Not a camera deal but....

[Bullie]

...it still looks pretty good to me. Kroger has Bone-In Ribeye for $5.99 a pound. I gots a couple of them.

[LadyHunter]

Yum .... Going to be good eating.


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[buckcrazy]

Not a bad price. I bring mine home from work. I own a wholesale meat processing plant. Ribeyes are pretty cheap right now. Just a little FYI for future reference, Ribeyes always drop substantially after mothers day.

[Bullie]

Not a bad price. I bring mine home from work. I own a wholesale meat processing plant. Ribeyes are pretty cheap right now. Just a little FYI for future reference, Ribeyes always drop substantially after mothers day.

That's about as cheap as they get here. Good info. What is the connection with Mother's Day?

[buckcrazy]

People take mom's out to eat for their birthdays or bbq Ribeyes. When fathers day rolls around dad's bbq but they usually do other things on the grill other than Ribeyes. Sounds crazy but it's been like that since my family has been in business which is over 60 years now.

[Bullie]

That is one of those things that just makes sense once someone lays it out there, doesn't sound crazy at all. I usually go "all out" for Mother's day. Hard to justify that much money for yourself though.

I put a brisket on last night about 11. Hopefully it will be ready about lunch time. This is only my 3rd attempt at brisket. The first time it was really good and everyone liked it. The second time the dog wouldn't even eat it. I haven't tried one again in the past 15 years or so. Hoping it goes well. A $60 swing and miss will likely swear off of them and just have my buddy VaHunter make them for me.

[buckcrazy]

I usually put mine in the smoker until it gets to about 165-170 degrees and then take it out and wrap it with foil and finish it in the oven until the internal temp is about 205 degrees. That's the way I've always done it and haven't had any complaints. I don't get a beef brisket with a lot of fat because I've never had good luck with them. I usually like my meat with some fat on it while cooking but remove it after but not with a beef brisket. Everyone does it different but just my .02 from past experiences.
It's funny because my wife always tells me to bring meat home and I hardly ever do. I guess I just get tired of seeing it. Kinda like how the plumbers toilet always leaks, that's how I feel.


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[Bullie]

I have it in the oven now, not really wrapped but sort of in a foil tent. Hoping it is ready. If not I am gonna have to go buy something from McDonalds.

[jbullard1]

I cook my brisket in the smoker at 250° for 5-6 hours, then wrap and put in a 220° oven for 5-6 hours. The only rub I use is black pepper and salt. I do poke a few small garlic cloves in slits in the brisket. Be sure to have the fat side up all the time it is cooking.

[Bullie]

It was good. But, it wasn't anywhere near the level of good that Aaron makes. I cooked it about 12 hrs. Just salt and pepper.

[terry08]

Never had two turn out the same. Seems like every brisket is different. Don't know how Saddlers, that you buy in the store are all identical.

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[Bullie]

Ok. The sandwiches we made with the leftovers were excellent!

[jbullard1]

Never had two turn out the same. Seems like every brisket is different. Don't know how Saddlers, that you buy in the store are all identical.

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The reason is They are all cooked the same.
But that is the joy of cooking yourself and not buying.
Each cut of meat is different.

[terry08]

Never had two turn out the same. Seems like every brisket is different. Don't know how Saddlers, that you buy in the store are all identical.

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The reason is They are all cooked the same.
But that is the joy of cooking yourself and not buying.
Each cut of meat is different.

Jerry, I agree with you one hundred percent. But there in lies the problem. I have been smoking and cooking meat for many years. In the early days we bought our meat from a independent owned butcher shop. We knew the owner and knew every cut of meat was going to be of the best quality. And everything you smoked or cooked on the grill got rave reviews. Today, the beef, or pork, you buy. You have no idea where it came from nor how it was raised. For that reason you cannot turn out a consistent product as we did in the past.
The big restaurant chains, and suppliers such as Saddlers, get the prime cuts of everything, to insure their quality and customer satisfaction. We the consumer, are left to only guess the quality of the product we are purchasing. For this reason we cannot turn out consistent results.

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[Nogocyclist]

Terry, have you tried Reminton Lott Farms. They have two locations fairly close to where you are likely to be on occasion. One is in Gluckstadt and the other is in Clinton. I have heard great reviews of their product. They only sell locally raised dry aged, hormone free beef.

They may be a little more than Kroger's, but it is worth checking out of you are cooking for a special event.

[terry08]

Terry, have you tried Reminton Lott Farms. They have two locations fairly close to where you are likely to be on occasion. One is in Gluckstadt and the other is in Clinton. I have heard great reviews of their product. They only sell locally raised dry aged, hormone free beef.

They may be a little more than Kroger's, but it is worth checking out of you are cooking for a special event.

I am in both those places daily. And have not heard of them.

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[Nogocyclist]

The one in Clinton is in the small building that used to be a drive through drug store in the bowling alley parking lot. There is a dollar store behind it. I have not personally tried it yet. I just found out about it a couple of weeks ago, but like I said, I have heard great reviews. It's at least worth checking out if you are in town anyway.

[terry08]

Ok Nogocyclist, I have passed the one in gluckstat, for the past five weeks. On 51 hwy in the new strip center. All I paid attention to was the sign saying local beef. This morning I noticed the name above local beef. Will check them out. I know exactly where the one in Clinton is.

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[Bullie]

Grilled 5 of the ribeyes this evening. Everyone was happy.

[terry08]

Many years ago, in the 70s there was a meat market in Clinton. We would go in and if he didn't have a sirloin, in the case that suited you. He would cut them for you. They would melt in your mouth, have not had a sirloin fit to eat since those day's. Oh yes I have at Red Lobster, grilled shrimp and sirloin. But you won't find one in any grocery store.

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