Smoking out!!!

[Todd Anderson]

 

[Todd Anderson]

 

[Todd Anderson]

Ooops... double post. :-)

Anyhow, they have a good butcher in their stores... access to grass fed... but the one near us carries flank, skirt, and flap.

 

[Sonnie Parker]

Montgomery is only an hour north. We may be going to B'ham this coming Saturday... might have to swing by the market up that way.

 

[Todd Anderson]

Just be aware... around here we jokingly call Whole Foods, "Whole Paycheck." It's not cheap.

If you do swing by, I hope you have luck finding either of those cuts!

 

[Sonnie Parker]

I'm sure there are places online to order some... and would probably be aged better than a regular grocery mart.

 

[Sonnie Parker]

Here's one... Have you tried Bavette steak? Maybe Flap steak? Whatever name you’re familiar (or not familiar with), this is an incredible cut of meat. It's thicker and larger than a Skirt Steak, making it a great option if you're cooking for a crowd. Dry aging for a minimum of 14 days ensures that this steak is the most tender and flavorful Bavette Steak you've ever had.

 

[Todd Anderson]

Check it out... I think you'll like what you see. They have a meat section that is much more akin to walking into a butcher than your standard grocer. The vast majority of the meat is fresh cut for you, not pre-packaged. We have a dedicated butcher near us, and I think the Whole Foods butcher is just as good if not better.

 

[Todd Anderson]

That looks GOOD!!!!

 

[Sonnie Parker]

Or... OUCH... $$$$$

 

[Sonnie Parker]

Not quite as bad priced here...

 

[Todd Anderson]

70 bucks?? Whoa.

I paid $40 for a 3.5lb Tomahawk Ribeye on Sunday. That felt heft to the wallet. Not sure I'd be willing to go almost $35 a pound on anything! (Maybe Kobe beef... and that's probably a NO)

 

[Todd Anderson]

@Sonnie did you ever make it to Whole Foods? I stopped in for some tuna, bone-in pork chops, and NY Strip. Snapped a pick of the hanger steaks and flap for ya...

 

[phillihp23]

Prime member prices at the grocery?

 

[Todd Anderson]

Amazon bought Whole Foods last year!

 

[Sonnie Parker]

Wow... had no idea Amazon was in the grocery market business.

I have not had a chance to stop by one yet.

I did get my Pit Barrel Smoker though... and that thing is F-A-B-U-W-O-N-D-E-R-M-O-U-S-!!!

We've cooked a whole chicken cut in half, two racks of St Louis style ribs, a rack of baby back ribs, and sausage thus far. The beef rub they got is awesome... purchased a couple of large bags from their online store. I'll try to remember to take some pics the next time I cook something. I want to try some beef ribs. It is really hard to believe who well the juice hangs in with the meat after 2-3 hours. Everything has been wonderful.

 

[mechman]

I’ve always wanted a pit barrel smoker but it just doesn’t make sense to have one when I could only use it during warmer weather.

 

[Todd Anderson]

Wow... had no idea Amazon was in the grocery market business.

I have not had a chance to stop by one yet.

I did get my Pit Barrel Smoker though... and that thing is F-A-B-U-W-O-N-D-E-R-M-O-U-S-!!!

We've cooked a whole chicken cut in half, two racks of St Louis style ribs, a rack of baby back ribs, and sausage thus far. The beef rub they got is awesome... purchased a couple of large bags from their online store. I'll try to remember to take some pics the next time I cook something. I want to try some beef ribs. It is really hard to believe who well the juice hangs in with the meat after 2-3 hours. Everything has been wonderful.

What you can't see in that photo is how active the butcher is behind the counter. Really great meats.

I'll have to checkout Pit Barrel's website. Sounds like they have some great rubs!

 

[Sonnie Parker]

I’ve always wanted a pit barrel smoker but it just doesn’t make sense to have one when I could only use it during warmer weather.

Why only in warmer weather? It works in cold weather too you know... lol.

What you can't see in that photo is how active the butcher is behind the counter. Really great meats.

I'll have to checkout Pit Barrel's website. Sounds like they have some great rubs!

Order a small bag of the wild game and beef rub... that stuff is great. I usually make my own with fresh seasonings ordered online, but this stuff has topped anything I can mix up.

I may have to get you to ship me some of that skirt meat.

 

[Todd Anderson]

They had a great selection of fresh-cut grass fed steaks out... I should have photographed those, they are all this beautiful deep dark red. Everything from Strip to Ribeye.

 

[mechman]

When the temp is sub zero, I need an insulated smoker. Even my insulated electric smoker didn’t work that well outside in the cold. The Kamado Joe does a great job in the cold though.

 

[Sonnie Parker]

Here we go... about 1/3 of a ribeye loin after 3 hours... 135 degrees. Just took it off, letting it rest for a few before slicing it. The kill date on this loin was 10/21 and it just came out of the cooler this afternoon... aged 57 days.

 

[SRW1000]

Here we go... about 1/3 of a ribeye loin after 3 hours... 135 degrees. Just took it off, letting it rest for a few before slicing it. The kill date on this loin was 10/21 and it just came out of the cooler this afternoon... aged 57 days.

Always been tempted to dry age, but haven't gotten up the guts to try it yet.

Looks good, though.

 

[mechman]

Looks awesome Sonnie!

 

[Sonnie Parker]

So... has a great flavor to it, but still not as good as my grilled steak. The reason is the fat is not as flavorable as it is when grilled, and it was not quite as juicy either, although there is some juice in the pan, it's not enough for the amount of meat we have. The fat doesn't get that charred flavor when smoking. Might could throw it on the grill for a few minutes on each side and char it... or in a cast iron pan for a minute on each side might work... or my torch.