Anyone have any experience with this brand. Fresh Market carries it, and it's a bit more pricey than the commodity brands, but I wouldn't mind paying a bit more occasionally for better quality.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
A quick peruse shows me this is a branch of Tyson foods. I highly doubt it is any better than commodity pork (like swift). But that’s just me talking without doing a deep dive on research.
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
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Extreme BBQ Thermometer Package
Additional control unit
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Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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Thermapen Classic (pink too)
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Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
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3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
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Instant Pot 10 Quart Electric Pressure Cooker
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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
Some quick reading on their website suggests that SheilaAnn is very likely right, definitely a sub of Tyson, and the website for the brand reads to me like 100% marketing hype. No mention of heritage breeds, Duroc, Berkshire etc, just some made up tale about a "chairman long ago"... RonB do you have the bandwidth to do a side by side comparison? Do a rack of these alongside a rack of your basic commodity ribs and see if there's any difference. For SCIENCE!
I did not think pork was graded. Marketing ploy. I've tried Fresh Market steaks, not a fan of them. And will not buy again. The pork I've purchased from them was as good as any.
You're right, only beef is graded, and the application of "Prime" to pork is meaningless. The Villari Duroc pork I've been raving about lately has "Prime" in the title too, same thing, means nada. Still by far the best pork I've ever bought from a grocery store, so I don't care what they put on their label at $2.99/lb!
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've bought those a number of times from Fresh Market, and thought they were good. I much prefer the STL cut to the baby/loin back version though. I felt they were a little better and the meat a little darker than the commodity ones from Sam's Club.
I thought Chairman's Reserve sounded familiar. Just watch one of Tuffy Stone's youtube videos on making competition ribs in the back yard and he was cooking Chairman's Reserve...I remember him on a podcast mentioning cooking Chairman's Reserve before...
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