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Labor Day Meat Score

 
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jar
BBQ Fan


Joined: 21 Oct 2010
Posts: 182
Location: Bangs , Texas

PostPosted: Mon Sep 01 14 12:58 am    Post subject: Labor Day Meat Score Reply with quote

Had to run in local grocery store yesterday evening . I was in shock as I made a pass by the meat counter . They had some unadvertised specials going on . Butt for $1.99 & whole sirloin for $2.99 . Scored 21 lbs of butts & 16.5 lbs of sirloin for less than $90 .
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Smokin Mike
BBQ Super Pro


Joined: 02 Dec 2008
Posts: 3163
Location: Winston-Salem, NC

PostPosted: Mon Sep 01 14 1:57 am    Post subject: Reply with quote

Nice catch jar. Do you smoke the whole sirloin or chop it up in steaks?
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jar
BBQ Fan


Joined: 21 Oct 2010
Posts: 182
Location: Bangs , Texas

PostPosted: Mon Sep 01 14 2:16 am    Post subject: Reply with quote

I am going to slice it into steaks . Sirloin makes some mighty fine chicken fry . With 3 kids I love a buy like this .
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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3163
Location: Winston-Salem, NC

PostPosted: Mon Sep 01 14 4:56 am    Post subject: Reply with quote

Cool! Cool I've been eying those whole beef tenderloins but my wallet keeps arguing with me. Laughing
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jar
BBQ Fan


Joined: 21 Oct 2010
Posts: 182
Location: Bangs , Texas

PostPosted: Mon Sep 01 14 7:31 am    Post subject: Reply with quote

I know what your saying & feel you pain . I wanted to smoke it , but figured I better be responsible . After cutting it up I think we can get 7 meals out of it . It dont hurt that the wife makes some dang good chicken fried steak & gravy !!!
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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3163
Location: Winston-Salem, NC

PostPosted: Mon Sep 01 14 7:52 am    Post subject: Reply with quote

If your awesome other doesn't mind I'd love to hear about what she does with the CFS. I just can't quite get it crispy enough for my liking.
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jar
BBQ Fan


Joined: 21 Oct 2010
Posts: 182
Location: Bangs , Texas

PostPosted: Mon Sep 01 14 11:54 am    Post subject: Reply with quote

Its easy Smoking Mike , she does it on the stove . Roll in flour , dip in egg & milk , back through the flour , then into hot grease . I do it the same way outside in Dutch oven . The main thing is make sure the grease is hot . Kind of like frying fish .
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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3163
Location: Winston-Salem, NC

PostPosted: Mon Sep 01 14 8:19 pm    Post subject: Reply with quote

Thanks! Maybe I'm just not getting the oil hot enough. I do loves me some CFS. Cool
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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3163
Location: Winston-Salem, NC

PostPosted: Wed Sep 03 14 8:42 am    Post subject: Reply with quote

Ok jar, I think I'm on the way. I had an angus sirloin steak leftover from a multi-pack that was bought last Friday. I thinned the steak by slicing it in half, hit it with the jaccard, applied the seasonings (S&P) and used the technique that you mentioned. I made sure the oil was good and hot. I got a good crust and man was it tasty! I'm not saying I would have won any culinary awards but it was the best CFS I've ever cooked. Thanks man!
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