Beef, wagu, bison shoot out

So we grilled and smoked our beef, wagu and bison! Bison did really well grilled and Wagu lead in the smoker.

But the we’re all close, I can’t say we won. They were so close and very good. We only allowed salt and pepper on one side. Smoking is great but needs heat and takes longer.

WM natural beef was the darkest and had the most coarse grind.

Wagu was almost pink and was very refined.

Bison is red, lean and also had a fine grind.

We’ll try again. We’ve got a new British White Cattle Bull. They are historically gentle and great producers.

Building adirondack chairs

My brother helped me build a wood patio. Then on a second visit he helped strengthen the design and stained the whole thing for us.

My son and I built an iron fire pit pyramid from PYRO. Very heavy and wonderful.

The PYRO large planters had to be re-drilled to be assembled. OK.

The adirondacks are nice and half done. Iron frames. We bought 16’ cypress outdoor 1x2’s for the the slats and cut them down to 28”, not expensive but decent outdoor wood. The arms are 1x4’s. I sanded every end, stamp or rough spot. The Cabot Sunlit Walnut oil stain looks great with a rich transparent, rugged hue.

Again, Brent, pushed through staining tons of the 100 or so slats.

We’re waiting for some missing brackets and then we’re golden!

Italian Meat sauce

Outstanding flavor, easy meal that reheats well. It luxury on a dime.

Ground pastured Italian sausage browned with diced yellow onion, garlic, salt & pepper and peppers if you like, and diced tomatoes with tomato paste. Add water, broth or beer. Simmer.

Serve mixed with your favourite noodles.