- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Albertson’s Canadian brisket >>>> Rouse’s brisket
Posted on 8/14/20 at 5:25 pm to HubbaBubba
Posted on 8/14/20 at 5:25 pm to HubbaBubba
quote:
what are you using to seal the ground meat in 1 lb. packages?
Those are 2# packs. I bought knock off Food Saver bags off Amazon. They are one gallon bags, 100 was $15.
0
Posted on 8/14/20 at 9:05 pm to STrugglin
quote:
I refuse to buy beef from rouses
They got me twice on tenderloin butts. Smelled like sulfur arse. Never again.
The best ground meat is Albertson's late evening .99 deal
This post was edited on 8/14/20 at 9:08 pm
Posted on 8/14/20 at 10:19 pm to Jake88
quote:
You got more lean off the Albertson's Canadian because it was equivalent to Select or worse. The Rouses' brisket is Choice. It should do better on the smoker and not dry out like the Albertson's brisket did.
One problem... Those Canadian briskets were marbled throughout. Not just external.
Posted on 8/14/20 at 11:58 pm to X123F45
I don’t think mine was, it seemed lean to me. Big fat cap so I had plenty to mix in. Got a mix of 70/30 and 80/20 bags of cubed meat. I grind it right before cooking.
Posted on 8/15/20 at 12:12 am to NOLAGT
quote:
NOLAGT
Does it make a difference to grind just before cooking? Just wondering. I hate cleaning to grinder, so I do it all at once.
Posted on 8/15/20 at 12:34 am to theantiquetiger
See...ms gt cleans sooooooo...it doesn’t bother me much lol. I like how loose it is still, I don’t have to break it apart cooking it. Also I like doing burgers in frozen so it’s really just one press onto a patty.
This post was edited on 8/15/20 at 12:35 am
Posted on 8/15/20 at 11:34 am to NOLAGT
quote:
See...ms gt cleans sooooooo...it doesn’t bother me much lol
You having a stroke baw?
Posted on 8/15/20 at 5:34 pm to theantiquetiger
(no message)
This post was edited on 11/15/21 at 9:05 pm
Posted on 8/16/20 at 5:30 am to tigers1956
quote:
How does Sam's meat compare to costco's
Sam's has improved a lot IMO. I buy most of my meat there now tat they carry prime. Not as big of a selection as Costco.
Posted on 8/16/20 at 4:33 pm to unclejhim
Why yall cube ya meat for grinding I cut mine into strips season and just drop into the grinder with half the knife work
Posted on 8/20/20 at 3:59 pm to Captain Ray
When making sausage I like to season the meat prior to grinding. Cubes mix easier.
Posted on 8/20/20 at 4:03 pm to unclejhim
This is what I recently did with some of my Albertsons brisket.
Posted on 8/20/20 at 9:05 pm to NOLAGT
I made patty melts with my Albertson’s brisket tonight. I think it even tastes better than the Rouse’s brisket
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News