Yep... Packages are getting smaller and the price is going up at the same time.

How do you smoke a loin without it drying out?

The espresso we use at the office is $15.99 a pound.

:thumb: That would be a fun time.

Most of these people down here dont use a smoker. They do grill alot. So, my smoker and rub smell/smoke going for like 8 hours does get the neighboorhood asking about what I'm BBQ'ng.

i wish i had the freezer room to go ahead an buy a side of beef

I have a friend of mine that forecasts ag prices. I will see him mid week, I'll get back to you. I'm trying to time my beef buy at the market low, but I don't want to wait to long either.

It's not as simple as corn going up = beef going up. It makes beef go up an it also makes all reasonable substitutes (all other meat) go up as people flee to cheaper substitutes. The price issues will affect not only meat but everything else too because of internal industry opportunity cost and possible supply disruption, not just scarcity. A high tide raises all boats.

The inflation figures are misleading because for several years the government has been pointing to a figure that is obscured by deflation in the housing market. If real inflation of household goods were measured and publicized people would have their eyes opened.

they try to get tricky with that smaller package shit all the time now.


Or the side size package but the bag is only half full. :cuss:

make sure you let us all know please


this is kinda scary :huh:

This is very true. The government creates there own nifty little formula to make the inflation match up with whatever they want. Its a bunch of bullshit.

I get the same thing when I do a 8-12 hour smoke. Montana is big on beef, but not very many folks have smokers, or if they do, they have no clue what they are doing. Nothing like abusing the neighbors. :D

I enjoyed a delicious 28 oz Porterhouse last night with the wife. It cost me 27 bucks after tax. From the butcher in our grocery store

I marinated the meat overnight. Poke holes in the loin with a fork to get the rub/sauce down into the meat. I use a cheater smoker. I put the wood chips in a bowl of water. The water helps hydrate the air in the smoker so it doesn't dry it out. I never smoke meat at greater than 200 degrees to alos help with drying out meat.

you don't use one of those big needles to inject the stuff into the meat?



i watch the food channel some o:-)

The drought is being used as an excuse but the drought is 2-3 months old, the economy has been stuck in the mud for 4 years