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What are you Grilling now?

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2 hours ago, acidbasement said:

We just butchered two grass-fed steers - three year old Jerseys, "rescued" from a dairy farm shortly after they were born. Three freezers full. Anyone who feels like visiting before it's all gone will be treated to brisket and rib cap.

Results to follow.

oh snap, where's my passport

 

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BBQ'd a couple of striploins last night. Pretty tasty! I think I might prefer Angus to Jersey in terms of flavour, but more science is needed to say for sure. It was really tender, that's for sure.

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Brisket Fairy came out and played a little. Cooked up some brisket, pork butt, and pineapple/cheddar/jalapeño sausage for our staff. 

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Wagyu top sirloin. This is thin and tender enough to just blitz under the broiler, as I'm out of pellets for the grill. Bad planning. Marinated in parsley, olive oil, garlic, chili flakes, salt, pepper.

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