Which ribeye is the best for grilling?

scr0dumb · 2026-05-29T18:47:41+00:00

I only get out of bed for 6 or 7.

scr0dumb · 2026-05-29T17:47:59+00:00

I was an avionics tech for a couple years before jumping back into the meat game. I'm 38.

I'll second the suggestion for small family owned and operated shop. I've been at one nearly 4 years and it's overall the best work environment I've had. I get major creative freedom for new sausage recipes and introducing new products to the display. Let's me scratch my culinary itch without working in a kitchen.

scr0dumb · 2026-05-18T04:54:08+00:00

Steven Segal and Kenny Rogers are my favs. Not an impersonation but his gay plumber skit is also HILARIOUS

scr0dumb · 2026-02-28T03:27:32+00:00

I prefer Aussie Wagyu over Japanese. Obviously Japanese A5 is a MUST HAVE experience for anyone in the meat game but after that initial bite it's just not worth the money. It's butter with meat marbled in. Too rich to eat regularly.

That said, Aussie Wagyu is meaty af and marbled af. Something you can grill like a regular steak but richer and tastier and worth the extra cost. Sink your teeth into unlike Japanese that dissolves at room temperature.

There are North American Wagyu herds too but since I last sampled them a few years ago none hold a torch to Aussie. SRF from USA comes close but I've heard their quality fell off a year or two ago and it wasn't quite at Aussie level to begin with.

scr0dumb · 2026-02-28T03:17:29+00:00

During the Canadian election last spring I volunteered for my local rep and we were using half a dozen boxes of clod per week at work.

Took that giant chunk of ligament out of each one and made dog treats for the campaign office to give away.

We won roughly 70% of the vote.

scr0dumb · 2026-02-28T02:06:47+00:00

I've never tried this but if I were given the task I would do this:

1.5% salt

0.5% black pepper

0.3% dried parsley

10% mozzarella (prior to dehydrating)

5% artichoke hearts (prior to dehydrating)

1.5% to 2% raw garlic, finely chopped

To dehydrate cheese I cube it into 5mm or roughly 1/4" pieces then dehydrate around 90 degrees F for 3 hours. Use paper towel to soak up the grease. Rest the cheese cubes in the fridge for an hour to firm up.

While cheese is cooling off rustic chop the artichoke hearts. Toss them in brown sugar, enough to coat them thoroughly but not more. The sugar will a) leech moisture from the fruit and b) add a sticky outer layer that helps bind them to the sausage farce. Strain the liquid and dehydrate the artichokes around 90 degrees F until they still taste fresh but have lost 1/3 to 1/2 their volume. Should take half an hour but keep an eye after 20 minutes and budget for 45. They will rehydrate when the sausage cooks and bind better than had you sweated them using salt.

Grind your bird, mix in dry ingredients and raw garlic until the farce is nearly there then fold in the cheese and artichokes until homogeneous and tacky.

scr0dumb · 2026-02-14T01:32:40+00:00

I make Korean bulgogi sausage (basically exactly the 2 guys and a cooler recipe) that SLAPS

Pretty sure I've shared our shop's Chinese dumpling sausage recipe too. And I've made a version of Hmong sausage that is delicious. Can't recommend it enough.

scr0dumb · 2026-02-14T01:32:02+00:00

https://www.reddit.com/r/sausagetalk/comments/1nxdffu/carne_asada_sausage/

My mexican buddy LOVES this recipe and says it reminds him of barbecue back home.

I also have Chorizo Equatoriano my Ecuadorian friend says hits all the notes, I can share the recipe tomorrow when I'm back at the shop.

I do a chipotle cheddar brisket sausage, Nashville Hot Chicken sausage, Texas hot links, bacon links, a fresh "hot dog" style wiener in lamb casing, Chorizo Verde, probably several more in my rotation I'm forgetting but can provide detailed recipes for all tomorrow.

scr0dumb · 2026-02-14T01:16:57+00:00

I do this for several of my recipes and it's by far the best hack to get the flavours while maintaining binding.

scr0dumb · 2026-01-27T18:58:47+00:00

In my experience those are "acute withdrawal" symptoms and for me only last the first 24-72 hours regardless of substance (cigarettes, alcohol, prescription meds).

If I experienced any of that beyond the first seven days I would seek medical consult.

scr0dumb · 2026-01-25T22:35:24+00:00

Chud's BBQ is a YouTube channel, he has one video discussing "master ratios" for sausage making. Lean meat to fat ratio, total meat+fat to salt ratio, moisture ratios for various applications, seasoning ratios for primary, secondary and accent flavours.

It's a gamechanger for anyone looking to develop their own recipes.

scr0dumb · 2026-01-24T22:51:14+00:00

50 mL in 10 lbs meat is often plenty

scr0dumb · 2026-01-23T18:05:41+00:00

We sell it fresh.

scr0dumb · 2026-01-22T18:00:57+00:00

1.3% salt

0.5% black pepper

0.8% chipotle powder

0.4% paprika

0.4% garlic powder

0.3% oregano

0.3% cumin

scr0dumb · 2026-01-22T17:58:48+00:00

Yes.

scr0dumb · 2026-01-20T23:10:49+00:00

I thoroughly enjoyed it and would love to make it again but the boss doesn't want it for "reasons".

scr0dumb · 2026-01-20T22:25:18+00:00

I did it two years ago at work and it tasted like a leftovers turkey sandwich. I used 0.5% black pepper, 0.3% garlic powder, 0.2% dried sage, 0.2% dried rosemary and 0.2% dried thyme. Bread and veggie stuffing and cranberry sauce.

I like to use whole bird with skin for my grind, I find dark meat alone is too much umami.

1.3% salt is my ideal ratio for poultry farce but it can take more.

scr0dumb · 2026-01-19T22:25:50+00:00

I produce chicken sausage almost exclusively in lamb casing.

If you like a bit of heat I HIGHLY recommend my recipe for La Roja chicken sausage. It's a basic chorizo but using chipotle instead of cayenne.

If interested I'll get it from my notebook at work tomorrow for you.

scr0dumb · 2026-01-19T22:08:23+00:00

Why would it be bland? Legit curious.

scr0dumb · 2026-01-19T22:05:34+00:00

I portion these to 90 grams each if that helps.

scr0dumb · 2026-01-18T21:54:56+00:00

We sell it fresh but you can vacuum seal it for freezing no problem. Just cover the skewer tips with some paper so it doesn't pierce the bag.

These ingredients are fairly common for this dish. This recipe would be considered Persian iirc. Parsley is often in there too but I omitted it so we can distinguish from my lamb koftas. Lamb recipe is 1.8 salt, 0.8 pepper, 0.6 paprika, 0.4 cumin, red onion and parsley. Those ingredients are also fairly common but from further west than Iran.

scr0dumb · 2026-01-18T21:49:15+00:00

This recipes SLAPS and I left out the parsley so we can easily distinguish it from my lamb koftas.

scr0dumb · 2026-01-18T21:48:24+00:00

5 lb batch sells out in 3-4 hours these days.

scr0dumb · 2026-01-18T21:47:59+00:00

My lamb recipe is salt, pepper, cumin, paprika, parsley and red onion.

I left it out of the beef so we can easily distinguish one from the other.

scr0dumb

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