What? I never thought that Greg would do us like that! To leave 1100 friends hanging with curiosity peaked, wagers made and reputations staked. I do declare. lol.
I love this you tube channel! I particularly enjoy how there’s not 10 minutes of fluff before you get to the main content. I have limited time so I appreciate how you get right to the point.
Regarding farmers being able to sell their products direct to consumers, We fruit farmers here in south Florida have been doing that for years! The county extension office in charge of that I think! I love to be able to order steak cuts direct from farmers !
Make sure you always put the shiny side of the foil towards what you want to keep hot (or towards where you want to keep heat out of.) It actually reflects the heat waves more that way.
Looks great! You might reverse the order - heat first and then put over the coals. If you have a probe, heat to internal at about 110, then put over the hot coals. That maillard effect helps with the flavor too.
Howdy Greg, just throwing this out there so maybe you can use your platform to say something about it. Rep. Thomas Massie and Sen. Rand Paul have introduced the PRIME act, that will allow all of us to sell custom processed meats directly off of our farms, we need to try to get that passed if we can get folks to call their reps and senators to get behind that.m Good looking steaks, i'll be waiting for the test panel results :)
looks like a few whiskey dents in your grill just like mine hahah. New Sub Greg, I came over from Stoney Ridge Farmer. Love the channel from Joplin my friend!!
There aren't enough abattoirs and butchers in the UK either Greg. When I started farming eight years ago I could choose from five abattoirs. The last one just stopped processing pigs. The nearest now is a three hour return trip, with all of the cost and time that that entails. The only butcher that will cut and process is snowed under with work; all of the people that are working from home due to the pandemic seem to have found out about butchers! I keep making a noise on my twitter page, including my Member of Parliament and various Chief Executives in Government. How are we supposed to regenerate farms if we can't earn what we should from our animals!?
He’s right about the Africans eating older animals . The meat is so much tastier than veal . We like the meat from older cows because it’s very red and savory , not white meat from Young animals as it is rather bland . You sir are full of wisdom
Greg... new to your videos, but I am enjoying them very much, so much that I am now a bio diversity forage convert... you sold me... anyway this is why I am commenting... you mentioned Argentine Parrilla Grills... check out California Tri-Tip grills... they are designed under the same principle of the movable plate, it goes back to the old Spanish California Cattlemen... the Santa Maria BBQ Tri-Tip is grilled using Traditional California Red Oak for fuel on this grill.
@@gregjudyregenerativerancher Hello Greg... let me follow up with a couple versions of the Santa Maria style Grill: (a) www.bbqpitboys.com/santa-maria-grills/, and (b) I think is pretty innovative if you would desire both an offset smoker as well as a parrilla style grill in one unit) 55 gallon smoker / Santa Maria style barbecue grill: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5juc1XBB6U4.html/, The following grills have impressed me, however the first two grills have functional flaws namely lacking the front panel access door for both fuel (wood/charcoal ) and air, (c) Santa Maria BBQ Grill (how to build one): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4PB-xueYHWc.html/, and (d) Santa Maria style BBQ Grill: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LTs0Slq_2Ek.html/, Every Parrilla or Gaucho Grill as it is known in Brazil has the side loading firebox for the starter stacked wood and the following Two Grills are true to type (e) the Gaucho Grill: www.gaucho-grills.com/, and (f) the Sunterra Argentine Brasero Grill: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZNEB9G89yZg.html, and finally, (g) check out these pre-fab Parrilla grill assemblies: www.heritagebackyard.com/argentine-bbq-grills-bbq-grill-kits/ and (h) fenwescocustom.com/parrilla-grills/, When I was last in Santo Andre (a suburb of Sao Paulo), Brazil (not exactly Gaucho Country, but close enough), I saw many of the concrete type Gaucho Grill (Churrasqueiro Gaucho) some with and without the side chute firebox, but they all had either an open front panel or front panel doors with air dampers (I think the front panel door type grills are safer to work around). This kind of work I think any Cowboy should be able to build... at least this will get you started...
I wonder if the small business loans from the US economic impact/stimulus package would include loaning money to start a abattoirs? My thought is that would be real economic stimulus seeing how we need many is this country!!! We MUST get our Senator's and Congressmen to understand the POSITIVE Economic, and Ecological IMPACT that GRASS FED FARMS, AND LOCAL ABATTOIRS (At least1 in every village,burg, town, city!!!) WILL DO TO STRENGTHEN AND GROW THIS COUNTRY!!! COMMENTS PRO, AND CON WELCOMED!!!😁 GREG JUDY IS ONE OF MANY TRYIN TO EDUCATE FOLKS IN WAY THAT CAN BE DUPLICATED. THANK YOU GREG!!!
I'd love to make a texas smoked bbq brisket from one of those southpoles.I've made them with grass finished Herefords and was better than most grainfed.Good bark and wrapped with pink butcher at 165 degs.then finished to 195 degs. and most people can't tell the difference because the fat is just as good.
i am from Argentina, our way take the cooking system but we use an open "parrilla" as you said. some day you would come to taste our meat, you will never regret!
As an Argentinian I would gladly invite you to one of our asados. I took on the responsibility of cooking them for our family on a weekly basis because our dad was getting a bit lazy to cook them lol
It is absolutely the best country in the world. Unfortunately, we cannot build ponds anywhere we want. At least not here in WA. They claim that the state owns the rain! Can you imagine such arrogance?
Oregon has the same Nazi's rules.They even sent some ranchers to prison for building ponds and at the same time they allow the Antifi's to attack anyone that crosses their path in Portland with impunity.
@@gregjudyregenerativerancher would you guess about 1000#. The 2 steers I got from you/Allen last year will go in June 13 and they don’t have fat around their tail heads yet. Do you think they’ll have enough fat put on in 1 month? I’ll try to send you a forage analysis of what they are on now. Maybe some pictures.
I guess to each there own when it comes to steaks. i have to have mine totally cook Medium well to well done, ever sense i was over in the desert i cant stand to eat something still bleeding/red juice. my wife says i like to eat burnt meat. weeell almost.
Greg I made the move with this crazy stuff going on I'm buying local it's not grass fed but it's grown around the corner. They are healthy fat lost's of grass I bought some whole cuts to break down myself not a lot of extra fat. I love a good hanger steak..lol it's just good flavor. I will never go back to the store and now I'm looking for chicken and pig local.
Can I send you a picture of how I like my steaks. I like to season with just sea salt and let it soak in then season with more sea salt before cooking or after grill it black and blue.
Gregg nails it on the processing business. Naseem Talib the bond trader, statistician authored "The Black Swan" published in 2007 shortly after the the start of the housing bust. Good read on the misuse of statistics in risk assess. He also rails to a point on the country club, good ole boy revolving doors between Ivy league schools, government, industry. Too complex for this post. His second book is "Anti-Fragile", also a good read. This book deals with the problem government created for the farmer consumer. It's a feature of Western Culture to aggregate. Winner take all. So what we have via goverment intervention is the false economic peokise of safer and lower priced food for in turn amalgamating meat processing into a few hands. With this comes some very large waste streams to deal with (e.g. feed lots), the potential for larger scale violations of the regulations for safety, as well as large scale failure of the system as we now witness. It's my theory that risk elimination is difficult or impossible in total. When we amalgamate systems, we amalgamate risk with it. The risk goes unseen till the system breaks down. We'd be far, far better off paying for what we get in food of all types, versus accepting amalgamated risk if collapse for some small change. Employment and economic activity rise. The money earned in small towns often passes through 8 hands before leaving. All those hands are taxpayers ( shows the brilliance of big gov approach ikr), and finally it's been accepted in some circles that work promotes health, vigor and has a major impact on crime reduction.onky 24 hrs in a day and if you're working 8 n sleeping 8, less time for mischief. So yes, as Greg said, put these "Representatives" to work cleaning up the mess they made. :)
@@gregjudyregenerativerancher how do you spell that then, here in Australia we call a slaughterhouse an abattoir, which does not have a r until the end of the word. But how I heard you pronounce it was arbattoir.
@@gregjudyregenerativerancher ps. I love your videos & look forward to seeing them daily. I usually don’t reply cos I watch on my TV. Besides this message I really like the way you talk. ie, don’t do that.
His total time as he calculated it, said 8 minutes. That one went on around the 3:40 mark and he hadn’t taken it off the grill at 16:09 when it ended. I like his videos. But I know how to tell time a lot better than he does.
Greg, try an "air marinade": AGGRESSIVELY salt/pepper your steak, put it on a cookie cooling rack, and let it sit for an hour, then cook as normal. The seasoning will more thoroughly distribute thru the meat.
