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Posted on 12/20/22 at 3:19 pm to auzach91
how soon is too soon to start the dry brine?
Posted on 12/20/22 at 4:05 pm to BilJ
Dry brine 24-72 hours. Salt heavily and put on rack in fridge. I use pepper also. Works great.
Posted on 12/20/22 at 7:24 pm to TunaTrip
Lucked out at our HEB today. $3.77 lb.
Posted on 12/21/22 at 8:43 pm to Allister Fiend
How noticeable will difference be between prime/choice/select?
I’m thinking you would have to have a pretty discerning pallet to notice a difference.
Will it just be texture? Will select necessarily be tough? Or if cooked correctly, still tender?
I’m thinking you would have to have a pretty discerning pallet to notice a difference.
Will it just be texture? Will select necessarily be tough? Or if cooked correctly, still tender?
Posted on 12/21/22 at 8:54 pm to Chipand2Putts
quote:
How noticeable will difference be between prime/choice/select?
A good bit, but they are all ranges , a high end choice and low prime not much difference, a select vs prime , huge difference
For ribeyes/prime rib I would feel very good with a highly marbled choice ( if you can find CAB, Chairman’s reserve, etc get it), I would not serve select
For NY strip, I would only go with prime
Currently Winn Dixie has choice (CAB) standing rib roast for $6.49/lb…. Can not beat that
Posted on 12/21/22 at 9:33 pm to OldHickory
Started the dry brine tonight, but just did kosher salt
Posted on 12/21/22 at 9:47 pm to ellesssuuu
quote:
Rouses has them at 5.77 lb
Saw these tonight. Select grade. Basically no visible marbling.
Any way that would be good?
Posted on 12/22/22 at 5:49 am to Y.A. Tittle
I’ve done both. Spend the little extra and get choice. You can find some decently marbled select, but the flavor and tenderness isn’t going to be as good.
Posted on 12/22/22 at 6:59 am to Y.A. Tittle
quote:
Saw these tonight. Select grade. Basically no visible marbling. Any way that would be good?
No marbeling?….. I would pass, ribeyes need some fat/marbeling
Look for a winn Dixie , by far the best deal out there
Posted on 12/22/22 at 7:46 am to Tigerpaw123
Anyone seeing Prime around?
Posted on 12/22/22 at 11:18 am to TunaTrip
quote:
Anyone seeing Prime around
Yes i did, Alexander's market has it.....$24.99/lb
I have not been but I am willing to bet that Calandros, Whole Foods, and Costco will all have Prime as well
Posted on 12/22/22 at 9:34 pm to Tigerpaw123
quote:
have not been but I am willing to bet that Calandros, Whole Foods, and Costco will all have Prime as well
Sam’s had some Prime today, I believe it was $17 or $18lb.
This post was edited on 12/22/22 at 9:35 pm
Posted on 12/23/22 at 6:46 am to TunaTrip
Unpopular opinion time…..I prefer individual steaks over a whole rib roast. I get it’s probably easier to feed more people but when you slice it you end up with small amounts of crust and mostly unseasoned meat.
Posted on 12/23/22 at 8:58 am to Y.A. Tittle
quote:
Saw these tonight. Select grade. Basically no visible marbling. Any way that would be good?
I bought one of these from Rouse’s. I had my doubts but bought it anyway because it was cheap. Cooked it last night and the family loved it.
Posted on 12/25/22 at 8:09 pm to armytiger96
quote:
How noticeable will difference be between prime/choice/select? I’m thinking you would have to have a pretty discerning pallet to notice a difference. Will it just be texture? Will select necessarily be tough? Or if cooked correctly, still tender?
I was not in charge of purchasing the beef, just cooking. I was given a full select rib roast. Trimmed it up, trussed it, dry brined it. Salt and pepper, slathered in creole mustard, and sprinkled with herbs du Provence.
Was delicious, tender. Everyone loved it.
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