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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-31-2013, 03:05 AM   #1
AussieTitch
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Default What in your Opinion is the tastiest piece of Beef

No sauces or Rubs,no one cares on how tough.
What is the tastiest cut of Beef, in your opinion.
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Unread 03-31-2013, 03:52 AM   #2
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For me, it's the ribeye. Nothing better than a pound and a half, medium rare cowboy steak.
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Unread 03-31-2013, 04:13 AM   #3
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Ribeye, hands down. Best intense marbling of any steak I've ever seen. Throw a few weeks of dry aging (wet also works) and its even better. If you're talking about que though, my favorite is probably brisket (with salt and pepper- not sure if thats what you meant though when you excluded rubs).
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Unread 03-31-2013, 04:48 AM   #4
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Most any beef that raised at home would be superior in taste. Nothing like store bought beef. At least all that I have had. Huge difference.
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Unread 03-31-2013, 05:07 AM   #5
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Good question, Titch. Well, without any seasonings of any kind, I guess for me it would have to be a chuck blade steak or tritip. And the least tasty would be filet mignon-- that stuff only has taste appeal when it is properly dressed.
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Unread 03-31-2013, 06:34 AM   #6
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Quote:
Originally Posted by AussieTitch View Post
No sauces or Rubs,no one cares on how tough.
What is the tastiest cut of Beef, in your opinion.
Although I would not eat it again if I knew what it was....

I was served a piece of beef, so tender and so flavorful beyond anything I had ever tried. I loved it and we stuffed ourselves. The tenderness wasn't the determining issue, but it did make it even more enjoyable. The flavor of the beef was just so intense...

After the picnic was over and all was put away, we were told it was beef tongue. I will still say it was the best piece of beef I had ever eaten, I just can't bring myself to eat it knowing that it is beef tongue..

Mind over Matter I guess..
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Unread 03-31-2013, 06:38 AM   #7
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For steak...rib eye, no question. For roast beef, there is a cut we get up here in New England called a "spoon roast" that I absolutely love.
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Unread 03-31-2013, 06:39 AM   #8
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Ribeye or porterhouse
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Unread 03-31-2013, 06:40 AM   #9
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A 1 1/2 lb Flat Iron.
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Unread 03-31-2013, 06:41 AM   #10
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back rib, short rib, shank. ribeye ain't bad.
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Unread 03-31-2013, 06:42 AM   #11
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A good quality seared NY strip. Sirloin would be second. I love ribeyes too. I must say that I have never had tri-tip. Can't find it around here. I may order one online to see what all the buzz is about.
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Unread 03-31-2013, 06:43 AM   #12
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As much as I love a good riebeye/prime rib, I really like the flavor of a top sirloin a bit better. I have yet to try a tritip, but it is certainly on my radar after reading all the good things here.

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Unread 03-31-2013, 06:45 AM   #13
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As much as I live ribeye and brisket I would have to say properly marinated skirt steak or flank steak. Love me some beef fajitas....
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Unread 03-31-2013, 06:49 AM   #14
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Ribeye, medium rare please.
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Unread 03-31-2013, 06:53 AM   #15
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Most intense beef flavor with no seasoning?

Beef ribs, hand down.

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