God Bless Our Test Farmers, Ranchers and Fishermen.

[Cool-Hand-Luke]

My Brother just dropped off around 50 Lb of prime grade rib eye steaks.

And I shared with him some off our salmon fillets from this falls catch on the Columbia river.

And I wanted to give my Whole Hearted Thanks and special Merry Christmas Wishes to all our Test Farmers, Ranchers and Fishermen that work tirelessly to provide us with the bounty of this earth.

 

[Printimus]

SOMEONE SAID FARMING!?!?!?!

:D :D :D

 

[Wolfy]

Damn that looks lovely. I think I still have some bear sausage left a buddy of mine made from one of his kills.

 

[marcsand2]

Fire up the BBQ!!!! :beers:

 

[Cool-Hand-Luke]

For commercial sale... beef is generally wet aged. However for his personal consumption my brother will hang / dry age his beef for 21 days.

Question is... How should we cook it?

Any suggestions?

 

[Cool-Hand-Luke]

One of my favorite ways to prepare a salmon fillet is to wrap it in parchment paper...

Place real butter.... Salt... Chives.. and a couple lemon slices on top of the fillet before you wrap it up.

Place on a cookie sheet and bake at 350 Fahrenheit until it flakes with a fork...

Enjoy.

 

[marcsand2]

Beyond my league, but I would love to taste a slice

 

[Cool-Hand-Luke]

Beyond my league, but I would love to taste a slice

Your Christmas wish has been granted. Stop by and I will feed you.

 

[Duhb]

We just put down two angus this fall... growing up on a beef farm is the reason I have never been able to order a steak at a restaurant and not laugh at the portions... the look a waiter gives you when you ask where the rest of the steak is.

 

[hardroc77]

Question is... How should we cook it?

A sprinkle of salt and pepper and then cook it rare.