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swamprb

somebody shut me the fark up.
Joined
Oct 27, 2006
Location
Bothell WA
Bill the Butcher opens his kitchen after hours for a little "cure for the Winter Blues!"

Started out with 6 Berkshire Pork bellies

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A split Berkshire Loin

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Kobe Beef Boneless Plate

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Hit 'em with the cure

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Smoked with Cherry in an FEC100

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Sliced and submitted for your approval!

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Here is the Beef Bacon

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Canadian Bacon from the Loin

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Smokin' Ty says Santa is gonna love this!

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After we got it all packaged, Bill trimmed up a Kobe boneless Rib roast that is gonna end up on someones Christmas dinner table (more on that later)

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Then proceeded to trim out a bone in Choice Beef roast (L) and compare it to a "No Roll" 28 day dry aged Rib roast (R).

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I got dibs on a steak from both of those!

Made plans for the January "BBQ Day at the Butcher Shop Cafe" , gonna fill up Ty's Klose with Baby Backs for that, February will be a Mardi Gras theme-Boudin and Tasso are being thrown around....

Take a look at the slideshow pics, Enjoy and Stay Hungry!

http://s163.photobucket.com/albums/t310/swamprb/Butcher Shop Cafe/BSC Bacon/?albumview=slideshow
 
How cool!! Beef Bacon!! Supposed to be getting my hands on a meat slicer very similar to the one in the pic (surplus from closed restaurant)!! Can't wait!

Keep me posted on BBQ at Butcher Shop in January (any idea what day). Katie and I would love to hang out...let me know when and I'll see if I can't reserve the date!!

Can't wait for the pics of your Christmas dinner! :wink:
 
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