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Meat packaging questions?

wkygrillerwkygriller Posts: 408
edited 12:36AM in EggHead Forum
Sorry for the bad pic, dog and wife are still out of town with camera.
This morning I made the hour drive to the closest Sams and bought several cuts of meat (bet the wife won't let me go alone again :whistle: ).
I am getting ready to package everything up with the food saver and have a few questions.

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There are only 2 of us here, so keep that in mind.
Tenderloin...How thick should it be cut for nice filets?

Short ribs....Have never cooked or eaten these before. They weigh about 1/2 lb each. How many per person?

Brisket...Ended up buying a 14 lb packer. Should I cut in half and freeze or freeze whole, cook and then freeze leftovers?

Comments

  • ScottborasjrScottborasjr Posts: 3,492
    Tenderloin- I'd do fillets about a inch and a half to two inches thick, but that's me.

    Short ribs-- I'd say two per person if they aren't boneless, which looks like they are not.

    Brisket- I'd cook the whole thing and then freeze the leftovers.

    These are just my opinions but hopefully a few more chime in with their thoughts. Glad to see you will be making the grill and freezer very happy with their contents. ;)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • wkygrillerwkygriller Posts: 408
    Thanks Scott. Next time I will pace myself and not try to do everything the same day. I got everything cut up and in the freezers. Was way to tired to mess with the brisket so it got thrown in un cut into the big freezer. I guess when we are really in the mood for a brisket I'll pull it out. Good think the wife was gone...The kitchen looked like a slaughter house :laugh:
  • thirdeyethirdeye Posts: 7,428
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    This is how I breakdown a whole tenderloin.

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    I would keep the brisket whole, and plan on at least two short ribs per person.

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    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • wkygrillerwkygriller Posts: 408
    Thirdeye,
    Thats exactly how I cut mine, but the chain meat and trimming went into one pile. I had planned on grinding it this morning morning for burgers. Bad move?
    On the short ribs. The ones I froze were 4 bone. I put 3 per bag. The brisket is still whole and now frozen. Thanks for the the help and pics!!
  • thirdeyethirdeye Posts: 7,428
    DSC06558JPGajpgb.jpg

    Well, the chain is definitely higher in fat than the tenderloin proper, which is a plus for burger. But tenderloin is just not as beefy flavored as chuck or sirloin, and it's way more tender.... so I wonder if it wouldn't be a better choice for some other use. At the house of ~thirdeye~, I like the chain meat served on crispy hard rolls, marinated and cooked on skewers, or used for fajitas. Or it's just good for steak and eggs....

    DSC04873s.jpg

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    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • njlnjl Posts: 865
    I usually pound the chain meat reasonably thin, season it a bit, and then brown it in a cast iron pan, and slice up for steak sandwiches.  The tail, depending on how much / how thin it is, can either be used the same way or folded, tied, and cooked with the steaks.
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