Recent content by BamaProud

Sold pending on Facebook pending funds

Old Country BBQ Pit/Smoker purchased at Academy about 3 years ago for $500. All grates are included and in good shape. Kept covered/Grill Cover included. Also included is an aftermarket thermometer. Link to the product details https://www.academy.com/p/old-country-bbq-pits-pecos-smoker Local...

I've lived in Alabama, Oklahoma, Louisiana and TN over the past 25 years and the same type of Mountain Lion stories circulate among hunters/residents of each state.

Still carrying horns in west TN at the Agricenter.

Big guy still armed yesterday in west TN.

Found one in west TN yesterday. Still seeing and getting pictures of a lot of them still carrying though.

Still horny in west TN.

Looks great. I need to check my freezer to see if I have any leftover etouffee. It would go great with my steaks I'm cooking tonight.

I use a wine fridge. Humidity around 85%, temperature ~38 degrees(I know that is a bit warm) and constant airflow has worked well for me in the past. I do love a lot of white fat in a Ribeye, but I think a leaner grass fed prime rib is hard to beat.

Well since our plans for the Eclipse fell-through and there will only be the 4 of eating that day, I decided to cut the Roast in half and only age half of it. I'm cooking half tomorrow for my birthday and aging the other half until April 8th.

I haven't dry aged a prime rib in a couple of years. I think I'me going to give this one 30 days. Choice cut, ~8 pounds grass fed bone-in (with a couple of marrow bones).

Best wishes next year.