Steaks on the Barbecue
- Thread starter NorthernBear
- Start date
I have sampled various cuts of meat and there is a big difference between a local butcher and a grocery store.
I urge everyone to try a butcher even if you think it costs more, because in reality the quality and flavor will be worth the perceived cost (I do not think there is much difference).
How you cook your meat makes a big difference as well. Do some research on line as there are numerous websites and youtube videos on any cooking technique.
Would you mind explaining this?
Sure, it's a pack of ketchup I left on my table.
Beef tenderloin,...medium rare.
Have to agree with everybody here who said go to a butcher,...I use one locally,...always consistent, which I can never get at a major retailer, and cut to the thickness I want...and yes,...the aging you get at your local butcher,...is VERY important.
Have to agree with everybody here who said go to a butcher,...I use one locally,...always consistent, which I can never get at a major retailer, and cut to the thickness I want...and yes,...the aging you get at your local butcher,...is VERY important.
I buy whole beef tenderloin and butcher it myself. Then I vacuum seal and freeze them. Save $$$ that way.
The Kobe Classic Beef Sirloin Steak at Costco is pretty tasty. I threw these babies on the charcoal grill with a bit of red and a chomp in I be go.
Is that Kobe for reals? At which Costco?
The Kobe Classic Beef Sirloin Steak at Costco is pretty tasty. I threw these babies on the charcoal grill with a bit of red and a chomp in I be go.
I believe they have them in stock at all locations. Check their website on location close to you.
https://www.costco.ca/Kobe-Classic-Beef-Sirloin-Steak-10-pack.product.100235386.html
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Kobe Style Beef - Kobe Classic Beef is world renowned for its buttery flavour, velvety texture and succulent juiciness. Kobe Classic Beef originates from Japanese Wagyu sires and best North American Angus mother cows. This combination makes the best product available from the defined palette to enjoy. The animals are fed a special diet consisting of mixed grains with high fiber content, raised in a humane environment with plenty of fresh air and clean water to drink. No artificial growth hormones are used in this Kobe Classic Beef program.
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It isn't true Kobe but a hybrid. Still excellent meat mind. And more reasonably priced.
I was going to say the only places I've seen true Kobe is at that J Town mall and I believe its a japanese butcher.
It is not true Kobe beef, it is domestically raised Wagyu crossbred with Angus cattle. There is quality in the meat. If you want flavor and tender beef you can Sous vide a tougher cut of meat before grilling.
https://www.youtube.com/watch?v=q21O515OLxU
FYI- The BBQ makes a big difference.
You can get a steel lined kamado grill at Walmart for $299. I prefer the steel lined ones because they are easier to clean than the traditional un glazed ceramic ones that are very expensive. ( $800-$1200 ) New at Canadian Tire this year is their version of the steel kamado. It is bigger and sturdier than the Walmart model @ $499 ( often seen on special for $399.
I'm kinda getting sick of you rubbing the fact that you have an immersion circulator in our faces. Low blow bud.
In fact I do not have a immersion circulator. I never said I did. I use a Dorkfood DSV and a slow cooker.
https://www.dorkfood.com/
Far less expensive and does the job just as well. If you do not eat well you do not live well. Sous Vide is a method of cooking your food to perfection every time. The meat comes out tender and the vegetables are not over done.
Do not consider it a low blow, consider it a hand up. Set yourself up and enhance one aspect of your life. Just in BBQ you will save yourself a ton of money and have tender steaks you can cut with a fork.
I was just kidding CC. I read your post about this on another thread. Looked at that video and I might take a crack at it after I confirm my home insurance policy is active.
Was at the Coppa grocery store today and I gotta say I was impressed by their inventory.
Today
So here is the bone in ribeye 3lb and its nice and plump after 24 after of being salted with big flaky sea salt and wrapped in lots of saran
This is the total amount of moisture lost
This is it all massaged up with butter, for no reason other than caution.
In the oven at 170 (can't do lower) for a total of 5.5 hours with the last 1-1.5 hours with the oven turned off. And after the over I will post the final phase where we dance with the devil.
So here is the bone in ribeye 3lb and its nice and plump after 24 after of being salted with big flaky sea salt and wrapped in lots of saran
This is the total amount of moisture lost
This is it all massaged up with butter, for no reason other than caution.
In the oven at 170 (can't do lower) for a total of 5.5 hours with the last 1-1.5 hours with the oven turned off. And after the over I will post the final phase where we dance with the devil.
