I have a brother who lives in Florida, he's a vegetarian but he knows I'm a carnivore. Now I know it's the thought that counts but a vegetarian shopping for quality meat would be much like me shopping for a pair of nylons, I'd be lost. Well today this was sitting on my doorstep when I got home from work:
Stock up on a variety of meat cuts, or give the Gift of Great Taste with meat variety packs that are second to none.
​​​​So what do you think? Anyone ever tried anything from this company? There's currently no room in our freezer for them so right now they're buried in a snow bank off of our back deck. Should I waste a cook on them or just leave them buried until the spring thaw?
Aged 28 days. Maybe there is hope. I say give em a try and if they ain't no good, the doggies will have some high end treats. Seriously, I expect they can't be bad. I'm just not the guy that wants mail order hamburgers. Just the thought of it makes me wanna hold my Man Card for a while to ease the nervousness. Let us know how they turn out.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Like I said, it's the thought that counts so I do give him credit for trying. I guess I'll unearth them this weekend and take a look. Maybe a post Christmas cook is in order and yes, if it happens I'll definitely take pictures all the way through.
Ever have steaks from the Omaha Steak company? From the packaging and promotional material enclosed they look to be at minimum a related company if not the same company under a different name. Also, there's no USDA grade listed, they just say "top". That tends to raise my suspicions a bit.
USDA grading is a voluntary thing and not all producers use that service. I believe the 'top" you are referring to is the name of the steak and not an attempt to "grade" the beef - "top sirloin" as mentioned in the link is a specific cut also sometimes called New York Strip or Kansas City Strip.
Boy you had better hope he never ever sees this post!
I would give him credit for trying as ecowper stated, hey, he means well.
You might be surprised as to how they turn out and he will expect feedback. So give it a go, it is only one taste or one meal and all of us have had crappy food at one point or another. Like a slice of pizza or even a hot dog from a gas station.
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.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Lot of people would like to have food in their stomachs this time of year or anytime of it for that matter. If you're not going to use them then how about donating the box to the food bank before they go bad? Or even pass them on to a less fortunate neighbor. Not trying to pass judgment or anything just thinking that there are folks out there who would like it.
This is a chance for you to test your skills. Cook a burg indoors using your tricks of the trade. Simple enough to start a baseline sample. And remember, BBQ wasn't started by SRF, Creekstone, Lobel's or any of the other online companies. You might find a diamond in the rough.
I'm in the same boat as DWCowles . I buried my brother at the age of 32 in August 2015 due to heart failure. I cook in his honor, but I miss out on him being here for all of the progress I've made.
Last edited by edible hen; December 22, 2016, 12:34 AM.
Is this what we have finally come to? Has the Pit made us BBQ and Grilled Food snobs? Do we only believe that quality frozen meat has to come from SRF? Do we now only pursue Prime and at a minimum in a moment of desperation Choice?
I say: Man up and earn your Pit Master Card by showing that you can still throw down and cook a better burger and steak of unknown quality than any of your local steakhouses!
Seriously though, joking aside, it is some free meat that is highly unlikely to kill you... As you know we all love pics and reviews. Let us know what you think. Enjoy
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