Flank steak

BOBOBOnoBO® said...

Quoted message said:

Flank steak almost never goes on sale in St. Louis. This week they
have it for $5.49/# at a small grocery near my sister's house, where I
can pick up hickory wood to cook it over.

--Bryan

Tear down your sister's house.

Andy q said:

BOBOBOnoBO® said...

Quoted message said:

Flank steak almost never goes on sale in St. Louis. This week they
have it for $5.49/# at a small grocery near my sister's house, where I
can pick up hickory wood to cook it over.

Quoted message said:

--Bryan

Tear down your sister's house.

The house is not made of hickory, the trees in the yard are. It is on
an acre, so there is always an overabundance of fallen hickory wood,
and lots of bark as well.

--Bryan

On 13-Jun-2007, =?iso-8859-1?B?Qk9CT0JPbm9CT64=?= <[email hidden]>

Quoted message said:

Flank steak almost never goes on sale in St. Louis. This week they
have it for $5.49/# at a small grocery near my sister's house, where I
can pick up hickory wood to cook it over.

--Bryan

Are you looking for hickory logs or chunks to use with charcoal in the
grill? If the latter, I'm pretty sure I saw some at the McKenzie Crossing
Dierberg's.

Flank steak is rediculously priced at the big three grocers in town. I
always buy mine at Trader Joe's in Des Peres for $5.99/lb. Just bought some
this afternoon. I don't know if the other TJ's carries it, since DesPeres
is the only one I visit.
--
Change Cujo to Juno in email address.

not -l said:

On 13-Jun-2007, =?iso-8859-1?B?Qk9CT0JPbm9CT64=?= <[email hidden]>

Quoted message said:

Flank steak almost never goes on sale in St. Louis. This week they
have it for $5.49/# at a small grocery near my sister's house, where I
can pick up hickory wood to cook it over.

Quoted message said:

--Bryan

Are you looking for hickory logs or chunks to use with charcoal in the
grill? If the latter, I'm pretty sure I saw some at the McKenzie Crossing
Dierberg's.

No, see? What I was saying is that I get it for free, since my sister
has a yard full of shagbark hickory trees. I do sometimes use
charcoal as a base for getting the wood going, and I don't worry about
the "anthracite" thing because all of the coal's volatiles are cooked
off in the briquet manufacturing process. Problem with briquets is
that once they're thoroughly ashed over, they have no coal OR wood
flavor. They have no flavor at all. The bark is especially nice for
smoking.

If you know anyone who has shagbarks, by all means collect their
fallen wood/bark.

Quoted message said:

Flank steak is rediculously priced at the big three grocers in town. I
always buy mine at Trader Joe's in Des Peres for $5.99/lb. Just bought some
this afternoon. I don't know if the other TJ's carries it, since DesPeres
is the only one I visit.

The TJ's in Brentwood doesn't have a meat dept. So, Des Peres does?
Cool, because I work in Kirkwood. Flank has a unique flavor, unlike
any other cut of beef. It's weird that it almost never goes on sale
here. When I go to other cities, I sometimes see it in the grocery
store ads, but never here.
Hey, did you see my post about the place with the killer salsa a few
doors west of Penzey's? It's on stl.dining.

--Bryan

BOBOBOnoBO® said:

Flank steak almost never goes on sale in St. Louis. This week they
have it for $5.49/# at a small grocery near my sister's house, where I
can pick up hickory wood to cook it over.

Is that where they all are?!? I've been out today looking for one, to
add to another one I have for dinner tomorrow when all the kids will be
here. Anymore we always do them two at a time, and can't seem to find one.
They also seem to be cutting them smaller and smaller. What a pain.

"BOBOBOnoBO®" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Flank steak almost never goes on sale in St. Louis. This week they
have it for $5.49/# at a small grocery near my sister's house, where I
can pick up hickory wood to cook it over.

--Bryan

If you have a Lowes, Home Depot or Walmart in your area they all sell woods
for smoking foods.

--

Joe Cilinceon

BOBOBOnoBO® <[email hidden]> dropped this turd
news:[email hidden]: in
rec.food.cooking

Quoted message said:

The TJ's in Brentwood doesn't have a meat dept. So, Des Peres does?
Cool, because I work in Kirkwood. Flank has a unique flavor, unlike
any other cut of beef. It's weird that it almost never goes on sale
here. When I go to other cities, I sometimes see it in the grocery
store ads, but never here.
Hey, did you see my post about the place with the killer salsa a few
doors west of Penzey's? It's on stl.dining.

--Bryan

I was in Kirkwood today. The Kirkwood Farmer's Market was a huge
disappointment, except for the peaches. I bought a nice arbor at the Bug
Stop and some millet for the blue jays at the OK Hatchery and Feed Store.
I did all of this after horseback riding. I wanted to stop at Hanneke's
(sp) on the way home but was too hot and tired. Flank steak sounds really
good.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

BOBOBOnoBO® said:

Andy q said:

BOBOBOnoBO® said...

Quoted message said:

Flank steak almost never goes on sale in St. Louis. This week they
have it for $5.49/# at a small grocery near my sister's house, where I
can pick up hickory wood to cook it over.

Quoted message said:

--Bryan

Tear down your sister's house.

The house is not made of hickory, the trees in the yard are. It is on
an acre, so there is always an overabundance of fallen hickory wood,
and lots of bark as well.

--Bryan

One of the more common smoke producing items here is hickory nuts. Pick
them up in the fall and keep them in a bucket for later use. Substitute
instead of hickory chunks. If they dry out just soak them for a bit and
use anyway. Neighbor has a hickory tree and I pick up the nuts from
under it every fall. Beats buying hickory chunks for smoking.

George

Michael \'Dog3\' Lonergan said:

BOBOBOnoBO® <[email hidden]> dropped this turdnews:[email hidden]:in
rec.food.cooking

Quoted message said:

The TJ's in Brentwood doesn't have a meat dept. So, Des Peres does?
Cool, because I work in Kirkwood. Flank has a unique flavor, unlike
any other cut of beef. It's weird that it almost never goes on sale
here. When I go to other cities, I sometimes see it in the grocery
store ads, but never here.
Hey, did you see my post about the place with the killer salsa a few
doors west of Penzey's? It's on stl.dining.

Quoted message said:

--Bryan

I was in Kirkwood today. The Kirkwood Farmer's Market was a huge
disappointment, except for the peaches. I bought a nice arbor at the Bug
Stop and some millet for the blue jays at the OK Hatchery and Feed Store.
I did all of this after horseback riding. I wanted to stop at Hanneke's
(sp) on the way home but was too hot and tired. Flank steak sounds really
good.

The store that has them for $5.49 is Johnny's Market, Gravois @
Sappington Rd.
They have an ad in the Wednesday post every week, in the Let's Eat
section.

Quoted message said:

Michael

--Bryan

BOBOBOnoBO® wrote:

I don't worry about

Quoted message said:

the "anthracite" thing because all of the coal's volatiles are cooked
off in the briquet manufacturing process.

So it's pure smoky goodness coming from those Kingsford briquettes is it?
Smells like a coal fire when you pass a stadium on game night.

Don't worry about a thing. I'm sure it hasn't, and won't affect your mental
capacity.

Buh bye now,
Blutarsky©

BOBOBOnoBO® said:

Flank steak almost never goes on sale in St. Louis. This week they
have it for $5.49/# at a small grocery near my sister's house, where I
can pick up hickory wood to cook it over.

Wow.

-sw

George Shirley said:

BOBOBOnoBO® said:

Andy q said:

BOBOBOnoBO® said...

> Flank steak almost never goes on sale in St. Louis. This week they
> have it for $5.49/# at a small grocery near my sister's house,
> where I can pick up hickory wood to cook it over.

> --Bryan

Tear down your sister's house.

The house is not made of hickory, the trees in the yard are. It is
on an acre, so there is always an overabundance of fallen hickory
wood, and lots of bark as well.

--Bryan

One of the more common smoke producing items here is hickory nuts.
Pick them up in the fall and keep them in a bucket for later use.
Substitute instead of hickory chunks. If they dry out just soak them
for a bit and use anyway. Neighbor has a hickory tree and I pick up
the nuts from under it every fall. Beats buying hickory chunks for
smoking.

George

If you are using fresh hickory nuts as firewood you have a serious problem.

Jill

jmcquown said:

George Shirley said:

BOBOBOnoBO® said:

On Jun 13, 3:40 pm, Andy <q> wrote:

Quoted message said:

Quoted message said:

> BOBOBOnoBO® said...

Quoted message said:

Quoted message said:

>> Flank steak almost never goes on sale in St. Louis. This week they
>> have it for $5.49/# at a small grocery near my sister's house,
>> where I can pick up hickory wood to cook it over.

Quoted message said:

Quoted message said:

>> --Bryan

Quoted message said:

Quoted message said:

> Tear down your sister's house.

Quoted message said:

Quoted message said:

The house is not made of hickory, the trees in the yard are. It is
on an acre, so there is always an overabundance of fallen hickory
wood, and lots of bark as well.

Quoted message said:

Quoted message said:

--Bryan

Quoted message said:

One of the more common smoke producing items here is hickory nuts.
Pick them up in the fall and keep them in a bucket for later use.
Substitute instead of hickory chunks. If they dry out just soak them
for a bit and use anyway. Neighbor has a hickory tree and I pick up
the nuts from under it every fall. Beats buying hickory chunks for
smoking.

Quoted message said:

George

If you are using fresh hickory nuts as firewood you have a serious problem.

I imagine that he was probably suggesting the husks that peel away
from the nuts, but maybe not. What a waste if he's talking about
burning good hickory nuts. As hard as they are to crack, the nut
meats reward you with deliciousness. Getting one's hands on good nuts
means out competing the squirrels though.

Quoted message said:

Jill

--Bryan

jmcquown said:

George Shirley wrote:

Quoted message said:

Quoted message said:

One of the more common smoke producing items here is hickory nuts.
Pick them up in the fall and keep them in a bucket for later use.
Substitute instead of hickory chunks. If they dry out just soak them
for a bit and use anyway. Neighbor has a hickory tree and I pick up
the nuts from under it every fall. Beats buying hickory chunks for
smoking.

George

If you are using fresh hickory nuts as firewood you have a serious problem.

Jill

Why??? Explain, please.

gloria p

l said:

Flank steak is rediculously priced at the big three grocers in town.
I always buy mine at Trader Joe's in Des Peres for $5.99/lb. Just
bought some this afternoon.

Prices have gone topsy-turvy. Last week, skirt steak was $5.99 per
pound and rib eyes were $5.29. Rib eyes are my favorite steaks, so I am
not complaining.

Meat that used to be inexpensive, is now pricey (skirt steak, oxtail,
ham hocks, ribs, neck bones, chicken livers and gizzards). This makes it
tough for poor people to eat. 🙁

Becca

Becca said:

l said:

Flank steak is rediculously priced at the big three grocers in town.
I always buy mine at Trader Joe's in Des Peres for $5.99/lb. Just
bought some this afternoon.

Prices have gone topsy-turvy. Last week, skirt steak was $5.99 per
pound and rib eyes were $5.29. Rib eyes are my favorite steaks, so I am
not complaining.

Meat that used to be inexpensive, is now pricey (skirt steak, oxtail,
ham hocks, ribs, neck bones, chicken livers and gizzards). This makes it
tough for poor people to eat. 🙁

Becca

Rib eyes at Kroger yesterday were $9.99/pound with Kroger card. Damn.
I used to get them routinely for 4.99 or even less when I would buy a
whole ribeye and Kroger would slice and package it. I think it would be
3.99/pound or so then? I haven't seen a sale like that in years now.

Puester said:

jmcquown said:

George Shirley wrote:

Quoted message said:

Quoted message said:

One of the more common smoke producing items here is hickory nuts.
Pick them up in the fall and keep them in a bucket for later use.
Substitute instead of hickory chunks. If they dry out just soak them
for a bit and use anyway. Neighbor has a hickory tree and I pick up
the nuts from under it every fall. Beats buying hickory chunks for
smoking.

George

If you are using fresh hickory nuts as firewood you have a serious
problem.

Jill

Why??? Explain, please.

gloria p

Because you're supposed to roast and *eat* hickory nuts, not just burn them
up!

jmcquown said:

Puester said:

jmcquown said:

George Shirley wrote:

Quoted message said:

Quoted message said:

> One of the more common smoke producing items here is hickory nuts.
> Pick them up in the fall and keep them in a bucket for later use.
> Substitute instead of hickory chunks. If they dry out just soak them
> for a bit and use anyway. Neighbor has a hickory tree and I pick up
> the nuts from under it every fall. Beats buying hickory chunks for
> smoking.

Quoted message said:

Quoted message said:

> George

Quoted message said:

Quoted message said:

If you are using fresh hickory nuts as firewood you have a serious
problem.

Quoted message said:

Quoted message said:

Jill

Quoted message said:

Why??? Explain, please.

Quoted message said:

gloria p

Because you're supposed to roast and *eat* hickory nuts, not just burn them
up!

No. You don't roast them. They are good raw, just like pecans and
English walnuts.

--Bryan

Becca said:

Meat that used to be inexpensive, is now pricey (skirt steak, oxtail,
ham hocks, ribs, neck bones, chicken livers and gizzards). This makes it
tough for poor people to eat. 🙁

Here in suburban St. Louis, hocks, neckbones and, my favorite, smoked shanks
are still reasonably priced. Though hard to find in stores in affluent
neighborhoods, shanks and hocks typically run $1.99/lb (sorry Andy - $2/lb).
Though I don't care for neckbones, the last time I looked (maybe a month
ago) they were $1.69/lb

IMO, shanks are the better bargain because they tast great and have more
meat to the pound; I use them to flavor beans and greens. Had some dynamite
turnip greens last week, with los of smoked shank meat.

Today, I smoked (mesquite) the TJ's flank steak I bought yesterday and will
have a beef fajita dinner tonight. Also threw a chicken breast on to smoke
at the same time; will probably use it at lunch tomorrow.
--
Change Cujo to Juno in email address.