BBQing Reefers - What's on your grill/smoker?
- Thread starter gcarroll
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dodgerblew
2500 Club Member
Man Greg, that's impressive! I'd eat a turd like thatJoe Caparatta, my wife and I feasted on this!
Can’t forget the Atomic Buffalo Turds!
lewisriverfisherman
Active Member
Smoked tuna I did last weekend
Now that is BeautifulDon’t know how I missed this discussion. My favorite is smoking prime rib. I’ve done just about everything else, but I always enjoy the look on someone face when they try that for the first time. But I love everything else also.
Retro Reefer
Slow and steady wins the race!
lol ;Hilarious 
^^^
^^^
Eastlake
Active Member
Are those bacon wrapped jalapeno poppers?!Joe Caparatta, my wife and I feasted on this!
Can’t forget the Atomic Buffalo Turds!
Was there a reason given? BTW any idea where this came from? In Michigan our state is dealing with CWD and TB in our Deer herd. The State Cattle and Meat producers must disclose this and test there herds, If one animal is found all are destroyed and a warning goes out for that County and a recommendation to Cook until All Juices are clear (no red) the bone would be a challenge, Costco may have the bone in there cuts or sourcing from local producers.BTW It takes years to get off that list and for a state to restore there Blue Ribbon status.
Brew12
Electrical Gru
I suspect it started as a warning because they sell a lot of tenderized steak. Any meat that is tenderized or ground should be "fully cooked" since bacteria can penetrate the cuts and grow there. I'm not sure why it would apply to any non-tenderized steaks they sell.
OP
OP
https://www.foodsafetymagazine.com/...stco-wholesale-food-safety-from-the-top-down/
Atomic Buffalo Turds - AKA Jalapeno Poppers
remove stem and cut the jalepenos in half, scrape out the seeds
stuff with cream cheese (you can add to the cream cheese... i have added sun dried tomatoes, smoked sausage pieces, bacon crumbles, different types of grated cheese)
wrap tightly with room temperature bacon (use thinly sliced bacon as it stretched and is more pliable)
sprinkle with favorite rub (I prefer a low salt rub as bacon is salty)
Cook until bacon is done. (I smoke them at 275 or so)
https://www.foodsafetymagazine.com/...stco-wholesale-food-safety-from-the-top-down/
The base of the recipe is:
Atomic Buffalo Turds - AKA Jalapeno Poppers
remove stem and cut the jalepenos in half, scrape out the seeds
stuff with cream cheese (you can add to the cream cheese... i have added sun dried tomatoes, smoked sausage pieces, bacon crumbles, different types of grated cheese)
wrap tightly with room temperature bacon (use thinly sliced bacon as it stretched and is more pliable)
sprinkle with favorite rub (I prefer a low salt rub as bacon is salty)
Cook until bacon is done. (I smoke them at 275 or so)
I call BS on whoever said that. Here in So-Cal, so many restaurants are supplied by Costco, I find this hard to believe. They also have some of the cleanliest procedures of any butcher. The room where they butcher the meat is closed off to the public and every square inch of the place is sanitized and hosed down every night. Go to Costco near closing and see them in action. They take it seriously. I would bet that story was drummed up because they are driving local butchers and grocery stores out of business. Here is an article that goes into just how important food safety is to them.
https://www.foodsafetymagazine.com/...stco-wholesale-food-safety-from-the-top-down/
Agreed 1000%
Opus
2500 Club Member
That is what they stated. They poke small holes in the ALL their steaks to help tenderize them. As the person stated, they were not sure why since Costco sells such good meat. I cook mine rare to medium rare and haven't gotten sick yet.
Well Im taking the PaulB approach and eating my steak and Ground Sirloin MR my Venison too.
@gcarroll I now see its the cheese that keeps those buffalo turds Firm
OP
OP
I don't recall ever buying their tenderized steaks. I usually stick with Ribeye, New York, filet, flap meat, and short ribs. I also get prime when price is not much different.Well Im taking the PaulB approach and eating my steak and Ground Sirloin MR my Venison too.
@gcarroll I now see its the cheese that keeps those buffalo turds Firm
And Yes, it is the cheese that keeps them firm! lol
Opus
2500 Club Member
The poppers always look good, but I don't like cheese so I don't eat them. My hardest thing to do is burnt ends. Mine always taste to smokey.
Does anyone here buy the big chunk of meat at costco and cut their own steaks? I've watched a few videos on how to cut it and it sure looks like they waste a lot of good meat.
Does anyone here buy the big chunk of meat at costco and cut their own steaks? I've watched a few videos on how to cut it and it sure looks like they waste a lot of good meat.
Eastlake
Active Member
My family and I have done large cuts of meat from another grocery store and used a friends band saw, he got it for processing deer, to cut them into steaks almost no waste at all. Are you talking about de-boning the cuts? Realistically there really shouldn't be much waste at all.
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