Carrie Kirby is the self-proclaimed Frugalista and recently Carrie ran an article in the Chicago Tribune Good Eating Section talking about how someone who loves meat, but dislikes meat sold by a factory farm and loaded with socially irresponsible practices. She offers some great strategies that can drop the cost of beef cuts down to $4.20 a pound for hormone-free, antibiotic-free beef.I have been looking for a solution to this issue and I really thought that this was worth sharing.
Ed and Leah Payne, of Niles, Ill., paid $650 for a side of beef this year — about $4.20 per pound of hormone-free, antibiotic-free beef. That was more than they would usually pay for ground beef, which made up about half the meat. But because the cost is the same for every cut, Ed said, “you’re paying $4 a pound for steak and roast, and that’s not as easy to come by at that price.”
Read the entire article: Buy in bulk to save and put healthier meat on the table
Carrie Kirby’s the Frugalista 5 steps for buying meat in bulk
1. Buy a chest freezer. Used is fine, as long as it’s not so inefficient that it drives up your electricity bill. Stick a thermometer in there to make sure it’s maintaining the proper temperature before entrusting it with a large amount of meat. And before you buy, make sure you have a reliable power supply for a freezer.
2. Find a seller. Try EatWild.com or Craigslist.org, or ask at your farmer’s market.
3. Understand the price. If you are quoted a “hanging weight” price, know that the final price of the packaged meat will be around 30 percent higher. Ask if there is a slaughter fee, delivery fee or any other extras.
4. Arrange for meat pickup or delivery.
5. Fire up the grill!
Carrie Kirby is a mom and the self-proclaimed Frugalista. Write to her at email@example.com. Follow “the Crazy coupon lady” on Twitter @carriekirby
Grill Friends Stop And Go Tongs Keep You Safe!
NOW IN LIMITED SUPPLY!
Making sure that you do not mix raw food with your cooked food is so important. Elizabeth Karmel, the creator of Grill Friends is very serious about safety and she took a great idea and made it better. Karmel has been giving this tong tip out in classes, on television and on her website and now, you can own your own pair of custom-made Stop-and-Go tongs without the duct tape. The different colors help you to remember which pair of tongs were used for raw food, like chicken, and which are safe to use for the cooked food. Karmel used the international colors of RED (STOP) and GREEN (GO) to make it easy on home cooks (and restaurant chefs) to remember which tongs to use while cooking and which tongs to use once the food is done.
The Grill Friends Super Silicone Stop-and-Go Tongs are now only $15.99 and in limited supply! The 12-inch professional strength stainless-steel tongs have been in the works for years. Grill Friends Stop N’ Go Tongs silicone tips have a beveled edge to make it easier to get under the food and the extra-long silicone cushions on the sided make them comfortable for every hand. Besides working hard at the grill, these tongs are perfect for indoor cooking and the heat resistant silicone tips are safe for all non-stick surfaces.
If you cannot remember which color goes with which Karmel de-bossed the words raw and cooked on the appropriate tongs. When you put the food on the grill, use RED, when you go out to take it off, serve or slice it, use GREEN.
It is holiday time and BBQ Pro Shop wants to provide a Grilling Spice Gift Set that fits your budget and makes the griller in your life happy! Pick any TWO Nantucket Off-Shore Seasonings and we will ship them for Free to any destination in the United States! That is a $20 value for just $15.96! Just add two or more Nantucket Off-Shore Seasonings to your cart and enter discount code: FREECG at check out. Please feel free to fill out the gift message and we will enclose your note and ship them off to whomever you wish! You must order at least two and anything else you order will be charged for shipping, but minus the cost of the Nantucket Seasonings on your order.
Gretchen and I’s favorite salt free spices are from Nantucket Off-Shore! Our first was Nantucket Off-Shore Renaissance Rub which will bring a vibrant rebirth of flavor to Italian cooking and grilling. With a harmonious and herbaceous blend of oregano, rosemary, and garlic punctuated by sesame seeds, hot red pepper, sweet sun-dried tomato bits, and lemon zest this one is tough to beat. The Mt. Olympus rub is excellent on chicken or fish, the Prairie Rub is just awesome on steaks or burgers and the Rasta Rub and Bayou Rubs spice things up in a special way!
First rule of carving a turkey is to have a sharp carving knife which is going to be critical in achieving great results. My grandfather taught me how to do this the right way and Elizabeth Karmel liked the technique so much, she published it in Taming The Flame, which was her first and most comprehensive cook book. Here is a quick run through of a way to do it that is easier and smarter than the traditional method and it keeps the turkey slice, smaller and juicy.
- First remove the thighs, legs and wings from the turkey by pulling away from the bird and then cutting them from the body.
- Remove all of the meat from the thighs, and pile it on the platter as dark meat, you can do the same with the legs, but I usually put this on the tray.
- Then, at the top of the breast, slice down along the rib cage and remove both of the breasts in two large pieces. (Trim off all the excess white meat you may have missed)
- Lay the breast down flat on the cutting board length wise and slice across the breast for “crescent shaped chunks” and make them as thin or as thick as you wish.
After slicing the breast, I use the knife as a spatula and life the entire sliced breast onto the platter and assemble it with the dark meat and drumsticks for a beautiful presentation. People can then take as many slices as they want and keeping the breast sliced but assembled keeps the slices moist throughout the serving. Jeffrey Elliot in his book The Complete Book of Knife Skills: The Essential Guide to Use Techniques and Care, did great Step by Step Photo Guide of this process which was featured in the Huffington Post if you need a visual.
Dennis' Key Lime BBQ Sauce is Low Sodium, fresh and subtle flavor that feels like you’re on a vacation in Key West.
Dennis’s love of barbecue lead him to the creation of Dennis’ Key Lime Barbecue Sauce. Dennis’ Key Lime Barbecue Sauce is a blend of natural Florida flavors combined with the traditional sauce ingredients. We love Reva Foods sauces because they are all natural, and are either low or reduced sodium with no fat, and no MSG added. Dennis was kind enough to allow us to reprint one of his recipes and we are excited about the opportunity to bring his recipe for Baked Pork Tenderloin with Key Lime Glaze to BBQ Pro Shop, just another great thing to try Dennis’ Key Lime Barbecue Sauce.
Now this recipe calls for it to be done in the oven, which is legal, but anything that can be done in the oven, can be done over indirect heat or on a smoker to qualify as true BBQ. In order to do this, you will need the following ingredients:
(4) Pork tenderloins, remove all white skin and membranes (Around 4 poundsl)
2 Cups Dennis’ Key Lime BBQ Sauce
Kosher Salt & Cracked Black Pepper
2 Tablespoons of Extra Virgin Olive Oil
• Preheat your oven to 375 degrees.
• Rub the pork liberally with the Kosher Salt & Cracked Black Pepper
• Preheat a large griddle or sauté pan on high heat for a 1 minute, then add the olive oil
• On all sides, sear the pork tenderloins until nicely browned
• Put the tenderloins in the ovens to roast for about 15 minutes
• Brush the tenderloins liberally with Dennis’ Key Lime BBQ Sauce.
• Let tenderloins roast for another 5-7 minutes, keep an eye on them.
• Brush the meat a second time with Dennis’ Key Lime BBQ Sauce and cook for another 3-4 minutes or when your instant-read thermometer reads 140-145 degrees, depending on how you like your pork.
• Let the tenderloins rest for about 10 minutes and then slice into 1/2″ thick chunks and serve.
This recipe is published with permission from Reva Foods LLC. Thank you Dennis and Kathy!