It’s with sad news that we lost a great guy on here! MT Creek passed away of a heart attack on September 4! Rest in peace buddy!
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What? No way! Damn it man! Prayers for him and the fam. Totally gonna go have a drink now.It’s with sad news that we lost a great guy on here! MT Creek passed away of a heart attack on September 4! Rest in peace buddy!
Is his family gonna be ok financially?It’s with sad news that we lost a great guy on here! MT Creek passed away of a heart attack on September 4! Rest in peace buddy!
Don’t know. Never got into finances! I sure hope so. I told his son to please reach out to me if they needed anythingIs his family gonna be ok financially?
I thought I saw 44 Y/O. Which sucks.Damn. Heart attack. How old was he
Well said, and it's REALLY good to hear from you again, Brother. Don't stay gone so long!I, like so many others, am deeply saddened to hear of our dear friend MtnCreeks (Jason's) passing. He was one helluva guy. Spoke his mind with ZERO regrets and I'm damn proud to have known him and prouder yet to call him a friend. We shared a lot of behind the scenes banter via phone and computer. Jason did more than anyone knows behind the scenes when we were going full tilt doing our Squirrel stuff. He and Veer did not want ANY attention or credit for what they did, and they did it BIG! Funny thing is, like powdahound, Jason and I shared the love of cooking and sent things back and forth to share with each other fairly often. Then he got into Sous VIde and tried to sell it on me to try. All of a sudden this box shows up, like when I 1st started putting together AR's. He couldn't believe I didn't own any so he sent me, out of the blue, 10 brand new PMAGS. My very 1st ones. Anyhow, the Sous Vide thingy shows up and I'm like what do I do with this? Well, long story kinda short. That was 4 or 5 yrs ago and I've never used it until last week. For some reason before hearing of his untimely passing I broke it out and said screw it, I'm gonna try this thing out on some crappy Chuck Steak to break it down and see what it does. lol Turned out pretty damn good. Jason, you will be missed Brother, you really will. Godspeed Brother, you blessed many people with your kindness behind the scenes, and triggered more than a few in public.
Now theres a name I aint seen in a while...I, like so many others, am deeply saddened to hear of our dear friend MtnCreeks (Jason's) passing. He was one helluva guy. Spoke his mind with ZERO regrets and I'm damn proud to have known him and prouder yet to call him a friend. We shared a lot of behind the scenes banter via phone and computer. Jason did more than anyone knows behind the scenes when we were going full tilt doing our Squirrel stuff. He and Veer did not want ANY attention or credit for what they did, and they did it BIG! Funny thing is, like powdahound, Jason and I shared the love of cooking and sent things back and forth to share with each other fairly often. Then he got into Sous VIde and tried to sell it on me to try. All of a sudden this box shows up, like when I 1st started putting together AR's. He couldn't believe I didn't own any so he sent me, out of the blue, 10 brand new PMAGS. My very 1st ones. Anyhow, the Sous Vide thingy shows up and I'm like what do I do with this? Well, long story kinda short. That was 4 or 5 yrs ago and I've never used it until last week. For some reason before hearing of his untimely passing I broke it out and said screw it, I'm gonna try this thing out on some crappy Chuck Steak to break it down and see what it does. lol Turned out pretty damn good. Jason, you will be missed Brother, you really will. Godspeed Brother, you blessed many people with your kindness behind the scenes, and triggered more than a few in public.
@1J04 @powdahound76 and anyone else into cooking and steaks.. check out this dude's channel for some awesome ideas and experiments..
The salt cured egg yolks and the garlic + bone marrow compound butter are friggin out of this world
You have your own dry age set up? Or use the Umai bags??I have been watching this channel for some time. Has some interesting ideas. I have never tried any of them yet because I am a purist when it comes to steak. Use great meat, dry age it, keep the prep simple, sous-vide it, and let the flavor you paid for come through.
I hear you Brother, you are not wrong!
Well said, and it's REALLY good to hear from you again, Brother. Don't stay gone so long!
Now theres a name I aint seen in a while...
How you doing sir?
I made my own using a small fridge and I added a fan for improved air circulation. Nothing fancy and expensive. You can blow a lot of $$$ on these things but no need to.You have your own dry age set up? Or use the Umai bags??