Costco here sells prime as well as choice. If you want to pay the difference and take the added cholesterol and serum-glucose hit from the prime fat (which I occasionally do), it is priced at minimum market, but you gotta buy four to six steaks at a time.
Cattle meat was the food of kings. Now kings eat those things that are not nearly as deadly while letting the paupers think they're eating like kings when the buy their fatty processed cattle slaughter.
Much of what the average slob eats today was considered king food during the Middle Ages. Today Joe Pauper eats butter while the select wealthy eat hemp seed butter. Quite the flip. Not only do they want us stupid but they want us fat so that we die off faster.
You know, they've been looking for ways to wipe the population in Africa off the map for the last 80 years. At least that's how it appears on paper. Instead, by not developing it for fear of the natives propping themselves up with a better and healthier life and lifestyle, they have made thing worse. They're good at that, making things worse. It was about 28 years ago when I asked a few people what Reagan was trying to do to this country. By the time we got to Bush One I was certain that there was a hidden agenda that went beyond mere globalization.
Aw carp. There I did it again. I'm sorry. I just ruined another thread.
Never mind ...
Carry on.
Why in hell cannot I not delete a post should I desire to do so? What nonsense is built into this new software that removes my ability to change my mind for whatever reason I choose?
Last edited by W3MIV; 08-05-2011 at 12:05 PM. Reason: read what I posted, dolt!
That's because the nabobs need fewer laborers now than earlier. They can derive their abundant profits offshore, cultivating a new herd of willing ants to do their bidding, buy their produce and grow fat with the envy their imagined lifestyles inspire. Invidia inevitably leads to disappointment as the scales drop, but by then it is too late. Everyone owns an LCD TV on which to catch the latest spews from Fox, thus lowering the national IQ and beginning the process anew.Originally Posted by KG4CGC
The huge televisions remind me so much of Bradbury's, Fahrenheit 451.
The birch here is abundant and adds a nice mild flavor to the meat but it is a relatively soft wood which doesn't give off the higher heat of maple which is also plentiful here. When my latest supply of birch is used up I won't harvest it anymore. My favs are Red Oak, and Honey Mesquite. VERY tasty, but alas not available here except for a few ornamental oaks.
It could be that the government wants a permanent record of everything we type. So they co-opted the software developers to remove the delete function.
I keep my 2 feet on the ground, and my head in the twilight zone.
Grilling and BBQ'ing over raw wood burned down to hot coals produces very good results. I've done it for years in my stick burners. But you don't need raw wood along with the associated chainsaws, axes, headaches and the long wait times to do this.
DSC_5638.jpg
You realize that the lump charcoal shown in that pictures is 100 percent wood. In this case it's mesquite. Lump Charcoal is just wood thats had all the wood volatiles burned away which is basically all crap you don't want anywhere near your food. While lump charcoal is 100 percent wood Kingsford is mostly corn starch with a bit of saw dust mixed in.
When you buy Charcoal briquettes such as kinsgford you're buying mostly corn starch I believe its a 70/30 mixture of corn starch and sawdust, the amount of ash left over from Kingsford would seem to support the high levels of binders and extenders. On the other hand lump charcoal produces very little ash. In fact this container of lump in my pictures will only produce about a tablespoon full of ash. Now if this was Kingsford there wouldn't be enough charcoal in that bowl to grill a hot dog and it would produce several cups of ash which would quickly plug up the vents in the firebox of the ceramic BBQ making it impossible to get very high temps.
I've also experimented around at making home made charcoal briquettes from the leftover lump charcoal dust. In fact I'm about ready to start making another batch. I now have three 33 gal trash cans full of charcoal flakes and dust which is good for several 100 pounds of briquettes. I simply mix corn starch, charcoal dust and water in a blender and then pour the mixture into molds and allow to dry...
The problem is I have no real use for the briquettes anymore. I used to use them in my weber but since I've started using the ceramic BBQ I hardly ever use it anymore. Compared to the ceramic the weber is a massive unadulterated fuel hog which burned between 400 to 800 percent more fuel for the same BBQ job. Like I said ceramics are amazingly efficient..
Last edited by N6YG; 08-05-2011 at 05:53 PM.
I've grilled some of Costco's USDA prime and while it's very good to be honest compared to the USDA choice++ that I've picked up from the local Bell-Air I don't think it's really worth spending the 100 percent premium on.
We can get USDA Choice++ at Bell-Air on sale for $7.99 a pound "Normally 14.99" If it's not on sale we go for the USDA select over at Safeway.. But every once in a while for a B-day or a special occasion I will splurge on some USDA prime from Costco for the guest of honor.
Last edited by N6YG; 08-05-2011 at 06:47 PM.
OMG! You're in brother Dave's neck o dee woods.
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