Blue Gartr Meal Time: Bacon optional? Bacon required.

[Kalmado]

I'm leery of these box things. You are NOT getting that good of a deal compared to most grocery store. Also, grass-fed =/= prime so the prices stack even higher.

Price comparison (From Fairway and FreshDirect for me. I won't include my other meat delivery because it's all guaranteed USDA Prime and a custom box)

2 – 1lb ground beef - FD ($6x2) Fairway ($4.50x2) - 80/20 ground
2 – 12oz tri-tip steak - Subbed top sirloin because tritip isn't available- FD($8 at 11.99) Fairway ($7.50 at $10)
2 – 10oz rib eye steak - 10oz ribeye is tiny but w/e - FD ($10.61 at $16.99) Fairway ($12.49 at $19.99)
1 – 16oz flank steak - FD ($15) - Fairway (No data)
2 – 2.25lb chuck roast - FD ($7x2.25 - 15.75) - Fairway (Same)

So..... we have ~$96 bucks for FD, Fairway is about the same.

Also, it should be noted that grass-fed means about fuck all for 3 of these cuts (Flank/Chuck Roast/Ground Beef).

I think a $30 premium on top of my price (Which is admittedly close to the highest in the continental US) is a bad deal.

While I've watched documentaries on processed food vs. farm and what not I'd like to hear what you have to say. My wife and I go to a meat market where for instance Ribeye is usually around $6/lb and NY Strip is almost always on sale for $3.50/lb if you're buying the entire loin. We personally think it's a great product. Obviously there is a bit of a price difference from what you are buying. Do you think the quality we are getting is much lower than yours just based on price? Any other input that you would have?

[Zetanio]

Whoa tell me more fairway and fresh direct and other delivery things. Like is this just some local meat delivery or some regular grocery that delivers? I'm pretty n00bish on food delivery but I'd imagine prices here are good being super market prices are and a lot of the stuff is like next town over local

Fairway is just my main grocery store, it's a few blocks from me and the cheapest in the neighborhood for everyday shit.
FreshDirect is a standalone grocery delivery service that operates (currently) in NYC and I think maybe Boston/Philly? as well as the Hamptons. It's a 6.99 charge for delivery unless you pay for DeliveryPass (Which I don't and they just upped the delivery charge to 6.99 from 5 bucks so I've kinda stopped using them)

While I've watched documentaries on processed food vs. farm and what not I'd like to hear what you have to say. My wife and I go to a meat market where for instance Ribeye is usually around $6/lb and NY Strip is almost always on sale for $3.50/lb if you're buying the entire loin. We personally think it's a great product. Obviously there is a bit of a price difference from what you are buying. Do you think the quality we are getting is much lower than yours just based on price? Any other input that you would have?

I'm a proponent of sourcing and buying well-raised and managed meat. I spend a lot ordering from a farm upstate that I've visited and pet the happy beef that fills my belly. That being said, the realities are this:

Any tough cut of beef or pork will have VERY little difference between grass-fed and normal feed. Grass-fed isn't an official term that's covered by any legal backing so for me it means jack bullshit unless I can see regular Choice and the grass-fed next to each other. Same can be said for most bistro cuts. The real difference is the money cuts. Ribeye, filet, strip, porter, etc. The difference between a USDA Choice cut (Which is totally fine) and a USDA Prime cut can be huge. You WILL taste the difference. With roasts (Aside from a rib roast which is just a stack of ribeyes), there is almost no discernible difference in my opinion.

Buying between Choice and Prime is a big difference. BOTH ARE TOTALLY YUMMY AND DELICIOUS, however Prime is higher quality beef. It will have a better flavor and (usually) better marbling.

[Tokitoki]

With roasts (Aside from a rib roast which is just a stack of ribeyes).

The only roast that really matters. I made a 2 rib roast on Friday with mashed potatoes, lemon asparagus, and a jus.

[Kalmado]

Thank you for the info. The market is USDA but yes I think it's just choice. Has to be I'd assume at $3.50/lb for strip. The market doesn't post a weekly ad, but here is their site if curious to see the place. http://www.aandameatmarket.com/

[Kalmado]

The only roast that really matters. I made a 2 rib roast on Friday with mashed potatoes, lemon asparagus, and a jus.

Since the weather has been excellent in southern MI we've already hit the BBQ three times. Grilled asparagus is so awesome as well as corn, squash, etc. We've made bone in pork chops, boneless chicken breast, boneless chicken thighs, shrimp marinaded in Greek dressing, and kabobs with chicken, shrimp, bell pepper, mushroom, zucchini, and squash.

[Tokitoki]

Since the weather has been excellent in southern MI we've already hit the BBQ three times. Grilled asparagus is so awesome as well as corn, squash, etc. We've made bone in pork chops, boneless chicken breast, boneless chicken thighs, shrimp marinaded in Greek dressing, and kabobs with chicken, shrimp, bell pepper, mushroom, zucchini, and squash.

I think I said it earlier in the thread.

Squash, Eggplant, peppers, and onion on the grill with some tzatziki with or without pita. Can also use the tzatziki on chicken kabobs with your Greek marinade.

I grill year round, until I run out of propane in my two tanks and am lazy about going to Home Depot to get them refilled because the nearest one is a fucking madhouse and is terrible.

[Zetanio]

Prime is expensive for a reason.

Also, as a reference. All beef in the US is USDA rated.

Prime
Choice
Select

Select is lower quality beef. It's not really that bad as health standards for beef are decent but it's just not that flavorful. This is likely what you're getting.

http://www.beefretail.org/wholesalepriceupdate.aspx This is a good reference site for beef pricing so you can get a sense of what you're paying relative to the overall market.

[dasva]

http://www.beefretail.org/wholesalepriceupdate.aspx This is a good reference site for beef pricing so you can get a sense of what you're paying relative to the overall market.

Saving that shit

[Zetanio]

Had some A5 Wagyu at Sushi Dojo tonight. Shit was boss mode.

[Zetanio]

I made In n Out burgers. Smoked up my whole apartment.

Totally worth it.

First: We make secret sauce


Then we roll balls o meat:


Toast that Martin's Potato Roll bruh:


Then skip to a porn shot at the end because things got lit on fire:

[Zetanio]

Oh wait.



Did I make another burger.











You best fucking believe I did


First: Buns


Then: Gratuitous shot of sauce and caramelized onions


Then: Presmashed burgers (Flareups are scary)


Then: Patty 1 goes super saiyan


Then: Glamor shot #1


Finally: Glamor shot #2

[Zetanio]

Ingredients:
Burger meat (80/20)
Martin's Potato Bun
Kraft American
Onions caramelized with a little brown sugar
"Secret sauce" stolen from http://theseasidebaker.com/in-n-out-style-burger-bar/

Animal Style Spread
1 cup mayonaise
2/3 cup ketchup
3 tbsp Dill pickle relish
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tsp sugar
1 tsp apple cider vinegar

I halved the recipe and doubled the relish. It's a good thing.

[Kalmado]

I've gotten away from using cheese slices since I'm always shredding cheese for other things. Good looking dish you made!

[Tokitoki]

Did you cook them as balls the first time? I'm confused.

Anyway, that basically sounds like a remoulade with some ketchup. Is this why In n Out is famous?

Regardless of my east coast pride, those burgers look good. If I didn't have burgers Sunday I'd want burgers tonight.

[Kalmado]

Only time I tried to make something a fast food joint uses is Taco Bell's baja sauce like eight years ago. Even though it wasn't exactly like Taco Bell, I could've eaten it alone with a spoon.

[dasva]

Never was a fan of all those various burger places thousand island like secret sauces. But otherwise looks amazing and caramelized onions are pure sex but I always have a tough time with them lol. Though never tried brown sugar. You got some tips on those?

[Kalmado]

Never was a fan of all those various burger places thousand island like secret sauces. But otherwise looks amazing and caramelized onions are pure sex but I always have a tough time with them lol. Though never tried brown sugar. You got some tips on those?

In my late teens when I knew nothing about food that BK Big King with the King Sauce was my jam. Two of those with a large fry and a coke hit the spot after a long night of bussing tables.

[Zetanio]

I smashed the burgers in the pan the first time. Presmashed second time.

The sauce is something like thousand island and a remoulade with more pickle relish. I like pickle relish.

The key to onions is time. Low heat, check it and stir every 3-4 minutes. Once they are golden and verrrrry well sweat out, raise the heat to medium. Deglaze with water and reduce unless jsut before they start to burn.

It honestly takes like 35 minutes to do right.

[Tokitoki]

I smashed the burgers in the pan the first time. Presmashed second time.

The sauce is something like thousand island and a remoulade with more pickle relish. I like pickle relish.

The key to onions is time. Low heat, check it and stir every 3-4 minutes. Once they are golden and verrrrry well sweat out, raise the heat to medium. Deglaze with water and reduce unless jsut before they start to burn.

It honestly takes like 35 minutes to do right.

I usually just do them in the pan with olive oil, salt, and pepper. Like you said, low heat for at least 25 minutes then kick it up for a bit. I usually use them to make onion dip.

[dasva]

The key to onions is time. Low heat, check it and stir every 3-4 minutes. Once they are golden and verrrrry well sweat out, raise the heat to medium. Deglaze with water and reduce unless jsut before they start to burn.

It honestly takes like 35 minutes to do right.

Thank you food fam. You the best... now to translate that to my shitty stove situation I'm thinking more like an hour lol. You mentioned some brown sugga about how much to the onions?