[JSR22]

Originally Posted by laryb

My Napoleon has an infrared side burner that registers at around 1150ºF. Just did a 3.5lb London Broil in the sous vide(126º F for 13 hrs.). Removed it and let it cool for 20-30 minutes while I let the burner heat. About 60 to 90 minutes each side, and it's done. As tender as a filet mignon. Refrigerated for 4 hrs, then sliced on a meat slicer. At $2.99 a lb on sale, can't be beat.

6 to 9? vs 60 to 90

[Medtrans]

Originally Posted by Chatbrat

With the custom meat counters shut down in Sam's & Publix--had to get another source--tried Fresh Market--was disappointed

Remembered --Best Meats in Wildwood, called them & they have "prime"

just landed two ribeyes $16.99 /lb (no bone) average weight 1.75 lbs & really important 1.5" thick ( will cut to your likes)

Hope they taste as good as they look

Hands down it’s Costco for us. They’re strip steaks and ribeyes are really thick and great steaks. Tried Sam’s, and Costco’s are better. It’s a trip but I buy all my meat there, come home and divide it up for the freezer.

[Ecuadog]

Originally Posted by laryb

My Napoleon has an infrared side burner that registers at around 1150ºF. Just did a 3.5lb London Broil in the sous vide(126º F for 13 hrs.). Removed it and let it cool for 20-30 minutes while I let the burner heat. About 60 to 90 minutes each side, and it's done. As tender as a filet mignon. Refrigerated for 4 hrs, then sliced on a meat slicer. At $2.99 a lb on sale, can't be beat.

Originally Posted by JSR22

6 to 9? vs 60 to 90

I'm betting 60 to 90 seconds.

[davem4616]

we recently cooked a prime rib roast that we bought at Best Meats....it was fabulous

[Stu from NYC]

Originally Posted by Ecuadog

I'm betting 60 to 90 seconds.

Otherwise brings new meaning to shoe leather

[Carla B]

We hadn't had steak in so long. Went to the new Publix and bought a bone-in rib eye, 1-1/2" thick for $6.99 a pound. It looked so good. It was "Choice" grade but it was special to Publix, I guess, 'cause they labeled it "Premium" as well as "Choice." It came off the grill rare, just the way we like it. Unfortunately, the meat was so tough and tasteless that we couldn't eat much of it. So the next day it became $6.99 taco meat.

[davem4616]

Originally Posted by Carla B

We hadn't had steak in so long. Went to the new Publix and bought a bone-in rib eye, 1-1/2" thick for $6.99 a pound. It looked so good. It was "Choice" grade but it was special to Publix, I guess, 'cause they labeled it "Premium" as well as "Choice." It came off the grill rare, just the way we like it. Unfortunately, the meat was so tough and tasteless that we couldn't eat much of it. So the next day it became $6.99 taco meat.

I've given up on Publix and W-D for anything other than chicken. We've had great success with BJ's in Clermont and locally with Best Meats on 301 in Wildwood