Meat Experience Sharing

08/26/2026

I see your set up. Here's mine.

08/26/2026

Might as try it……. Any reviews?

08/22/2026

Smoked up some ribs over a mix of cherry and apple wood! 🍒🍎🔥 The combination gave them a beautiful smoky flavor with just the right touch of sweetness. Tender, juicy, and absolutely worth the wait! 😋🍖💨

08/22/2026

Went low and slow with this prime rib at 250°F, then gave it a serious finish with a 550°F reverse sear for 7 minutes. 🥩🔥 Let it rest for 30 minutes and ended up with a final internal temp of 136°F. That crust and doneness were exactly what I was hoping for! 🤤🙌

08/22/2026

My very first brisket is about to hit the smoker! 🥩🔥 I’m excited, but I’d be lying if I said I wasn’t a little nervous too. Definitely don’t want to mess this one up, so any tips or advice from the brisket pros would be greatly appreciated! 😅💨🙌

08/14/2026

08/14/2026

Smoked it overnight at 200°F, then bumped it up to 225°F in the morning until it hit 170°F. 🔥 Wrapped it, raised the temp to 250°F, and let it roll until 203°F. Then into the cooler for about a 4-hour rest! 🥩💨 Definitely excited to do this one again! 🤤🙌

08/14/2026

Yes, absolutely. Back British meat! 🥩 🇬🇧

08/14/2026

Fresh sausages this week are the following:
Breakfast sausage
Sweet (mild/traditional) Italian
Bratwurst
Linguisa (Portuguese style sausage)

The smokehouses were running as well. We have a fresh batch of cheese kielbasa, smoked Linguisa, and HOT DOGS.

Ham steaks are still available.
We cut them to order, so just ask one of our staff members to cut one for you.

08/14/2026

lol...that's just mean!