 
|
Audio Asylum Thread Printer Get a view of an entire thread on one page |
For Sale Ads |
|
|
Audio Asylum Thread Printer Get a view of an entire thread on one page |
For Sale Ads |
104.185.157.178
In Reply to: RE: We get their flyers in the mail a few time a year posted by The Dill on March 04, 2017 at 17:05:28
the degree of medium rareness that the luvly Mrs. Nasty likes. We go to a butcher as well but if I pick my meat carefully at COSTCO it's as good as the butchers' for 30-40% less. Trips to Hirsch's are getting few and far between.
----------------------
"E Burres Stigano?"
Follow Ups:
...are the best.
I'll go to a high end market with a butcher for rib-eyes, though.
Ah, that is the problem. Too often, Costco has two that look great, one is pretty good and the last one, not quite so great.
Still, their filets are great and so much cheaper than the mail order stuff even if you buy the more expensive prime cuts at Costco.
-Rod
the one in LaMesa, Ca; grabbed a pack of preseasoned ribs and then headed towards the meat section. Saw a ton of beef sirloins but no T-bones or porterhouse steaks. I asked one of the guys cutting the meat in the back and he said it's rare they'll carry those, only around the holidays. Well that pretty much knocks me out of the running since those two are my favorites
That's very strange. I wonder if the guy knew what he was talking about. A T-bone/Porterhouse is a pretty common steak.
:)
You're right about the bone in steaks. IMO, the best steaks from Costco are the rib eyes and filets. Around holidays, the prime ribs are plentiful and quite good.
I also like a good porterhouse, but they're just a bit too much for me these days and if we split one, the wife always grabs the filet side.
-Rod
Tony Roma "A place for ribs" - wow, there's a name I haven't heard in a while. Years ago, that was one of our favorite restaurants. Somehow, it fell off my radar. Anyway, now I make the best baby back ribs anywhere. Heck, when we go out for dinner, I don't even order steak anymore, 'cause I can make that at home for much less.
But anyway, here's a tip: In addition to ribeye and tenderloin, check out some nice meaty beef short ribs. You do have to pay attention to which ones you get, 'cause some are mostly bone and fat, but others can be awesome. Tasty, just the right amount of "chew", and juicy. In my book, they rank right up there with ribeye. (Tenderloin is still king, though.)
Now you know.
:)
There's no "chew" left in em. Fat disappears and the remaining meat melts in yer mouth. Funny, we were talking about doing them 2 daze ago and Kathy said next time you go shopping get some good ones. Now I know where I'm going, thnx for the tip.
----------------------
"E Burres Stigano?"
The random sketchy steak they include in the 4pk. Not ever time but often enuf.
----------------------
"E Burres Stigano?"
We've been buying the Morton pre-marinated, packaged one which range from 2 1/2 to 4 pounds. Cook them on the BBQ on low heat about 40 minutes or until they hit around 130-135, let rest 20 minutes and cut diagonally, semi-thin slices. When the boys are home, a 4 pounder barely feeds the four of us. You know how growing boys are.
-Rod
----------------------
"E Burres Stigano?"
...excellent, too.
I've even seen them at Safeway.
Post a Followup:
| FAQ |
Post a Message! |
Forgot Password? |
|
||||||||||||||
|
||||||||||||||
This post is made possible by the generous support of people like you and our sponsors:
Top of Page ]
[ Contact Us ]
[ Support/Wish List ]
[ Copyright © 2024, Audio Asylum, all rights reserved ]