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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-29-2013, 07:21 PM   #1
BevoBurn96
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Join Date: 12-29-12
Location: Clear Lake City, TX
Default Grass-finished Beef and Pastured Pork

Just got back from the Dallas area from the Christmas holiday. Made a great discovery while I was up there in terms of a butcher shop. So for those who live in the Dallas area, I wanted to pass along that in downtown McKinney, there is place called the Local-Yokal. It is a farmers co-op that sells Wagzu grass-finished beef and Berkshire pastured pork. We picked up a sirloin roast for Christmas dinner (which was very good and the same cut a tri-tip comes from) they were out of the standing rib roasts. We also picked up a pork shoulder which I made into Christmas Eve tamales. Sorry - no pron of either. It was my first time to smoke/grill on a gasser (we were at my dad's house so had to work with what was available), so was glad for all the tips I picked up here on how such things are done. I managed to save all the shoulder drippings off the grill which then was used to make the masa for the tamales. I used olive oil for the balance of the fat needed, so it was about 50% lard and 50% olive oil. Pretty good tamales.
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Old 12-30-2013, 01:56 AM   #2
sliding_billy
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Bevo - Local Yocal is really cool, and their Wagyu is locally sourced (Melissa, TX). If you are in the area again, stop at Hirsch's in Plano. They also have a great selection of Wagyu.
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