What do people recommend at Bud's Meats?
Am planning on a pilgrimage to Bud's Custom Meats in Penngrove. What do people recommend getting there? Bloody Mary tri-tip? Elk? Bunny? Jerky? Sausage products?
My husband likes everything in the Santa Maria marinade. TriTip and ribeye are favorites. The baseball steaks are okay for weeknights, but I would not serve them to guests. The chicken is okay, just kinda plain and chickeny. They have a Bloody Maria(?) marinade that sounds good, as well as a Northwest, but they both have sugar so we stick with plain and Santa Maria. The jerky is okay,I feel it is tough, he likes it better than commercial jerky. The veal scalloppine cut is easy and fast. The sausages are okay. I am a fan of all of the chicken and turkey varieties in many stores now, so these seem comparable.
Bring a cooler.
Wow, this place looks interesting. Might be a good place to check out for a spring lamb next year. I do have to say I'm not normally a fan of marinated steaks from butchers as I like to marinate myself so I know what went into the marinade.
Stopped by Bud's for the first time in a while Saturday; they have added a small shelf with commercially-prepared sauces and seasonings and a bit more beef jerky than in the past. Game processing was in full-swing.
My favorite item here is the frenched rack of boar, which they had again Saturday. I also got an absolutely beautiful, nearly 6 1/2 lb. chuck roast for $3.99 (!!!) a pound, a 2 1/4 lb. porterhouse, and a smaller NY strip and T-bone (a little over a pound each), all of which was dry-aged, and with the boar tallied just over $90.
They also had alligator and frogs' legs, which I hadn't noticed before. I left the skirt steak, attractive as it was, for the next visit.