The more you make of something, the cheaper it is per unit. A way to conceptualize it is to consider how long it takes to set up all your tools to do a job, and then realize that it doesn't take much longer to set up a large job than a small job. So a small job has a higher % of time and resources spent in preparation, so higher cost per unit

This is also why things are cheaper in bulk. If you buy a bag of yeast, remember that Anheiser-Bush buys yeast by the silo

After years of cooking just about every cut of meat, I come back to the shoulder every time: lamb should, beef shoulder (chuck), pork shoulder (Boston butt), venison shoulder. The connective tissue renders at low temperatures to produce the best flavor and texture. Plus shoulder is very affordable.

*If you buy a bag of yeast, remember that Anheiser-Bush buys yeast by the silo* haha this is a great quote

Bacon Jam

I make mine a bit chunkier than most for texture

@Deleted User as a person whose heritage is one quarter German autiste, it blows my mind that anyone got anything done before the Industrial Revolution

@Deleted User Shoulder, in all it's forms, is fantastic. Great for smoking - obviously like you said low and slow works best - cheap cut comparatively, if you're single you can always divide into several single-use cuts and freeze. Been buying Boston butts and going four sections, enough for me and my wife ends up being about $2 per meal for the protein.

You can pressure cook that to tender in about 90 minutes as well if you're pressed for time and don't care about the smoke.

holy crap...my grilled ribeye recipe has become so good after Easter dinner yesterday, you'll beg for them as leftovers today.

@Deleted User it’s a great cut for hosting large numbers and not breaking the bank.

@Deleted User , yeah our chapter had a bbq at my place recently - did a pork shoulder and Brisket, cost factor for the pork was ultra low. Feeds a ton of people.

@Deleted User can’t beat the flavor. Pork shoulder is the main cut for dry cured salami as well, plus fat back.

I like Venison as well, my kid kills quite a few every year ( or used to, he's got a limit now he's not a minor ) tastes delicious. Smoked a raccoon a couple years ago, that bastard was tasty

Dude, smoked, barbecued coon is pretty good, Opoussm is good too

Smoked

We don't need no stinkin' immigrants.

This shit owns

Never had mango...gonna have to get some of that

Rice Vinegar absolutely rocks though

@Fox That looks fantastic man

@Deleted User thanks. I used to cook professionally. I loved it.

So did I. Getting back into it before too long

Everything else is boring

https://m.imdb.com/title/tt0255653/

Yikes. They're kind of asking for it here

Mexican American Master Chef...oh yeah? Now serving Taco Tuesday at C.I.A. I guess

Optimal time for grilling hamburgers?

Right now @SamanthaM

@Freiheit - CA stooooopppppp

Some people like low heat from the coals, I like high flame 4 minutes per side.

But that's not "cooked".

Lid off

I thought it also depends on the size of the patties.

Lid on, 2-3 minutes tops

Lid off? Ok. Got it. Thanks!

3 1/2 in in diameter

Gently press the meat to see what the give is.

Yeah lid on is nice if you want some smoke. Experiment with one you can give to your dog.