Holy Cow, A Whole Cow

[Murdy]

Came across this on a smoking sub-forum on Reddit:







Said it was 650 pounds dressed weight.

[synodog]

This looks cool, but my first thought is always, how does one keep the flies away?

[Uncle Bob]

No need..............they don't eat much.................

[Mosca]

That’s the kind of thing they do in Argentina, where there is no one to stop them.

[Stuey1515]

Lol!

[jecucolo]

It look cool but I have alway wondered how do you cook the different types of meat that require different temperatures. Brisket verses sirloin verses tri-tip. Lean verses fatty? We spend so much time thinking strategically and then you see wham! Let put it on a stick and roast it! I’m sure the aroma was off the chart!

[Finster]

Right!
I'm thinking just the aroma alone could put you into a meat coma for a day or two

[rlozinak]

My thoughts also. The cow require different temps for doneness

[DaveD]

Agreed on the temperature issue... has to have been a lot of wasted meat in that cook. Probably a lot wasted people there too, so...

[DaveD]

Edit: And I guess it should be "Wholly cow!"

[Murdy]

I was wondering, concerning the temperature issue, given the size of the meat cooked here, wouldn't a lot of it stay in the "danger zone" for an excessive amount of time as it slowly comes up to temperature?

[mrichie1229]

I am not brave enough to attempt a cook like that. Good for them. Looks like they have a lot of leftovers.

[STEbbq]

I have looked at this pic many times now. I guess I can’t shake the idea that it is just a waste of meat. There is a process to smoke a whole pig for example to make it delicious but for beef, well, it seems like a waste.

[Murdy]

I'm not certain that it's a waste per se, but it's surely not the highest and best use of it.