Spoiled
I’m spoiled; I cannot eat grilled/BBQ out these days. It all pales in comparison to what is cranked out on the deck.
Today was Customer Appreciation Day at Marcacci Meats. This is my butcher, despite it being 10 miles away. We spend enough there that we felt no guilt in arriving for free hot dogs and hamburgers. Apparently, they were going to do a whole hog too. That was not available while we were there. Marcacci outsourced the grilling.
Lots of folks were there. We had to wait a few minutes, which gave me time to examine the set up. They had a gasser for the dogs and burgers. Preformed patties that were charred pretty well. The dogs were fine. Then they had a horizontal drum grill. Since I am planning my UDS using a 55 gallon drum, I looked closely. I liked the frame, but as a grill I think it is less than a kettle. The guy manning the station used a hell of a lot of Match Light. Yuck! It’s just as though one used lighter fluid. He reminded me of those at weddings who purposely shake the champagne before popping the cork. He sent flames high into the air. The grill was moved from beneath the tree, presumably to save our lives.
After lunch, I went in to pick up a brisket for tomorrow. The joint was jumpin’! I saw two whole hogs (Someday, Bob. Someday.) coming out. Lots and lots of pork was being sold.
This evening we decided to use our free meal coupons at Texas Roadhouse. We invited the in-laws to join us. I looked at the case on the way in. The steaks looked gray compared to what I grill. Looking over the menu, I couldn’t find anything to order. Steaks were out. Ribs in places like this are usually boiled/steamed (I ran a Tony Roma’s, that’s how it’s done). Burgers are frozen. I opted for the Mushroom Jack Chicken Sandwich. It was passable, but nothing to rave about. The small chili I had tasted premade. Given the chili cookoff next weekend, it was disappointing. Beetle likes it here (and so does the boy judging from his joy of throwing peanut shells on the floor), so we come on occasion.
On the plus side, I finally got my butt to the new Super Walmart. They have cryo packers there at a better price than Marcaccis. I’ll be getting my briskets here (like all my online buddies do) from here on out.
Also blogged on this date . . .
- The Fun of Summer - 2010
- Eh - 2008
- Teeming with History - 2007
- Wit? - 2007
- The Absurdity of It All - 2006
- Governor Corzine Orders Legislature to Work - 2006
- New Jersey Senate President Dick Codey is Out of Touch - 2006
- Where's the Budget? - 2006
- An Inconvenient Truth - 2006
- When did you first get online? - 2005
- Why Is The US AG In Iraq? - 2005
- Chirp, Chirp - 2002
- stump the Rangers - 2002
By Webfoot
on 3 July 2009 @ 22:38
My dad taught at a high school that was attached to a Future Farmers of America (FFA) 18 acre farm. Every year, he and another teacher would sponsor one of the FFA students, pay for all of the feed and other costs associated with raising a steer or pig to butchering size.
In return, we would get half a steer or in a couple of cases, we’d get half a pig. When my friends would talk about having steak on Sunday night as if it was a treat, I’d think to myself, “Boy, am I lucky. I get steak, 2 or 3 times per week.” I’m not sure if New Jersey has FFA farms on high school or not, but it might be worth looking into it. I can remember my dad commenting one time about paying $2.00 per pound for the meat one year. That would be very high for ground meat, but for the T-Bones and Porterhouses, it was a damn good price.
By Bob
on 4 July 2009 @ 1:50
I am not aware of FFA around here. My father taught at a vocational school. There was a culinary program. He would bring home huge tasty cookies several times a week. I suspect that is where my love of cookies comes from.
Next week is our county fair. I could purchase a hog or lamb through that. Gert has already nixed that.
She knows me too well.
By Webfoot
on 4 July 2009 @ 13:32
What keeps me in check is the lack of a deep freezer. I have but the top loader situated on top of the refrigerator. My parents had a huge freezer out in the garage which is where all the meat was kept.
By Bob
on 4 July 2009 @ 15:10
We had a freezer in the garage too. I liked it because the ice pops were out there, but I believe my mother kept the meat out there. My sister currently has two freezers in her basement. We could use one, but I am holding off. I need an old one for homebrew too, but that is on hold for some time.