Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Kroger just does not carry TT in IN. I have never once seen it there. My go to is Kincaid's Meat Market where a three pounder is about $21. So I guess that makes it about $7 a pound. And I've learned that the cryovac TT is not as good as the "in the meat displayed TT".
The other day we had Albertson's with $4.99/lb UNtrimmed USDA Choice tri-tips. This week we have Ralph's (Kroger) with $5.99/lb trimmed USDA Choice tri-tips. We don't get good prices on brisket or butts in So. Cal but tri-tips are often cheaper than ground beef here.
Our local Costco had trimmed choice for $10.99 and Prime for $12.99. Here's some prime ones I recently bought. The cuts were to mark the cutting direction.
I’ve shied away from a lot of beef cuts at Costco over the years because they seem to blade tenderize everything that isn’t cryovac sealed. Everything I’ve read says you should take that beef to 165°…and there’s no way I’m doing that with tri-tip, New York, or any of the other beautiful steaks they carry.
But as often as I read that you need to fully cook blade tenderized meat I’ve NEVER heard of anyone getting sick from eating a medium-rare steak they bought at Costco!
Don’t let the blade tenderizing scare you off Santamarina . Costco is very meticulous with their procedures. They’re just covering their ass with the 165* recommendation. I’ve been buying almost all my steaks from them for the last 7 years, I ain’t come close to cooking one to 165*, usually about 130*-135*. Never even remotely come close to getting sick.
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