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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 04-02-2013, 01:27 PM   #1
Daggs
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3 monster flats at packer pricing!
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Unread 04-02-2013, 01:34 PM   #2
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Great score! Where did you find it?
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Unread 04-02-2013, 01:34 PM   #3
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Those are huge flats, got some decent fat on them too. Let us know how they turn out.
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Unread 04-02-2013, 01:38 PM   #4
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Feel free to drive those right over to Grayslake......
Great score.
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Unread 04-02-2013, 01:39 PM   #5
Daggs
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The local SAMs stopped selling packers. I was talking to the guy who does the ordering and said I will buy 2 a month if he orders them. They sold out of 2 cases in 3 days! The next order got screwed up and it's was just monster flats. So I took one last week and got 3 more today after the last one turned out very well. Note the price $2.48#
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Unread 04-02-2013, 01:41 PM   #6
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Elgin SAMs club, Brandon in the meat department. He works till 1:30
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Unread 04-02-2013, 02:13 PM   #7
WareZdaBeef
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Not a bad price @ 2.48/lb. I'll have to call the nearest sams club and see if there on sale. I live pretty far from the wholesale clubs (50+ miles).
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Unread 04-02-2013, 02:31 PM   #8
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Very nice! I normally cook 10-12lb packers, but with flats that size I'd just cook them instead.
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Unread 04-02-2013, 02:38 PM   #9
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This is not a sale price. They were a mistake when ordered. He said I could get the flat at the packer price. No brainer for me.
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Unread 04-02-2013, 02:46 PM   #10
WareZdaBeef
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Quote:
Originally Posted by Daggs View Post
This is not a sale price. They were a mistake when ordered. He said I could get the flat at the packer price. No brainer for me.
pfft....Last time i checked the nearest sams, they were charging 3.98/lb for the packer. I dont think they even carry just flats. I usually have to get flats at the grocery store for 4.99/lb +.
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Unread 04-02-2013, 02:49 PM   #11
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wow those are something!!

personally I have had better luck cooking whole packers rather than flats.

Im sure its just the way I do it
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Unread 04-02-2013, 02:51 PM   #12
Daggs
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I did a large flat last Saturday, I was hesitant to say the least. It took longer than I had hoped but it turned out well.
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Unread 04-02-2013, 02:53 PM   #13
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Montréal steak rub, no injection, no wrapping, just smoke and wait!


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Unread 04-02-2013, 02:58 PM   #14
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Nice find!
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Unread 04-02-2013, 03:04 PM   #15
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Killer smoke ring
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