I just picked up some pork butts for $.97/lb and brats for $1.99/lb from a late evening run (well, drive) to the store. I figured I'd beat the holiday shopping crowd and at 11:30 p.m. the aisles weren't too crowded. My wife is temporarily a vegetarian so it'll just be me eating all this over the next month. One butt for smoking this weekend and another in the freezer for October. A Halloween butt?
Anyone else snag any deals this holiday weekend?
(http://i23.photobucket.com/albums/b355/roadijeff/Miscellaneous/P1010234.jpg)
(http://i23.photobucket.com/albums/b355/roadijeff/Miscellaneous/P1010247.jpg)
Spare ribs $1.47 a pound. Got a couple of the double paks for future smokes.
I've had $30 meat money all week in my wallet and I was suppose to do a sleep study tonight (to test for sleep apnea) then get up and go meat shoppin but they called and said I have to do the study saturday night so that kind of messed up my three day weekend. Maybe I'll figure out somethin for Sunday and Monday :)
Don't see 97 cents a pound very often, sweet deal!!!
Quote from: TedEbear on August 30, 2012, 10:55:41 PM
I just picked up some pork butts for $.97/lb and brats for $1.99/lb from a late evening run (well, drive) to the store. I figured I'd beat the holiday shopping crowd and at 11:30 p.m. the aisles weren't too crowded. My wife is temporarily a vegetarian so it'll just be me eating all this over the next month. One butt for smoking this weekend and another in the freezer for October. A Halloween butt?
Anyone else snag any deals this holiday weekend?
I was talking with a friend of mine from out your neck of the woods and he was trying to figure out what he was gonna make for the Holiday. He was leaning towards a But and then I remembered your post and told him to look it up. He has one of those stores 5 minutes from his house.
He thanks you!
:)
Store here has packer Briskets for $1.77 but they are select.
I did snatch one up to grind for meatloafs.
Quote from: classicrockgriller on September 01, 2012, 01:28:09 PM
Store here has packer Briskets for $1.77 but they are select.
I did snatch one up to grind for meatloafs.
And da Monkey knows briskets! Great idea on buying one to grind.
Well, the butt has been going all night. It's currently at 178*F, with a target of 195. The brats will be boiled in apple juice with sweet onions and then grilled later today.
Here's a play-by-play of how the 1 1/2" boneless strip steak turned out last night (on sale for $6.99/lb).
I started with these:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010271-1.jpg)
Sprinkled a bit of each one onto this:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010248.jpg)
After being on the grill for 10 minutes first side and 8 minutes second side I had this:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010255.jpg)
Resting on the plate as the temp rises to 160*F:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010256.jpg)
Just showing that a well done steak doesn't have to be tough and dry: ;)
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010257.jpg)
Ready to eat:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010265.jpg)
Today's menu started off with the 7 lb pork butt finally reaching 195*F after 16.5 hours. FTC for 4 hours and the bone practically fell out when I unwrapped it.
Some Grandma's stuff and mystery rub:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010283.jpg)
Lots 'o bark, ready for pulling:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010272.jpg)
My favorite pulling tool the Roman Pork Puller, a power drill, a tall pot and we're ready for action:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010277.jpg)
60 seconds later and she's all done:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010281.jpg)
Last but not least, the brats and Italian sausage. I tried a new technique that I read about while Googling for a way on how to make a juicy brat. It said to pierce the casing several times with a fork before cooking to allow steam to escape. That is against everything I've heard but I was willing to give it a try.
It worked and they turned out great. The theory is that the casings will usually split and that allows more juices to escape than a few tiny holes from a fork. Also, the holes absorb some of the flavor of whatever you're boiling them in. In my case, I boiled them for 20-25 minutes in 2 quarts apple juice and some sweet onions.
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010285.jpg)
After boiling I browned them on the grill for 4-6 minutes, turning frequently. I cooked the Italian sausage at this time:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010292.jpg)
Strained the onions out of the apple juice, browned them in a skillet and spread them on the finished product:
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010300.jpg)
(http://i23.photobucket.com/albums/b355/roadijeff/Food/P1010301.jpg)
Much of the last few posts went into the freezer. I'm the only one who eats meat in our house so this will last me for a few weeks...or more. :)
That ALL looks SWEET!
Nice work.