Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
BJ's had whole boneless rib-eye roast in cryovac for a very good price. They were only USDA choice. Has anybody had any experience with USDA choice that would help me decide whether to give this a shot?
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.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
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.
Dewesq55 I have been watching for good prices on NYStrip loins to do the same. I missed the boat on the sale of them recently. Now all they have are Select loins, in which I am not interested. Choice? Heck yeah!
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I've been wanting to get a ribeye roast to make prime rib but it will go to waste bc the wife and grandkids won't eat any meat that is pink. It has to be well done
Buy yourself a prime rib roast. Slice most into steaks, but save a chunk that
is big enough for you, your wife, and the grandkids. Smoke it to YOUR preferred doneness, take it out and carve. Throw your wife's and grandkids on the grill and grill it until it is well done. Everybody gets what they want. Only draw back is it's an expensive piece of beef, but it may be the price you need to pay to get that great piece of medium rare prime rib! You'll also get a bunch of great steaks!
I cook a few dozen rib eyes every day as well as a couple prime ribs. Choice is fine, believe me. CAB is choice too and its reputation(deserved or not) is good. I would buy what you saw in a New York minute! I only buy USDA Prime on real special occasions. I also buy select too, for certain stuff. Buy it, and do the voodoo you do so well.
Albertsons, a grocery store here in Hermosa Beach, Ca had USDA Choice Ribeye's on sale at $5.88 per pound this week. I bought 50lbs and had the butcher cut them into 2" thick Cowboy Steaks, also known as Tomahawk Steaks. I asked him to wrap 2 per package. https://www.flickr.com/photos/food_p...s/15828191260/
They all weight about 40oz each. So... They each cost about $15 per steak. What do you think that would cost you at a fancy Steakhouse?
Here's the way I grilled them the last time I bought 2" Tomahawk's... On my BGE. https://www.flickr.com/photos/food_p...s/16015442705/
I've learned since the last time I grilled them that I should wrap the bone in tin foil before I put them on the grill... So as to not burn them. They look better on your plate when the bones are close to their natural color.
Last edited by Breadhead; February 23, 2015, 04:26 AM.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Dewesq55, I did the exact same thing with a whole ribeye from Costco a few months ago (there's even a thread around here somewhere). Fabricated the whole thing into about 12 steaks, sealed individually with the FoodSaver and into the freezer. They were quite good. Just this week, I got a NY Strip to do the same thing with.
I'm just learning, but I think MH's article about Beef Grades doesn't recommend Select ( maybe just in the case of Briskets ).
Mostly I see USDA Choice. Just for fun I followed the "Artisan" link to check out those beef cuts and prices. Beautiful cuts of meat for Beautiful $$$ prices. I don't think #1 would be too thrilled if I ordered some of the bulk - large cuts. Anyway, I'm safe as the big Strube Ranch cuts/briskets are all Out of Stock. The striploin is Waygu.
On our 10th anniversary dinner my meal was a king cut Wagyu filet from a cloth napkin candle-lit place in Traverse City, MI. I still remember it.... not sure the knife got used much.
I've ordered Tri-Tip and Brisket from SRF/RR. Both were excellent. I think their prices are reasonable given the quality of the meat. It you'll recall Tuffy Stone was also a big fan and gave them a shout out during his seminar on brisket.
The Burn that was actually pretty dumb of me. I looked it up on YouTube and even with bones in you cut between them. Duh. I am going to give it a try pretty soon and see how much I save.
The difference in price between buying pre-cut steaks and a whole ribeye or sirloin at Costco was at least $2/lb (and a bigger difference than buying steaks elsewhere). And at least for beef, buying one whole was only about 20 cents more per pound than buying a case.
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