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Tag: BBQ

Ron Eade: Have we all lost our minds?

Ron Eade’s weekly Supermarket Specials post has him ranting a bit, and I love him for it:

No, the real harbinger of warm weather, I say, are grocery stores beating their chests about convenience foods for the barbecue that are both overpriced and salty.

Really, how difficult is it to cut meat into cubes and impale them on a bamboo stick?

How challenged are we that we can no longer chop cabbage to make our own cole slaw?

(In one flyer, I see the claim that a chain store’s magical pork is “moisture enhanced to ensure you get a juicy and flavourful roast or rib every time.”

(My translation: We’ve added salt and bumped up the weight so you can pay meat prices for water.)

Even more galling, I notice in the fine print on flyers this week that some super-duper beef barbecue specials with oh-so-catchy brand names are “cut from Canada AAA grade beef or USDA Choice.”

Say what? American beef while our own Canadian farmers are struggling to stay in business?

Have we all lost our minds?

Butchery 101 – Strip Loin

Originally posted on by Eric Rochon

The Money Shot
mmmm… steak

Busy night in the Kitchen – I was supposed to make Veal Stock.  When I was working for Biagio’s they used to dispose of the VEAL bones, so I took some home one night and froze them.  The freezer was full so I decided to make Veal stock – to my surprise, one of the two bags I pulled from the freezer was full of Chicken carcasses.  So I ended up making chicken stock – I guess I’ll post about the Veal stock another time.

Anyways, onto the butchery.  I love Costco’s meats.  Today during my shopping I purchased a Strip Loin. The Costco meat section offers Canada AAA grade beef. When purchasing the strip, I always look for good marbling. It’s sometime hard to see through the Cryovac, but if you look closely at the ends you can see the content. The strip is one of my favorite parts of the “beef”.  It’s fatty, flavourful and tender. I almost prefer this over the tenderloin. You can prepare it in several different fashions. In this article I cut NY style strip steaks and I also cut “Faux Fillets”.