Collagen casings


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  • @Denny I’ve heard that taking an old dairy cow and finishing it up on grass for the last 6 months makes for a great tasting steak but it requires a more patient cook to get it to be tender. I haven’t had the time/opportunity to test this out myself though.

    Do you have a preference?

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  • D

    Since i keep cooking such good steaks on this grill i might as well share with you guys. I had 1 ribeye seasoned with Walton’s Ultimate Steak & Roast rub. A cast iron pan with (sorry jon) half a stick of butter, a little water, garlic and some mexican seasonings. I did a full chimney of lump charcoal and half a chimney of unlit charcoal as my fuel. The steaks turn out perfect if you do a minute and a half for the first 2 turns then once you flip the steak do 1 minute turn and probe to temp. I like to hit 118 degrees so it finishes out at the 125 i like. 20190918_191501.jpg 20190918_192401.jpg 20190918_193953.jpg 20190918_194526.jpg 20190918_200345.jpg

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  • @johnsbrewhouse We do have some interesting food markets around here. I’ll have to do some digging. I’ll be traveling to the Oregon coast soon. There are all sorts of unique shops along the way.

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