Angus Brisket
- Thread starter jgh1204
- Start date
Kevin
Quintessential Chatty Farker
"Angus" or "Certified Angus Beef" as in C.A.B. ?
There is a difference. CAB requires a certification process and is supposedly a superior product. Just stating angus on the label doesn't mean a whole lot. Many marketers do that and the public is none the wiser.
There is a difference. CAB requires a certification process and is supposedly a superior product. Just stating angus on the label doesn't mean a whole lot. Many marketers do that and the public is none the wiser.
Kevin
Quintessential Chatty Farker
Might be worth it then. CAB has some pretty stringent requirements. I'll see if I can find it again and post a link.
ZILLA
is One Chatty Farker
I would go for it but don't waste the $$$ on Prime or Kobe.
Kevin
Quintessential Chatty Farker
Here it is. I realize you wanted input from someone who has tried it. Most of my beef is homegrown by neighbors so can't help with that.
PDF on CAB http://www.certifiedangusbeef.com/press/CLR-CorpfactSheet.pdf
Certified Angus Beef home page http://www.certifiedangusbeef.com/
PDF on CAB http://www.certifiedangusbeef.com/press/CLR-CorpfactSheet.pdf
Certified Angus Beef home page http://www.certifiedangusbeef.com/
W
wishinfishin
Guest
If you can buy CAB for 1.49 lb..jump on it and quick....CAB in the Fort Worth Area is 2.09 per lb as of last week. Buy 3 - 4 if you can afford it. I've cooked CAB and prefer it over over any other grade. Just tastes a lot better to me...more savory...Just my .02
jgh1204
Babbling Farker
Picked up 3 briskets, 36.6 lbs worth for $1.50 yesterday. I am cooking this weekend for my brothers birthday next weekend. Doing 3 butts tonight with pecan and guava. I will do the 3 briskets tomorrow and then I have a bunch of ribs to do Sunday.
jgh1204
Babbling Farker
As a recap, I cooked the 3 briskets on Saturday, the 14th. They were coolered for 10 hours, put in the frig for several hours and then wrapped in plastic, foiled and threw in the freezer. 1 was a gift to my brother, 1 was heated at the party(the 21st) and 3rd was cut into sections and given to several other family members.
The brisket at the party disappeared quickly which was amazing since there was a TON of other foods to serve 45 people.
They came out great, I will definitely try to cook these from now on. Just a little difficult to get by there since the place is only open 9-4:30 M-F.
I got almost a 1/2 inch smoke ring on these.
The brisket at the party disappeared quickly which was amazing since there was a TON of other foods to serve 45 people.
They came out great, I will definitely try to cook these from now on. Just a little difficult to get by there since the place is only open 9-4:30 M-F.
I got almost a 1/2 inch smoke ring on these.
Jeff_in_KC
somebody shut me the fark up.
Wondering if CAB is worth the investment at contests?
Jeff_in_KC
somebody shut me the fark up.
jgh1204 said:
That would definitely make it worthwhile! :biggrin:
RichardF
is Blowin Smoke!
Jeff_in_KC said:
Paul Kirk uses and recommends CAB for competition. He ages his beef three weeks in the cryo in his fridge before the event (or at least that's what he says he does).
He was using CAB when he cooked at the BBQ Block Party two years ago.
