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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-11-2006, 06:30 PM   #1
jgh1204
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Default Angus Brisket

Local restaurant meat supplier sells angus brisket, is it worth the little bit extra?

Last I checked it was $1.49/lb, but could be a little more right now.
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Unread 01-11-2006, 06:49 PM   #2
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"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.
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Unread 01-11-2006, 06:52 PM   #3
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it is CAB
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Unread 01-11-2006, 06:54 PM   #4
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Might be worth it then. CAB has some pretty stringent requirements. I'll see if I can find it again and post a link.
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Unread 01-11-2006, 06:54 PM   #5
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I would go for it but don't waste the $$$ on Prime or Kobe.
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Unread 01-11-2006, 07:02 PM   #6
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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/pr...pfactSheet.pdf
Certified Angus Beef home page http://www.certifiedangusbeef.com/
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Unread 01-11-2006, 07:15 PM   #7
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Thanks Kevin, I remember people talking about CAB last year.
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Unread 01-12-2006, 07:09 AM   #8
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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
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Unread 01-13-2006, 07:53 AM   #9
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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.
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Unread 01-23-2006, 09:04 PM   #10
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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.
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Unread 01-23-2006, 09:37 PM   #11
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Wondering if CAB is worth the investment at contests?
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Unread 01-23-2006, 10:16 PM   #12
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Jeff, here at a $1.50/lb, it is cheaper than HEB and Sams for now.
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Unread 01-24-2006, 08:03 AM   #13
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Quote:
Originally Posted by jgh1204
Jeff, here at a $1.50/lb, it is cheaper than HEB and Sams for now.
That would definitely make it worthwhile!
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Unread 01-25-2006, 10:12 AM   #14
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Quote:
Originally Posted by Jeff_in_KC
Wondering if CAB is worth the investment at contests?

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.
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Unread 01-25-2006, 06:24 PM   #15
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I am going to age mine 2 weeks. My competition is Feb 24-25
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