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If you've never tried 'em...
wrote:
On Sun, 28 Feb 2021 17:44:21 -0000 (UTC), Bill wrote: John wrote: ...these are really, really good. https://houseofnasheats.com/smoked-p...ly-burnt-ends/ Got a batch going on the Traeger. First time for me. -- Freedom Isn't Free! What I don’t understand these days is pricing. I can buy corned beef for 1/2 the price of brisket. Pork belly cost more than cured and sliced bacon. It is all about the volume. They sell a lot more bacon than raw pork belly and the guys who make bacon pay a pittance for it. Same way with Brisket. Those are generally waste byproducts that they sell for pennies a pound. I remember when I was working at Swift "Skirt Steak" was a nickel a pound at the processing plant and my sister fed it to her dogs. Then we discovered Fajitas and it costs more than sirloin at the store. Also fads. Guy I knew years ago, around 2004, had run a butcher shop. He was amazed at the prices for some cuts. He said, stuff they used to,grind in to hamburger was now more than some steak. I know a guy who grew up around Santa Barbara where Santa Maria tri tip is from. He said they used to use sirloin block until it got to expensive and then when to the end of rump roast. Now the tri tip is $6 a pound on sale. |
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