Jerod Broussard Yeah, should have had. Don't know what the story said about the situation. There is a paywall now. There used to be a department that did things like that.
I was shocked today at our local Meijer. Was in there buying some groceries and went through the meat department. They had a cooler with briskets in it. They were $9.99 lb!!! That is crazy, so won't be doing any of them.
So I have been reading up on this screwworm thing. I never thought I would wish for an entire species of life to vanish, but absolutely. These are things of horror. We do not want them on this planet. They are dangerous.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
My wife got an ad from Hy-Vee this morning that among other things they had brisket for $4.99 a lb. We went up and they were marked $5.49 a lb. We asked one of the butchers and he took it and marked it at the $4.99 price. It claimed to already be $2.50 per lb off from the regular price, and I saved another $2.00. Now have two briskets in the freezer at this price. Sometime this summer when the family is together we'll have brisket. Or twice.
@surfdog They actually did change the price down to $8.99, still high, but they are still calling it brisket flat. I don't think anyone in the meat dept. knows anything about a brisket.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I just bought a dozen porterhouse steaks last week for an upcoming July 4th week family visit. $12.99 a pound at Harris Teeter. I start looking for them around Father's Day, when they're on sale. I used to get them for about $10 apiece, but this year they were pricier. The same number of steaks cost me $50 more than last time.
They are about an 1 inch and change thick, and the plan is to reverse sear them on the WSCGC like I did a few years back for the July family get-together. Topic and photos on the 2023 test cook of of the steaks here. The point of the topic was to see if I could get some nice charcoal flavor by reverse searing thin steaks rather than using the flip-flip-flip method over a hot fire.
Great idea! I guess I need to be thinking about my own Father's Day cook, and look for meat on sale this week!
And you are right on the process. Reverse sear like that goes super easy when you have a second grill to do the searing on. The other option might be to go indirect with a SNS insert, and then sear one the insert 1 or 2 steaks at a time.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Got an email from one of the local supermarket chains in NW Iowa. Father's Day specials. I thought the comparisons between the beef prices next to the pork and chicken prices were "interesting".
Ribeye for $15.77 or pork chops for $1.97. Chicken breasts for $2.77 or ground beef patties for $7.39 per lb.
Sunshine has stores where Iowa, South Dakota and Minnesota meet up.
I’ve basically given up my search for bargains. What I see in the stores isn’t what I want. Just bought a dozen 1-1/2” cut NY strips from Snake River.for a ridiculous amount of money but compared to what I just spent for food for two at Ruth’s Chris they felt like a bargain.
Donw I hear you. Last week for our anniversary our daughter and her wife took us out for dinner at a place in White Bear Lake, MN. I knew better, I should have ordered what my wife did, Tiger Shrimp & Scallops. She said it was fabulous. But I ordered a NY Strip, at a price I could have bought 4 lbs of ribeye, and while it was good, I kept thinking I could have made it just as good or better.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I was in Kroger last night, and literally had my hands on 2 USDA choice briskets at $3.99 a pound ($5.99 and a -$2 digital coupon) - a 20 and a 21 pounder. I ended up walking away, as it was still $80-90 for a hunk of meat, and I was not totally thrilled with either. The flats were too thin on both, for such a huge hunk of brisket.
Last time I was in Sam's on a Wednesday morning they had two briskets marked down 25% as they were within 2 days of the sell by date, and that put them down from $5.99 into the $70-80 range.
The only beef I buy anymore is 80/20 ground, chuck roast for smoked pulled beef, and eye round for SVQ and slicing for sandwich meat. Right now the ground is (all prices per pound) $6.99 for regular, $7.99 or $8.99 for chuck. Chuck roasts $11.99, eye round $12.99. One of the reasons I signed up for the Goodchop service is that I will get a pair of ribeyes every other month. That's gonna be it for steaks for us, I reckon, and the first ones of theirs we made were excellent.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I guess I am lucky to be able to get 80/20 ground chuck at The Fresh Market for $4.99 a pound every Tuesday. It is running around $5.99 or higher most places around here.
A few years ago the Tuesday deal at Fresh Market was $2.99 though...
DaveD I keep passing eye of round, top/bottom round roasts, and such, and wondering how to cook such a lean looking roast and have it come out edible. They aren't cheap either, but are cheaper than some other cuts around here. So SVG is the answer? I guess the biggest issue is my wife does not like anything rarer than medium/medium-well. But if I sliced it on my deli slicer as lunch meat, it will likely be me eating it mostly...
[QUOTE=fzxdoc;n1859106]I just bought a dozen porterhouse steaks last week for an upcoming July 4th week family visit. $12.99 a pound at Harris Teeter. I start looking for them around Father's Day, when they're on sale. I used to get them for about $10 apiece, but this year they were pricier. The same number of steaks cost me $50 more than last time.
They are about an 1 inch and change thick, and the plan is to reverse sear them on the WSCGC like I did a few years back for the July family get-together. Topic and photos on the 2023 test cook of of the steaks here. The point of the topic was to see if I could get some nice charcoal flavor by reverse searing thin steaks rather than using the flip-flip-flip method over a hot fire.
Kathryn
Got a 3 pack of Prime Filet's at Sam's yester for about $12.99 lb and 4 Prime NY Strip's for the same. I am positive these were "time" markdowns, but that is what a deep freezer is for. The filet's are for Sunday lunch . We lost my dad Father's day 2 year's ago so I always try to do a special dinner for Mom, sis and I.
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