And it doesn't help that she's a beautiful woman. She has another
quarter grass-fed steer to sell me, and I'm helpless to resist. We
spent a long while discussing the cuts I'll get. Brisket, sirloins,
T-bones, round steaks, hamburger, smoked beef sausage ("Use it like
andouille"), bones for stock, and more.

And I got a phone number to call for some possible venison.

Delivery will have to wait for some time off from work. Saturday is
most likely. And that's good. It'll give me time to sort out the
deep freeze a little and get ready for a hundred plus pounds of beef.

It all did my heart good. Metaphorically speaking, that is.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook