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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Where's The Beef!

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  • lonnie mac
    Club Member
    • Jul 2016
    • 1352
    • Bacliff, TX
    • Motovlogging for the freedom of old Hippies...

      https://www.youtube.com/c/LonnieMac

      Home of Brutus Ten!

      http://www.alenuts.com/Alenuts/Alenuts.html

      Pits:

      Weber Performer Deluxe W/ SNS, Craycort CI grates

      WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

      Texas Original Pits Offset Smoker

      RecTec 590

      WSM 18" W/ Upside-down door mod

      Camp Chief Flattop, The big one...

      Weber Genesis II S-335

      Texas Fire Pit

      Thermos:

      Maveric's Most all of em...
      FireBoard W/ Fan Control, GURU Fan
      ThermoWorks, most all of em...
      Meater

    Where's The Beef!

    My dinky garage freezer is getting full. Here's a thread where you can show your beef. Post up your beef stash!


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  • JoeSousa
    Club Member
    • Sep 2016
    • 978
    • Spokane, WA
    • Weber 22" (4 of them)
      Weber Ranch
      Weber 26"
      SNS Kettle
      PK Grill (40+ years old)
      Weber Jumbo Joe
      Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
      Slow n' Sear XL (2)
      Slow n' Sear

      http://completecarnivore.com is my site

    #2
    Nice stash. Are those the Double R prime ribeyes I see? Got 4 of those ready to hit the grill tomorrow

    Comment

    • Santamarina
      Club Member
      • Aug 2018
      • 947
      • Wildomar, CA

      #3
      What kind is success do y’all have with freezing meat? I’ve always been a “fresh is best” guy, and unless I’m using it for a stew or chili I don’t freeze meat.

      It would take some serious success stories for me to toss a perfectly good ribeye in the freezer intending to grill it sometime in the future. Anyone have such a success story???

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        Tons of success. My ribeyes come from prime rib roasts most of the time. I cut it down into steaks. From Costco that is 1/2 price per lb for Prime ribeyes.
    • Fire Art
      Club Member
      • Jan 2018
      • 988
      • Jackson hole Wyoming

      #4
      Santamarina Every buddy has there belief but I would be hard pressed to tell you if something cooked had been frozen or not. But I do like buying three or 4 packages of on sale meat one for now and some for later 🤓
      Last edited by Fire Art; December 15, 2018, 05:27 AM.

      Comment

      • Kevin Fuess
        Club Member
        • Jun 2016
        • 88
        • Trophy Club, TX

        #5
        I'm with Fire Art on that. Doubt I could tell the difference. I do vacuum pack all of my meats and freeze them. Sometimes I will dry brine for a day before freezing. ( I mark the package to avoid double salt jeopardy)

        Comment


        • Fire Art
          Fire Art commented
          Editing a comment
          Always vacuum pack and dry brine before freezen

        • marshall
          marshall commented
          Editing a comment
          what does dry brining before freezing do?

        • Fire Art
          Fire Art commented
          Editing a comment
          marshall I pull it out of the freezer it thaws put my salt free rubs on and cook
      • RonB
        Club Member
        • Apr 2016
        • 13624
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #6
        Add me to the list. Dry brine and vacuum seal, then make sure you mark the pkg accordingly.

        And it'g great for leftovers too. With only two of us at home, it's difficult to eat a whole butt without freezing leftovers. Just portion and vacuum seal. Then reheat sealed in a hot water bath, or sous vide.

        Comment

        • Donw
          Club Member
          • Jul 2017
          • 3542

          #7
          I find I save on electricity and freezer space if I keep my beef parked in the backyard. Click image for larger version

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          Comment

          • tbob4
            Charter Member
            • Nov 2014
            • 2494
            • Chico, CA
            • BBQ's
              _____________________
              California Custom Smokers Intensive Cooking Unit
              California Custom Smokers Meat Locker
              Santa Maria Grill
              Vision Grill

              Beer
              _______________________
              Sierra Nevada IPA

              Wood
              _______________________
              Almond
              Oak
              Madrone
              Cherry
              Peach
              Apple

            #8
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            I have a bit more in the bottom. The wife was mad I was taking a photo of the freezer. I was supposed to only have that tub but it kind of flowed into her sections.

            Comment


            • Fire Art
              Fire Art commented
              Editing a comment
              It happens like that

            • Polarbear777
              Polarbear777 commented
              Editing a comment
              Might be true but what is the proportion of closet space? :-)

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Might be true but what is the proportion of closet space? :-)
              Schnorrrrt!!!!!

              This is me, walkin away, not sayin a dang dang thing...
          • mnavarre
            Club Member
            • Jan 2018
            • 625
            • San Diego

            #9
            I don't have the freezer stash that some of y'all do, but my wife did pick up a nice rib roast the other day:

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            Pretty good marbling for Choice:

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            Turned into 5 nice two-finger steaks and some ribs that are getting cooked tomorrow. Everything dry brined and ready to be dealt with:

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            Bonus? She missed a coupon for the same roast at $4.47/lb. So I'm going to the grocery store tomorrow for more. And a pork butt

            Comment

            • holehogg
              Club Member
              • Nov 2017
              • 2578
              • Port Elizabeth, South Africa

              #10
              Need to BEEF UP my game. There is nada in mine at the mo.

              Comment

              • Mr. Bones
                Charter Member
                • Sep 2016
                • 10127
                • Kansas Territory
                • Grills / Smokers
                  *********************************************

                  Kingsford 24" grill (Free) 'Billy'
                  Brinkmann Smoke n Grill
                  Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                  Weber 18" Kettle ($30 CL) 'Lil' Feller'
                  Weber Smokey Joe ($25 CL) 'Lil' Brother'
                  Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                  Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                  Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                  Weber 22.5 OTS DO Code Black ($15 CL)
                  Weber 22.5 OTS E Code Black ($20 CL
                  Weber 22.5 OTS EE Code Black ($20 CL

                  Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                  Weber "H" Code 18.5" WSM '86 ($75 CL)
                  Weber " " Code 18.5" WSM

                  Weber 26.75, $199 NFM clearance !!!
                  Weber SJS AH 'Lil' Brother'
                  Weber SJS AT 'Lil' Sister'
                  Weber SJS DE Code (FREE) 'Lil' Helper'
                  Weber SJG M Code 'Lil Traveller'
                  Weber SJS AH Code 'Kermit'
                  (Lime Green)
                  Horizon 20" Classic, w/baffle/tuning plate (FREE)
                  Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                  Thermometers:
                  *********************************************
                  Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                  Maverick ET-732, (Black)
                  Thermopops, (Red, Yellow, Green)
                  ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                  Blue ThermaPen Mk4
                  Orange Thermapen Mk4
                  Pink Thermapen Mk4
                  ThermoWorks IR-GUN-S
                  ThermoWorks Smoke
                  ThermoWorks Open Box Smoke
                  4 Pro Series cable extensions
                  Smoke Gateway

                  Accessories:
                  *********************************************
                  2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                  BBQ Vortex, 2 Hovergrills, Top Deck
                  Warming shelf
                  MyWeigh KD-8000Kitchen Scale
                  Backyard Grill marinade injector
                  Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                  Bear Paws
                  Meat Rakes
                  BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                  Cookware:
                  Probably a ton of cast iron, mostly very old...still cookin'
                  G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                  '60's Revere Ware (Mom's), + others found elsewhere
                  60's CorningWare 10-cup percolator (Mom's) Daily driver
                  50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                  Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                  Tramontina 6.5 qt Dutch Oven

                  Cutlery, etc.:
                  Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                  Dexter 12" slicing knife, 6" Sani-Safe boning knife
                  Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                  Multiple steels, from all over the planet
                  Crock sticks
                  Diamond stones, various
                  Lansky Sharpening System

                  Tableware
                  Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                  Dinner: Guests: Washington Forge, Town and Country
                  Fancy / Formal: Family silverware

                #11
                Jus a lil of this an that: 216 lbs. of Black Angus, some store boughten briskies lower left (18+19+ pounders), sausage, etc., an some other stuff that Officially don't exist until after midnight, tonight, if I'm unnerstandin Th SS Program correctly..??

                Fortunately, I hit HV Friday, an bolstered up my cupboard from Mother Hubbard status...it was gittin kinda 'skinny', there, fer a minute or two... Whew!!!

                Click image for larger version  Name:	20181216_152049.jpg Views:	1 Size:	4.41 MB ID:	608596 Fortunately, I still got a lil bit of freezer space left
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                Leastways, I shouldn't starve to death, this week...
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                Last edited by Mr. Bones; December 16, 2018, 10:39 PM.

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  Wait your butcher knows you as Mr. Bones ... WHAT? That's hilarious !!!

                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  What else would they know me by???
                  Troutman
              • Santamarina
                Club Member
                • Aug 2018
                • 947
                • Wildomar, CA

                #12
                Alright, you guys convinced me...I’m gonna try freezing some steaks, then do a head-to-head test with some fresh steaks. It would be mighty nice to be able to take advantage of meat sales and stock up!

                gonna need a vacuum sealer (I’ve actually wanted one for years). Amazon shows me models from ~$50 up to several hundred dollars. Anything I should look for specifically? Any reason I should skip an inexpensive model?

                Comment

                • Frozen Smoke
                  Club Member
                  • Nov 2017
                  • 1528
                  • Northern Mn

                  #13
                  I'll have to get a pic posted. We have a total of 3 freezers one in the house that is a bottom freezer to the fridge, one full size freezer out in garage and one side by side fridge freezer in garage. I need to do a solid inventory in all 3 and maybe consolidate and organize.

                  I freeze stuff all the time. It's how you thaw things out that's more important. Thaw slowly in the fridge don't just throw a steak on the counter top in room temp to thaw.

                  Comment

                  Announcement

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                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                  See more
                  See less
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