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ANSWER Steak 1 was USDA Choice at $14.99/lb. Steak 2 was USDA Prime at $18.99/lb. We couldn’t tell a big difference and think the Choice looks better. Went with the Choice and saved $4 a pound. So how do they decide what’s Prime vs Choice? A USDA grader splits the carcass between the 12th and 13th ribs, looks at one cross-section of the ribeye, and judges the marbling. More fat flecks, spread evenly = higher grade. They also factor in the age of the animal - younger cattle grade better. Prime needs what they call “slightly abundant” marbling at minimum. Choice is a wide range with three levels - “moderate” at the top (upper 1/3), “modest” in the middle, and “small” at the bottom (lower 1/3). A top-of-Choice steak with moderate marbling can be really close to low-end Prime. The difference might be a few fat flecks one grader noticed on one slice of one muscle on one day. About 10% of graded beef makes Prime today - way up from 2-3% a couple decades ago. So it’s not as rare as the price tag suggests. Based on the marbling, ours was probably upper 2/3 - moderate or modest level. Great steak. Family loved it. Sometimes you’re paying for a label, not a better meal. Buy what looks good to you. #steak #steaklover #usdaprime #beef #bbq
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Mar 28, 2026

ANSWER Steak 1 was USDA Choice at $14.99/lb. Steak 2 was USDA Prime at $18.99/lb. We couldn’t tell a big difference and think the Choice looks better. Went with the Choice and saved $4 a pound. So ...

Can you tell the difference? One of these is USDA Choice, the other is USDA Prime. Swipe to see the close-up marbling. Which one would you pick - 1 or 2? Drop your guess in the comments below Would you pay $4 more per pound for either one? Answer reveal coming soon... #steak #steaklover #usdaprime #beef #bbq
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Mar 27, 2026

Can you tell the difference? One of these is USDA Choice, the other is USDA Prime. Swipe to see the close-up marbling. Which one would you pick - 1 or 2? Drop your guess in the comments below Would...

Steaks on @lodgecastiron. 500F each side with a weight for good contact until good crust. Butter and garlic baste. Finish in oven at 350F until 123F internal. Rest on cutting board for a few mins. Finishing salt.
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Mar 22, 2026

Steaks on @lodgecastiron. 500F each side with a weight for good contact until good crust. Butter and garlic baste. Finish in oven at 350F until 123F internal. Rest on cutting board for a few mins. Fi...

Had to do it…
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Mar 15, 2026

Had to do it…

Time to sharpen all my knives.
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Mar 14, 2026

Time to sharpen all my knives.

Proud to say that I won 1st in a chili competition at the office! Last year I came in second so redemption this year was nice. Last year I did a mole style chili, this year I was so busy that I threw together random meats I had in the fridge (birria meat, sausage, bacon, ground beef) with some leftover birria sauce and some onions and garlic and a splash of vinegar. Simmered for a few hours. Sometimes the best things you create you put the least amount of thinking into them. This definitely was a low thinking process but turned out great and won 1st. I can kind of see now how addicting bbq comp can be. Great to see the pot completely wiped clean.
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Mar 8, 2026

Proud to say that I won 1st in a chili competition at the office! Last year I came in second so redemption this year was nice. Last year I did a mole style chili, this year I was so busy that I thre...

A couple weeks ago I made birria tacos and had a bunch of sauce left over, plus some of the consommé. I froze both. For this cook I just thawed them out and thinned the adobo with the consommé to make a marinade. First thing I do is trim off the big pieces of fat on the thighs, the stuff that won’t render and that you don’t want to bite into. Then I lay them all out, salt both sides, and dunk them into the thinned birria sauce. Once they’re coated, I put them right back into the original bag and let them sit in the fridge overnight. You could go up to about 24 hours. When it’s time to cook, I place the thighs on the griddle one by one instead of dumping them all out. That way a bunch of sauce doesn’t hit the griddle at once and burn. I’m also not cranking the heat all the way up. These are chicken thighs, they take time, usually about 35 to 40 minutes. I’d rather cook them steady than burn the outside. I flip them with tongs, not a spatula. A spatula tends to scrape the sauce off and you end up with burnt flakes stuck to the chicken, which I definitely don’t like. I just keep flipping every couple minutes and cook them to about 175 internal. Thighs can go higher than breast, even up to 180 or 185. We use this chicken for bowls and tacos. I vacuum seal portions, freeze them, and just pull a bag whenever we want some chicken. #birria #chickenthighs #mealprep #griddlecooking #tacotime
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Mar 7, 2026

A couple weeks ago I made birria tacos and had a bunch of sauce left over, plus some of the consommé. I froze both. For this cook I just thawed them out and thinned the adobo with the consommé to make...

She asked if we were eating vegetables, so here’s some proof of life. Nothing better than a sheet full of roasted potatoes, carrots, peppers, onions, and celery. Super simple, just avocado oil, salt, pepper, garlic, chili powder, and some herbs. Potatoes and carrots for 15 minutes at 425 then add everything else for another half hour or so.
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Feb 22, 2026

She asked if we were eating vegetables, so here’s some proof of life. Nothing better than a sheet full of roasted potatoes, carrots, peppers, onions, and celery. Super simple, just avocado oil, salt,...

Def checkout @hookedontoys next time you are in Wenatchee. Lots of good bbq gear. Picked me up possibly the best @campchef product. The long handled griddle scraper. The length is nice for the 36” griddle and the blade is perfect for cast iron. Doesn’t scratch the surface. And it’s only $16. Cheaper than a long handled paint scraper. #wenatchee #bbq
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Feb 22, 2026

Def checkout @hookedontoys next time you are in Wenatchee. Lots of good bbq gear. Picked me up possibly the best @campchef product. The long handled griddle scraper. The length is nice for the 36” gr...

If you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. It’s usually around $7 a pound versus about $9 a pound for chuck roast. But if your goal is just bulk meat for something like tacos or stew, it ends up being about the same. The reason is trimming and yield. When I make taco meat, I remove the silver skin and fat that won’t render. I keep the good fat because that’s where the flavor comes from, but the silver skin doesn't break down well and isn't pleasant to eat. I could trim more after cooking, but I prefer to clean it up before. By the time I did that, I lost about 4 pounds from a 24 pound chuck roll. So now instead of paying $7 a pound, I’m effectively paying about $8.50 per usable pound. At that point, it’s basically the same as chuck roast, which is already trimmed and almost entirely usable. The chuck roll isn’t really designed to just be used as bulk stew meat. It contains multiple muscles that can be separated into different cuts like chuck eye and Denver steaks. In my case, I didn’t separate any of that. I needed taco meat, so I used the entire thing for tacos. That means I turned parts of it that could have been steaks into shredded meat. So if you actually plan to break it down and use the individual muscles, the chuck roll can make sense. But if you just need bulk meat for tacos or stew, chuck roast is simpler and ends up being about the same cost once you factor in trimming and yield. Let me know if you want me to show you how to properly break down a chuck roll for all the separate muscles #bbq #meat #tacos #chuckroll
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Feb 22, 2026

If you’re thinking about buying a chuck roll because it’s cheaper than chuck roast, that’s true on paper. It’s usually around $7 a pound versus about $9 a pound for chuck roast. But if your goal is ju...

That perfect crust 😉 is there anything more unappetizing than a steak right out of the sous vide bath?
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Feb 21, 2026

That perfect crust 😉 is there anything more unappetizing than a steak right out of the sous vide bath?

Maybe obvious tip here but last time I posted a sous vide video I showed how I prime the water bath with hot water so my sous vide machine doesn’t have to work as hard. Some people found that useful.
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Feb 21, 2026

Maybe obvious tip here but last time I posted a sous vide video I showed how I prime the water bath with hot water so my sous vide machine doesn’t have to work as hard. Some people found that useful.

Whenever I make an adobo I always make extra and freeze in ice cube trays so I can easily pop one in a future marinade or rice.
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Feb 11, 2026

Whenever I make an adobo I always make extra and freeze in ice cube trays so I can easily pop one in a future marinade or rice.

Doing 200 birria tacos on Thursday. Chuck roast for 8.99 a pound or a chuck roll for 6.99 a pound. I saved about 50 bucks going with the roll. It’s literally the same thing they just cut it which I can do in a couple minutes. #beef #bbq #tacos #birra
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Feb 11, 2026

Doing 200 birria tacos on Thursday. Chuck roast for 8.99 a pound or a chuck roll for 6.99 a pound. I saved about 50 bucks going with the roll. It’s literally the same thing they just cut it which I c...

@kosmosq Dirty Bird is turning out to be a regular on my chicken. Did some griddled wings for Super Bowl. First time ever cooking wings on a griddle and I gotta say I did not like the experience. I much prefer doing it on charcoal or smoked or deep-fried than on a griddle. You just have to constantly turn them and they don’t cook evenly. But still, the rub was decent.
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Feb 10, 2026

@kosmosq Dirty Bird is turning out to be a regular on my chicken. Did some griddled wings for Super Bowl. First time ever cooking wings on a griddle and I gotta say I did not like the experience. I mu...

Just replaced my HID bulb after 19 years - got two new ones from Amazon for $33. O'Reilly's wanted $150 for one. I'm good with replacing them 10 times at that price. Fingers crossed my car lasts another 19 years. I'm all about buying used and keeping it forever. No leasing for me. Toyota wanted hundreds to replace it, claimed it took at least an hour. I did it in five minutes and have a spare bulb. Just remember to wear gloves so you don't get oils on the glass.
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Feb 10, 2026

Just replaced my HID bulb after 19 years - got two new ones from Amazon for $33. O'Reilly's wanted $150 for one. I'm good with replacing them 10 times at that price. Fingers crossed my car lasts anoth...

Someday I will feed the @seahawks brisket smoked on my custom @mmbbqcompany smoker. You heard it here first. Go Hawks. #seahawks #bbq #brisket #superbowl
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Feb 8, 2026

Someday I will feed the @seahawks brisket smoked on my custom @mmbbqcompany smoker. You heard it here first. Go Hawks. #seahawks #bbq #brisket #superbowl

Speaking of avocados… Fred Meyer has these very ripe - perfect for guac - avocados for $.89.
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Feb 8, 2026

Speaking of avocados… Fred Meyer has these very ripe - perfect for guac - avocados for $.89.

Buying tallow???… Make your own instead - comment “tallow” and I’ll send you my process for making it from brisket trim. It’s super easy and very little work while smoking a brisket. #brisket #tallow
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Feb 7, 2026

Buying tallow???… Make your own instead - comment “tallow” and I’ll send you my process for making it from brisket trim. It’s super easy and very little work while smoking a brisket. #brisket #tallo...

I have a friend whose a hand surgeon - I asked him if he’s ever had a patient who has cut their hand when prepping avocado. He said yeah it’s so common it’s actually called “avocado hand”. Be safe take your time.
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Feb 7, 2026

I have a friend whose a hand surgeon - I asked him if he’s ever had a patient who has cut their hand when prepping avocado. He said yeah it’s so common it’s actually called “avocado hand”. Be safe tak...

Two rounds of my hybrid corn/flour taco tortilla recipe testing today. I finally nailed it and figure out how to get a flexible torilla that can withstand the bending I need for my birria tacos. Recipe coming soon. #taco
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Feb 1, 2026

Two rounds of my hybrid corn/flour taco tortilla recipe testing today. I finally nailed it and figure out how to get a flexible torilla that can withstand the bending I need for my birria tacos. Recip...

Pork Bulgogi is a Korean pork meat dish. It’s thinly sliced pork butt marinated in sauce and spice. My wife just eye balls the whole recipe. Might convince her to write it down and share with you. It would help if she knew y’all wanted it. I usually go boneless when I know I’m slicing to avoid having to cut out the bone, but this was half off at Freddy’s. #bbq #pork #koreanbbq
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Jan 27, 2026

Pork Bulgogi is a Korean pork meat dish. It’s thinly sliced pork butt marinated in sauce and spice. My wife just eye balls the whole recipe. Might convince her to write it down and share with you. It ...

Tallow yield from single brisket trim. A jar like this goes for $10+. Use it as a general fat replacement, eggs, fries, tortillas. So much you can do with it. #bbq #brisket
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Jan 25, 2026

Tallow yield from single brisket trim. A jar like this goes for $10+. Use it as a general fat replacement, eggs, fries, tortillas. So much you can do with it. #bbq #brisket

This one is going to get a lot of hate, but hear me out before you judge. Every once in a while I’ll be trimming a brisket and I’ll cut off too much, I’ll gouge into the meat, and sometimes completely screw it up. I’m okay with it. The brisket will still turn out great as long as I follow the process. So, here I am trimming 4 briskets for an event, everything is going smoothly until I take a bit too much off the point and expose the meat. Actually, my first thought was ‘Myron Mixon trims the entire fat cap off the point and he’s the most winning person in bbq competitions, so here’s gotta be onto something.’ I’ve been wanting to try his ‘no fat cap on point’ or ‘bald point’ method since I saw it a few years ago - and this was the perfect opportunity to do so. After exposing that meat I just trimmed the rest like I always do and smoked it the next day. And here it is. This is the not fat cap on point brisket. You can see it is just as juicy as my other briskets. I wanted to hate it because of what’s ingrained into me about needed fat on the point, but… I was surprised how well this turned out. I have to admit that it was one of the best briskets I’ve ever made and I think I’m going to try it again and compare it side by side with my normal method. Let me know if that is something you want to see. #bbq #brisket #briskettrim
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Jan 25, 2026

This one is going to get a lot of hate, but hear me out before you judge. Every once in a while I’ll be trimming a brisket and I’ll cut off too much, I’ll gouge into the meat, and sometimes completely...

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