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Meat counter mistake

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Post Sat Apr 26, 2014 8:59 pm
phillyjazz well done
well done

Posts: 2946
Location: Philly

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Here is what happens when supermarkets hire minimum wage workers instead of butchers...
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- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Sun Apr 27, 2014 1:43 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5795
Location: Central Alberta, Canada
Nice score, philly! :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Sun Apr 27, 2014 1:54 pm
smokeybeaver well done
well done

Posts: 829
For those of us that don't don't know cuts by sight, what did you actually get?

It looks like you did a great job cooking the cut.

Post Mon Apr 28, 2014 7:13 am
phillyjazz well done
well done

Posts: 2946
Location: Philly

Thanks !

This is actually just a really meaty cut of "flanken." It is what happens when you cut beef ribs across the bones as opposed to perpendicular to them. Popular in Jewish and Korean dishes.

Nicely marbled...
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Mon Apr 28, 2014 9:08 am
sroach well done
well done

Posts: 1153
Location: Warrington, PA
And that's some really red "other white meat".

That label does say Pork Loin right?
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XL BGE
18.5 Kettle Gold
18.5 WSM

Post Mon Apr 28, 2014 11:47 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7324
Location: Stoughton, WI
If pork loin looked like that I'd definitely eat it a lot more often! :lol:

I wonder why they were cut so thick. Usually I'm lucky if I see beef ribs with 1/3 that much meat above the bone!

Post Mon Apr 28, 2014 2:45 pm
phillyjazz well done
well done

Posts: 2946
Location: Philly

ScreamingChicken wrote:
If pork loin looked like that I'd definitely eat it a lot more often! :lol:

I wonder why they were cut so thick. Usually I'm lucky if I see beef ribs with 1/3 that much meat above the bone!


That's what caught my attention. I had never thought of a pair of ribs as a dinner. I guess it was a meat cutter mistake, and nobody knew how to label it ...
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Wed Apr 30, 2014 9:53 am
sroach well done
well done

Posts: 1153
Location: Warrington, PA
Philly,

How often are you hitting that store now? LOL
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_________________
XL BGE
18.5 Kettle Gold
18.5 WSM

Post Wed Apr 30, 2014 2:36 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5795
Location: Central Alberta, Canada
sroach wrote:
Philly,

How often are you hitting that store now? LOL


Hopefully a few times a week. It would be good to know when that particular butcher is on duty.

Case in point: I picked up a few bone-in rib eyes last year from a store I don't usually go to because I'd had some very bad customer experiences with their butcher shop and manager. So without feeling a tiny bit bad about it, I picked up about 8 of those rib-eyes that were mislabelled as "bone-in blade steaks" as they were basically 65% off.

I even let a couple of beginning grillers who were with me know about the mistake, as there were plenty left. They snapped up the rest. :twisted:

What's interesting is that we all went back the next 3 days (sometimes with a few other couples) and did the same thing. If the butcher hadn't previously been such a jerk and if the manager hadn't basically ignored me, maybe I'd have done differently..... nah, I'd have still kept quiet. :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Thu May 01, 2014 7:40 am
sroach well done
well done

Posts: 1153
Location: Warrington, PA
Nothing wrong with that at all.. I don't even think you would get bad bbq karma from doing that. LOL
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_________________
XL BGE
18.5 Kettle Gold
18.5 WSM

Post Thu May 01, 2014 10:25 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5795
Location: Central Alberta, Canada
sroach wrote:
Nothing wrong with that at all.. I don't even think you would get bad bbq karma from doing that. LOL


Not only that but I figure I gained some BBQ karma just for introducing a few new grillers to the bone-in rib eye steak. I got to try some of their first attempts and they did a great job. Before that they were afraid to grill T-bones and rib eyes because they didn't think they could do them justice. So that's a double-score! :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Tue May 06, 2014 3:15 pm
phillyjazz well done
well done

Posts: 2946
Location: Philly

With beef prices rising as they are, I'll take any deals I can get. I shop EVERY day, and cruise the meat counter whether I need meat or not ... :)
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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