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Not at all. He doesn't know what he's talking about. Knuckle is from the round not the chuck. I have no idea what you're looking at. </div></BLOCKQUOTE> Another "counter stocker", then... Thanks for your input, Kevin ! Dean...

BTW....I didn't pick up the skirt for Bryan...my failing memory screwed me again The skirts were $6.29 lb ! Dean...

Okay....went back and checked them out...they are labeled "Shoulder Muscle". There was a number on the label : 980059COV, if that means anything ! Sizes ranged from 7.75 - 9.4 lbs $2.69 per lb. I did speak with the counter guy, and he very helpful....he said it's "part of the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Geez, Kevin.... Neither "Clod" nor "Muscle" sound like cuts that would be appealing (and marketable !) to the Average Joe Stay tuned ! I'll try to get more info, when I pick up a skirt steak cyro for Bryan tomorrow... Dean...

Bryan, No....no "clod" or "knuckle" on the label....just "Shoulder Muscle"...that's why it struck me as strange ! Kevin : I guess I need to define what "small" is It didn't strike me as "small", and I THINK they had other cuts labeled as "chuck roasts", but I'll need to go back tomorrow...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Try your 'regular' stores first--but look near the lemons and limes. They're usually there rather than near the sweet oranges. Often they are...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Bryan gives Dean an Internet smack to the forehead. </div></BLOCKQUOTE> "DOH !!!" said Dean, in his best Homer impersonation Bryan...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Try making your own, Dean. Much fresher tasting (no concentrates), no preservatives, and no (oddly included) sugar. </div></BLOCKQUOTE>...

Posted this question in a response in the "Trading Post" section, but thought I'd ask here.... In my local BJ's today, they had a bin of beef labeled "Shoulder Muscle"...didn't pay close attention to the weight or cost, but the label struck me as something I've never seen before. If I recall...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: $2.99lb. for em here at BJ's in the cryo-vac pack. </div></BLOCKQUOTE> Bryan, I think they were either $1.59 or $1.99 lb in my BJ's...

Benny, Seems to me that the blade chops would save you a $1 per lb I wanted ground lamb to avoid the hassle of trimming and grinding, but our grocery store told me I had to "special order" it... If you're set on using the food processor, then take Kevin's advice, which is never wrong ...

J, I'm with you ! Too dang hot to stay outside for too long ! I did a ribeye last night, using the chimney cook for the first time...it was too well done for my tastes....took pix but I deleted 'em cause it turned out so bad Gritty coating....BAD ! Next time, I'll shorten the...

Now, I know NOBODY posts pictures of mac and cheese on a BBQ web site but I'm trying to figure out how to post small pix in-line with Google's Picasa as the photo hosting....this is a test ! The other night I made Kevin Kruger's "Stovetop" recipe, minus the toasty stuff....I hate bread...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Most 'real butchers' in the East will still not know what tri-tip is as most have never been exposed (nor required) to cut a side from...

Bryan, The tri looks great ! Man, I KNEW I should've kept one of the bigger ones and given you the 1.4 pounder My next one will get more of the SusieQ rub, and I'll try the WSM rather than the kettle. Do you get the sear by dropping the grate/tri to the top of the bowl ? Looks we found...

Larry, Just for my education, is that what they mean by a "fat cap" ? IMO, it looks trimmed....fattier than what I cooked, but not what the pix on Chris' article shows as an "untrimmed" one... Enjoy your dinner ! Dean....

After meeting Bryan and hearing about his German mother's cooking, and her taking him to Baltimore for German "groceries" , and then reading Brandon's post about his vacation cruise, I got to thinking..... I grew up with very nasty, greasy boiled spareribs with canned kraut....hey....Norwegians...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I like TJ's tris and don't recall writing anything negative about them. Publix's can be spotty--and I do dissuade people from buying...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad Armstrong: We just started to cook tri-tip on the WSM. Normally it is hard to find up in Canada. I found some at a local Safeway store. I just...