LarryR Posted September 12, 2008 Report Share Posted September 12, 2008 Greetings from Central California. I recently acquired a (new to me) ceramic cooker and I'm in the process of getting the nuances of a ceramic down. I've enjoyed reading the cooking tips and viewing the pictures on this site. I've really enjoyed cooking with her so far. Biggest difference I've noticed is my product is more moist than on my other grills. Please bear with me as I learn to cook with a ceramic. Quote Link to comment Share on other sites More sharing options...
primeats Posted September 12, 2008 Report Share Posted September 12, 2008 Welcome to the family Larry, no matter what you're cookin' on we'd all like to help you out and learn from you as well. We don't care what you have, we just don't like to bash the competition, it's sooo rude!!! Quote Link to comment Share on other sites More sharing options...
trish Posted September 12, 2008 Report Share Posted September 12, 2008 Hi Larry....glad you made it. Don't sell yourself short, I have seen your Kooking pictures and you are doing very well. Larry purchased my K7 and sent me a tremendous amount of food porn just from the first week. As I recall, he did Wagyu tri-tip, fatties, stuffed portabellas, chicken, brisket and porkchops. He also told me where to buy the Wagyu tri-tip (Snake River farms) for $5.99 lb, trimmed. It is awesome stuff. I just cooked it tonight again for company Larry. Larry clearly has been BBQing quite awhile and he is an accomplished photographer as well. Larry I have been waiting for you to post and show the tri-tip as well as other things. Primeats....what can you tell us about Snake River Farms Wagyu tri-tip? I understand they also produce Bershire Hogs. Welcome Larry. Quote Link to comment Share on other sites More sharing options...
LarryR Posted September 12, 2008 Author Report Share Posted September 12, 2008 Prime, thank you for the welcome. Thanks for your kind words Trish. Yes, I guess you could say I put her through the paces the first week. Great memory, however you forgot pizza too The the Wagyu tris are amazing, I was telling Trish she's ruined herself for any non-Wagyu tris from here on out. I found-out we can also get Wagyu briskets there also. They come two to a case (full packers) for $4.79 lb. I'll post some pictures tonight as with this being my second post I think picture posting is now enabled. What section should I be posting questions in, KK 411? Thanks again for the warm welcome. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted September 12, 2008 Report Share Posted September 12, 2008 I'll post some pictures tonight as with this being my second post I think picture posting is now enabled. What section should I be posting questions in, KK 411? Thanks again for the warm welcome. Glad you made it in here Larry. Yup & yup are the answers to your first two questions. Lemme know if you need any assistance. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Jackie from Jersey Posted September 12, 2008 Report Share Posted September 12, 2008 .. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted September 12, 2008 Report Share Posted September 12, 2008 LarryR, Central Calif? Where bouts?? I'm from Manteca/Stockton area, born in Tracy. Quote Link to comment Share on other sites More sharing options...
trish Posted September 12, 2008 Report Share Posted September 12, 2008 Okay, when I go to the Snake River site, the tri tip comes out to $11 a lb. Is my math off? It would be nice to find Kobe/Wagyu at a less expensive price than Lobels. It must be the Jersey surcharge. I guess they like Larry and Trish better Actually there is a meat shop called The Meat Market http://www.themeatmarket.com/ They sell traegers there as well. I'm hoping primeats can tell us a little more about the SnakeRiver product. Next time I'm going to see if they handle the Berkshire pork, which is also produced by SnakeRiver Farms. Wait to you see Larry's Fatties (ok that does sound like I know him really well). It is a large sausage patty rolled around pepper jack cheese and seasoned. then slow cooked. Larry...I still haven't been able to track down that particular sausage. I can find the brand, but not the flavor. I will either have to go your way or have a local order it for me. Johnnyboy....Larry has the Kover you made for the K7. Quote Link to comment Share on other sites More sharing options...
Jackie from Jersey Posted September 13, 2008 Report Share Posted September 13, 2008 .. Quote Link to comment Share on other sites More sharing options...
trish Posted September 13, 2008 Report Share Posted September 13, 2008 I don't know of a shipping program. Larry and I are both walk-ins. But, I hate to get off point here, this is a welcome Larry thread! Quote Link to comment Share on other sites More sharing options...
Jackie from Jersey Posted September 13, 2008 Report Share Posted September 13, 2008 .. Quote Link to comment Share on other sites More sharing options...
trish Posted September 13, 2008 Report Share Posted September 13, 2008 I like to get the jump on DJ. ... Quote Link to comment Share on other sites More sharing options...
Sanny Posted September 13, 2008 Report Share Posted September 13, 2008 Hey, Larry! Do I recognize you from Somewhere Else? Welcome! I'm cookin on a K5, just so you know you have company. Quote Link to comment Share on other sites More sharing options...
primeats Posted September 13, 2008 Report Share Posted September 13, 2008 I've had great results with Snake River Farms, some of the finest American Wagyu. Unfortunately my distributor can no longer supply me with regular amounts of top quality Wagyu. I've had mixed results from Kobe Beef America(KBA). Found another supplier of USDA Prime though, and all naturally raised-no bad stuff, grass and hay fed, grain finished, Creekstone Farms from the Kansas City area. Busy weekend, so no photos yet...but I promise! Let me work on a tritip price give me a pm with your zip code for a shipping quote. Quote Link to comment Share on other sites More sharing options...
LarryR Posted September 13, 2008 Author Report Share Posted September 13, 2008 Johnnyboy, I'm located in Fresno, CA. Trish, regarding the fatty; I was in Save Mart tonight and they're now carrying the roasted pepper and caramelized onion sausage I use. If your local store doesn't carry it speak to grocery manager and they'll order it for you. As Trish reported The Meat Market is a local "Walk-in" market. Walk in and pick-up a Wagyu tri-tip for $5.99 lb. and it's going to be one of the best cuts of meat you will ever cook. Honestly, I looked at the Snake River website and what I've bought from The Meat Market looks much better than what they have on their website. Trish, are you sure the product from The Meat Market is from Snake River? My impression is it was from Harris Ranch here in the Central Valley which raises Kobe Beef, sends it to Kobe Japan for a feeding or two and then slaughter. it's then it's sold as Kobe Beef as it's meets the requirements for Kobe Beef. You probably looked more closely at the packaging than I did but this was my understanding. I'll post the article and the pictures here. Sanny, I'm not sure if you recognize me from somewhere else or not. Do you have a WSM? Thanks again to everyone for the warm welcome, it's greatly appreciated. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 13, 2008 Report Share Posted September 13, 2008 Heylo LarryR.. welcome to the forum Heylo LarryR.. Welcome to the forum, we actually have no problem with your posting past cooks.. I'd love to see those wagyu tri tips.. I discovered Tri Tips last summer or was it now two summers ago.. When ever they are my favorite cut. I'm So CA born and raised, relocated to Indonesia in June of "89. Just moved to Bali.. Looking forward to that Q porn as we call it here.. Once again welcome to the forum. Quote Link to comment Share on other sites More sharing options...
trish Posted September 13, 2008 Report Share Posted September 13, 2008 Larry, I got the double pack in a cryovac that had SnakeRiver Farms prominently on the front. My guest knew the label as he is in the cattle and meat packing business. I will be returning this week to re-stock. There were a few single pack tri-tips that had been seasoned and re-packed in the styrofoam tray and saran wrap, but I did not look at those closely. I saw the New York Stle sausage brand at SaveMart, but not the roasted pepper, carmelized onion. I do have a friend that is a meat manager at my local SaveMart and I will ask him to get it for me. I have tortured several friends with the description and promis to make when I get the sausage. I definitely think that is a way to a few men's hearts (literally arteries might close up). I did buy the Vino and Formaggio sausage, but have not used it yet. Quote Link to comment Share on other sites More sharing options...
LarryR Posted September 13, 2008 Author Report Share Posted September 13, 2008 Ah! Got it. When I've bought them they've been removed from the original packaging and re-packaged single in the foam trays with plastic wrap. Interesting they're getting them from there and not Harris Ranch just down the "street." I think I'm going to swing by there today and pick one up for tomorrow. If you're coming to Fresno anyway swing by the Winco on Shaw near the 99. They have the sausage there or at least they had it in stock last night, I picked some up for a fatty. It's scary how good they taste and how bad they must be for you. I've tried many different types of sausage and the roasted peppers and caramelized onion is my favorite by far. Quote Link to comment Share on other sites More sharing options...
trish Posted September 16, 2008 Report Share Posted September 16, 2008 Where's Larry? Me thinks he had to start his first diet. Quote Link to comment Share on other sites More sharing options...
LarryR Posted September 16, 2008 Author Report Share Posted September 16, 2008 LOL, if I had a dollar for every time I started a diet after a heavy Q weekend. Cooked all weekend; pizzas on Friday, Tri tip on Saturday and ribs and turkey on Sunday. Will be eating salads, chicken and fish all week to make-up for how much I had this past week. It was all so good though. I posted some pictures under the cooking pictures section. Ribs were awesome! Had some issues maintaining low and slow but I'm thinking I may have started with too many lit. Will have to try it again this weekend. Quote Link to comment Share on other sites More sharing options...
