This is going to be Great!!!
Yesterday, got my first sample of what is t' come:
I posted some time previous 'bout gettin' a 1/4 beef given me, from a good friend & coworker. Needless t' say, I was (am) floored by th' kindness n' generosity.
Here's th' background: My friend is a mega-talented welder by trade, who wants t' come by, make mods on my cookers, and is now talkin' bout makin me a custom cooker. His welds are smooth as buttah (meanin' he's an OCD Perfectionist, like me!!!!).
I think even welding bots would review their code lines t' see where they got it wrong. He's jus' that dang GOOD. He's an Artist, of th' Highest Order, an' weldin' is his main medium. He jus' smiles, an' shrugs off any attempts at compliments, or praise, as his humility doesn't allow him t' see his greatness.
A'ight. Now, my friend, he's a Pitmaster, too. Raises his own Black Angus beeves. Grass fed, grain finished, no antibiotics, 100% natural. Cuts lotsa firewood, so fells his own smoker wood, as well.
'Long 'bouta week afore Christmastime, he tells me I'm in for some beef, an' explains thusly:
He took a couple BA steers in for processin', t' a Mennonite packin' house down t' Ottawa way. Them steers was dry-agin' from then, up until last weekend, when they was finally divvied up.
He brought me a Chuckie t' "try, see if ya like it", an' quite honestly, even havin' cooked at th' highest-end steakhouses in' th' region, an' bein' full aware of what great aged beef is all about, it's among th' most incredible lookin' cuts of beef I have ever personally beheld.
Anybody else think this looks yummy?
Pics don't adequately convey th' beautiful purplish color...
I posted some time previous 'bout gettin' a 1/4 beef given me, from a good friend & coworker. Needless t' say, I was (am) floored by th' kindness n' generosity.
Here's th' background: My friend is a mega-talented welder by trade, who wants t' come by, make mods on my cookers, and is now talkin' bout makin me a custom cooker. His welds are smooth as buttah (meanin' he's an OCD Perfectionist, like me!!!!).
I think even welding bots would review their code lines t' see where they got it wrong. He's jus' that dang GOOD. He's an Artist, of th' Highest Order, an' weldin' is his main medium. He jus' smiles, an' shrugs off any attempts at compliments, or praise, as his humility doesn't allow him t' see his greatness.
A'ight. Now, my friend, he's a Pitmaster, too. Raises his own Black Angus beeves. Grass fed, grain finished, no antibiotics, 100% natural. Cuts lotsa firewood, so fells his own smoker wood, as well.
'Long 'bouta week afore Christmastime, he tells me I'm in for some beef, an' explains thusly:
He took a couple BA steers in for processin', t' a Mennonite packin' house down t' Ottawa way. Them steers was dry-agin' from then, up until last weekend, when they was finally divvied up.
He brought me a Chuckie t' "try, see if ya like it", an' quite honestly, even havin' cooked at th' highest-end steakhouses in' th' region, an' bein' full aware of what great aged beef is all about, it's among th' most incredible lookin' cuts of beef I have ever personally beheld.
Anybody else think this looks yummy?
Pics don't adequately convey th' beautiful purplish color...
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