Church! Preach.

The Official Pitmaster of the Dallas Cowboys!

I have been tailgating for nearly 25 seasons with my college fraternity brothers. My love for outdoor cooking started with them in the red parking lot at the old Texas Stadium. Swipe right to see the grill!

It is a dream come true to be working with a team I have been cheering on since I was a little kid. I am super excited to be cooking for my family and friends at the home opener today. Tailgating is in my blood and it’s what it’s all about for our family.

The icing on the cake is I have a private chef gig post game with a player and his family who are in from out of state. It is going to be a great day.

Go Cowboys!

09/15/2024

Here are just a few from this year’s . Plenty more to come soon. We are so thankful for our family and friends that come each year and we hope you can come next year if you’ve never experienced the meat chaos that takes place.
This year we are also proud to serve locally sourced meat from 😂