Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

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

Smoked Costco Prime Chuck With Hank’s Rub

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Charley Langer
    commented on 's reply
    Troutman, sounds slightly extreme, but I get it. And, with chuck roast, I think that should not affect the texture negatively, so I don’t really have anything to lose other than some concern and a bit of time. I’ll take your advice. THANK YOU for speaking up. SUPER APPRECIATED!!

  • Troutman
    commented on 's reply
    As to the blade tenderizing comments I’ve literally gone two both the Costco’s I frequent and virtually all the beef cuts I normally buy have the blade tenderizing label, even the large primal cuts. Having said that I’ve cooked lots of those cuts medium rare with no ill effect. But, I’ve also begun to cut way back since I’m fortunate to have a lot of other alternatives. Just be safe !!

  • Troutman
    commented on 's reply
    Charley Langer I’m on my phone so it’s difficult to look up but there are a number of sous vide que recipes in the Beef Channel. I pre-smoke (although not mandatory) for 2 hours, sous vide for 22 hours at 130*, chill then re-smoke back into the low 130s. Safety and rendering come not with temp but over time.
    Last edited by Troutman; March 15, 2020, 05:47 PM.

  • Charley Langer
    commented on 's reply
    jfmorris, I dug the packaging out of the trash. It says “blade tenderized” in nearly microscopic print. Kinda pissed me off.

  • Polarbear777
    commented on 's reply
    their blade tenderizing is perfectly safe if you cook to 165F which makes most small quick cuts taste like cardboard. If they just left it alone it would be fine.

  • jfmorris
    commented on 's reply
    Charley Langer I doubt the chuck roasts are blade tenderized, or at least I hope not. Polarbear777 I know people have complained to Costco about this before, and the response from Costco corporate has been that "their" blade tenderizing practices are safe. If they were safe (impossible, since you are shoving stuff from the outside to the inside of the meat), why would they have the fine print to cook to 165F on all those blade tenderized cuts they sell?

  • jfmorris
    commented on 's reply
    Henrik I will second this request for larger containers or bags. I rarely bother buying rubs or spices that are in small containers, as the 8 ounce bottle are only good for a cook or two the way I go through it. I'll make an exception to try a new rub, but then go for the larger bottles.

  • Charley Langer
    commented on 's reply
    Troutman, first of all, thank you. I should have known to check the label. I work in a freakin’ dept. of health, the same office that does restaurant inspections. My area is different (haz mat), but I get all the food safety lectures. 😐

    Does it sound like a good strategy to SV at 131 for 2 hours, and do a quick chill til the core is in the 40s, and then rub and smoke to 131? I really liked the rub and smoke on that cut. And it was really nice at med rare.

  • Polarbear777
    commented on 's reply
    The label has to say, many of the larger cuts are not.

    We should start a letter campaign to get Costco to stop this. It ruins the product and has to cost more due to labor.

  • Henrik
    commented on 's reply
    Cool! I don't think my rubs have been that far away from home :-)

  • leol2
    commented on 's reply
    Let me know when you get it in bulk bags and how to order.

  • Charley Langer
    commented on 's reply
    Thanks for reminding me to check the label about the blade tenderizing. I hadn’t even thought of that. 😬

  • Ahumadora
    replied
    I have 2 bottles of hanks rub with me in Mexico now. Waiting to get get home to test it out.

    Leave a comment:


  • Donw
    replied
    Great looking cook. I’m really a big fan of Henrik ‘s Hank’s rubs too.

    Leave a comment:


  • Henrik
    commented on 's reply
    Thanks Kathryn! I like the idea of bulk bags, let me see what I can do.

Announcement

Collapse

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
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Meat-Up in Memphis