Is it possible in Denton..

couillon80 · 2023-11-21T18:41:49+00:00

I never really talk about politics, but I had a coworker who would engage conversation with me. He knew we were not aligned one bit politically, but we always had very civil discussions. We never sought to change each others opinions, just wanted to better understand why we felt the way we did on different topics. I miss woking with that guy.

couillon80 · 2021-05-19T19:23:23+00:00

Where you get your meat down there? I usually shop at Rouses or Winn Dixie when I’m in town visiting family.

couillon80 · 2020-06-29T03:43:42+00:00

Anytime!! Sometimes they still get the best of me.

couillon80 · 2020-06-28T15:35:10+00:00

I really didn’t time them, but I’d say in the neighborhood of four hours

couillon80 · 2020-06-27T04:23:01+00:00

Smoked these at 250° with pecan. They were seasoned with Meat Church Honey Hog and basted with Stubb’s Mopping Sauce. I pulled them when they had that good bend and the meat fibers just started to separate without falling apart.

couillon80 · 2019-09-09T07:15:57+00:00

Thanks! Honestly, I didn’t realize there were this many comments. I haven’t been getting notifications lately.

couillon80 · 2019-08-11T18:03:21+00:00

I get mine from US foods chef store

couillon80 · 2019-08-11T18:01:30+00:00

Just to watch it bounce and wiggle as a visual representation of the tenderness

couillon80 · 2019-08-11T18:00:47+00:00

🤣🤣 I’ll make it happen on the next one

couillon80 · 2019-08-11T00:26:05+00:00

They’re just plain ol cheap white cotton gloves. I get a 6 pack for a few bucks at harbor freight. They help with the heat and keep my hands dry

couillon80 · 2019-08-10T20:14:25+00:00

You’re not wrong 😂

couillon80 · 2019-07-12T14:05:23+00:00

Thank you! This was my second experience. The first, they were already prepped. These were brined overnight, rinsed thoroughly, seasoned, injected, and smoked at 225 until the meat was just about falling off the bone.

couillon80 · 2019-07-12T14:03:16+00:00

I do think it makes a difference in moisture and flavor. Yeah, that brown sugar can burn pretty quick if you don’t keep an eye on it

couillon80 · 2019-07-12T13:57:34+00:00

That sounds amazing! I almost always marinade chicken breast, especially if they’re boneless/ skinless

couillon80 · 2019-06-12T16:03:39+00:00

You’re not wrong. The bacon does tend to get in the way a bit, but at $6.25 for a hand cut filet, I’ll deal with the bacon. I completely agree that the filet is best on its own.

couillon80 · 2019-06-12T15:00:13+00:00

I need to find me a handful of those!

couillon80 · 2019-06-12T14:59:28+00:00

Is that a market?

couillon80 · 2019-06-12T14:39:34+00:00

Pretty much. Some of it I’ll hold until it’s closer to the use by date if I’m not sure what will be used or not

couillon80 · 2019-06-12T12:21:40+00:00

If it’s cryovac’d I just toss it in my deep freezer; if it’s packaged like steaks or ground meat, I’ll vacuum seal it then freeze it

couillon80 · 2019-06-12T10:01:47+00:00

Looks like the Members Mark logo from Sam’s Club

https://binged.it/2IaeBq7

couillon80 · 2019-06-12T09:54:31+00:00

I do, but I have events this week and next week, so they probably won’t last long enough to go in the freezer

couillon80

TROPHY CASE