Costco had whole standing rib roasts and whole ribs in the 20 lb range over the holidays so that was a better deal at 8$/lb. of course those are gone now in my local stores. They often have larger primals that are half or 2/3 the cost of their cut steaks.
-
-
I Always Thought BBQing Was the Way to Turn Lower Cost Less Palatable Meats Into Delicaciesâ“â—ï¸ Have I Been Wrong or Are We So Affluent We Need to Cherry Pick the Beef Loin and Feed the Rest to the Muttsâ“ My Two S--T BIRD Mutts Vote Yeah‼ï¸
From a Backyard Cremator in Fargo ND, Dan
Lena - Blonde, Golden Labrador, Belle - Black Labrador â“
Last edited by Danjohnston949; January 9, 2018, 06:34 AM.Comment
-
i'm a "favorite part last" kind of guy, and i ALWAYS save the rib cap for last. ribeye, prime rib, whatever. that stuff is what i want to remember when i walk away from the mealComment
-
Some prime rib cap steaks from Costco I did NYE. They cut the whole cap in thin strips and roll it like a filet. I, therefore, cooked it as such. I'd be interested in trying it out flat like a skirt steak hot and fast. Not a great pic on the plate, I know, I was almost too late!Attached FilesComment
-
Sharing your pain, gabulldog . Yep, this CU Tiger was pulling mightily for your 'Dawgs after the tide rolled through NOLA. And I couldn't help of thinking about reliving some of those great 80's UGA-CU contests. Confident these programs are headed for some future high level match-ups, Kirby has really kickstarted y'all into gear.
Now back to the meat distraction. Carry on.
-
-
Sous vide magic. Look at that cap. None of the grey-grey on that thing.Comment
-
These babies aren't available around these parts that I have seen. Just have to get the whole primal I guess! The video Paul posted above, (Watched I don't know how many times), the video that comes on just after his is from some cool Aussie dude. He explains the how and why these cuts cost a pretty penny. LOTS of work, and like I been a saying, LOTS of waste! Waste is not free to the consumer. It's why dry aging cost a penny or two. Good vid...
Comment
-
Seems like to safely cook SV at 131 it needs to be 3 3/4†or less in thinnest dimension. According to one calculator anyway that assumes you need to start pasteurizing within 6 hours.
So two bones thick is fine. Three could be a problem.Comment
-
Those tougher hunks, you will wanna go way beyond minimum pasteurization time anyway. Pasteurization will happen before collagen breakdown, which is what you’re going for to make brisket and butt correctly. -
A paper in the International Journal of Gastronomy and Food Science noted that if the food is consumed right away, there’s no worry about the growth of pathogens. It also noted that there have been no reported outbreaks of foodborne illness from sous vide cooking. http://www.sciencedirect.com/science...78450X11000035
-
-
It’s been said that bacterial growth doubles the load every 20-30 minutes in the zone.
I wouldn’t leave a steak from the fridge out at room temperature for 6 hours and then only cook it to 135 internal fast/ conventionally even if I was going to serve it right away.
If it is out for that long, it seems like you would need to either cook to a higher temp (dry city) or cook at 135 in SV for at least an hour to make sure you kill all the extra nasties you let grow over that time. Of course this depends on what you think the initial bacterial load is. But 6 hours gives you something like 200,000 more bacteria for every one at the start.
Seems to me this is analogous to a roast in SV that takes 4-6 hours for the core to break the 131 threshold. Help me out. What am I missing here?Comment
-
The internal contamination of muscle meat is so low it can be ignored unless you jacquarded that junk to the interior. Since it’s a surface issue, the oven blast for crust is our savior.
But if it concerns you, go longer, not hotter. Time is tenderness. Temp is doneness. I know a lot of folks who do rib roasts for 24h. -
I agree with lower and longer.
Of course while waiting for the interior to get to temp in the SV on a thick item, the surface usually has time to pasteurize anyway, so if the internal load is not a problem it’s less concern than I thought.
-
-
The Costco near me (Marlboro NJ) sells USDA Prime Rib Cap but not the Choice. I have bought it several times and it is quite YUM!Comment
-
The only problem with rolling them is that if there should be contamination on the surface, it will not pasteurize when rolled. Low risk, but still risk.Comment
-
Do you always roll them or can you unrolled effectively without drying out the thinner parts?Comment
-
I'm new here so please forgive my question if it is already common knowledge. Isn't the ribcap from the same muscle group deer and elk hunters call the backstrap? In any event, this looks to be mighty good eating and will go to the Bank of Costco (where we are a regular depositors) and find one to try.Comment
-
I figured I would test it out as I was planning on buying a bone in rib eye this weekend. I separated the outer muscle and saved the rest for tonight's asado. I used my grill gates (that my son won in the ribface competion). First I threw a little cooking oil on the meat to help the kosher salt stick. Got a good raging fire of Oak and mesquite going and just used the coals from that. Cooked the outer rib cap hot n fast, (to the point it was starting to flare up on the parrilla). Just went to a medium rare. Cut it and served it straight away.. I have to say it was by far the best steak I have had in the last year!! Sorry no pics. I did mop up every last drop of juice off my plate. For the kids I cut it into thin strips and seared it for a few seconds each side so they wouldn't complain about it being undercooked. My new go to method for the best steak.Comment
Comment