Cuts of meat on sale
- Thread starter fish brain
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Jamesonm
Active Member
Ya Costco is hard to best for brisket. I've also seen them on sale for I think 3.99 a pound from Save On before. Bought 4 and froze them.
Rain City
Crew Member
Chasin' Dreams
Well-Known Member
More meat p_rn pics.
Thriftys 35% off and used my Scene points for some more $ off too. Now I regret not buying more.
I ask the head butcher to cut them off the shoulder end of the rib roast so I get nice Spinalis. Sometimes the ones they have on display aren't too great and cut closer to the striploin end.
Sliced them up into a whole bunch of thick steaks.
Thriftys 35% off and used my Scene points for some more $ off too. Now I regret not buying more.
I ask the head butcher to cut them off the shoulder end of the rib roast so I get nice Spinalis. Sometimes the ones they have on display aren't too great and cut closer to the striploin end.
Sliced them up into a whole bunch of thick steaks.
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Jamesonm
Active Member
Do you just use coarse salt and how long do you do this before you cook it? I thought this might dry the roast out?
ab1752
Crew Member
He showed me the way...super coarse salt, 1 tsp per lb of roast, 3 day sit in the fridge then have at it.
I use this salt and it's great.
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Rain City
Crew Member
1%-2% salt is not going to cure the beef, dummy. The point is to have the salt penetrate the beef and draw out moisture from the surface to encourage better crust and browning. I always do 12-24 hours, but this time I'm trying 48 hours because I'm not a whiney chicken **** and don't mind trying new things. Merry Christmas yah filthy animal lol.
Jamesonm
Active Member
What you cooking it in? Bbq or oven? Gonna be awesome!1%-2% salt is not going to cure the beef, dummy. The point is to have the salt penetrate the beef and draw out moisture from the surface to encourage better crust and browning. I always do 12-24 hours, but this time I'm trying 48 hours because I'm not a whiney chicken **** and don't mind trying new things. Merry Christmas yah filthy animal lol.
Rain City
Crew Member
On the rotisserie over charcoal basted with a garlic and herb tallow. I'm going to add a binder with lots of pepper and some other kind of standard bbq rub. I'll finish it with one last mop of butter and herbs right at the end. Going low and slow reverse sear.
Rain City
Crew Member
Yeah I'm sure there's something to not doing it as well. Maybe for leaner or thinner cuts. Like everything, the debate goes on.
Jamesonm
Active Member
Oh hell yes
ziggy
Well-Known Member
Gordon Ramsey, he’s a Brit right? Didn’t know you were planning on boiling the roast
Doug
Well-Known Member
Picked up our two prime rib roast from Thrifty Foods this morning. 3 kg for Christmas roast and 4 kg for steaks.
I cut three meaty bones out of each roast and will slow roast them in the future. I like the bones slow roasted better than the PR.
In the end we got 6 steaks, rib bones and a five lb. roast. Costs $ 245 after discount.
Admirals walk Thrifty add lots of roasts in stock and a lot of people buying roasts.
I cut three meaty bones out of each roast and will slow roast them in the future. I like the bones slow roasted better than the PR.
In the end we got 6 steaks, rib bones and a five lb. roast. Costs $ 245 after discount.
Admirals walk Thrifty add lots of roasts in stock and a lot of people buying roasts.
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kaelc
Crew Member
If it wasn't blowing like hell this morning, I'd be launching the boat and dropping the traps and coming over for Xmas dinner with prawns and crab as humble offerings to join ya! Looking good Doug.
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