I'm going to tick off the Puritan's Now~~~!

Bad Flynch · July 26, 2005, 02:28:31 AM

Here's another sandwich idea that is great: a French Dip sandwich made with smoked and spiced brisket. Simply slice the brisket and warm it in a some French Onion Soup that is later used for the dipping of the sandwich. Hoagie buns work well for this. It is a staple at our house.

B.F.

Oldman · July 26, 2005, 03:42:05 AM

I just talked with the folks with the Kobe beef... ordering two.... It has already been wet aged 3-4 weeks, and you can go another 4 weeks due to the type of fat it has. Price 2.95 per pound and there is a container for a couple of bucks more that will hold 2 briskets. It has never been frozen~~!!!!!

If you purchase 250 pounds they can air frieght it to you for $65.00 to your local airport! After I check out the two briskets I'm going to give this some consideration. That would come to $805.50 and I'm told you can freeze this type of beef up to 3 years. Seeing how I was planning on doing at least one brisket per month I like the math. I bet my family will blow through that much brisket in a little over a year.

The grading scale for this type of beef is 1-12. All of his offerings are 7 and better. Kobe beef as I understand it at a 2-3 rating is better than our best Prime grade.

I told my wife after this past steak sandwich I was off of sirlions, and strip steaks. It's going to be aged brisket all the way.

Too bad you can't use it for hamburger. Umm maybe I can take a piece and super grind it LOL!

Olds

BigSmoker · July 26, 2005, 07:19:25 PM

Olds,
When I bought my wagu brisket they had it on sale for 1.99 a lb. Someone had told me about the sale so I called them seems like the total was 50-60 bucks with shipping and everything. Definitely a nice hunk of meat and what htey sent me was in a cyro wrap. I don't think the 2.45 price is bad at all. Thanks for the link and I may oreder one here shortly[:p][:p].

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Oldman · July 26, 2005, 11:06:08 PM

If you get two pieces with shipping to my place and package the cost of the meat when really up. From 2.95 to 5.90 per pound.

Olds

Phone Guy · July 27, 2005, 12:15:04 AM

Nothin' wrong with a little A1 once in a while. I mean its just spices. We make our own teriyaki sauce but we buy it premade also. Convience tastes good sometimes.[;)]

I know this discussion turned to talking about meat but I had to toss my $.02 in.

Gordon · July 27, 2005, 02:39:20 PM

5.90 a pound...What size did you get? going high - $130? Is that delivery and all? If not, what is shipping on that?

Thanks Oldman!

Gordon

What a piece of work is man!

Oldman · July 27, 2005, 02:52:02 PM

Gordon,

Two pieces appox 20 pounds total were 118.00 delivered. I thought it over and at that price I can get 40 pounds here local of a choice #1 which is what I used last time. That last piece was the best tasting beef I've had in a long time. I believe the trick is the 5 weeks I wet aged it. It may not quite have the butter nut flavoring of the Kobe, but I'm not in a hurry to go out and pay $5.90 per pound for brisket.

Olds

Gordon · July 27, 2005, 08:48:33 PM

I just spoke with the closest butcher (actually the girl who answered the phone, but I could hear him in the background), he said he gets both select and choice. In the background, I heard him say that they don't grade those things. He also said that you cannot age a brisket because they are vacuum packed...

I need a new butcher.

What a piece of work is man!

Gordon · July 27, 2005, 09:00:30 PM

just found a new one, he gave me a 2.99 a pound quote on a trimmed Choice flat - that he has had since July 3. I am not sure of his refer temp, and I am doubtfull the it is the original cryo-vac, but should it still work for a good brisket - or would it be just the same if I got a Select from the supermarket?...What do you think?

Gordon

What a piece of work is man!

MallardWacker · July 27, 2005, 09:32:41 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote"> heard him say that they don't grade those things.<hr height="1" noshade id="quote"></blockquote id="quote">

In my limited experiance with the local butchers of today. Definately not like the days of old...

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Oldman · July 28, 2005, 01:22:13 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">I heard him say that they don't grade those things. He also said that you cannot age a brisket because they are vacuum packed...

I need a new butcher.
<hr height="1" noshade id="quote"></blockquote id="quote">Heh! Sounds like he needs a job at MacDonald's 3rd shift cook... <blockquote id="quote">quote:<hr height="1" noshade id="quote">In my limited experiance with the local butchers of today. Definately not like the days of old...<hr height="1" noshade id="quote"></blockquote id="quote">I had one tell me today that in 25 years he's *cough* been a professional there is only one grade of choice....

I guess that means I can go back and get the same quality meat at the supermarket as I get from him. LOL

Olds