We all know He's the rib KING

meat.webp
 
canyonfvr said:
But what else can he cook??
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you have to remember Cany... I'm a Butcher! I like to cook and prefer to cook my meals then go out or order in. I mean, I've been butchering since I was 16 and back in the day the butcher matched the cut of meat needed for the order read from the cookbook. Then enter the internet, cooking shows, all the chefs and the new generation of mom's n dad's that never gave no mind to what mom was cooking up in the kitchen. And wahla, us "Butchers" had to learn how to cook.
Used to be that we were the Chefs best friends when they would order up what they needed for their private homes or restaurants. Now the "Chefs" are our best friends because I'm always asking them, or reading cook books to offer up cooking suggestions for our customers.
 
JoeB- When I was on the West Coast this past summer visiting a buddy we hit up his local butcher and got a nice cut they called Tri-Tip. It wasn't expensive but grilled up awesome. I never seen or heard of it before and have been looking for it back home ever since but can't find it. Do you know what cut it is or what it's called here on the east coast???
 
Hey Benny, I've only ever prepared my ribs using the oven. I'm not sure how it would do using the smoker. But I'll give it to you if you like just the same? Chinacat, Joe's right. It come's from the sirloin section of the steer. You don't see it here in the east because California has been making it popular for years. You always "used" to get a piece of it and still can when you order or get from a market that sells long bone in sirloin steaks. That tail piece that comes around and tucks up along side the tenderloin is part of it. Good stuff. You really never see it because most of the sirloin steaks sold is boneless. Therefore the tri-tip section goes to where it's more popular(west) and the rest boneless sirloins go everywhere else. But... it is getting more popular and if you keep hounding your favorite butcher to order a case and put in the counter you'll be back in to get some. They might just do it. We have it in our case now and I'm amazed on how many shoppers say...whats that? I think to myself, that's going to be chop sirloin tomorrow if nobody buys it today!;)
 
JoeBfishing said:
Hey Benny, I've only ever prepared my ribs using the oven. I'm not sure how it would do using the smoker. But I'll give it to you if you like just the same? Chinacat, Joe's right. It come's from the sirloin section of the steer. You don't see it here in the east because California has been making it popular for years. You always "used" to get a piece of it and still can when you order or get from a market that sells long bone in sirloin steaks. That tail piece that comes around and tucks up along side the tenderloin is part of it. Good stuff. You really never see it because most of the sirloin steaks sold is boneless. Therefore the tri-tip section goes to where it's more popular(west) and the rest boneless sirloins go everywhere else. But... it is getting more popular and if you keep hounding your favorite butcher to order a case and put in the counter you'll be back in to get some. They might just do it. We have it in our case now and I'm amazed on how many shoppers say...whats that? I think to myself, that's going to be chop sirloin tomorrow if nobody buys it today!;)
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Thanks joe! I’ll take that recipe
 
JoeBfishing said:
Hey Benny, I've only ever prepared my ribs using the oven. I'm not sure how it would do using the smoker. But I'll give it to you if you like just the same? Chinacat, Joe's right. It come's from the sirloin section of the steer. You don't see it here in the east because California has been making it popular for years. You always "used" to get a piece of it and still can when you order or get from a market that sells long bone in sirloin steaks. That tail piece that comes around and tucks up along side the tenderloin is part of it. Good stuff. You really never see it because most of the sirloin steaks sold is boneless. Therefore the tri-tip section goes to where it's more popular(west) and the rest boneless sirloins go everywhere else. But... it is getting more popular and if you keep hounding your favorite butcher to order a case and put in the counter you'll be back in to get some. They might just do it. We have it in our case now and I'm amazed on how many shoppers say...whats that? I think to myself, that's going to be chop sirloin tomorrow if nobody buys it today!;)
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(y)(y)Great Info! Thanks. Where is your shop at? I just might have to make the trip up there to grab me one sometime when you have it!!
 
Joe you ever try cooking sous-vide? I had filet mignon this way two weeks ago my nephew who works at the hunts point meat market cooked. Thought he was crazy...but he wasn't

Sous-vide cooking involves cooking food in sealed plastic bags immersed in hot water for long periods of time. Depending on the cut, type, and thickness of the meat or the type of food in question, cooking sous-vide for several hours is not out of the ordinary. The key is managing the temperature of the water so it stays hot enough to cook the food thoroughly and evenly, and long enough to kill any food-borne pathogens that may be in the bag along with the food. Cooking in sealed bags (usually vacuum sealed) at lower temperatures also results in juicier food, since there's no substantive transfer of moisture from the food in the way there is with a more moist cooking method like poaching or broiling, and the cooking temperatures don't get so high that the food starts to dry out.
 
movetheboat said:
Joe you ever try cooking sous-vide? I had filet mignon this way two weeks ago my nephew who works at the hunts point meat market cooked. Thought he was crazy...but he wasn't

Sous-vide cooking involves cooking food in sealed plastic bags immersed in hot water for long periods of time. Depending on the cut, type, and thickness of the meat or the type of food in question, cooking sous-vide for several hours is not out of the ordinary. The key is managing the temperature of the water so it stays hot enough to cook the food thoroughly and evenly, and long enough to kill any food-borne pathogens that may be in the bag along with the food. Cooking in sealed bags (usually vacuum sealed) at lower temperatures also results in juicier food, since there's no substantive transfer of moisture from the food in the way there is with a more moist cooking method like poaching or broiling, and the cooking temperatures don't get so high that the food starts to dry out.
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:sick::sick:
 
movetheboat said:
Joe you ever try cooking sous-vide? I had filet mignon this way two weeks ago my nephew who works at the hunts point meat market cooked. Thought he was crazy...but he wasn't

Sous-vide cooking involves cooking food in sealed plastic bags immersed in hot water for long periods of time. Depending on the cut, type, and thickness of the meat or the type of food in question, cooking sous-vide for several hours is not out of the ordinary. The key is managing the temperature of the water so it stays hot enough to cook the food thoroughly and evenly, and long enough to kill any food-borne pathogens that may be in the bag along with the food. Cooking in sealed bags (usually vacuum sealed) at lower temperatures also results in juicier food, since there's no substantive transfer of moisture from the food in the way there is with a more moist cooking method like poaching or broiling, and the cooking temperatures don't get so high that the food starts to dry out.
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I have heard of that method of cooking years n years ago and had never tried it. You didn't say how it was or if you liked it? Btw, welcome back my friend. Just looked for you in the PT.:cool:
 

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