cooking

[redneck joe]

Speaking of ribeyes...

I was at my fav meat place in our new town that almost always has great beef prices. They had the thin ones out again but they looked very nice so I asked them to see if they had any left in back to cut me some thick ones. He came out, affirmed they did and showed me the 5 or so lb package and asked me how many. I said 'all of it, two fingers thick'. They came out about 2.5 fingers thick. Was $53 for what you see here.

I season with my home made version of Salt and Pepper AF [much, much cheaper] then freeze on the tray to then be put in a bag so we can pull one of 8 as needed. In my head they season as they freeze then again as they thaw. These get to completely room temp to cook. Might grill immediately, might sous vide, might reverse sear.

 

[redneck joe]

breakfast of champions. No T so just a BL on one of those duffy rolls. Wife did hers on the swirl rye

 

[redneck joe]

was in the mood for a chefs salad the other morning and found some sandwich ham and had boiled a dozen eggs the night before so started my day with this. Old fashion ranch dressing which we normally only keep for wings but i felt it needed it. Sadly out of croutons and was too hungry to wait to make more

 

[tphoyt]

Speaking of ribeyes...

I was at my fav meat place in our new town that almost always has great beef prices. They had the thin ones out again but they looked very nice so I asked them to see if they had any left in back to cut me some thick ones. He came out, affirmed they did and showed me the 5 or so lb package and asked me how many. I said 'all of it, two fingers thick'. They came out about 2.5 fingers thick. Was $53 for what you see here.

I season with my home made version of Salt and Pepper AF [much, much cheaper] then freeze on the tray to then be put in a bag so we can pull one of 8 as needed. In my head they season as they freeze then again as they thaw. These get to completely room temp to cook. Might grill immediately, might sous vide, might reverse sear.


View attachment 417097

Those look very nice and would cost me roughly $53 each.

 

[redneck joe]

Those look very nice and would cost me roughly $53 each.

yeah even walmart has them at $20 /lb. These were $11. Not sure how they can get much cheaper but they are good steaks every time so far and i'm not dead from poison.

There bone in pork chops have actual fat on the edges AND inter muscular. Try finding a chop with real fat on it anywhere else...

 

[redneck joe]

Country style pork 'ribs'. If you don't know [@mc tool] just a thick cut of a pork shoulder into something resembling a thick, meaty rib. Sometimes the blade is in there, these did not have any. This is my absolute fav way to cook them and i can get them at ~$3 /lb.

Start in our mini crock pot [big enough for two folks aging out] for a couple hours to start to gee the collagen breakdown. Do that with some bbq sauce. As the fat renders a bit that all makes a happy sauce for later.

Then you take them to the grill. I left my BGE at the old house for the new kids but just scored a Joe for $350 off marketplace. I set up three heat zones in the Joe at~300 at the dome. Run about an hour on the indirect to get to the finished collagen breakdown point and the big fat rendering about halfway. Wife doesn't like too much big fat, more on that later. I have taken the love from the crock pot, added a bit more BBQ sauce and [if i have it] a bit of beer. Set that on the close indirect heat to start to thicken up but about every 15 minutes you need to dunk the ribs in the sauce and flip.

Next move to the direct heat but this heat is about six inches below. Dip in sauce and flip repeatedly about every 10 min. Watch the sauce in the metal bowl to make sure not burning but thickening up. Move to indirect heat if needed.

When the above starts getting a bit of the char on it and you are sure the meat is where you want it then move to the next direct heat zone but this one is only about 1.5" from the meat. Watch constantly [lid open now] and dip and rotate about every 5 minutes until you get the sticky char you desire and [very important] how thick a coating of sticky sauce you want. The sauce bowl should be thick and bubbly now so throw the ribs into that one last time, go back to finishing the side dishes for a bit then eat.

The squash takes about 3 min to sauté on my new set up. I'll bore you with that later.

 

[Pmt133]

About cheapest I can get ribeye is 8$ a pound. My usual go to (buying a whole loin) is about 167$... thats 14-16lb and I cut and trim how I want.

As I've said before, I've been eating picanha a lot which is more like 7$ a lb.

The other day I ground up 35lbs of chicken sausage. That's it. Still running through the crazy schedule. Had weddings this week and that all other duties as assigned thing from work so I got one day to do that.