Meat Sales

[McGurk]

Wife said she was picking up Baby backed ribs today somewhere for $280 a pound. Not sure that is a great deal but I said to pick up 3-4 packages for the smoker.

$2.80/lb is a pretty good price for BBs. Let us know where if you can.

[hockeybc69]

We need more info!!!!

[harvey lee]

It is at a store in Waconia as they have what they call their dollar days every few months. Don't remember the name of the store, it is a 1 day sale I believe.

I will ask my wife when she gets home this evening.

[JP Z]

Cub has Hormel Always Tender Boneless Half Pork Loin for $1.99/lb

[DonBo]

Cub has Hormel Always Tender Boneless Half Pork Loin for $1.99/lb

My favorite thing to throw into my smoker. Quick and easy and oh, so good!

[OnAFly]

Oh yeah! They make great smoked chops. Just tie the thing up with butcher's twin and coat in oil, pepper, and salt. Then throw it in the smoker to about 125F internal and let it rest in the fridge overnight. Cut into chops, then grill the chops.

They freeze well in the pre-grilled state too. So you can make a bunch for easy meals later.

[JP Z]

Now you've got me thinking.........I was thinking isn't this what folks use for "Canadian Bacon" as well?

Ok.......I have to go to Cub anyways to grab a couple things for dinner. I might just have to grab one of these for the smoker as OnaFly is saying, then I can cut into chops and freeze.

[DonBo]

I smoke those half loins whole, then after one dinner, cut the remainder thin for use in sandwiches, and enchiladas, and....

[JP Z]

Yeah............I caved in and bought one last night Threw it on the smoker until about 135-140. Cut it into about 3/4" Chops and grilled a couple for a snack and will freeze the rest. Thanks for the idea guys.

[BLACKJACK]

I love those pork loins too!!! I've got the Cub ad right in front of me, need to get one before the week is out. Two dollars a pound for boneless meat, can't beat that!!! Was looking in a butcher shop last week, they wanted 3.09 for a hanging beef quarter...

When I process a big pork loin I will cut off a couple of 8 inch pieces for roasts on the grill or oven, then cut the rest into 3/4 inch steaks, then I pack them 5-6 to a package, vacuum pack them, they make a great mid-week meal on the gas grill. A little McCormicks seasoning, a cold beer, eat one sample steak right off the grill, life is good!!!

[eyeguy 54]

1.99 spare ribs at target again. so I grabbed one for 12 bucks. trimmed out the st louis. the tips and a chunk are going in the smoker soon to see how they turn out. and a few scraps to fry up for breakfast. will grab a few more if the smoke turns out good today.

[eyeguy 54]

grabbed 2 more for 20 bucks and trimmed them up. pieces are on the way to my smoker in a few minutes. A little work to eat them but really good!

[leechlake]

I love trimming spares. Makes me get to practice pretending to be a butcher. If I could only get on of those little butcher hats to wear when I do it I'd be in heaven.

[DonBo]

Would you guys explain how to trim those spares, and what you do with the excess? Maybe in a new thread? That'd be awesome!

[JP Z]

$1.99 spares at Cub. $3.99 Babybacks and $5.99 Tri-tip I think I'll tackle my first Tri-tips this weekend.

[haleysgold]

Would you guys explain how to trim those spares, and what you do with the excess? Maybe in a new thread? That'd be awesome!

Here ya go DonBo...compliments from Reinhard (hope I spelled that right...Good Luck !).

The whole slab below has the brisket on and a strip of meat along with the membrane that should be taken off.

Just cut the strip of meat off as shown. Some people leave it on but I find it tough and I use it for sausage.

Then I cut the brisket off. Some people leave it on, and at time’s I do as well. I freeze the brisket so I can get a few saved up and brine them. Then i smoke them, chop them up, and use them in bean soup and other dishes. Next make sure you take the membrane off. I put a butter knife between the ribs and pull at the membrane. Then I take a paper towel and with my fingers pull the membrane off.

The meat from the brisket as I stated, I freeze and save for sausage. You can see where i have the butter knife positioned with some of the membrane pulled away. What’s left is the St. Louis rib shown below

[jmg]

Thanks so much, haleysgold, for the great pictures and description. Did the same thing to my Cub ribs yesterday, but they sure didn't look as professionally done as yours. Tasted good, though. Enjoy the Holiday tomorrow.

[eyeguy 54]

I smoked the stuff that I trimmed off last time and smoked it doing the 3-2-1 method. Fantastic! The small bowl of trim I fry up in butter with lemon pepper and cajon powder. Something to try. Really tasty. Smokin 2 racks in the morning for us and the kids. Oh Boy ! !

[eyeguy 54]

pork loin roast buy 1 get 1 free at cshwise with coupon. one going in the smoker at 3.

[DonBo]

Love those pork loins! Too bad there's none of those stores anywhere near me

[rumeye]

Cub this week Baby backs 2.99 a lb.

[eyeguy 54]

thx, gonna hit monti friday.

[DonBo]

Got a few of those BB's yesterday, thanks for the heads up.

[dirtking]

Yup me too - 4 racks was all but can't wait to smoke em thanks

[eyeguy 54]

last of the trimmed spares is ready to inhale! nummmmmmm !