As some may recall, I've complained about the fact that I have so much trouble finding certain cuts of meat that I like to BBQ here in the City of Angels. Figure big city find anything, right? Not so much. Oh, I can run down the local butcher and pay through the frickin' nose for stuff, but I'm inherently cheap. In particular I have problems finding whole plates of short ribs and whole packer briskets.
So, I'm in my local Costco and I decide to try and talk to one of the guys that works in the meat departments. I've done this before to astonishingly poor results. Like, "what's a packer brisket?"... They drag me over to where they have flats laid out and proudly point to them. Uh, no guys. It's not a packer and it's not in cryo pack. And if I'm picking part of a brisket I'm looking for the point, which they simply don't carry ("what's a point"?). So it's with trepidation that I single out an employee and start asking questions. He's like, "yeah, we don't carry that stuff but go to a Costco Business Center". I thank him and locate one pretty close to where I work. I walk into this place and it's meat heaven. First thing I spot is a hanging lamb carcass and I'm getting excited. Mostly they sell stuff by the caseload, but they DO break cases down to sell what's cryovaced inside of the cases. I picked up a pack of 4 short rib plates. Each plate is right around 4 pounds so each of the 4 bones in a plate are right around a pound apiece! We're talking right around 3 bucks a pound for choice. That is about 5 bucks a pound less that the butcher, though the butcher may have been prime (can't remember - i was so shocked by the price of a single plate I haven't been back).
DW freaks out when I bring it home because it's basically just she and I now and she isn't a huge fan of smoked meat and here I am with 16 pounds of short ribs! "Ah heck", I tell her, "that's what we have a freezer for" and dodge the glass she throws at me (no, she didn't really throw a glass).
Ok. So I break one out, dry brine for 2 days, with the second day also coated with BBBR. Then it's on to the hooks in the PBC followed by short rib heaven. I simple love short ribs and chuckies best of all I think. They are just so dang good! Anyway, enjoy the picks. Note the leftovers making killer green chili enchiladas!
So, I'm in my local Costco and I decide to try and talk to one of the guys that works in the meat departments. I've done this before to astonishingly poor results. Like, "what's a packer brisket?"... They drag me over to where they have flats laid out and proudly point to them. Uh, no guys. It's not a packer and it's not in cryo pack. And if I'm picking part of a brisket I'm looking for the point, which they simply don't carry ("what's a point"?). So it's with trepidation that I single out an employee and start asking questions. He's like, "yeah, we don't carry that stuff but go to a Costco Business Center". I thank him and locate one pretty close to where I work. I walk into this place and it's meat heaven. First thing I spot is a hanging lamb carcass and I'm getting excited. Mostly they sell stuff by the caseload, but they DO break cases down to sell what's cryovaced inside of the cases. I picked up a pack of 4 short rib plates. Each plate is right around 4 pounds so each of the 4 bones in a plate are right around a pound apiece! We're talking right around 3 bucks a pound for choice. That is about 5 bucks a pound less that the butcher, though the butcher may have been prime (can't remember - i was so shocked by the price of a single plate I haven't been back).
DW freaks out when I bring it home because it's basically just she and I now and she isn't a huge fan of smoked meat and here I am with 16 pounds of short ribs! "Ah heck", I tell her, "that's what we have a freezer for" and dodge the glass she throws at me (no, she didn't really throw a glass).
Ok. So I break one out, dry brine for 2 days, with the second day also coated with BBBR. Then it's on to the hooks in the PBC followed by short rib heaven. I simple love short ribs and chuckies best of all I think. They are just so dang good! Anyway, enjoy the picks. Note the leftovers making killer green chili enchiladas!
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