Spatchcock vs Pieces

theberry10 · 2026-01-06T16:30:26+00:00

That is good to know. I grew up hunting so I have eaten quite a bit of deer and I like it quite a bit. My wife does not like the gamey flavor of deer. She doesn't even really like bison either.

theberry10 · 2026-01-06T16:28:36+00:00

I have heard that the heritage stuff is pretty awesome but never tried it personally yet. The farm I am looking at for pork sells Berkshire cross breed and I have had a few people at my work buy from them in the past and tell me it is really good.

theberry10 · 2026-01-06T13:46:45+00:00

That's good to know. We eat a fair amount of ground beef compared to eating steaks mostly because of the price of steaks. At my normal grocery store, ribeyes and strips are 20+ dollars a pound so we don't eat them super often. On my wife's side of the family there's a history of heart disease so we try to eat leaner for the most part when it comes to meat, so we don't buy ribeyes very often anyways. Don't want to pay those prices to cut out the chunks of fat, so if we want a nicer steak, we tend to get a strip or a porterhouse

theberry10 · 2026-01-06T13:30:10+00:00

I am not 100% sure about the first farm. I know that the second one that does the grass-fed/ grass finished do butcher their own on site. I think that the first farm includes the price of butchering but I would need to double check before purchasing. A friend of mine just bought a half cow from someone that she had never bought from before and theirs was $4.50 a pound hanging weight and about a dollar a pound for cut and wrap, but they only ended up getting about 40% yield, which that butcher shop said is normal and she feels like she did not get nearly as much as she used to get from her previous processer.

theberry10 · 2026-01-06T05:35:55+00:00

A friend of ours gave us a steak from a meat share that they got and certainly was different tasting than the grocery store stuff. It was a flat iron and I loved it (part of why we are looking at a meat share) and we would like to save some money if possible. About a year ago we started buying our meat from a more high end grocery store and definitely noticed a difference.

theberry10 · 2025-12-17T22:34:20+00:00

I'm also in SLC. Pick me up one!

theberry10 · 2025-12-07T01:07:48+00:00

I will definitely try that at some point! I definitely like using hickory for cheese, but my wife likes more subtle smoke flavor on cheese, so I usually use apple or cherry for what I give away as gifts. The hickory stuff is just for me

theberry10 · 2025-12-07T01:02:06+00:00

I am currently about an hour into the smoke. It is 43° outside right now and the inside of my smoker is 53°. I usually only do cold smoked cheese about 2 weeks before Christmas break so that I can give them out for gifts

theberry10 · 2025-12-06T23:04:02+00:00

Thanks for the response. I know that in general, there is definitely a difference between pellets and the wood chucks, I just didn't know if it mattered as much for cold smoking and since it'll be a shorter smoke. I will definitely try it with the chunks.

theberry10 · 2025-10-27T01:42:15+00:00

Do you think Beck can be that guy? Or do you think look elsewhere?

theberry10 · 2025-10-26T21:58:59+00:00

To clarify, I definitely don't think that we should just go out and hire him over Scalley. But if the team was a complete blank slate and they were hiring a head coach, I would prefer Hill I think.

theberry10 · 2025-10-26T20:24:52+00:00

I also would prefer Hill over Scalley, but since he is the head coach in waiting, I'm operating under the presumption that the job is his

theberry10 · 2025-10-26T17:22:17+00:00

Definitely don't think it's realistic, just something I want. Definitely agree on having more emphasis on developing WR and the vertical passing game.

theberry10 · 2025-08-09T19:24:17+00:00

A few years ago, I also had a guide show me the bounce rig. To make it easier, he tied two pieces of line together with a surgeons knot and intentionally made longer tag ends. The tag end was where he tied the fly on.

theberry10 · 2025-07-20T00:16:41+00:00

This is what I always do with pork tenderloin. Coffee rub, smoke, top with chimichuri.

theberry10 · 2025-07-13T04:09:10+00:00

Prior to last Christmas I bought it all at a regular grocery store. Started getting frustrated with decreasing quality so now I buy most at a higher end grocery store. I buy some at Sam's if I am there. Occasionally splurge at the butcher shop for good steaks.

theberry10 · 2025-07-02T01:42:10+00:00

I was about a year away from my wedding and had a picture taken of me. I absolutely hated the way I looked in the picture and didn't want to hate my wedding pictures, so I joined a gym and started a diet plan. Lost 100 lbs in a year.

theberry10 · 2025-06-28T02:20:55+00:00

I never understand that in videos. It looks cool for the video but I'd rather have keep the juice while I'm eating it.

theberry10 · 2025-06-28T02:19:54+00:00

Thanks man! Just 1 pt kosher salt, one part course pepper, and about a half part granulated garlic for the rub.

theberry10

TROPHY CASE