CentralTexBBQ 1,595 Posted February 25 Share Posted February 25 I’m a glutton for punishment. The last time I tried a tomahawk from kroger it was recalled three weeks after i had eaten it for E. coli. Yup, three weeks after... Here’s tonight’s entry paired with what I’m calling a veggie lasagna. Cooked to a perfect medium rare. Honestly, disappointing in that it was a pretty tough chew. JeffieBoy 1 Quote Link to post Share on other sites
CentralTexBBQ 1,595 Posted February 25 Author Share Posted February 25 forgot the lasagna: asiago, extra sharp white cheddar, mozzarella, anise root, white onion, brussels sprouts and butternut squash. Quote Link to post Share on other sites
BURGER MEISTER 536 Posted February 25 Share Posted February 25 Kroger and Safeway's meats have gone down in quality over the past few years. Sure looks good though. CentralTexBBQ and WI/TN 2 Quote Link to post Share on other sites
eric 168 Posted February 25 Share Posted February 25 Amazing!!! CentralTexBBQ 1 Quote Link to post Share on other sites
Golf Griller 980 Posted February 25 Share Posted February 25 (edited) Was that a Costco tomahawk? I guess I should have read the title. Edited February 25 by Golf Griller CentralTexBBQ 1 Quote Link to post Share on other sites
CentralTexBBQ 1,595 Posted February 25 Author Share Posted February 25 You gave me a heads up on the Costco tomahawks but unfortunately that was superbowl weekend and I already was thawing out my dyno ribs. When I looked for them a few days later they were gone. The first kroger tomahawk was actually pretty darn good despite the E.Coli. But that Costco Prime vs the Kroger choice makes all the difference in the world. Quote Link to post Share on other sites
RangerTown 3 Posted February 25 Share Posted February 25 Do you guys go to local butchers? I've tried a few in my neck of the woods and they were not any better than the grocery store. Quote Link to post Share on other sites
CentralTexBBQ 1,595 Posted February 25 Author Share Posted February 25 (edited) Costco carries a very high quality of fish, seafood andpork, lamb and beef, imo. Obvi, I have also ordered from Porter Road. I have Butcher's Box ribeye that was gifted to me (but, I'm not a fan of boneless). I'll try that tomorrow. I do go to my local butcher for specialty sausage and seafood from time to time. Especially for big cooks, if the items can;t be found at Costco. Edited February 25 by CentralTexBBQ Quote Link to post Share on other sites
SmallBBQr 835 Posted February 26 Share Posted February 26 On 2/24/2021 at 5:31 PM, CentralTexBBQ said: Here’s tonight’s entry paired with what I’m calling a veggie lasagna. Cooked to a perfect medium rare. Honestly, disappointing in that it was a pretty tough chew. Isn't that always a bummer when you get such an amazing looking cut (and I LOVE the color on your cook!) and then it is tough? There is a butcher here who I avoid for that reason...all the meat in his place looks amazing and well marbled (and he *claims* it is all AAA - Canadian rating just below Prime) but we are always unhappy with the cooked product. We're right in the middle of beef country and still can be hit/miss. CentralTexBBQ 1 Quote Link to post Share on other sites
CentralTexBBQ 1,595 Posted February 27 Author Share Posted February 27 Yeah, this steak was as tough as any well done sirloin you'd ever eat. Had the leftovers the next morning for breakfast. It was even worse, though it couldn't have been much past medium even when reheated. I don;t understand it really, the steak was well marbled Quote Link to post Share on other sites
JeffieBoy 919 Posted February 27 Share Posted February 27 I find that removing the Gorilla Glue from the rub mixture helps with that toughness issue. Hope this helps. CentralTexBBQ, Golf Griller and BURGER MEISTER 3 Quote Link to post Share on other sites
WI/TN 111 Posted February 27 Share Posted February 27 Bought some steaks at Kroger for Valentines day...they were ok. Just didn't have a ton of flavor outside of the salt, pepper, garlic I put on them plus a little flavor from the charcoal grilling. Their beef IMO just lacks flavor like that far too often. Publix, while more pricy, has had better quality to me here and I try to get steaks from there if I don't make it to a local butcher. CentralTexBBQ 1 Quote Link to post Share on other sites
CentralTexBBQ 1,595 Posted February 28 Author Share Posted February 28 On 2/27/2021 at 8:01 AM, JeffieBoy said: I find that removing the Gorilla Glue from the rub mixture helps with that toughness issue. Hope this helps. If I did use glue at least there would be some explanation for the extreme toughness of the steak. Idk, it defies physics. JeffieBoy 1 Quote Link to post Share on other sites
Paul in AZ 30 Posted March 1 Share Posted March 1 On 2/25/2021 at 12:30 PM, RangerTown said: Do you guys go to local butchers? I've tried a few in my neck of the woods and they were not any better than the grocery store. Nicely marbled meat is hard to find anywhere. I'm not sure it is entirely fair to blame only the butchers. The current climate of fat phobic sheeple has created a market for ultra lean beef. Ranchers know this so breed and feed skinny cows. It is also cheaper to raise a skinny cow than a plump one. Butchers sell what sells well and what is available. The whole system is stacked against flavorful beef. CentralTexBBQ 1 Quote Link to post Share on other sites
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