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.
Creekstone 15% discount code good 12/26/23 through 01/31/24
NYSAVINGS
One time only. I got this in with my most recent order. It didn’t specify “returning customer”, or anything that made it specific to me; I think it’s more likely that a whole lot of stuff gets ordered between Thanksgiving and Christmas, and not much gets ordered in January.
So, if you got a nice Christmas bonus at work, and need a place to use it, Creekstone is humbly offering to help make it worth your while!
Answer selected by Huskee at December 28, 2023, 10:47 AM.
Personally I lean toward Creekstone myself. Never once have I ever had a mistake or been underwhelmed. They usually over deliver. Other than that time my 14 lb prime rib loin got tossed into the dumpster, but I have to think that was more my wife's fault and not Creekstone's.
Creekstone's quality is absolutely outstanding, no question about it. Haven't ordered from them (or anyone really) as much since I started buying from Wild Fork though. Their quality is damn near as good for most things, with a broader regular selection (e.g. poultry, seafood, plus some more exotic stuff). But everything I have gotten from Creekstone has been just superb, to be sure, and easily some of the best of anything I've ever eaten, full stop. Grabbing discounts is def the way to go with them. Might just take a look-see myself!
EDIT: Just tried applying it to my cart at Creekstone and it came back invalid, FYI.
Last edited by DaveD; December 14, 2023, 03:50 PM.
Well, if they won't put their striploins on sale, I'll just have to use the NYSAVINGS code to save a couple dollars on one. Thanks for posting it Mosca
My beef ribs are supposed to arrive today. Now I might order that brisket that I had to take out of my cart to keep the price from getting out of hand! Thanks for the heads up!
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.
Just a comment on a Creekstone "oddity": their website shows two different entries for the same (apparently) prime tri-tips. One shows $115, the other shows $90. The less expensive one is sold out; the pricier one isn't. What to make of that?
Thanks Mosca The cynic in me wonders if the difference is that the lesser priced ones were judged "inferior". I offer this thought based on an order of short ribs that were "on sale" and were decidedly extra fatty.
Willy the inferior suspicion is fair, I often wonder what makes them go on sale (with them or any vendor for that matter). But my suspicion on this is not that the sale items are inferior, but perhaps older. Maybe they need to cycle more of them through so they put, say, 50 of these and 100 of those on sale to move them. I've never once had a sale item appear lower in quality, ever.
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.
Yesterday I hacked up my 16lb (!) Creekstone Farms rib loin which was delivered December 6 and I'd wet aged since then. Not pictured are 5 steaks that were off to the side dry brining for last night's dinner.
15 ribeyes total! Most are about 1lb, some a hair over. A few were cut ~3/4" for variety and are 10-13oz.
I trim most all of the exterior fat cap since I don't care for too much exterior fat on my steak, I want clean plates when I and my guests are finished eating.
If memory serves this was when the rib loins were on sale for $245. ~$16/steak. Far better deal than buying ribeyes at the grocery store, and they're Prime!
I do a 3/4 dry brine on mine and then vac-seal them. Let them sit in the fridge a day or three then freeze. I label 'em very detailed so I don't have to guess later on.
StokerK Whatever you decide to do, BE CONSISTENT. I trim the loin, cut the steaks and roasts, and freeze without salting; if I changed that now, I’d have half a freezer one way, and half a freezer the other way! So if you do as Huskee does, then ALWAYS do that.
MoscaStokerK Or just label the packages adequately. I use a black permanent Sharpie and label mine with: date, cut/type, weight, how long aged (if aged beef), and dry brine status ("fully", "3/4", or "not"). Then there's no guessing later, even if you're inconsistent on pack day.
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