The Grill and BBQ thread

#2,378
#2,378
Boca Vol said:
Make sure it is at least USDA Choice. A USDA Select prime rib is not very good...too tough.
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There is no such thing as a select prime rib.

Select, Choice and Prime refer to the quality grade of the meat. Not the actual cut

If you want a true prime rib roast, you need to go to a butcher, not Walmart.
 
#2,379
#2,379
doozer said:
There is no such thing as a select prime rib.

Select, Choice and Prime refer to the quality grade of the meat. Not the actual cut

If you want a true prime rib roast, you need to go to a butcher, not Walmart.
Click to expand...

And if I had that type of money I would. But I guarantee you I can fix it for you and ur tongue will slap your forehead
 
#2,381
#2,381
doozer said:
There is no such thing as a select prime rib.

Select, Choice and Prime refer to the quality grade of the meat. Not the actual cut

If you want a true prime rib roast, you need to go to a butcher, not Walmart.
Click to expand...

Prime Rib doesn't refer to the grade, but the cut. Common misconception.
 
#2,382
#2,382
Boca Vol said:
Prime Rib doesn't refer to the grade, but the cut.
Click to expand...

Actually, this is the common misconception.

The term prime rib does not necessarily indicate a rib roast is prime grade, and in most cases, it probably is not. Prime is an official USDA designation of grade and few supermarkets display this elite grade of beef because of its high cost relative to other grades. Prime Rib has become more a style of cooking the meat than of the quality of the cut. This is also why you rarely see this cut labeled as Prime Rib at the supermarket but rather as Beef Bone-In Rib Roast because the USDA requires that a cut of beef must be officially graded as Prime before it can be so labeled.

And there is absolutely a difference between select, choice and prime beef rib cuts.
 
#2,383
#2,383
kiddiedoc said:
...or Costco.
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Yeah, but they won't cut the meat from the bone for you and then tie it back to the meat.

I actually got one from Costco for thanksgiving (choice) and that's how I learned they won't do it. I didn't really think it would make a difference, and it didn't affect taste or flavor, but it made it harder to slice.

So I suggest a butcher, who will do it for you.
 
#2,384
#2,384
i'm going to try a pork loin (center cut pork chop :) ) with a mustard rub for the first time come Saturday,I seasoned the ham tonight also,so i should be good to go then :)
 

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#2,385
#2,385
doozer said:
Actually, this is the common misconception.

The term prime rib does not necessarily indicate a rib roast is prime grade, and in most cases, it probably is not. Prime is an official USDA designation of grade and few supermarkets display this elite grade of beef because of its high cost relative to other grades. Prime Rib has become more a style of cooking the meat than of the quality of the cut. This is also why you rarely see this cut labeled as Prime Rib at the supermarket but rather as Beef Bone-In Rib Roast because the USDA requires that a cut of beef must be officially graded as Prime before it can be so labeled.

And there is absolutely a difference between select, choice and prime beef rib cuts.
Click to expand...

Yes. The cut is a bone in rib roast (aka prime rib).
 
#2,386
#2,386
doozer said:
Yeah, but they won't cut the meat from the bone for you and then tie it back to the meat.

I actually got one from Costco for thanksgiving (choice) and that's how I learned they won't do it. I didn't really think it would make a difference, and it didn't affect taste or flavor, but it made it harder to slice.

So I suggest a butcher, who will do it for you.
Click to expand...

I bought one at BJ's a few years ago in Sarasota and they did it for me. Publix will also...as well as a butcher as you mentioned. If I were buying one in Knoxville I'd probably go to Butler & Bailey and get a Prime and have them cut the bones off then tie them back on.

Although, Food City sells Certified Angus Beef which is a different grading scale from USDA and typically falls between Choice & Prime.

To your point, find a butcher, get to know him, and pay a little extra for the good stuff.
 
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#2,387
#2,387
Publix has a deal on standing rib roasts (Prime Rib?) - they are deboned and tied. Not sure if they are choice or not (I know they ain't prime).
 
#2,388
#2,388
Decided to do a butt (pulled) and a Sirloin roast that I'm going to do Italian Beef style. Gotta have food for leftovers for a few days after Xmas. Probably do Soy-vey pork tenderloins for Christmas dinner.
 
#2,389
#2,389
volinbham said:
Publix has a deal on standing rib roasts (Prime Rib?) - they are deboned and tied. Not sure if they are choice or not (I know they ain't prime).
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Yep, Publix is as good of a meat counter as any, outside of a stand alone butcher shop, which are few are far between. And I've only even seen choice there, no prime.
 
#2,391
#2,391
doozer said:
Yep, Publix is as good of a meat counter as any, outside of a stand alone butcher shop, which are few are far between. And I've only even seen choice there, no prime.
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Agree...and their Greenwise beef is excellent.
 
#2,394
#2,394
doozer said:
Yeah, but they won't cut the meat from the bone for you and then tie it back to the meat.

I actually got one from Costco for thanksgiving (choice) and that's how I learned they won't do it. I didn't really think it would make a difference, and it didn't affect taste or flavor, but it made it harder to slice.

So I suggest a butcher, who will do it for you.
Click to expand...

I don't remember it being difficult to stand it up and cut the bones away after it's cooked. Is there a trick to it?
 
#2,398
#2,398
For those of you that do tenderloin - what do you do with the removed chain? In the past when I had the butcher trim and cut it for me they made ground beef with it (super burgers!) but I don't have a grinder.

Do you grind or do beef tips or what?

I'll hang up and listen
 
#2,399
#2,399
I've been super busy but I finally got a day to do some proper BBQ. Did 3 racks of baby backs, some pig shots and some country style ribs (smoke and braised). I didn't get a pic if the country style ribs as they ended up being snacks while everything finished. Hohoho :)
 

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#2,400
#2,400
volinbham said:
For those of you that do tenderloin - what do you do with the removed chain? In the past when I had the butcher trim and cut it for me they made ground beef with it (super burgers!) but I don't have a grinder.

Do you grind or do beef tips or what?

I'll hang up and listen
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I've had it ground before -- dang good burger meat.

When I trim my own, I try to dissect away as much fat as possible (my surgery rotations pay off here), then we use the chain for stroganoff, stir fry, steak sandwiches, etc. When you cook it like that it takes care of any remaining klingon fat.
 
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