You should see the containers in our fridge: duck fat, goose fat, bacon fat, pork fat, beef tallow, and lamb fat at the moment.
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Curious, what do you use lamb fat for? It’s tasty but has such a distinct flavor.
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Honestly, not much except occasionally with lamb when we want to up the flavor. For instance, we make a lamb and cauliflower soup, and we brown the shoulder cubes in lamb fat. It’s mostly in there because it’s a habit to save rendered fat.
Great looking ribeye and I love that roasted potato recipe.
Always fun to get an inferno going in the kamado and sear off some skirt steak. I made some of Francis Mallmann’s chimichurri sauce, as well, and now smell like I ate a pound of garlic the next day…
Note that the plating pic stinks; my family was getting irritated with me taking pics before we ate 
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Damn…that looks perfect to me!
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Made a couple of Creekstone Farms hanger steaks (purchased at Eataly) tonight on the grill. I wish I took some pix, but they came out perfect. I’m a huge fan of Creekstone.
Sometimes super simple is just what you want: miso marinated sirloin from Wegmans, sautéed pink savoy cabbage and salad. We call it “B steak” and it’s our preferred option in Dry January. It’s much harder to skip wine with a Flannery or Morgan Ranch option.
meat lasagna w béchamel came out creamy and delicious
Whoops. Wrong thread! But I did use 4 lbs of meat.
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You’re forgiven… 
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Alan, that lasagna looks amazing. And that is coming from someone who grew up with a Sicilian mother who makes a darned good lasagna! 
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Morgan Ranch Wagyu Ribeyes
My Wife wants her meat medium well. I took this one to 160° and it’s still pink. Next time I’m using. choice ribeye from the market and murdering it. If I had taken my steak to 135° it would have been gray inside. I don’t get it.
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Ah, the eternal conflict, meat versus mate. Choose wisely my friend.
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Or you can just cook a whole tri-tip and have something for everyone, from the middle that stays rare to medium-rare, to the flavorful burnt-ends, to everything in between. It maintains harmony in our home, and my wife has adventured more and more towards the middle over the years.
Morgan Ranch kabobs with homemade teriyaki sauce, flipped every 60 - 90 seconds so that a lacquer builds up and caramelize.
Sauce ingredients: soy sauce, brown sugar, Antica formula, finely minced garlic, pepper, toasted sesame oil and the secret - frozen ginger that has been through a microplane and melts into the liquid. Let it sit in a large Ziploc freezer bag (I was out) for a few hours before cooking. One of my kids’ favorite dishes!
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Looks great. I was interested to see kabob meat in one of the Morgan Ranch BD boxes, but 1lb is of no real use to us, same with 1lb ground beef. I’ll have to see if it’s available for normal purchase.
I find I need 2 packs to cook for our family of 5 and use it for teriyaki beef bowls (above) or stroganoff. It’s delicious in the latter, but I have to drag out the Mauviel sauce pan, which means I’m cleaning for days.
Andrew, I’m going to try this on just about everything except maybe by breakfast cereal. And, well, even on my breakfast cereal.