FeChef

You should invest in a foodsaver vacuum sealer and buy in bulk and freeze. I prefer to buy a chuck and grind my own then freeze. But if I buy 7 lbs or more i can get 80% ground beef for under 1.99/lb no pink slime and is everyday savings. If you vacuum and freeze imediately it thaws to the same the day i bought it even a year later.

I pay $1.99/lb for NotPrime ground NotBlack cow, If Im in a hurry and dont have time to grind or age my own chuck, in which I will pay no more then $2.49/lb. But as the poster above me said, there are snobs out there that will pay even more then your paying for that Prime ground for "choice angus ground".

Im sure It will be good, but the question is if its really worth the price.

Also on the subject of heinz chili sauce, for a sweet tangy wing sauce, mix one jar of heinz chili sauce with one jar of plum sauce. Of course test a small batch to make sure you like the combination.

You could cut it with some Heinz chili sauce. Its a similar flavor profile and is very mild. Im sure some Sriracha purist will disagree but its better then using mustard imo.

Personally I wont buy into the "ground prime" hype. Its already tenderized being ground so thats a pointless benefit. Then theres the flavor, which im sure anything "prime" should be flavorful, but so is grinding your own "choice" chuck roast or brisket. You are better off buying "choice" chuck or brisket and dry ageing it yourself with those drybagsteak bags and grinding yourself. It will blow away any of that "ground prime" your thinking about buying.

Actually, Im finding it more and more un-interesting. I think this thread is going to ruin cilantro for me. I can just see myself in the grocery store smelling cilantro trying to find soapy stinkbug smells. Thanks OP.

I've used the BBQ and the smoker plenty of times in the past, but when people start talking about fires and 800 degree temperatures, I get a little antsy. Which is far better than snide. Lighten up a bit. Your on a cooking forum, and those are cooking utilities that you gave the impression you are afraid of. Im sorry you didnt find the humor in it. My appoligies if you found my comment snide.

Its possible. But im thinking maybe there are different species of stinkbugs, and the ones we have around here dont smell, or maybe only male or female stinkbugs smell, or maybe they only smell when they mature. We get alot of these bugs and i dont recall them ever smelling, but maybe im imune to there smell. We have two stinkbugs in my part of the world...the native greenish-backed one (which is almost pretty) and the invasive brown bug from somewhere in Asia (Korea, I think) which are far more numerous and about as stinky as the native. How does cilantro taste to you? I find the cilantro I buy when eaten raw chopped up on a taco, taste almost mint tasting. I actually started putting it on my lamb Gyro's and it really pairs well with the cucumber,tomato, and onion.

Its my own mix of various spices and blends. Lately ive been trying different mixes on chuck roasts sous vide for 24 hours @ 135F. Right now my favorite spice blend is McCormick's Culinary "char broil and grill seasoning. It has lower sodium % versus other spice blends. Its very fine powder that doesnt seem to have any spices that burn or give an off taste when over direct flame. Some spice blends have coarse spices that burn very easily over direct flame.

It helps to brush on melted butter as you torch. I use a shaker with a prime rib rub mixed with powdered sugar to get a carmelized glazed crust. I use the same method when i make honey glazed hams for the holidays. Although the ham gets a more spiced rub with more powdered brown sugar and I brush honey instead of melted butter.

Its possible. But im thinking maybe there are different species of stinkbugs, and the ones we have around here dont smell, or maybe only male or female stinkbugs smell, or maybe they only smell when they mature. We get alot of these bugs and i dont recall them ever smelling, but maybe im imune to there smell.

Not brave enough to use the bbq or the torch. maybe you should stick to using the microwave, just dont let the cats near it, the dog probably wont fit so no worries there.

Ive ate one on a drunken dare. I dont remember it having a smell. It was bitter and crunchy is all i vaguely remember.

I only eat fresh raw cilantro on taco's. I do add cilantro while cooking chili, rice and beans, and spanish rice.

So your going to dodge the question of how you know what a stinkbug taste like then?

Curious minds want to know how you know what stinkbug taste like? That said, I dont use cilantro enough to bother growing it. Its so cheap at farmers markets and places like Aldi's and Bottom dollar. ( $0.50 per bunch ) I get them at 3 (LARGE) bunches for US$1 at my local Chinese grocers. :-) If i bought 3 bunches for $1, two and a half bunches would spoil 3 weeks later.

I have tried this. It might just be my oven, but it never browns to my satisfaction before the inside gets too hot (an overcooked inside is a travesty). What I did last year was smoke to temp at about 225 and then put the roast directly over hardwood charcoal "propped up" to about 1/2 inch or so below the grate (I use the Weber baskets designed for indirect to prop up the coals). It will start a fire instantly, so you got to have the lid ready and your sh*t together, but man was it good! Stay away from anything that will burn. All that fat smoke rivaled the wood smoke for flavor.Interesting. I don't know if I would be brave enough to use the BBQ at the end, given your description re fire, but presumably, one could pan sear the outside of the meat at the end, instead of using the oven on high heat or the barbecue. You can get better results using a blow torch rather then pan searing at the end. I dont have a link but ad hoc at home used a blow torch at the end to get that nice crust without over cooking the outer edges of the prime rib.

Curious minds want to know how you know what stinkbug taste like? That said, I dont use cilantro enough to bother growing it. Its so cheap at farmers markets and places like Aldi's and Bottom dollar. ( $0.50 per bunch )

I havent seen the episode, but did they have the rib roast at room temp before freezing the outside, or was the rib roast previously frozen? I might have to try this with a blow torch then finish it off in my PID controlled rottiserie oven.

In my area you cant even find Flap or Hanger steaks. Im almost certain that by the time we see them in grocery stores in my area they will be as expensive as skirt and flank which goes for on average $8.99/lb for select and choice grade.

The roast only gets longer not much wider. Think of it like a 1 inch thick steak. Lets say it weighs 1 lb and takes 14 minutes to broil. Now add another 1 inch 1 lb steak in the pan and tell me how long to cook those steaks that are now 2 lb total weight.

You are better off. In my neck of the woods "london broil" goes for around $2.47/lb. We use it for jerky but on occasion I marinate one and throw it on the searing burner for a few minutes per side. Its good if you dont go past medium rare but is carboard any more done then that. Sirloin is a more forgiving cut and more flavor too.

"london broil" is far from flank steak. Its a very lean cut that can be really tough if overcooked past medium rare. Its most commonly used for beef jerky since its cheap and lean.

I agree, they add great flavor to beef stew and also make a robust beef stock aswell.