skywindO2 Posted October 19, 2018 Share Posted October 19, 2018 30 minutes ago, Woz said: Sous vide? no, he meant green sauce 1 Quote Link to comment Share on other sites More sharing options...
Spartacus Posted October 19, 2018 Share Posted October 19, 2018 4 minutes ago, Bonanza23 said: 1 hour ago, AFlaccoSeagulls said: Where does one get a Wagyu steak at where I can cook it myself? I’ve had good success with D’Artagnan but they don’t always have the good stuff. Also Allen Brothers usually has it in stock. As mentioned earlier Snake River Farms is pretty good. I would be very careful when spending the kind of money in the states for Wagyu beef. Wagyu can refer to really any steak coming from Japan and since their is very little oversight or monitoring in the states this can mean you are paying way more money for the same steak you could buy in the states. True wagyu will have more fat then red meat in it. I lived in Japan while on duty the steak their is amazing but I haven't found many places that sell the true product in the states. Quote Link to comment Share on other sites More sharing options...
Woz Posted October 19, 2018 Share Posted October 19, 2018 6 minutes ago, Dubz41 said: Where's the TurDucken? Probably in one of these ... probably phase 3? On 10/18/2018 at 1:07 PM, Dome said: Phase 2: Don't Be Fowl Another double elimination bracket, this time we're parting out some birds. We'll see which parts of our beaked buddies we most like chompin' on! Phase 3: Something's Fishy This slippery group could be hard to define with so many categories. But don't fret! Losers in this single elimination bracket will end up in Phase 4 against other assorted meats and animals Phase 4: Tastes like Chicken Tastes like chicken, but it's not! This bracket will be the last stand for miscellaneous meats and edible critters. Whether unfairly misrepresented from the start or brought back by threat of violent coup, Phase 4 will be home to less common meats like Lamb, Bison, Goat, Sea Creatures, Game Birds, Venison and More! Quote Link to comment Share on other sites More sharing options...
FrankRizzo Posted October 19, 2018 Share Posted October 19, 2018 Matchup 1 - #1 Beef Short Loin vs #8 Ground Beef Matchup 2 - #2 Beef Rib vs #7 Beef Round Matchup 3 - #3 Beef Brisket vs #6 Beef Flank/Plate Matchup 4 - #4 Beef Sirloin vs #5 Beef Chuck Matchup 5 - #1 Pork Shoulder vs #8 Pork Butt, Leg, Shank, Hocks Matchup 6 - #2 Sausage (Bulk) vs #7 Pork Tenderloin Matchup 7 - #3 Pork Ribs vs #6 Pork Loin Matchup 8 - #4 Pork Belly vs #5 Sausage (Links) But to be honest I will eat ANY of the above 16 types of meat and be happy - some just make me even more happy. Quote Link to comment Share on other sites More sharing options...
ET80 Posted October 19, 2018 Share Posted October 19, 2018 1 hour ago, Woz said: Sous vide? That's the one. @pwny made some fork steak with it. Just cut through it with a fork. Quote Link to comment Share on other sites More sharing options...
pwny Posted October 19, 2018 Share Posted October 19, 2018 2 minutes ago, ET80 said: That's the one. @pwny made some fork steak with it. Just cut through it with a fork. Also great chicken. Cook it at 145° for ~2 hours from thawed and it’s life changing. You plebs cooking chicken to 165° disgust me. Quote Link to comment Share on other sites More sharing options...
ET80 Posted October 19, 2018 Share Posted October 19, 2018 Just now, pwny said: Also great chicken. Cook it at 145° for ~2 hours from thawed and it’s life changing. You plebs cooking chicken to 165° disgust me. It's beef/pork day, get that chicken talk outta here. (I'm fairly certain our poultry bracket is going to lead to a literal riot when arguing the best fried chicken...) Quote Link to comment Share on other sites More sharing options...
Bonanza23 Posted October 19, 2018 Share Posted October 19, 2018 42 minutes ago, Spartacus said: I would be very careful when spending the kind of money in the states for Wagyu beef. Wagyu can refer to really any steak coming from Japan and since their is very little oversight or monitoring in the states this can mean you are paying way more money for the same steak you could buy in the states. True wagyu will have more fat then red meat in it. I lived in Japan while on duty the steak their is amazing but I haven't found many places that sell the true product in the states. Oh for sure just like buying anything online. I mentioned the above places because I’ve bought from them. I’ve bought the A5 from D'Artagnan and Allen Brothers and it’s the real deal. I’ve bought all types of meat from D’Artagnan and have always been satisfied. Quote Link to comment Share on other sites More sharing options...
Packerraymond Posted October 19, 2018 Share Posted October 19, 2018 Matchup 1 - #1 Beef Short Loin vs #8 Ground Beef Matchup 2 - #2 Beef Rib vs #7 Beef Round Matchup 3 - #3 Beef Brisket vs #6 Beef Flank/Plate Matchup 4 - #4 Beef Sirloin vs #5 Beef Chuck Matchup 5 - #1 Pork Shoulder vs #8 Pork Butt, Leg, Shank, Hocks Matchup 6 - #2 Sausage (Bulk) vs #7 Pork Tenderloin Matchup 7 - #3 Pork Ribs vs #6 Pork Loin Matchup 8 - #4 Pork Belly vs #5 Sausage (Links) Quote Link to comment Share on other sites More sharing options...
MikeT14 Posted October 19, 2018 Share Posted October 19, 2018 On 10/18/2018 at 1:07 PM, Dome said: PHASE 1 - BUTCHER BATTLE Round 1 - 16 Contestants - Double Elimination Vote for one winner in each matchup! Matchup 1 - #1 Beef Short Loin vs #8 Ground Beef Matchup 2 - #2 Beef Rib vs #7 Beef Round Matchup 3 - #3 Beef Brisket vs #6 Beef Flank/Plate Matchup 4 - #4 Beef Sirloin vs #5 Beef Chuck Matchup 5 - #1 Pork Shoulder vs #8 Pork Butt, Leg, Shank, Hocks Matchup 6 - #2 Sausage (Bulk) vs #7 Pork Tenderloin Matchup 7 - #3 Pork Ribs vs #6 Pork Loin Matchup 8 - #4 Pork Belly vs #5 Sausage (Links) I love links. Quote Link to comment Share on other sites More sharing options...
Woz Posted October 19, 2018 Share Posted October 19, 2018 Just now, MikeT14 said: I love links. I read that and all I hear in my head is: Quote Link to comment Share on other sites More sharing options...
Slateman Posted October 19, 2018 Share Posted October 19, 2018 How is the brisket being cooked? Quote Link to comment Share on other sites More sharing options...
Dome Posted October 19, 2018 Author Share Posted October 19, 2018 1 hour ago, Spartacus said: Isn't pork butt and pork shoulder the same thing? It’s a misnomer. Pork Shoulder (literally off the shoulder) can be called a “Boston Butt” Roast. People get lazy and just call it a “Pork butt” when referring to it, but it came off the shoulder. Most butchers will assume you mean the shoulder and know what you’re talkint about. However the true butt of the pig, the rump above the rear legs, is VERY different than what most people call the “pork butt” and would be very upset if they ordered a pork butt and were given the actual butt cut. Quote Link to comment Share on other sites More sharing options...
Woz Posted October 19, 2018 Share Posted October 19, 2018 Just now, Slateman said: How is the brisket being cooked? I believe that's your call. My take on it was: if I could make/order the best/favorite preparation of meat A and meat B, which would I choose? 2 Quote Link to comment Share on other sites More sharing options...
Dome Posted October 19, 2018 Author Share Posted October 19, 2018 57 minutes ago, pwny said: Also great chicken. Cook it at 145° for ~2 hours from thawed and it’s life changing. You plebs cooking chicken to 165° disgust me. Yeah, no. Quote Link to comment Share on other sites More sharing options...
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