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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, 07:16 AM   #16
BigBellyBBQ
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never meet up with a hunk of beef that I would put at the bottom..however to answer the question ...for me....rib eye / prime rib//tri tip// brisket//
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Unread 03-31-2013, 07:24 AM   #17
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For me... prime rib/rib eye. No contest.
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Unread 03-31-2013, 07:29 AM   #18
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Ribeye and hangers. I love them best very simply dressed.
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Unread 03-31-2013, 08:03 AM   #19
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I am not sure how most measure flavour but no question hanger steak has the most. However a close second must be beef cheek.
How one can compare rib eye, tri tip, brisket etc etc to those two bewilders me.
John
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Unread 03-31-2013, 08:10 AM   #20
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Chuck eye
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Unread 03-31-2013, 08:15 AM   #21
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Hanger Steak Medium Rare Naked and a Fatty for dessert!
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Unread 03-31-2013, 08:17 AM   #22
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Quote:
Originally Posted by JohnHB View Post
I am not sure how most measure flavour but no question hanger steak has the most. However a close second must be beef cheek.
How one can compare rib eye, tri tip, brisket etc etc to those two bewilders me.
John
Never had Hanger steak.

Another on my list of things to try.

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Unread 03-31-2013, 08:20 AM   #23
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Quote:
Originally Posted by johnhb View Post
i am not sure how most measure flavour but no question hanger steak has the most. However a close second must be beef cheek.
How one can compare rib eye, tri tip, brisket etc etc to those two bewilders me.
John
a++1
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Unread 03-31-2013, 08:31 AM   #24
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Hanger steak. Tastes like no other.
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Unread 03-31-2013, 08:32 AM   #25
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Quote:
Originally Posted by Hometruckin View Post
Hanger Steak Medium Rare Naked and a Fatty for dessert!
Pure goodness right there.
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Unread 03-31-2013, 08:53 AM   #26
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Not many parts of a cow I don't like, but for just the pure primal taste, my favorites are ribeye stak and ground chuck.
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Unread 03-31-2013, 09:11 AM   #27
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Flat iron
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Unread 03-31-2013, 09:27 AM   #28
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I've never thought about this. I honestly have never cooked anything without some type of seasoning.
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Unread 03-31-2013, 09:55 AM   #29
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That is tough. For pure flavor, the tail, shank, cheeks and tongue really are terrific.
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Unread 03-31-2013, 09:58 AM   #30
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Quote:
Originally Posted by MrSlayer View Post
For me, it's the ribeye. Nothing better than a pound and a half, medium rare cowboy steak.
Yeaaaa when it is done perfect and the fat is so nice and crispy that you eat every speck of it fat and lean....and can fondly remember that steak for years. Wife and I have been cutting back so the ribeyes get smaller...but they are still good :-).

TX Roadhouse makes a mean sirloin too :-). I once filled up on appetizers and salad and had most of my steak boxed to take home for later, then FORGOT it when we left, I still pine for that steak :-). I mourned it more deeply and longer than some people I have known who passed away.

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