Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 12-29-2013, 07:21 PM   #1
Full Fledged Farker

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.
Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.

IMBAS Certified MOINK Baller :cool:
BevoBurn96 is offline   Reply With Quote

Thanks from:--->

Old 12-30-2013, 01:56 AM   #2
somebody shut me the fark up.

sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )

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.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS
sliding_billy is offline   Reply With Quote

Thanks from:--->

grass-fed beef, Local Yokal, pastured pork

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 06:14 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts