Originally Posted by grieves

Chicken - for general use i use grass fed organic thighs, bone in, skin on(i'd rather have it and remove it myself than not have the option)...

Beef - I prefer tri-tip, tenderloin, flank steak, rib-eye, ground no more than 12%...I'm a medium rare-medium guy, i love juice but not so much into blood...

Lamb - Crown, Steaks, and ground are all good and i like using sausage on pizza's and in sauces if I'm trying to impress...

Porn - Krunk pretty much nailed it...Time and love are essential...Low and slow...

Venison and Buffalo are awesome when fresh and available... I'm not a fan of veal or liver of anything...