Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
The post I did about comparing their ribs to Tyson from a big market.
7 out of 8 people liked the Creekstone much better.
I’ll definitely order from them again.
I never really noticed a big difference in their pork ribs, but I also didn't do a side by side. What I did notice is that their St Louis ribs are some of the cleanest & neatest trimmed ribs I've ever worked with.
Current Equipment
Lil Tex Traeger
Masterbuilt 560 Gravity Fed
Masterbuilt 40 inch ThermoTemp XL Propane Smoker
Chargriller Akorn Kamado
Chargriller Gasser
Helpful Gadgets
Inkbird auto off instant read temp probe
Javelin auto off instant read temp probe
Thermo Pro Dual probe temp gauge and wireless remote readout
TempMaster Pro by BBQube, fan and temp system for the Kamado
Fuels other than propane
Weber Hickory Chunks
Western Hickory and Mesquite Chunks
Diamond Smoker post oak and hickory wood chunks.
Diamond Smoker Pure Hickory Wood Pellets
Bear pellets Hickory, Mesquite, Apple, and Gourmet
Fogo Premium lump charcoal
Kingsford Competition Charcoal
B&B Oak Lump charcoal
Sharp Toys
Mundial 14" slicing knife
Equinox Chef Knife 8"
Ontario Knife 7"
Ontario Old Hickory knife, 14"
Victorinox Fibrox Pro 8" breaking knife
Wusthof Classic 8" Butcher Knife, Hollow-Ground - 4657-1/20
I have purchased New York roasts, brisket, brisket flats, beef ribs from Creekstone. Great product. Great customer service too. Has a totally different taste than feed lot beef. Always tender, like butta'. A Pic of a couple strip steaks in the iron skillet.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Top steakhouses advertise "Creekstone Farms". I haven’t seen one yet that lists "Restaurant Depot" or "Costco".
We were actually at this restaurant last Thursday, B Prime in Borgata AC. I ordered that Delmonico, and it was every bit as good as (ie, the same as) the ribeyes we get, both cut as steaks and as whole roasts.
Now I remember why we didn’t eat out much anymore. I spend a lot just to make dinner at home often enough. I have no problem affording it. I just can’t justify spending that much on one meal when I can make 3 and be as or almost as good as what they would put in front of me. But I do have to prep, cook and clean up afterwards. So I guess there’s a trade off there.
The best steak I have ever eaten was at the Steak House at Silver Reef Casino. I'm sure it was because they were getting nice steaks. I'm hoping to change that soon with a Creekstone ribeye that I cook myself.
A year ago I was bitching that an onion cost a dollar. A DOLLAR. FOR A ONION. Well, now an onion is $1.19. That freezer full of meat is starting to look like it wasn’t such a bad idea.
I can make those steaks with the best of them, we go to steakhouses when we go to AC or Vegas. It’s not for the food, it’s for the experience. And, we have had some memorable steaks: at C.U.T. In the Palazzo, LV, and at The Four Seasons at Hualalai, in Hawaii. The casino meals are usually comped.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
What is the Delmonico? Is that a cut or preparation? 🤓
There actually isn’t a definition that works for everywhere! It means different cuts depending on where you are. Here in the Atlantic states, around New York, it means a boneless ribeye; if you go to Delmonico’s Steakhouse and order a Delmonico, that’s what you get. Elsewhere, it means a steak from further down the loin, like a strip or a sirloin. What I got was a boneless ribeye.
My order arrived by 10am. Everything but a tri-tip was still frozen solid. Tri-Tip measured 38 deg. Packaging was impressive even though they didn't use dry ice. The entire box was a styrofoam cooler, inside was a creek stone freezer bag filled with meat and frozen gel ice packs. Into my chest freezer it went. I am very excited for the chuck ribs and everything else.!!!🔥🔥🔥♥ï¸ðŸ¿
Last edited by MsTwiggy; August 3, 2022, 07:15 PM.
We scrolled back to previous Creekstone threads and didn't see this answered. Or we missed it.
When the primal comes in frozen -- do you cut it to size immediately (while still solid), or do you let it defrost a bit somehow before bringing out a knife? And how thick a cut is appropriate? one inch? 1.5" ?
We have to assume you're letting it defrost a bunch, then slicing, then vac-sealing or Umai bagging - otherwise you're killing the knives.
You'll never get through a frozen primal with a knife. You would need a saw to cut it still frozen. If I get one frozen, I let it defrost, break it down, dry brine it, then vac bag and freeze.
If you're going to dry age it in an Umai bag, then I would think it can go straight to the Umai bag frozen.
As it arrived just a wee bit thawed, our previous question about slicing/portioning can be ignored.
A little concerned about the temperature reading was out of the package. One end of the ribeye was in the high 30's. The other end was in the higher 40's. Certainly not over 50 degrees, but seems like it's get there soon enough. The ice packs were still cool to the touch, but not cold.
Different question: how can we tell from the package if it's a ribeye or a strip? Looking at the end piece didn't help, and while we can tell when it's displayed slice-by-slice at the butcher, not sure if there's an indicator while it's in the package to look for.
Mine were not labeled. The chuck ribs were easily identifiable and the tri-tip were in a cardboard box, the flank steaks were loose in the freezer bag along with the ribs. There isn't any labeling on any of the packages. Did you order the ribeye roast with plans to cut it down?
Update from Creekstone (having sent them the same photos):
"It does appear that you received the wrong product. We can offer a price adjustment of $10. As for the temperature - as long as the meat was cool to the touch, you shouldn't have any concerns"
What would the Pit do in this case, if Creekstone says that the received product was not what was originally desired?
That is frustrating, especially if you wanted ribeye. . . I would be disappointed. It's nontrivial cost to say well just keep it in leiu of what you wanted. I'm sure it will be good, but thats not the point. They should offer you a ribeye roast at a discount.
Thank you to everybody here for your supportive words of encouragement and advice
What appeared to be a strip from a casual looksee seems to be a ribeye, now that we've had a chance to cut into it.. huzzah!
The fatty portion is a bit fattier than we'd care for, but we were able to portion out fourteen steaks, ranging from three cut a smidge under 1lb (thinner on purpose) to the one large hunk at about 28oz. Most are in the 1"+ thickness range and are close to 1lb each, give or take.
Comment