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  8. You should not overcook it the way you just did you should have stopped at 67 C and rest for 20 min for residual heat bring it up to 71c for a far superior product than what you dried out as it makes it more tender and juicier unlike what you ruined.

  9. Absolutely stunnin, we are raising free range pigs, here at Prior's Cleve Farm, Maryland, U.S.A .
    Our farm began in the year of Our Lord, 1673, Mr. Richard Charlotte, who was born in Cleve Prior, England, naturally Mr. Charlotte like every good English farmer raised pigs, so you see, we are keeping this wonderful tradition he started here, very much alive, indeed!
    Side note, my Uncle bought Prior's Cleve, (500 acres, now 165 acres) in 1919, a long established tobacco farm, raised pigs as well. We are planning to reconstruct in the traditional way, the olde meat house, cheers mate!

  11. I love it when the local store has the rib section on sale $.99 lb. I get the whole rib, about 18 ribs, tell the saw man to break the chine bone right across all the ribs which allows me to cut the ribs individually when I cook it. I cut it in half & freeze half and put the other half on the Weber and smoke/cook it. Nothing better.

  17. Just boned and rolled a chicken put the thighs in the roll covered with bacon cooking soon
    After this video I’m waiting for my butcher who does farmers market sells up every weekend he is butchering soon going do this looks great

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