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Costanza said:
this is my secret I add some of this and wrap in butcher paper at the stall
www.southchicagopacking.com

Wagyu Beef Tallow | Wagyu Tallow - South Chicago Packing

Enhance your cooking with our high-quality Wagyu Beef Tallow. Make the world’s best brisket, bbq, steaks and more! Keto, Paleo and AIP diet-friendly cooking fats.
www.southchicagopacking.com www.southchicagopacking.com
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I make my own tallow from the trimmings and do the same, but I dont do a wrap, I do a foil boat.
 
GoodShit97 said:
Its so fucking expensive now dude
16-22 dollars a roll, even the damn walmart brand is 16 bucks now.
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i went looking to see when i got my roll... it was 2016!!! holy shit!! i bought a huge 200ft roll thats why i still have some.

maybe pick up a real small roll just to try once.. $9 ain't too bad to try out...

 
Stoneyluv said:
i went looking to see when i got my roll... it was 2016!!! holy shit!! i bought a huge 200ft roll thats why i still have some.

maybe pick up a real small roll just to try once.. $9 ain't too bad to try out...

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Whats the difference between butcher and freezer paper?
I have rolls of freezer paper for when I butcher deer.
Im guessing freezer paper has a coating on it to prevent freezer burn/loss of moisture, yeah?
 
GoodShit97 said:
Whats the difference between butcher and freezer paper?
I have rolls of freezer paper for when I butcher deer.
Im guessing freezer paper has a coating on it to prevent freezer burn/loss of moisture, yeah?
Click to expand...

yeah freezer paper has a coating on one side.. maybe just wax but could be a poly something you don't want to heat.
 
GoodShit97 said:
Ill have to order some to try. Ive never used it, but I only just got into this whole smoking shit about 3 years ago.
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don't quote me on this but i think the paper allows for some slight breathing where foil does not.

it is way messier than foil i'll tell you that!!! and not to discourage you but you're gonna need to use the foil anyway at the end because you're gonna need to wrap up the leftovers and the paper will be greasy and nasty when you're done.
 
Costco had a little more than the same old salt and pepper out in the spice aisle last week and I took full advantage of the new offerings....

IMG_3857[1].jpeg


Spiceology is really good. Tried their Greek Freak last year and liked so much that when I saw more flavors being offerered, I didn't hesitate.
From cowboy to Asian to Cajun and everything in between it seems they have a blend for it.
Their blackened is the one I've had much better versions of...this one tastes like they asked AI to tell them the ingredients so it's missing that Cajun punch but it's okay if nothing authentic is around.

These three are super exciting for me.
The chile verde is so good as is anything from Spanglish Asadero but I'm really curious about vanilla bean paste??!! Paste? IDK even know what to do with it but I wasn't leaving the store without it

IMG_3859[1].jpeg
 
Stoneyluv said:
all i have to say guys is never let your meat...loaf!!! :ROFLMAO:

View attachment 127477

look, don't get all crabby on me...

View attachment 127479

...just because i get a little cheesy now and then!!!! :ROFLMAO::ROFLMAO:

View attachment 127478
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One of the top 5 best tacos I've ever had in my life was just a few weeks ago and it was a crab cake puffy taco.
Best I could do was find their insta for the only pic of them online and it's not even a good one but they used a very spicy crab cake, fish taco style condiments, and a San Antonio style puffy shell.
Now every time I see of crab, crab cakes, and even tacos I'm reminded of these tacos.
It was a lucky find too...weekend special and we were there for my wife's b-day and enchiladas but when I saw crab cake puffy tacos on the specials board, I called an audible 😉

images.jpg

Did a meatloaf back during the great 75 hour Winter of 2026 earlier this year.
Wife was sketched out because all she's had was bad meatloaf but I found a good recipe and now she likes it but it's probably gopnna be like bbq where she won't eat others' bbq but she loves mine.

Y'all talking brisket and making pastrami along with a healthy blood work report peaked my interest. I thought about smoking a brisket this Spring, maybe next weekend, but damn beef is so expensive since the last time I bought one.
I like either a flat or a point and don't do packers so I always bought prime angus or American wagyu market trimmed flats and would set aside about 40 hours for the thing from start to finish.
I use to pay about $14-$17 for that cut and now it's $38. And that was just for a choice! Choice was less than $10 eighteen months ago?
Selection has also evaporated. Remember all those different types of briskets I once showed we had? Now it's only two and anything market trimmed is only choice grade.
I'm not gonna ever pay that for a brisket but I still wanna do a slow smoke bbq so I may do a turkey breast and check out other possible less popular cuts like a chuck roast. I can turn one of those things into a replica brisket and sometimes it's better depending on the cut. Even a London Broil done low and slow can be a good alternative
 
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