Food Smokers and Smoking Tips/Tricks/Techniques

Some ribs on the Trager...

before Wrap


After sauce

 

I need some help here on cooking beef liver. I have never eaten liver before and have no idea how to cook it. I have between 3-6 x 1lb packages from that cow I talked about a few posts back and I have no clue what to with it.

Open to suggestions, whether it's smoking or any other way to cook. I went to all of mom's old cook books and googled the interwebs and it's basically just liver and onions, and don't cook it too long.

 

Fava beans and a nice Chianti

IYKYK

 

sorry Brian, I see liver, and I

 

Smoke. Shred. Eat.

Diced first crop taters and onions from near our mater patch

 

bag-o-skrimp marinating



keepin em warm, just in case sumbuddie stops by.....

 

Not my thing but they make beef liver paté

https://creativeinmykitchen.com/beef-liver-pate-with-fresh-herbs/

 

I want details.

Farms around me do whole/half/quarter, and one does whole/half pigs too. I'm thinking a quarter cow.

This is what one shows for 1/4, I'm assuming the brisket is somehow cut - maybe you only get the flat, I dunno. But I am contemplating it, just need a deep freeze.



Another 1/4 option in the area gives some more details



I see no cheek or tongue, so that's something I'd ask about.

Anything else I should ask about/know ahead of time as someone who's never done a 1/4-full cow/pig before?

 

Check around. We paid a bit less total, for the last quarter and was 221.3 pounds . Problem with 1/4 v. 1/2, you don't get all the goodies, but sometimes if you ask, depending on demand, they WILL give you extras.

Some people like a nice grassy good flavor in the fat, other like everything tasteless

Pig get at least 1/2

Meat will vary, never BAD but some cows just taste better than others

 

That's fair, I don't think anyone's doing 1/4 pigs.
If they were I would have gone for half but it's good to have someone else chime in on that.

I just found a couple, I found one that was ballparking around 1k for 1/4 cow, final price being finalized after butcher. With the extras/goodies, there's a chance they will include them and just don't list them. Even the full cows aren't listing the tongue/cheeks, so I'll have to ask. So that's good to know to ask ahead of time.

We're in RI, not beef country, so it's not normal for this to be done, so the options are a bit more limited, might be a shade pricier in my area. But I will be looking around too.

 

5 years ago sure yeah you could find beef cows and seems like the people in the area only used one (lousy) butcher*

NOW everyone raising beef and choice of butcher*

*find out from reviews or locals or whatever means about the butcher

We now have two-sometimes 3 butcher choices. The oldest place is terrible in our opinion. Lousy cuts, terrible labeling. Thing is people don’t seem to care. And as much as I like surprise meat I don’t want to open something labeled chops and find a short hunk of ribs OR every roast is only labeled ROAST, nothing about what primal it came from

 

1/2 a grass fed bull from Osage Nation cattle ranch outside of Tulsa. Around 500 lbs.

It all got shrink wrapped and frozen after this. Friend of mine works for the Nation. This was a few weeks back.

Pretty cool.

They just had their big cattle auction last night.

 

somebody hold all my calls, imma gone be buzzie !!!



imma bring my bro wif me to help....

 

The hoofed chicken is on the way

Shrink wrapped? Looks like it's all vac sealed, did you just shrink wrap a bunch of stuff together like bundles of firewood to freeze?

I have a vac sealer that can keep up with it if I need to, but I assume it'll all come at least mostly all vac sealed, maybe not frozen though.

Looks good - a couple of the farms are at farmers markets in the area this weekend, I'll probably go check them out and talk to some people.

 

We paid the rancher $925, $725 per quarter plus a $200 processing fee. Butcher was just under $400, about 110lbs of beef but the cut sheet doesn't say exactly. Sounds like youre pretty close to that.

 

I just put a 10 pound brisket on the Kamado Joe

 

Prepped up and ready to roll for tomorrow:

3.5lb Top round. Rubbed with fine pepper, salt, onion, garlic and chili powders.
Wanting a roast that can be sliced thin for sandwiches.

3 lb chuck. SPG. Smoke then braise for pulled beef.
Oak and Hickory on the offset.