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Know your cuts
Comments
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It's the little things like this that put a smile on my face brother. Sadly most meat cutters (not real butchers) think that we are all stupid when it comes to meat. Unfortunately for them, some of us are not. Way to show them and beat them at their own game
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That's a good one.
I realize that's probably typical, but I've got to give a shout out to my local supermarket butcher. He told me to stop buying hamburger, and that I should just ask him to grind up good quality cuts when on sale. Better ground beef - less money - who am I to argue.
Phoenix -
Nailed it! Lol I bet that kid was thinking... That's one hell of a steak!
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Way to stay the course-and +1 with@slovelad above. I'm sure you are now famous in his circle of friends.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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blasting said:That's a good one.
I realize that's probably typical, but I've got to give a shout out to my local supermarket butcher. He told me to stop buying hamburger, and that I should just ask him to grind up good quality cuts when on sale. Better ground beef - less money - who am I to argue.
canuckland -
Good story. I'm an old butcher from the late 60's and I love going into stores and asking different meat questions and getting that deer in the headlight look from the young guys.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Good one, reminds me of this joke
We went to breakfast at a restaurant where the ‘Senior Special’ was two eggs, bacon, hash browns and toast for $2.99.
“Sounds good,” my wife said, “but I don’t want the eggs.”
“Then I’ll have to charge you $3.49 because you’re ordering a la carte,” the waitress warned her.
“You mean I’d have to pay more for not taking the eggs?” my wife asked incredulously.
“Yes,” said the waitress.
“I’ll take the special, then,” my wife said.
“How do you want your eggs?” the waitress asked.
“Raw and in the shell,” my wife replied.
She took the two eggs home and baked a cake.
Don’t mess with Seniors!
canuckland -
Love it ... I'll be chuckling about that all day. I don't suffer fools with as much grace as you did ...
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Years ago we went to a Chili's in AZ with my Brit brother in law. He wanted to get a nice bottle of wine. So with his great accent asks for a bottle of whatever he saw in the 'by the glass' list. Server says they don't have wine by the bottle. Well, how does it get into the glass, asks my BIL. Server says he thinks from a bottle. BIL, well, bring me that! Never did work out, accent or not. Thick people.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
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a little off topic but where can one find a good description of the different cuts? Is there a good book or website to use as a reference. Don't need to become a butcher but would like something more then the picture of a steer or pig that shows parts and cuts.
Something that explains center cut, end cut, prime, select... etc etc.
Thanks
Cary NC -
@jad ... here is a starting point for beef. Video one of six: https://www.youtube.com/watch?v=_K6Ji-vCdXc
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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there is no cure for stupid
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Thanks Jeepster47 I will be taking a look at those videos
Cary NC -
pgprescott said:there is no cure for stupidRe-gasketing America one yard at a time.
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jad said:a little off topic but where can one find a good description of the different cuts? Is there a good book or website to use as a reference. Don't need to become a butcher but would like something more then the picture of a steer or pig that shows parts and cuts.
Something that explains center cut, end cut, prime, select... etc etc.
Thanks
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
@YEMTrey ... look up the Amazon reviews on this book. Then look at the lone one point rating ... obviously written by a vegetarian.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Jeepster47 said:@YEMTrey ... look up the Amazon reviews on this book. Then look at the lone one point rating ... obviously written by a vegetarian.Re-gasketing America one yard at a time.
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@RRP ... no, I hadn't read the responses. That is funny.
PS ... there's a copy in the Peoria Public Library ... you can read it after I'm done with it.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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RRP said:pgprescott said:there is no cure for stupidXLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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jad said:a little off topic but where can one find a good description of the different cuts? Is there a good book or website to use as a reference.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
td66snrf said:RRP said:pgprescott said:there is no cure for stupidRe-gasketing America one yard at a time.
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RRP said:pgprescott said:there is no cure for stupidRe-gasketing America one yard at a time.
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Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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SGH said:jad said:a little off topic but where can one find a good description of the different cuts? Is there a good book or website to use as a reference.
http://www.peta.org/features/traci-bingham-naked-vegetarian-ad/
fukahwee maineyou can lead a fish to water but you can not make him drink it -
try the calamari
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YEMTrey said:jad said:a little off topic but where can one find a good description of the different cuts? Is there a good book or website to use as a reference. Don't need to become a butcher but would like something more then the picture of a steer or pig that shows parts and cuts.
Something that explains center cut, end cut, prime, select... etc etc.
Thanks
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Question: I was looking at strip steaks in grocery store. Some of them were notably darker red than the others. In a good way, not bad meat. All other things equal, is a darker steak going to be more flavorful than a paler one?Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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good story. Will have to try that on our butcher next time ribeye steaks are on saleLarge, small and mini now Egging in Rowlett Tx
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> is a darker steak going to be more flavorful than a paler one?
depends what 'dark' means, or why it is darker.
pretty much all grocery store beef is slaughtered very young. older beef would be darker, but i doubt it is from an older animal. beef from a younger animal is paler, lighter.
it may be darker from being in the case longer. it won't have any real noticeable difference in flavor, but it is in no way bad. aging will cause darkening, but usually the darker color in the store is from oxygen. it's not bad, just oxidized, browned a bit.
in fact, if there's a case full of bright red meat, and there's one with a "manager's special" sticker on it because it is a day before the sell-by date, then that's the one i pick.
it's aged longer than the others, at least, and usually cheaper.
all in all though, it's not like it is going to be vastly different.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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