I ran along this not so little hunk of meat at Coscto a few days ago and could not resist the chance to make use of the new vac sealer. Flash masked it but the weight was 11 lbs.
Nice... Costco I find to be THE BEST meat source available. They don't have specialty beef like wagyu but the Prime is fine with me. I like their 2 packs of butts/shoulders. Their 3 packs of ribs are excellent too. I buy chuck roast there the use to make Meatheads Steakhouse Burgers.
Here is a shot of the interior. The marbling isn't bad at all.
I got 9 steaks out of it. Each was about 1 3/4" thick and weighed between 16 and 18 ounces.
Last year I stayed at a hotel with a fancy restaurant on site. They served prime steak hand carved on premises. The hotel also had a pub just outside the steakhouse. The pub had one of my favorite road meals ever they called "Pub steak and duck fat fries". The steak was basically the irregular end pieces of of a KC strip or ribeye loin and the duck fat fries were fried fingerling potatoes served with a duck fat dip on the side. Anyway, from that inspiration I decided to make pub steaks out of the end pieces and cook them hot and fast on the 13 yr old Weber Gasser.
Here are the end pieces coated with McCormick's Montreal Steak Seasoning.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Nice... Well done. The marbling is great. 9 steaks at $11 per serving. I was in Las Vegas about a month ago. I went to a steak house there called STK. I had a 1 1/2" Ribeye with fettuccine Alfredo and asparagus. I asked the guy is a prime grade steak? He said it was a farm to table grade that was the equivalent to prime... Which means it was Choice. I paid $95 for the food then $60 for a bottle of Merlot. I thought... What Rip off! I knew I could prepare a real Prime ribeye, the fettuccine and the asparagus at home for NO more than $20. That $60 bottle of wine I can buy at at Costco for $20. After that meal I decided I WILL NOT order steaks in a restaurant anymore.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Nice... Well done. The marbling is great. 9 steaks at $11 per serving. I was in Las Vegas about a month ago. I went to a steak house there called STK. I had a 1 1/2" Ribeye with fettuccine Alfredo and asparagus. I asked the guy is a prime grade steak? He said it was a farm to table grade that was the equivalent to prime... Which means it was Choice. I paid $95 for the food then $60 for a bottle of Merlot. I thought... What Rip off! I knew I could prepare a real Prime ribeye, the fettuccine and the asparagus at home for NO more than $20. That $60 bottle of wine I can buy at at Costco for $20. After that meal I decided I WILL NOT order steaks in a restaurant anymore.
I've come to that conclusion a few years ago myself. Wine is often $8-13/glass for the same wine that costs $13 a bottle at the grocery store. The thing about those fancy steakhouses is if you're a wealthy person or businessman with the company card, then you don't care. But for the average working man without excess disposable income, who can cook steak at home with good information like AmazingRibs, nope!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
On travel days that I eat at a steakhouse I always go over my per diem. I don't mind spending $20 or $30 to test out all the techniques out there. Maybe one day I'll find a steakhouse that teaches me something (so far notsomuch tho). The missus and I very rarely go out nowadays, and when we do we ask ourselves why we did.
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