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Re: Packer Virgin (that didn't sound right)
I would wrap it in foil when it hits the stall around 165 internal temp. I don't think you will achieve 200 by 3 PM if you don't do that. You could use paper too if you have it.1 · -
Re: Untrimmed brisket. How do you prep?
I try to trim mine down to about 1/4" of fat remaining. Plus I hack off the hard fat. There is no reason to keep that on there.1 · -
Re: Very rude, stupid or lazy butcher encounter at Costco
Instead of going directly to the manager on a first offense, why don't you tell the guy directly to his face, in a nice way, and see how he responds? Now, if he continues to be a ****, I can se…1 · -
Re: Very rude, stupid or lazy butcher encounter at Costco
I will tell you that a USDA Choice rib roast is darn good. Not sure the prime grade is worth the extra cost, IMO. For regular steaks, I prefer the prime. I know this seems weird but it could be the w…2 · -
Re: My recent Warranty Claim
I wouldn't call him out. Maybe the dude just had a **** day. Can any of you relate to that? I can.1 ·
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