Venison chili.

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I need me a manly ass cleaver like that. Sandwich looks great too.
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Emanuel Meat Cleaver?

Yeah, get you one. Super versatile and lets any overly hangry guests know they can sit back down and shut the fuck up once you wield it if bbq times go longer than expected.

Seriously though, if you get a sharp one and keep it sharp, it'll work like a knife as well. Dice veg like a knife and can use it like a spatula to scoop whatever you've cut. I don't go full loose meat Carolina style chopped sandwich but I do like a bit of a rough chop after pulling pork.
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Put a rutabaga in the roast for the first time..that's a great addition. Thanks mylonsd.





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Mac shells and cheese with whole peeled tomatoes and sprinkled sugar on it like we did growing up as a kid.
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Salad. I had a very carbful weekend...
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I've literally never had a rutabaga... what's its closest comparison, a big mild radish, a turnip or what?
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Mr. Pablo....I would faceplant into that. Glad you liked the suggestion. Some people aren't open to new ideas into old classics. You seriously could consider doing food for a living if you're not doing it already.
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Raw they are like a mild turnip to me. Kind of like raw kohlrabi. Cooked with a beef roast they are more like a cross between cauliflower and carrot. When cooking a pot roast I've cut down on potatoes only because I like the rutabaga and carrots more.

Definitely a preferred taste thing though. My Irish dad would always eat the potatoes first.
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I only had it cooked but it's got a good taste. Maybe a mix of carrot and cauliflower and potato. Smelled like cabbage a little when I was cutting it up. Just different enough to complement without throwing the whole dish outta whack.
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Spicy McGangbang and fries.
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That's a winner! :-)
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This morning in Tempe it was 47 degrees, a drop of almost 30 degrees from 3 days ago.

That could have been breakfast and lunch and dinner to warm me up! :-)
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What cut of meat is that? A chuck roast?

Those are usually really cheap and only can be cooked slowly and for a long time.
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I grill them like Fred Flintstone steaks but they are well marinated, A 7 bone-in roast about 2.5" is my fav. Burn it on both sides, set aside, bring to 125 degrees. rest, enjoy w herbed butter.

Originally Posted by scho63:
What cut of meat is that? A chuck roast?

Those are usually really cheap and only can be cooked slowly and for a long time.

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