Recent content by LMichaels

Again, pay heed to my caution I posted. In pretty close to 100% of the cases you CANNOT SAFELY or effectively convert a Weber grill from LP to NG or NG to LP with a simple orifice change. Anyone who tells you otherwise does not understand what they're doing or the possible dangers they're...

Well this one simply dealt with storage. Nothing more. And I thought they were interesting gadgets to help with the challenge of keeping things fresh. I have a very nice French Press I purchased. Quite honestly it's FAR better than it has a right to be based on how cheap it was. Link here...

I've found that the indications change based on how long the meat is in the package. But, they do perform the ritual on everything. Just watch the cutters in the back room when you're there. Pretty indiscriminate. IDK I find it a fairly brutal process.

So, I was perusing Amazon and discovered a new product for storing coffee in. Ever the "issue" if you're buying in larger quantities (think Costco, Sam's, etc) Anyway keeping things fresh is an ongoing battle. I looked into and actually bought an air displacement type canister. Works fairly...

Filet is the only thing they don't do it to.

It's Costco's policy. Look at the label. If it says "Blade Tenderized" "For your safety cook to minimum 145 then they've been done. They have to disclose it because it can and sometimes does introduce bacteria inside the meat, where cooking to rare-mid rare can cause food poisoning. I spoke to...

I think (not sure) the "sear zone" is simply an extra burner stuffed in between. If you're asking to change fuel types think twice. In most (nearly all) Weber grills they make them so a simple orifice swap will not work properly

On the rare occasion I buy precut steaks I steer clear of Costco because of their insistence of "blade tenderizing" the meat for all except tenderloin. But even chuck roasts and prime rib roasts they ruin. So, basically while I like the convenience occasionally of buying steaks pre cut I steer...

I will give this a good watch. I've been watching a lot of The Butcher Wizard but he seems to lean more to getting big piles of ground chuck and I "get it" some folks like a lot of ground beef. We don't. We prefer cooking whole or larger pieces of meat. So I am hoping this video leans more...

Don't worry Josh. We're all your friends. We'll enable you :D

I have to wait for the weekend. I only partake of the "malts" on weekends. :D Oddly I have to watch them as they tend to push my blood glucose down and can actually cause "lows" if I don't balance it with something else like say some cheese and crackers

I feel my arteries clogging from here :D

First off we rarely see tri-tip around here. And when we do it's crazy $$$$. I think the cheapest I've seen (in a non warehouse setting) is $18-$22lb and also around here $9.99lb for a good piece of beef is crazy cheap. Especially when you see lowly chuck roasts being priced at $15lb and up at a...

My estimation is I'll get 4-6 steaks outta this package

So at Costco today and noticed something quite different. Never saw before. Anyway these make for good relatively cheap but good steak for the grill.