Another charcoal chimney beef steak

Dude, they look great to me.

Nice job Mike - Hot and Fast it is!

I love it and :spy: I love seeing a juicy, well done steak…. the way I eat it. :biggrin1: I've never tried it with a charcoal chimney and you've moved that higher on my list of priorities, thank you brother.

We buy our beef from traditionally-raised farms that pasture-feed, a half steer/cow costs about $3.50 to $4 per pound and the meat is awesome. I've bought Red Angus, Black Angus, Limousin, Charolais and I've got a special French breed ordered for this fall that I don't remember the name of. My butcher is raising them and when I visited him last week he showed me the different grains he was sowing for feed. He puts a lot of thought and effort into the meat he raises and right now my 'whole' order is at $3.60/lb but if gas prices rise the end price will rise slightly. The small-scale butchers in my area age beef around 28 - 30 days, much longer than grocery store beef, so each cut is significantly more tender than it's grocery store counterpart. A good butcher will custom cut for smoking if you ask. It's tough saving up for the first side but after that, if you put the few dollars away each piece costs when you thaw it the next beef side is a breeze. I can help you find some local-to-you food organizations if you are interested and need help to start, just PM me.

:thumb:

Good for you! What does that farm charge for freezer orders for a half steer/cow? I'm wondering if your price is similar to mine. It's good information to get out, especially for folks who don't know the sticker price for factory-farmed meat at a grocery store is more expensive than freezer orders from a well-run, small-scale local farm. Hard to believe that cheese and nuts can be a more expensive protein than very good quality meat, isn't it?