Cheap Keto secrets

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#21

The question still remains though…What is your ‘beef’ with corned beef? :wink:

(Ellenor Bjornsdottir) #22

The Amazon.

#23

Understandable. Luckily the Corned Beef I buy comes from Australia not South America.

btw I’m talking about fresh corned beef which I cook myself, not canned.

(David Jackson) #24

Wait…what?

#25

It’s like Beef Spam.

118612

But I don’t buy that stuff. Below is the type of corned beef I’m referring to.

beef
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(Marianne) #26

Pork steaks are our favorite dinner - and you are right, they are cheap! We also like boneless pork ribs. They usually have a fat pad on one side. They can be on the leaner side (compared to pork steaks), so I add some bacon fat to them.

(Marianne) #27

Yes, forgot about that - another favorite - and cheap!

(Marianne) #28

Do you fry them?

(Boston_guy) #29

Costco had Boneless pork shoulder butt for 1.99/lb. So bought 16.75 lbs. Cooked to 200 internal temp. It’s two-weeks later and still haven’t finished it! Rest in freezer.

Might brine it with salt + liquid smoke next time.

Can’t find the recipe now, but it had you finish by crisping the skin in a 500-degree oven. The cracklings were insane.

Spend the money saved here on expensive Salmon Roe :slight_smile:

#30

No, I marinade them in a mixture of olive oil and herbs and spices then cook them in a medium to high oven until crispy.

(Marianne) #31

Wings are the one thing I have never made.

What temp do you cook them and for how long? Do you turn them?

(David Jackson) #32

Wings are super easy. Season as desired. Bake in oven at 350 til joints separate easily. Usually half hour to 45 minutes.

I prefer to smoke them about an hour and a half

#33

But you are from Western NY!?! How have you never made wings? :wink:

(Erin Macfarland ) #34

@DaveJackson…I suppose my assumption was chuck steaks were thinner cuts of chuck eye- when I buy chuck eye they are thicker than chuck steaks. I love the little thin chuck steaks I get here- they are pretty tender and cook really quickly. Chuck eye, when I buy them, are thicker and yes I suppose more tender. So you’re probably right, they might be different cuts entirely. I honestly never bothered to check. I just eat them happily :joy:

#35

Here in Australia, chuck steak is a cheap, tough cut which can only be slowcooked. It might be different in other countries.

(David Jackson) #36

Here also

(Erin Macfarland ) #37

@DaveJackson well that’s a bummer…here in Colorado I get chuck steaks for about $5 a pound and can throw them on the grill or in my air fryer and they are delicious!

(John) #38

chuck eye steak. my butcher buddy turned me on to them. he always called them the poor mans rib eye

#39

Yes, Erin mentioned chuck-eye earlier in the thread. I’d say her butcher is mistakenly labelling the chuck as chuck eye (either that, or Colorado cows don’t get much neck exercise :wink: )

Oddly enough, I don’t think I’ve ever seen the chuck-eye cut here in Australia.

(John) #40

missed that but they are worth a double and triple mention. Chuck eye not to be confused with chuck steak. 2 different animals. Also sometimes I find tenderloin tails pretty cheap. its about the last 6 to 8 inches of the cut. I find them not as tender as a filet mignon but close and more flavorful