LTH Home

Joseph's Finest Meats

Joseph's Finest Meats
  • Forum HomePost Reply BackTop
    Page 3 of 3 
  • Post #61 - October 26th, 2019, 3:04 am
    Post #61 - October 26th, 2019, 3:04 am Post #61 - October 26th, 2019, 3:04 am
    41 Day looks fantastic!
    Got to get me one, soon!
    -Richard
  • Post #62 - October 26th, 2019, 6:05 am
    Post #62 - October 26th, 2019, 6:05 am Post #62 - October 26th, 2019, 6:05 am
    budrichard wrote:41 Day looks fantastic!
    Got to get me one, soon!
    Was a delicious piece of meat. If you notice, and I'd guess you did, there is slightly more exterior fat on the porterhouse than a typical butcher trim, by request. When using a hot lump charcoal fire I prefer a bit lighter trim.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #63 - October 27th, 2019, 4:04 am
    Post #63 - October 27th, 2019, 4:04 am Post #63 - October 27th, 2019, 4:04 am
    I just love when they bring the Primal cut over to you and ask, how exactly would you like the meat cut and trimmed!
    Takes me back decades ago, when with my Dad at the Faneuil Hall Marketplace and the pushcart vendors street side and meat and others below grade.
    Only thing missing is the huge butcher blocks and saw dust!
    And of course my Dad!
    -Richard
  • Post #64 - November 14th, 2019, 4:11 am
    Post #64 - November 14th, 2019, 4:11 am Post #64 - November 14th, 2019, 4:11 am
    Someone on instagram asked me if the above 41-day dry-age porterhouse was done reverse sear and if that was covered in Low Slow 2. Thought I'd post my response here for reference.

    https://www.instagram.com/p/B4EuH8QlV12/
    Reverse sear is not covered in @lowslowbbq 2 I'm not a fan of traditional reverse sear, i.e. low heat, either grill or oven, rest, blast. With larger steaks, pictured steak a little over three pounds, or roasts, on a charcoal grill I use a two-stage fire where the off side runs around 375° and the hot side fully engaged lump. In this instance I placed the porterhouse bone toward fire, took it to about 110° then (no rest) moved to hot side for light char. Let rest about 15-minutes before slicing. Don't "char" too long, and keep in mind carry forward cooking will occur even after you remove from grill. Pics are using a 26.5" #webergrill with #royaloakcharcoal Notes: I flipped the steak around and over a few times, though not obsessively, and used a @thermoworks @thermapen to check internal temp
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #65 - January 11th, 2020, 9:09 pm
    Post #65 - January 11th, 2020, 9:09 pm Post #65 - January 11th, 2020, 9:09 pm
    Quality, service, value, knowledge, deliciousness, Joseph's Finest Meats is tip-top in every category.

    J78FB.jpg 33-Day dry-age KC strip

    J79FB.jpg 33-Day dry-age KC strip

    J80FB.jpg 33-Day dry-age KC strip


    Joseph's Finest Meats, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #66 - January 14th, 2020, 2:46 pm
    Post #66 - January 14th, 2020, 2:46 pm Post #66 - January 14th, 2020, 2:46 pm
    Lunch = snappy juicy natural casing hot dog from Joseph's Finest Meats
    JosephsHotDog54FB.jpg .

    Joseph's Natural Casing Hot Dogs, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #67 - January 14th, 2020, 3:22 pm
    Post #67 - January 14th, 2020, 3:22 pm Post #67 - January 14th, 2020, 3:22 pm
    Are their hot dogs beef or pork?

    CSD
    Mark A Reitman, PhD
    Professor of Hot Dogs
    Hot Dog University/Vienna Beef
  • Post #68 - January 14th, 2020, 4:58 pm
    Post #68 - January 14th, 2020, 4:58 pm Post #68 - January 14th, 2020, 4:58 pm
    chicagostyledog wrote:Are their hot dogs beef or pork?

    Joseph's Finest Meats, natural casing hot dogs.
    Grind = 60/40 beef/pork
    Casing = hog intestine
    Result = delicious
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #69 - January 14th, 2020, 8:32 pm
    Post #69 - January 14th, 2020, 8:32 pm Post #69 - January 14th, 2020, 8:32 pm
    Thanks, Gary!

    CSD
    Mark A Reitman, PhD
    Professor of Hot Dogs
    Hot Dog University/Vienna Beef
  • Post #70 - May 9th, 2020, 12:13 am
    Post #70 - May 9th, 2020, 12:13 am Post #70 - May 9th, 2020, 12:13 am
    Joseph's Finest Meats run today, busy, good social distancing inside, 5-6 people waiting outside. Number system running smooth, I waited about 15-minuts, no one was rushed, no one impatient.

    Couple of nice steaks, spicy beef sticks for snacking, liverwurst, Italian sausage and the best damn skirt steak I ever had the pleasure of eating. This skirt steak put the carniceria jaccarded meats to shame and was, at least in memory, better than Myron and Phil's in its heyday.

    Tacos were the plan (blistering cast iron pan) but I should have switched to grill and center of the plate when I saw the quality. No natural casing hot dogs available today at Joseph's

    TacoP4.jpg Joseph's Skirt Steak

    TacoP6.jpg Skirt Steak Tacos (Black goo is #homemade refried beans)


    Skirt Steak tacos, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #71 - May 9th, 2020, 6:31 am
    Post #71 - May 9th, 2020, 6:31 am Post #71 - May 9th, 2020, 6:31 am
    Looks Great. Curious how much they were charging for the skirt steaks.
  • Post #72 - May 9th, 2020, 8:59 am
    Post #72 - May 9th, 2020, 8:59 am Post #72 - May 9th, 2020, 8:59 am
    lougord99 wrote:Looks Great. Curious how much they were charging for the skirt steaks.
    Same price for Joseph's nicely trimmed skirt steak as prime New York Strip steak. High enough that Ben, who was helping me, mentioned skirt steaks were running high at the moment. High enough my eyes widened at the price.

    As mentioned the skirt steak was a thing of beauty. Nice enough looking that the fellow 6' to my left saw Ben hold it up and said I'll take one without hesitation.

    About 3X the cost of a carniceria and probably equal in price to Zier Prime Meats in Wilmette or Jerry's Quality Meats, the current iteration of E & M.

    I am no Skirt Steak maven, such as Steve Z, the man loved skirt steak almost as much as duck, but I know top-tier when I taste it and this beauty was tip-top-tier.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #73 - May 9th, 2020, 2:19 pm
    Post #73 - May 9th, 2020, 2:19 pm Post #73 - May 9th, 2020, 2:19 pm
    G Wiv wrote:I am no Skirt Steak maven, such as Steve Z, the man loved skirt steak almost as much as duck, but I know top-tier when I taste it and this beauty was tip-top-tier.


    Besides Joeseph's which I agree is top of the line, Romanian is right up there. Had some outer skirt from there a few days ago that was superb. Not certain if it would be poodle approved but know it would be stevez approved.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #74 - May 10th, 2020, 1:18 am
    Post #74 - May 10th, 2020, 1:18 am Post #74 - May 10th, 2020, 1:18 am
    Jazzfood wrote:Besides Joeseph's which I agree is top of the line, Romanian is right up there. Had some outer skirt from there a few days ago that was superb. Not certain if it would be poodle approved but know it would be stevez approved.

    Alan, thanks for the reminder! Myopically I tend to think of Romanian Kosher Sausage for kishka, sausage and mini hot dogs for beef in a blanket. Next time I will pick up skirt steak.

    Speaking of skirt steak, finished the last of the skirt for lunch with open face quesadillas, skirt steak obsession train arriving at the station. :)

    SkirtQuesadillaLunchP3.jpg Skirt steak w/ open face quesadillas

    Skirt steak, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #75 - May 10th, 2020, 9:33 pm
    Post #75 - May 10th, 2020, 9:33 pm Post #75 - May 10th, 2020, 9:33 pm
    As mentioned skirt steak run included a strip steak and Italian sausage, which I made for dinner tonight. No pics of the sausage, and only one of the steak. What I wanted to mention is the Vast difference between the Joseph's strip and a recent Jewel's steak. Taste, texture, flavor eons above the grocery store item.

    Interesting, at least to me, was the amount of water extruded from the Jewel beef, enough that it was difficult to get a sear, enough that I wondered what the hell was going on. There had to be 18% pump. Conversely, there was no expulsion of moisture when cooking the Joseph's strip steak, none, nada.

    MothersDaySteakJosephsP2.jpg Joseph's strip steak (Liquid is melted butter)

    Joseph's strip steak, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #76 - May 11th, 2020, 2:32 pm
    Post #76 - May 11th, 2020, 2:32 pm Post #76 - May 11th, 2020, 2:32 pm
    Did the Jewel strip steak show signs of mechanical tenderizing? Several years ago I bought a strip steak at Jewel that showed signs of mechanical tenderizing and oozed a lot of juice. That was the last beef I ever bought at Jewel.
  • Post #77 - May 11th, 2020, 5:05 pm
    Post #77 - May 11th, 2020, 5:05 pm Post #77 - May 11th, 2020, 5:05 pm
    ekreider wrote:Did the Jewel strip steak show signs of mechanical tenderizing?

    No evidence of mechanical tenderizing, at least that I remember. Next time in Jewel I will look closely at the steaks. I did not purchase the Jewel steak in question. The bride stopped at Jewels for flowers and came home with flowers, a bottle of wine and steak. (Was she looking to get lucky? :) )
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #78 - May 11th, 2020, 11:07 pm
    Post #78 - May 11th, 2020, 11:07 pm Post #78 - May 11th, 2020, 11:07 pm
    What grade was the Jewel steak? Recently our local Jewel has been offering prime steaks at the butcher counter in addition to their usual choice.

    I haven't tried Jewel's prime and was wondering if anyone had experience with it.
    Where there’s smoke, there may be salmon.
  • Post #79 - May 11th, 2020, 11:20 pm
    Post #79 - May 11th, 2020, 11:20 pm Post #79 - May 11th, 2020, 11:20 pm
    Here's a picture of what I believe is mechanically tenderized top sirloin steak from Costco. I cannot say for sure. Notice the small puncture marks in the steak, which I did not put there. It was delivered to me in error and I was told I should just keep it. Not wanting to be wasteful, I grilled it but it wasn't very good. It seemed too lean to grind or braise.

    Image
    Costco Top Sirloin Steak (possibly mechanically tenderized)

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #80 - May 12th, 2020, 6:01 am
    Post #80 - May 12th, 2020, 6:01 am Post #80 - May 12th, 2020, 6:01 am
    ronnie_suburban wrote:Costco Top Sirloin Steak (possibly mechanically tenderized)

    Ronnie, your image looks like needle tenderized/jaccarded beef. Jewel steak in question did not look like that.

    I have a Jaccard or two, occasionally use them on meats I want to get a marinade to penetrate. I've paired this with vacuum sealing, the vacuum pulls the marinade into the meat. Same principle as Colleen's Flash Pickle post from 2008 or Vacuum tumbling

    Jaccard2.jpg Hand held Jaccard
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #81 - May 28th, 2020, 3:45 pm
    Post #81 - May 28th, 2020, 3:45 pm Post #81 - May 28th, 2020, 3:45 pm
    Hey Gary, you done gushing about Joseph's yet? Nope, lets talk breakfast sausage. :)

    BSP33.jpg Breakfast sausage, eggs, toast, fig/apricot jam.

    BSP44.jpg Egg Spoon Pan - Still-life in carbon steel G Wiv 2020


    Joseph's breakfast sausage, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #82 - May 28th, 2020, 9:58 pm
    Post #82 - May 28th, 2020, 9:58 pm Post #82 - May 28th, 2020, 9:58 pm
    Bird is the Word.

    6/lb organic chicken from, you guessed it, Joseph's. Bird had actual flavor, dense, meaty, juicy. Best chicken I've had in a while.

    ChickenP5.jpg Bird is the Word

    ChickenP3.jpg Bird is the Word

    Bird is the Word, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #83 - May 30th, 2020, 7:17 am
    Post #83 - May 30th, 2020, 7:17 am Post #83 - May 30th, 2020, 7:17 am
    I feel a stirring in my nether regions . . .

    Porterhouse4.jpg Joseph's Porterhouse

    Porterhouse6.jpg Joseph's Porterhouse

    Porterhouse9.jpg Joseph's Porterhouse

    Joseph's Porterhouse, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #84 - May 30th, 2020, 10:40 am
    Post #84 - May 30th, 2020, 10:40 am Post #84 - May 30th, 2020, 10:40 am
    G Wiv wrote:I feel a stirring in my nether regions . . .

    LOL, ssdd. :lol:

    That is one beautiful and prodigious hunk of meat, Gary.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #85 - May 30th, 2020, 2:51 pm
    Post #85 - May 30th, 2020, 2:51 pm Post #85 - May 30th, 2020, 2:51 pm
    ronnie_suburban wrote:LOL, ssdd. :lol:

    That is one beautiful and prodigious hunk of meat, Gary.

    =R=


    It is, and a nice looking knife as well.

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more