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  1. mrad

    How long past sell by date?

    I picked up two pre- cut prime ribs at costco today with a "sell by date" of 12-18. these are not the cryo-vac packers but the ones that are cut in half and plastic wrapped. Can I keep these until December 25th, or should I freeze them ? Has anyone noticed COSTCO's meat quality has gone down...
  2. mrad

    Looking for advice on a knife sharpener

    I'm looking for advice on a good knife sharpener. I have a Works belt sharpener that does an okay job, but its a bit of a pain to use and goes through a lot of belts. Does anyone have something they would highly recommend?
  3. mrad

    Demkota meat products

    Has anyone purchaaed any products packaged from Demkota meat packaging? We have a local discount food store that has full ribeye roasts for $9.99 lb. Does not have the meat grade listed which has me skeptical
    • mrad
    • Thread
    • Replies: 2
    • Forum: Beef
  4. mrad

    Has anyone noticed a difference in vacuum sealer bags?

    I have been using "out of air" sealer bags. They claim the are 4 mil vs 3 mil for most brands. In looking on amazon today, I noticed I can get 100' rolls of 8" for about $6 less per roll. Just wondering if anyone has had bags they were not satisfied with or if they are all about the same.
  5. mrad

    What's the typical wait time between seals?

    I just received a new vac sealer and when looking at the manual noticed it said to wait at least 20 seconds between seals. Is this normal? I have not idea what normal wait time is as I have never timed between seals
  6. mrad

    Vacuum sealer recomendations

    My 10 year old Foodsaver is about done. Take a long time to get the air out, and doesn't hold a seal. Originally I thought I would spend between $300-$350, but am now wondering if that is overkill. I am lookinig for opinons on sealers. Does anyone have experience with the Vakumar Sealer...
  7. mrad

    Anyone ever wrapped a pork loin around the bacon?

    I was going to wrap my stuffedn pork lion with bacon. Then, after I filleted it, I started wondering in I could wrap the loin around the bacon to retain some mositure and bacon fat. Would this work, or would the baocn not have a good consistency at 145-150 degrees?
    • mrad
    • Thread
    • Replies: 13
    • Forum: Pork
  8. mrad

    Question on COSTCO cryovac St. Louis Style ribs expiration date

    How long would COSTCO cryovac papckaged St. Louis style ribs be good for after the "packaged on date" on the package? I know thier briskets can be aged for a month or more but am not sure on their ribs. I have some ribs that were packaged May 30th with a jun 6th sell by date. Bought them on...
    • mrad
    • Thread
    • Replies: 6
    • Forum: Pork
  9. mrad

    Looking for some advice on wings with using vortex on Weber Summit

    Tomorrow will be my first try at wings. I plan on using my Weber Summit and vortex. What temps do you cook at and roughly how long? Do I want to let the wings dry in the fridge overnight? Any other tips???
  10. mrad

    What IT for CSR's

    I found some country style ribs discounted to $1.50 a pound this morning. I am thinking they are from the shoulder area as most CSRs in my area a labeled Loin on the package and these were not. What Internal temp do I want to aim for? I have not had good luck with the loin cuts of CSRs and am...
    • mrad
    • Thread
    • Replies: 7
    • Forum: Pork
  11. mrad

    Looking for recommendations on cookware?

    I know this is a smoking website, but most on here seem to enjoy all kinds of cooking. We are looking to replace our 30-year-old cookware. I am looking for recommendations. I see a lot of promotions for Hexclad, but it seems to be a bit spendy. Not that I am against buying quality, I just don't...
  12. mrad

    Looking for best way to cook Sirloin Tip Steak?

    We recently purchased a beef, and as I was sorting it into the freezer, I noticed quite a few packages of sirloin tip steaks. I am not familar with cooking these and would like some tips. Is it a lean cut? tough cut? Should I cook it low and slow, or hot and quick?
    • mrad
    • Thread
    • Replies: 8
    • Forum: Beef
  13. mrad

    Pork Tenderloin tips?

    What IT should I cook these too? Should I slow cook or hat and fast? They have been brining for 4 hours. average size is 2'X2" chunks
    • mrad
    • Thread
    • Replies: 3
    • Forum: Pork
  14. mrad

    Whats the oldes meat you have thrown on the smoker?

    This afternoon I was digging through the freezer and found some pork spare ribs that are a few years old> I decided to throw them on the smoker with low expectations. they were cryovaced, but smelled a bit freezer burned. I did notice the price was one third of what I saw them for at the store...
  15. mrad

    What % lean do you request for your hamburger?

    I have a full beef that will be cut up late next week. The butcher told me they usually make the hamburger 90% lean. I'm not sure this is what I want. I think I would prefer 75%-70% lean. My thought is that fat adds flavor. Especially for burgers which is what I will make about half of the...
  16. mrad

    Beef Clod

    I have a full beef that will be cut up in the next two weeks. One cut I see threads about, but have not seen in my area is a beef clod. What part of the animal does this cut come from?
  17. mrad

    Sad day

    For Fathers Day, my wife bought me a Weber Kamado. However, she said there was one stipulation. I had to start clearing out some of my other grills/smokers. I guess I did not realize how many I had accumulated over the years. Between the garage and pole barn, we had 10 grills/smokers Brinkman...
  18. mrad

    Looking for ideas on best method for Flat Iron roast.

    My wife and I are camping in up north MN for a couple of weeks. I have been trying to find something to throw on the weber Kamado but have not been having any luck finding anything under $50. I did find a small-town grocery store that sold 'Flat Iron Roasts" They looked well-marbled, weighed...
    • mrad
    • Thread
    • Replies: 6
    • Forum: Beef
  19. mrad

    Any opinions on the Weber Summit Kamado?

    Looking for opinions on the Weber Summit Kamado. Does anyone own one, and if so, what are your opinions? I came across a great deal on one today and am ready to make the purchase. I should mention that I currently have 7 grill smokers. A Blazn Grill works, A Lousianna Davey Crocket, three...
  20. mrad

    Question on Brisket method

    I am curious as to what the thoughts would be on this method for a 13 lb brisket with a pellet grill. Inject brisket with beef broth and some phosphate. 1-2 hour at 160 ( high smoke) cook at 275 until the outer portion is about 190 degrees Then set the temp at 205 degrees. My reason for this...
    • mrad
    • Thread
    • Replies: 12
    • Forum: Beef
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