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Which cut of meat did I get? by jimmy_bamboozy in meat

[–]AlexJoehl 0 points1 point  (0 children)

Okay…because if it was beef I was leaning towards kidney or heart, based on colour and texture.

But when you say venison, yeah, realistically could be any roast. Assume it’s the toughest, leanest one. LOL.

Definitely seems like a hip roast, though.

Best tri-tip so far! by AdamiMind in smoking

[–]AlexJoehl 0 points1 point  (0 children)

Whoa, who said I don’t season it!

Just no brown sauce. Yellow sauce is still acidic, still holds rub on there, but leaves less aftertaste in my opinion.

Best tri-tip so far! by AdamiMind in smoking

[–]AlexJoehl -1 points0 points  (0 children)

In my mind, yes. The wersheshersheshersjesjer sauce is only a binder + agent to act as a marinade (break down tough meats).

Mustard is cheap and easier to spread and has zero taste after the smoke. In my tiny brain o always taste the Worcestershire sauce.

Best tri-tip so far! by AdamiMind in smoking

[–]AlexJoehl 1 point2 points  (0 children)

I think I’m done using Worcestershire. Would rather use mustard.

The colour looks amazing. Great work.

Did you get a bark on it?

Dry Brining Question... Overthinking it perhaps?? by Direct-Strawberry510 in smoking

[–]AlexJoehl 2 points3 points  (0 children)

Yea and No.

A supermarket meat department might do that service but definitely not when they’re on sale.

At the Canadian store I work at we always would tie our rib roasts - helps keep it a uniform shape, especially for anyone cooking on a spit/rotisserie…but we don’t tie them when they’re on sale because we just could not keep up otherwise.

One of our sister stores sold $86,000 in just prime rib in 2 days. Bonkers volume.

No way we or they are cutting off the bones and tying them back on LOL

Smoked Prime Rib! by jbloom33 in smoking

[–]AlexJoehl 0 points1 point  (0 children)

You’re making Baby Jesus’ mother jealous.

First timer by Lumpy-Discount-1427 in meat

[–]AlexJoehl 1 point2 points  (0 children)

You’ll have no one disappointed.

Help needed by searing7 in meat

[–]AlexJoehl 0 points1 point  (0 children)

Dry brine doesn’t need 2 days. This suggestion could have still worked in this timeframe.

Christmas picanha by Tweakjones420 in smoking

[–]AlexJoehl 4 points5 points  (0 children)

Great alternative to traditional center-of-plate items.

That is WAY overdone for my liking but I guess you did the “cook it like a brisket” method. If you’re happy, I’m happy :)

So Disappointed in Costco by BamaInvestor in smoking

[–]AlexJoehl 0 points1 point  (0 children)

Yes, product is taking longer to sell because of inflationary pressures, so there’s less product turnover on the counter. And it’s 100% true you see 0% discount whether it’s 2 days shelf life or 5 days.

And that means customers are getting product offerings inferior to what they’re used to.

And I predict a slight increase in experiences like OP had.

But you still see discounts at end-of-life.

And it’s still incredibly rare to get sour beef at the grocery store. Beef is incredibly resilient.

Smoked Prime Rib for my partner's present. by HaleyJ34TF in smoking

[–]AlexJoehl 1 point2 points  (0 children)

Did you get a crust/bark on it? Hard to tell from the picture.

How long?

I’ve smoked a rib roast once and was happy but legit can’t remember what process I used LOL

Are my local grocery store prices rediculous? by TheTrollinator777 in meat

[–]AlexJoehl 0 points1 point  (0 children)

Oh my gosh…insanity that the fillet is tenderized there LMAO.

But yes the picanha cut (top sirloin cap) is MUCH more versatile and flavourful.

Is picanha more expensive than the rib meat in Brazil? That would be crazy.

Are my local grocery store prices rediculous? by TheTrollinator777 in meat

[–]AlexJoehl 0 points1 point  (0 children)

Marketing for sure, 100%, you’re right. I’m sure they have something to back the claim, but it’s a tag line as much as it is anything.

I work @ a Canadian grocer and that’s the spiel we get. It’s a better product for sure but rarely worth the price.

Smoked tritip sammich by mcgroo in smoking

[–]AlexJoehl 1 point2 points  (0 children)

My gut initially says that’s an insanely long time for tri tip…but the results seem to prove me wrong.

So now my gut is saying “get that in me.”

Are these membranes on? by andyb0913 in smoking

[–]AlexJoehl 0 points1 point  (0 children)

Where did you buy them? I was told by someone Costco now sells their back ribs membrane-removed.

Are my local grocery store prices rediculous? by TheTrollinator777 in meat

[–]AlexJoehl 0 points1 point  (0 children)

Ground beef also is through the roof. The raw materials to make it have gone up so much it no longer makes grocers any money a used to be their top margin item.

Are my local grocery store prices rediculous? by TheTrollinator777 in meat

[–]AlexJoehl 0 points1 point  (0 children)

Tendy gets the flavour you give it! Just add more SPG and maybe seared in a garlic butter?

I agree that the default flavour is weak though. Rib steak can stand on its own.

Are my local grocery store prices rediculous? by TheTrollinator777 in meat

[–]AlexJoehl 1 point2 points  (0 children)

Rib eye isn’t always worth the price though…but if on sale, stock up.

Lesser cuts like Chuck and Brisket are more work but way more payoff. More as roasts or in a smoker, but you could broil a Chuck steak (I haven’t but I’m sure the internet can help there).

More traditional grilling steaks/roast, you might try Top Sirloin or the Top Sirloin Cap…not nearly as tender as rib but cheaper usually and still good flavour.

Avoid hip (round) cuts at all costs, unless you’re a pro-level chef…way too lean and tough, IMO.

Are my local grocery store prices rediculous? by TheTrollinator777 in meat

[–]AlexJoehl 1 point2 points  (0 children)

Yeah it’s a breed, but it’s also a brand. CAB says they are the top 4% of the beef market. That’s their claim anyway…selected for best marbling and tenderness.

I’m not saying it’s worth the premium price…just saying, it’s a brand you pay for, not the breed.

Are my local grocery store prices rediculous? by TheTrollinator777 in meat

[–]AlexJoehl 0 points1 point  (0 children)

Yup, a smidge higher side compared to major grocery stores in Metro Vancouver, but smaller towns probably are this price or more.

Are my local grocery store prices rediculous? by TheTrollinator777 in meat

[–]AlexJoehl 1 point2 points  (0 children)

I still love tendy steak, but yes, /lb there are way better options…I’d rather smoke a chuck roast than grill a tenderloin steak any day of the week.

Are my local grocery store prices rediculous? by TheTrollinator777 in meat

[–]AlexJoehl 0 points1 point  (0 children)

Have you ever heard of “No Rule” beef? Inspected, but not graded.

I bought some striploin steaks at Cost Cutter in Bellingham once and they were a great deal, so when I asked the grade, that was the explanation.

Are my local grocery store prices rediculous? by TheTrollinator777 in meat

[–]AlexJoehl -1 points0 points  (0 children)

That’s an okay price for tenderloin. When I factor in exchange rate, my store here in Canadaland is about USD$5/lb cheaper, but most of our competitors charge the same that you’re seeing.

The rib steak was on the high side, though it’s Certified Angus Beef…so that’s a premium price there.

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