A Day At The Butcher (Some Stuff For Q'in)

(SIC) BBQ · Posted: Oct 02 2005 Post subject: A Day At The Butcher (Some Stuff For Q'in)

Well went to get some meat today for Q'in and grillin'. Ended up with a good pull, I picked up... 16 - 1lb New Yorks, 2 - 2lb New Yorks (Chefs Cut) Laughing

, 6 - Slabs of BB's, 1 - 8lb Brisket, 8lb Ground Sirloin, and few pounds of grillin shrimp. I still have to get some pork but I usually go to Sam's for that. Anyway tomorrow I will be doing some BB's, shrimp, and them two 2lb NY strips plus some sides. I love the look and smell of fresh meat ......Drooool...

The chef cuts

Jason
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mding38926 · Posted: Oct 02 2005 Post subject:

Funny, but every time i go to the butcher I feel like a kid in a candy store again!
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Dinger

Crazy About Que · Posted: Oct 02 2005 Post subject:

WOW! Now that is a trip to the butcher! Can't wait to see the finished pics.

-Adrian

Jeff T · Posted: Oct 02 2005 Post subject:

I see you like the cryovac unenhanced ribs (unmolested)and such, one local butcher here in home town usa couldn`t figure out what i ment by "unenhanced" or as i like to say unmolested. I want to do the tenderizing ya know. Laughing

(SIC) BBQ · Posted: Oct 02 2005 Post subject:

Jeff T: For sure, my butcher always has these packs of 3 untouched and ready for me to do the "molesting" Laughing

Which I will be doing shortly as a matter of fact.

Jason
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CHRIS 1237 · BBQ Fan Joined: 15 Jun 2005 Posts: 229 Location: PA

ohman · Posted: Oct 02 2005 Post subject:

Man that makes me want to fire up the smoker again.

mding38926 · Posted: Oct 02 2005 Post subject:

mding38926 · Posted: Oct 03 2005 Post subject:

ribs turned out very good.....sed a coca cola based sauce on the side which was fantastic. The 5 year old next door ate almost half a rack.........gotta figure they must have been good, lol!
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Dinger

(SIC) BBQ · Posted: Oct 03 2005 Post subject:

mding38926 · Posted: Oct 03 2005 Post subject:

No doubt Jason......it is funny as soon as the 5 year old smells the smoker getting fired up he is asking what I am making and if i can make sure to save him some. Since I always make enough for a few days leftovers (and his dad is my taste tester) he knows darned well that there is always plenty for him!
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Dinger

(SIC) BBQ · Posted: Oct 06 2005 Post subject:

Ahhhh, good ol' quality control. Laughing

Yeah I know what you mean about the smoker firing up, I live on a very busy street so when I am Q'in anything it starts looking like Jurassic Park over the fence. Surprised

Jason
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mding38926 · Posted: Oct 06 2005 Post subject:

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Just got back from an interesting trip to the butcher. A new butcher in fact. I've been scouting around for a place to buy briskets. The traeger dealer has them frozen but he lives about 30 miles away so I'd like to be able to get them fresh and nearby. Anyhoo I heard about a nice place in a real upscale area not far from me. When I got in there I realized they catered to jewish people alot and bingo briskets lots of briskets but all trimmed. They were busy so I was served by this old guy who wasn't a butcher. Got any back ribs says I. The old guy staggers into the back and returns with two beautiful packs of BEEF ribs! Sold says I! Now can I get whole briskets? Talk to Sal which I did. Turns out the briskets on display were for pickling I guess but Sal had lots of nice big fresh untrimmed beautys in the back. YEEHAWWWW. So I was thinkin BBs but now it's beef ribs tomorrow or Saturday hmmm.... Laughing

allsmokenofire · Posted: Oct 07 2005 Post subject:

Sounds like you scored big time Roy. Kinda funny how our Q'ing adventures take us off the beaten path sometimes, and we end up finding some real gems.
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Mike
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(SIC) BBQ · Posted: Oct 07 2005 Post subject:

Roy, you just got me on a mission. I have never had or done beef backs before and I want to real bad. I just called my butcher and he has 1 slab there Shocked

I am on my way to pick them up right now. hopefully it is a nice slab. Thanks

Jason
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Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

That's exactly right Mike. I also got a really nice prime rib about 6 lbs but that to freeze for now. BEEF RIBS tell me how you'd do em. I over cooked them last time (first time) and I WON'T do that again but have you got any tips for rubs or slathers?

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Go Jason we'll do em together! Cool