I will be cooking outdoors all this week…the only cooking indoors will be done in my crock pot, I refuse to use my oven/stove when I have my central air on…mid 90’s+ degrees and humid all week folks.
Last nights supper at my buddy’s place…
10 Likes
mighty fine looking ribeyes there!! that cap is primo!
whats the glaze on the goose? That looks great too!
3 Likes
How is goose? Like duck greasy?
2 Likes
Great thread by the way, im going to run out of likes going thru it 
im going to hang out right here from now on 
2 Likes
Wow that looks killer can’t say I’ve ever tried goose I’m guessing it’s similar to duck? @PhilCuisine
1 Like
I’m a hunter so they only cost me a permit/hunting license
Honey orange glaze
Goose is great and can be greasy…btw, goose fat is good for you…I save my goose fat and use it to fry up some potatoes etc…
Or you can buy a whole goose online
8 Likes
Haha that’s like when I see Venison at the fancy butchers and it’s like 15$ a lb. I’m always like, wow, I’m rich just because I harvest 2-3 whitetail a year 
2 Likes
I like the goose. Have you made the prosciutto out of it?
2 Likes
No, I’ve never have…
2 Likes
I have 2 friends who are certified butchers and 1 of them called and asked me if I wanted any chuck eye steaks, fuckin aye right was my respond…this info is for people who don’t know…if cut 1 inch thick there’s only 4 steaks from each side of the whole beef…
Poor man’s rib eye aka: chuck eye…
When you look at the chuck eye, it closely resembles the ribeye. Usually any cut of meat from the shoulder is going to be tough, but the chuck eye is an exception.
Because of the similarities to the highly coveted ribeye, butchers took this “secret” cut of meat home for their families.
9 Likes
OH MY GOODY’NESS. Lol
2 Likes
Just remember to soak it for a minimum 1 hour
2 Likes
Haha no way, I bet that smoke smells Hella good
That’s like Christmas come early, wow!
1 Like
That sure sounds right up my alley
2 Likes
