Rolland Dall First off I want to thank for landing on my website. My name is Rolland Dall and I have been in the meat industry for some 35 plus years. Back in the early days at the age of 16 I had quiet school and wanted to find work. In the small town of Byron WY … Read more
Tips, trends and techniques to help with backyard barbecuing Learn more hear
Source: “Gold Standard” tarnished? As organic sees record growth internal battles plague industry
Sales growth continuing for Kroger’s Simple Truth line Source: Sales growth continues for Krogers Simple Truth line | MEAT+POULTRY Kroger is in for the right reasons. All The better for man kind
Ingredients: 1 pound bulk pork sausage, cooked and crumbled 1 cup shredded Swiss cheese 1 cup shredded Cheddar cheese 2 (9 inch) unbaked pastry shells 6 eggs, lightly beaten 1 cup milk 1/2 cup chopped onion 1/3 cup chopped sweet red pepper 1/3 cup chopped green pepper Instructions: Preheat oven to 350 degrees. Place cooked … Read more
Well now that Thanksgiving is over and all of our bellies are full. What are you to do with the leftovers. A great way to make that bird stretch out for another delicious meal it to make a Turkey noodle soup. OK so you have the carcass and a few parts left. … Read more
Sausages have a reputation for being easy. They’ve got the right ratio of fat to meat built in, and even a convenient skin to ensure that all those juices stay inside. But there’s a difference between “yeah, that’s a good sausage” sausages and “holy crap, how did they fit an entire pig’s worth of flavor … Read more
The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it’d be the Beef Wellington. Complex, beefy, buttery, oozing with juices, and packed with flavor, it’s hard to get more decadent than this, my friends. Source: … Read more
Smoked Turkey Spatchcock style Tired of cooking your turkey the old traditional way. Have you ever thought of smoking your bird? Today we walk you through the process of having that perfectly smoked Thanksgiving dinner. I recommend you use a 10 to 14# bird, That will feed six to eight people. First thing we need … Read more
There’s a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there’s the folks who claim you’ve got to treat your cast iron cookware like a delicate little flower. On the other, there’s the macho types who chime in with their my cast iron is hella non-stick or goddam, does … Read more