44hunter45
Well-known member
I'm a sucker for the 50% off meat at Safeway to use when the freezer gets low on game meat. I cruise the "Manager's Special" bin whenever we do our grocery trips. It all gets vac sealed until it's needed, then I put it in the fridge to wet age.
We are down to just a few choice cuts of my last cow elk and some WT buck from a couple of years back. Also some deboned and diced turkey for Mrs45's turkey pot pies.
Even though it's 100°F here on the Palouse, I decided it was time to bring out a beef roast. Browned, then rubbed in my version of "Texas Steakhouse" dry rub. (You can Google it.)
I rub after browning, then rack the roast and wait for 125°-130°. Then rest it. We'll have some tonight and the rest will be my lunch meat for the week.
Two thermometers because I never trust just one.
We are down to just a few choice cuts of my last cow elk and some WT buck from a couple of years back. Also some deboned and diced turkey for Mrs45's turkey pot pies.
Even though it's 100°F here on the Palouse, I decided it was time to bring out a beef roast. Browned, then rubbed in my version of "Texas Steakhouse" dry rub. (You can Google it.)
I rub after browning, then rack the roast and wait for 125°-130°. Then rest it. We'll have some tonight and the rest will be my lunch meat for the week.
Two thermometers because I never trust just one.