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Last Active
  • Re: How to tell when brisket flats are tender

    Bart1434 said:
    @shiff the restaurant depot in Orange is really close, I was looking into getting my KCBS card - do you know if the membership card allows you to go to restaurant depot multiple times, or is it just a one time use?
    @Bart1434 ,
    Sounds like you're all set for Restaurant Depot.  KCBS is a good way to get the day pass but if you are involved with any business (doesn't have to be a food business) just bring some proof to RD and they will give you a card.  Be sure to bring a jacket with you when you visit the store since the meat cooler is very cold (and large).
  • Re: Tri Tip... you've met your match!

    I think Shoulder Tenders are a little known cut of beef that is really good.  One of my favorites.  I still like Tri-Tip but the shoulder tenders are better.
  • Re: Beef ribs (first attempt)

    I only remove the membrane on Beef back ribs and don't do it on Plate or Short ribs. I have found that removing the membrane on these will sometimes make the ribs fall apart.  It's also a lot easier to prepare them if you don't have to do that step.
  • Re: Big Brisket

     I once cooked a 20 lb one on my large. Draped it over a V Rack until it shrunk up a bit during cooking.  Others have used bricks wrapped in foil.
  • Re: "FoodSaver" type bag source?

    I buy mine from Amazon - the brand I like are called "foodvacbags"
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