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CDN pricing: At our Chinese store, wings with broken bones are $1.59, wings wiith unbroken bones are $1.99 Major supermarkets are $4-5 / lb. Brisket is $6 when you can find it for comparison. Boneless pork loin is $1,99 LB. Loin backs are $2.99 spares are $1,79 to $1.99 / lb.

Everything you're doing seems right. My "second" go to source ("first" being this site) agrees https://amazingribs.com/tested-recipes/beef-and-bison-recipes/sous-vide-que-beef-ribs-rosemary-red-wine-sauce-recipe

Sounds good. Get your mandoline out for the slicing.

Thanks for the item Clint. I'll add it to the list:;) coffee is good for you . coffee is bad for you red wine is good for you. red wine is bad for you. salt is good for you. salt is bad for you. etc etc

Doubt that I would eat it but: use a meatier tomato: Roma (used for sauces) instead of beefsteak would be a good start.

Don't use anything you don't like to eat/drink. Each beer has a speciific profile (especially between light and dark beer). I love both but the shrimp has such a delicate flavour, I would use light (not in calories but in colour). A lager would be good IMO.

I used to put a little veg oil on my Lab's kibble. Believed it would make her coat shinier. All it did was hasten the exit of her meal out her exhaust pipe :( .

Only after-rub I use is maybe a little freshly ground rock salt. or pepper.

Especially when I can now sous vide my steak and lose nothing to moisture loss. Can't do that with brisket. OR maybe you can? Its still being cooked (but no bark). I wonder. Full packer is not needed. Maybe just the point. Hmm ;)

I watch "Border Security" on TV and from that, I understand meat can't come across. Having said that, it may be only meat from other countries (not US<->Canada). It CAN be brought in if country of origin (ie US) is specified on the package. If the brisket isnt cryo vacced, I assume its not allowed.

double post that I cant delete :(

I can sympathize with you. That would be about $10/lb here. Last I looked ours was $6/lb for a point that was skinned wthin an inch of its life. Have to find a specialty butcher shop for fulll packers and they still want $6/lb. Rediculous.

Just wondering: how much is it for you?

I've said that for years. Nothing new here.

There was an article about whether it was better to grill your steak frozen or thawed. Testers found that the frozen steak was more uniform in doneness and much juicier. Here are 2 versions (lots out there) https://blog.thermoworks.com/beef/perfectly-grilled-steaks-freezer/?tw=VWB&chan=TVWBB...

But it will be quick so watch it doesn't burn. As soon as you get a lovely aroma, get it off the heat and let them cool.

Time to resurrect this thread (as its batch time) as pickling cukes are just coming on the market :D

I've only ever seen whole sides once in, well ever. Our spares are usually $2/lb. These were 79c and they were frozen. Hence my comment for rolling them. I figured whole sides are really rare but who knows.

I use it , as BRITU calls for it. I will add it to other recipes just for the h of it. No reactions here :D

Just coil them. These are backs but the principle is the same for spares