OT Best buys at Restaurant Depot

Thanks for the heads up on the beef short ribs. I'm heading to RD this weekend to grab stuff and those will definitely be on the list.

Also no wood shavings...

It's a great way to stock up on utensils like tongs and knives. Take a jacket, the cooler is a large, very cold room!

So how does one acquire a membership in restaurant depot? It says I need a reseller license or some other item showing I'm authorized to purchase food for an organization.

In FL you only need to own a company.  Does not matter what that co. does.

Tres Majors (often called "mock tenderloin").  Super cheap and great for little bacon wrapped filets.

Brisket and pork butt is always cheap--but not that much more than Costco.

I always get a box of Bosco Sticks for the kids.  Good deals on plastic to-go boxes for when I make a bunch of pulled pork and take it to my buddies around town.

They also have these HUGE boxes of basil.  If it's the winter and I'm going to make a few things heavy on the basil, it's a lot cheaper than little packets from the grocery store.

Have fun.  Hopefully it's a nice place.  The one here in St. Louis is a total dump--I rarely go there.

jonnymack said:

So how does one acquire a membership in restaurant depot? It says I need a reseller license or some other item showing I'm authorized to purchase food for an organization


You can go to the KCBS site and join for $35 for the year and use it get a day pass at Restaurant Depot.  You can go every day if you like.  That's the main reason I got mine memembership.

http://www.kcbs.us/join.php

I thik you need a business tax ID   #

If you like cooking them (I do) you can get whole unseperated clod at some RD's. 

I enjoy the kitchen accessory section as much as anything else. I shop RD for Latex gloves, any kitchen/butchering knife you might need, aluminum pizza pans, pizza peels, etc.

Eggscuses said:

SGH do you cook the clod the same as a brisket? 

Yes and no. It depends on what I'm wanting to do with it. There are 3 large heads in a whole clod. You can cut the one head into flatiron steaks if you so chose. The other head you can cut into roasts, sliced beef and various commodity cuts. The other head can be cooked down like a brisket. You can cook the "whole" clod like a brisket (I have done it several times), but it's tricky. The small lean head will dry out if you are not real careful before the larger head is done. There are folks (not me) that cook them whole and cut each head off at a different doneness level to satisfy their particular goal. I will write some more on this subject tonight when time allows. Remodeling my moms house at the moment.  

I went in for the first time yesterday! My friend joining me walked into the freezer, turned around and said, "too cold for me, im outta here". Haha. Never got to explore long enough. I'll be back.