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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I usually buy meat and poultry on sale and freeze it.
I know what a good price is for most things, but not brisket. The price at my local store is $3.49/lb. What's a good price to watch for? |
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1.49 lb in Texas.
for a whole one, not just the point. the point probly is around 3.50 range. joe "Mitch" <Mitch@...> wrote in message ... >I usually buy meat and poultry on sale and freeze it. > I know what a good price is for most things, but not brisket. > > The price at my local store is $3.49/lb. > > What's a good price to watch for? |
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Mitch wrote:
> I usually buy meat and poultry on sale and freeze it. > I know what a good price is for most things, but not brisket. > > The price at my local store is $3.49/lb. > > What's a good price to watch for? First cut is $5.99 and $6.99 at New York supermarkets with butchers. I looked for a nice one last week and decided to make meatballs instead. |
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In article >,
Mitch <Mitch@...> wrote: > I usually buy meat and poultry on sale and freeze it. > I know what a good price is for most things, but not brisket. > > The price at my local store is $3.49/lb. > > What's a good price to watch for? <cough> I just checked prices yesterday and they were $1.27 per lb. $3.49 per lb. for that tough of a cut??? Damn. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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![]() > >Whole packer cuts, about 20" long with lots of fat on them are >regularly $1.39 - $1.49/lb. These are the cuts you'd use for BBQ >- for long smoking sessions. On sale, they go for $.99/lb. Thanks. I was going to try the long smoked brisket from this month's Cook's Illustrated. |
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On 2007-06-03, Mitch <Mitch@> wrote:
> Thanks. I was going to try the long smoked brisket from this month's > Cook's Illustrated. Be grateful you can get them. Unless it's some sort of summer bbq heavy holiday like The Fourth, most places here don't even carry them. Costco certainly doesn't. I had to pay big bucks for one from our only independent butcher shop. |
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Mitch wrote:
> I usually buy meat and poultry on sale and freeze it. > I know what a good price is for most things, but not brisket. > > The price at my local store is $3.49/lb. > > What's a good price to watch for? 98¢ per pound is a good price, but I haven't seen 'em for that in a couple of years. Locally, Wal-mart is the only place that sells whole briskets and they are almost $2 per pound (and I won't pay that.) I would just like to see them below $1.30 again. Bob |
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Steve Wertz wrote:
> Note that people in the BBQ groups report prices of up to > $3.99/lb (and sometimes more) in other states. I can't remember the last sale on packers at a supermarket here the way they used to. In fact, they don't even have them out very often (although likely you could get them to order one). It's been a major reason why I've never done brisket in the WSM, experimenting on expensive meat chills my cheapass side. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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I haven't made jerky in ages because I haven't been able to find cheap
meat. When I lived in Cinci I could always find bottom round for a buck a pound. |
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Do you recommend any other, cheaper cuts of meat for long smoking?
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In article >,
Mitch <Mitch@...> wrote: > I usually buy meat and poultry on sale and freeze it. > I know what a good price is for most things, but not brisket. > > The price at my local store is $3.49/lb. > > What's a good price to watch for? Here CA's Sacramento Valley, trimmed brisket cuts are usually $4.99 to $5.99/lb. Beef in genral is high here, eg. chuck blade is usually $3.99. My local Albertson's does carry packer cuts fairly often for $1.99. D.M. |
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![]() > > This is in Texas, where the rest of the country sends their > briskets because nobody else really knows how to cook them. > > -sw You got that right. That's one thing I miss about Tx. In Iowa brisket is almost non-existent. We need a chain of Rudy's BBQ up here. |
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![]() >Pork picnics and butts. Would you slice a butt into smaller cuts, or do the whole thing? My mouth is watering. And do I buy woodchips for smoking at the grocery store? I've never looked for them, so I've never noticed them. |
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On Mon, 04 Jun 2007 22:50:20 GMT, Mitch <Mitch@...> wrote:
> >>Pork picnics and butts. > >Would you slice a butt into smaller cuts, or do the whole thing? > >My mouth is watering. > >And do I buy woodchips for smoking at the grocery store? >I've never looked for them, so I've never noticed them. you might try a hardware store. maybe cheaper. your pal, blake |
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In article >,
Mitch <Mitch@...> wrote: > I usually buy meat and poultry on sale and freeze it. > I know what a good price is for most things, but not brisket. > > The price at my local store is $3.49/lb. > > What's a good price to watch for? Brisket is a ridiculous $4.39/# today at my grocery (Dierberg's). |
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In article >,
Steve Wertz > wrote: > On Mon, 04 Jun 2007 22:50:20 GMT, Mitch wrote: > > >>Pork picnics and butts. > > > > Would you slice a butt into smaller cuts, or do the whole thing? > > A butt I cut into smaller chunks so I can get more bark, rub, > and smoke. You can't really cut a picnic into chunks very easily > unless you have a band saw. Debone it. :-) > > > And do I buy woodchips for smoking at the grocery store? > > I've never looked for them, so I've never noticed them. > > You buy chunks (which average about 2" x 2") instead of wood > chips. Lowes and Home depot should have them if they can't be > found at the grocer. > > =sw HEB carries some delightful chunk Mesquite! -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Omelet wrote:
> In article >, > Steve Wertz > wrote: > >> On Mon, 04 Jun 2007 22:50:20 GMT, Mitch wrote: >> >>>> Pork picnics and butts. >>> Would you slice a butt into smaller cuts, or do the whole thing? >> A butt I cut into smaller chunks so I can get more bark, rub, >> and smoke. You can't really cut a picnic into chunks very easily >> unless you have a band saw. > > Debone it. :-) > >>> And do I buy woodchips for smoking at the grocery store? >>> I've never looked for them, so I've never noticed them. >> You buy chunks (which average about 2" x 2") instead of wood >> chips. Lowes and Home depot should have them if they can't be >> found at the grocer. >> >> =sw > > HEB carries some delightful chunk Mesquite! Yuck! Mesquite is not for smoking, mesquite is grilling with because it burns as hot as charcoal. IMHO it tastes nasty when used for smoking. Use oak, hickory, pecan, hard maple, or apple wood for smoking. I've heard that corn cobs are good too but I've never tried that. Bob |
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In article >,
Steve Wertz > wrote: > On Fri, 08 Jun 2007 04:06:35 -0500, Omelet wrote: > > > In article >, > > Steve Wertz > wrote: > > > >> A butt I cut into smaller chunks so I can get more bark, rub, > >> and smoke. You can't really cut a picnic into chunks very easily > >> unless you have a band saw. > > > > Debone it. :-) > > You ever tried deboning a boston butt in one piece? Yes > I'm sure > with practice I could get better, but they're not easy to debone > cleanly. > > -sw Practice on chickens. Seriously. If you can debone a chicken, a pork butt is no challenge. All it takes is patience and the proper knife. I use a chinese chef's knife. The Kiwi brand ones from MT hold a REALLY good edge. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Omelet wrote:
> In article >, > Steve Wertz > wrote: >> You ever tried deboning a boston butt in one piece? > > Yes <snip> > Practice on chickens. /me looks around for some chicken butts to practice on ![]() -- Blinky RLU 297263 Killing all posts from Google Groups The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html |
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"Blinky the Shark" > wrote in message
> Omelet wrote: > > In article >, > > Steve Wertz > wrote: > > > > You ever tried deboning a boston butt in one piece? > > > > Yes > > <snip> > > > Practice on chickens. > > /me looks around for some chicken butts to practice on ![]() > > LOL, Blinky. Most whole chickens I've seen weigh about 1/8 of a butt. Maybe micro-surgery? BOB |
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In article >,
Blinky the Shark > wrote: > Omelet wrote: > > In article >, > > Steve Wertz > wrote: > > >> You ever tried deboning a boston butt in one piece? > > > > Yes > > <snip> > > > Practice on chickens. > > /me looks around for some chicken butts to practice on ![]() <lol> -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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In article >,
Steve Wertz > wrote: > On Sat, 09 Jun 2007 15:59:31 -0500, Omelet wrote: > > > In article >, > > Steve Wertz > wrote: > > > >> You ever tried deboning a boston butt in one piece? > > > > Yes > > > >> I'm sure > >> with practice I could get better, but they're not easy to debone > >> cleanly. > > > > Practice on chickens. > > > > Seriously. > > > > If you can debone a chicken, a pork butt is no challenge. > > Boning a chicken is easy. Boning a pork butt, witht it's > 3-dimensional V/W shaped shoulder blade is nothing like boning a > chicken. > > > I use a chinese chef's knife. > > A cleaver? For de-boning a pork butt? > > Surely you jest. > > -sw No, I'm not kidding. The small Kiwi chinese chef's knife from MT keeps a razor edge and the weight of the knife works with you. It's become my #1 favorite kitchen knife. Yes, I use it even for deboning chicken. ;-) And deboning pork in any form. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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In article >,
Steve Wertz > wrote: > On Sat, 09 Jun 2007 15:59:31 -0500, Omelet wrote: > > > In article >, > > Steve Wertz > wrote: > > > >> You ever tried deboning a boston butt in one piece? > > > > Yes > > > >> I'm sure > >> with practice I could get better, but they're not easy to debone > >> cleanly. > > > > Practice on chickens. > > > > Seriously. > > > > If you can debone a chicken, a pork butt is no challenge. > > Boning a chicken is easy. Boning a pork butt, witht it's > 3-dimensional V/W shaped shoulder blade is nothing like boning a > chicken. > > > I use a chinese chef's knife. > > A cleaver? For de-boning a pork butt? > > Surely you jest. > > -sw Ps, start your way at the top of the V of the shoulder blade and carefully work your way around to the bottom on both sides. You do, of course, have to tie the roast when you are done but it's great for stuffing it. I've not stuffed one yet but I do like the presentation and slicing of a deboned, tied roast. Plus it cooks more evenly. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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