Recent content by thirdeye

Nice. Here is my typical trim. One option (of many) is:

A tenderloin looks pretty rough coming out of the package, but I bet when all the trimming is done... I might have about 1/2 lb or so of trimmings. I make little medallions from the chain, and slightly pound them for breakfast steaks.

Do you happen to have a sous vide set-up? We buy sirloin, sirloin cap or sirloin flap and cook it at 131° to 135° depending if I end sear or not. It has a beefy flavor, will get very tender and it's at a good price point.

I guess the big swing is adjusting when baking cakes, pies and bread. I stick to meat.

A friend of mine learned about elevation and cooking when he catered a wedding using his BBQ trailer this summer. We live at 5,400' elevation and water boils at 203°. The wedding was on the nearby mountain at around 8,000' where water boils at 197°. The time and internal temps on pork butts...

Sorry to hear that. Yes, I use the dry cure method, usually 6 to 8 hours of cure time. The steelhead I use is from Sam's, and it's vacuum packaged in a blue sleeve with a built in tray and boneless, but skin-on. It is farm raised, and that accounts for the higher fat content. I have never had...

Well, there are curing brines (that turn beef roasts into "corned beef") and there are flavor brines and marinades. Then there are injectors, and injections. Injections for beef can be as simple as a jazzy beef broth (think AuJus) or a commercial mix (some have phosphates for moisture...

I thought the money muscle was out of proportion. 😄

The three hundred thousand metric tons of (trim?) ground beef on their way to the United States from Argentina is hard to fathom. It's reported that the weight represents 12 times the weight of the Statue of Liberty. Wow.

Is that pork butt a twin pack?

Call around to steel dealers in the area, they often recycle metals as well. Standard lengths are 20' and 40'. You want to ask if they have a "drop" that is close to the length you need. They will have a "cut fee" as well. If memory serves me right, .250 and .375 will be your wall thickness...

Before the beef prices started to tick up one market had a Friday senior special on burger: 1.5 lb packages for $5. Their next move was to label 1 lb packages with the $5 tag. Then... they stopped the special all together. Last Friday their ground beef was $9 something per lb.

Yes, transportation costs were factored in when ranchers planned this years cattle herds. A last minute change to find and ship cattle to a processor can kill the expected profits. My Friend just bought a 1/2 beef for $1,800. Final cost was $9.37 per pound. The US has a shortage of ground...

Does this mean after two wins, you can't compete anymore? We have large chili cookoff that has been going on for 30+ years, with 40+ teams, and 3,500+ attendees. A lady on the FedExpress team won the green chili category so many times in a row, she voluntarily stopped entering.

I haven't been to the State fair in many years, and it's only 50 miles away. That said, I found out in July that our County fair has several categories for BBQ and grilled meats. You cook at home, then deliver for a 5:00 turn-in time in a styrofoam box. They judge just like pickles or apple...