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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 08-11-2006, 02:18 PM   #1
motoeric
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Default Where do you buy your meat?

Hi,

I was wondering if you get your meat for a competition from a butcher, a supermarket, costco or what?

I imagine that a butcher would be easiest but most expensive.

And a question that's a bit off topic, how do you get that 'film' off the back of the ribs? I spent an hour last night trying to get it all off and thought that there has to be a better way.

Thanks!

Eric Devlin
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Unread 08-11-2006, 02:21 PM   #2
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pry up one corner by sticking your knife under the membrane and prying up with the back of the knife (the unsharpened side). Then grab it with a paper towel and pull. It's very easy once you get the hang of it
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Unread 08-11-2006, 02:46 PM   #3
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What part of the country are you Eric?
When I started, I went the local butcher route, figuring I was gonna get better quality special order etc. especially for a packers cut brisket. Had to train them though not to mess with it; same with pork butts and ribs. Most of time it worked out but I was paying a pretty penny. Turns out I could do much better by going to the wholesale source and that is what I do now here on Long Island. I can find good ribs in the supermarket or the Costco's etc aok.
Most likely depends on your area.
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Unread 08-11-2006, 04:06 PM   #4
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I Have Used Both Butcher And Wholesale Like Sam's Club. I Found No Difference Between The Two Meat Wise, But Price There Is A Diference. Sam's Lets Me Dig Thru There Case's To Find What I Want.
I Start In The Middle And Just Use My Finger. Work It Under The Membrane And Pull Out, Both Sides Will Peel At Same Time
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Unread 08-11-2006, 04:51 PM   #5
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Quote:
Originally Posted by Westexbbq
Turns out I could do much better by going to the wholesale source and that is what I do now here on Long Island. I can find good ribs in the supermarket or the Costco's etc aok.
Most likely depends on your area.
Where do you get decent packers cut brisket and shoulders on LI? I was going to pick up ribs from Costco for the New Hudson Rib Fest but was about to order the others from my local butcher. Would love a better (read "cheaper") source!

- Clint
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Unread 08-11-2006, 05:08 PM   #6
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i use Majastic meats out in Patchouge
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Unread 08-11-2006, 06:00 PM   #7
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My ribs I get at a small grocery store that I will pick up on my way home from work. The only place that I have found brisket around here so far is a butcher shop. Pork butt I get at a grocery store here by me. I understand about trying to save money, but I am really thinking about using the butcher all the time. It might cost me a little more but if I need something at the last minute...

Plus I just cooked for 51 people and it only cost $120, and that would have been enough to cook for my first comp.

Just my $.02

g
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Unread 08-11-2006, 06:56 PM   #8
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Quote:
Originally Posted by we'll smoke u
I Start In The Middle And Just Use My Finger. Work It Under The Membrane And Pull Out...
someones gotta comment on that quote, might as well be me.
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Unread 08-11-2006, 06:59 PM   #9
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Restaurant depot of Smart & Final but I'm in Cali.
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Unread 08-11-2006, 07:25 PM   #10
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I get everything wholesale anymore, my catering business has really taken off so we buy everything by the case. Kobe brisket, organic pork. Ribs are a St Louis cut product that have been better quality than anything I can find at Costco or Sam as an example. The chickens are organic and have been great.

Also have a wholesale supplier for seafood. The wholesaler has asked my partner and I to produce all their smoked fish product, they have also opened their cold storage for our use.

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Company picnic tomorrow for 200 at $27 a plate, business is good.
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Unread 08-11-2006, 08:45 PM   #11
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[quote=Westexbbq]What part of the country are you Eric?
quote]


I'm about 10 miles west of you in Huntington off the LIE. : )


I assume that our shopping experiences would be similar then.

Thanks to all for the advice!

Eric Devlin
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Unread 08-11-2006, 09:12 PM   #12
Westexbbq
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Eric, CLint, et al,
Looks like Willie B and I are on the same page, Majestic Meats in Patchogue.
I'm sure if you mention Willie you might get more juice than I, but try 'em out and feel free to mention my name.
Wes
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I wanna tell you 'bout Texas radio and the big beat.
Someday, I hope to visit Penelope.
Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"


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Unread 08-11-2006, 09:19 PM   #13
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Resturant Depot and Majestic Meats
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Unread 08-11-2006, 09:59 PM   #14
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Restaraunt Depot is definitely the best route for competition shopping or any big cook. You can not beat the prices and it is just about the only place you can find Packer brisket year round. Just walk in and ask for a one day pass.
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Unread 08-11-2006, 11:30 PM   #15
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Thanks will, wes et al. I've got some LI exploring to do tomorrow. Now for my stupid question of the month...

Should I try to buy meat next friday for a weekend competition (meaning a day off from work) or is it ok to store cryovac'd meat for 6 days (assuming the bag doesn't start leaking)?

I'm overly anxious about our first kcbs competition so feel free to kick me a new one for not searching old threads for my answer!

- Clint
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