I will just leave this here


 
No, it's not the expense. Honestly I don't even scan their price because I refuse to even buy it. Only pre-cut meat I'll buy there is tenderloin or pork. It's the only things they don't ruin with their stupid machine. I asked their cutter. He said if I bought a case of steaks they'd not do it. Hell with that! I'll go to Sam's or the small butcher shops in the area.
I know my brother likes to get the ribeye on sale at "Da Jewels" dirt cheap. And he's fixed it for us. Honestly not impressed. IDK if it's his cooking or low quality meat. But it's always stringy and tough even though he seems to cook it properly.
I think what I find in the sub primals at Costco, the cut steaks at Sam's and my local shops are just higher choice grade.
I think Da Jewels pretty much gets the bottom of the barrel stuff. Last cuts before "select grade" on the choice scale
 
Ribeye & Flat Iron Steak.

NY Strip was my favorite for years but now Ribeyes are my family's go to. A little softer and more marbleized. When Ribeye goes on sale, I buy a huge Rib Roast to cut it down to steaks and freeze. Flat Iron Steaks grilled then sliced thin against grain is my other favorite, especially when we have guests.
 
Steve Hoch said:
Let's see those tank scales when you're done with them, they are pretty rough.
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You can still see some of the pitting in the metal if you look real close. All said and done, these 3 plus one hanging on my flipper I’m hoping to have finished today, in all took me maybe an hour. My production line brain seems to enjoy this kind of thing. It’s very instant satisfaction. And I personally think anything you can remedy rust wise, is not only a better job, but peace of mind knowing it should be several years before out creeps back up.

Painted with rustoleum 2X Semi gloss so they match nicely to the frames.
 

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Samuel said:
Much better shape then the Red Head I just picked up.
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I found it without the control panel (I have a couple spares I believe these are the 8006?), but I think I know why they got rid of it. The valves are frozen solid. So I tagged it, and soaked all the hardware on the manifold with penetrating oil. The actual valves and manifold look super clean, as does the rest of it. I have been wanting to do a x000 series grill as my next flip. Going to take this home and tear it down and see what I am in for.
 
Cody Bratton said:
I found it without the control panel (I have a couple spares I believe these are the 8006?), but I think I know why they got rid of it. The valves are frozen solid. So I tagged it, and soaked all the hardware on the manifold with penetrating oil. The actual valves and manifold look super clean, as does the rest of it. I have been wanting to do a x000 series grill as my next flip. Going to take this home and tear it down and see what I am in for.
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Looks like an excellent project Cody! Can't wait to see what you do with it
 
@Bruce Just researching Mica and how it's used. It looks like Mica flakes are used as additives with glass to add pops of sparkle and color. This makes me think my 1985 metallic black lid is a Mica black but I obviously don't know for sure. Is there any other examples of Mica lids and do they share that same characteristic? I guess my first question is do we have an example of a lid that we know 100% is a Mica lids?
 
Josh, I don't think I have ever seen a sparkly lid of any color like that black one that you have. I have seen many hundreds of those old Genesis lids. IMO, they are very rare to the point I wonder if they are not a custom job.
 
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