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Yeah fusarium and pythium love old soil

That looks almost like damping off. Are you using bottom heat?

Yes it is

Haha clowns are funny.

I hear you. I went to culinary school and cooked for years in various kitchens and that was like absolute taboo…it works quite well on my Kamado I have to say.

Ever try the reverse sear method? Actually works quite well on thick ribeyes as it helps render the fat a bit more than a direct sear and cook.

I will run probably 4-5 san Marzanos. One Black Krim, one Oaxacan Jewel, one Zapotec Pleated. I sell seedlings. Plant about 120 tomatoes for sale. Pays for my soil and fertilizer. Depending on how the crop goes I will also sell ripe san Marzanos

I have a few more tomatoes to sow during the week, but got a jump with the san Marzanos. Threw them in with the shishitos and paprik peppers.

Are the McKenzie pucks the same as the Jiffy 7’s do you know?

That sounds like damping off…watering is crucial in the first stages

Isn’t that called a wing steak?

Tri-tip is such an under-utilized cut. Excellent choice for marinating

Looks deadly big square!!!

They are awesome fresh.

You win Em…

BTS is a great place to score bellies before they hit the drink….eh Deryk!!! Harper and I had some candied and peppered up from St. Jeans. Basically cost you your left nut but goddam it was good.

The lack of diversity in our supply chain further erodes the selection of good meat. Lack of growers with heritage pork and beef is slowly going the way of the dodo. The craftsmen butcher and sausage makers are following There is a small resurgence of farmers and the skilled trades creating...

Finding a hanging meat butcher is getting harder and harder for sure, especially one with decent recipes in his back pocket. Most get primals now. My son has worked in the biz for about 7 years while going to school and the first guy he worked for brought in sides. Now he works at one of those...

That sucks. Good butchers are a dying breed.

Find an independent butcher. JC