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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 04-01-2013, 09:28 AM   #46
Lake Dogs
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Another vote for Ribeye.
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Unread 04-01-2013, 02:12 PM   #47
smokeylips
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Dry aged rib eye
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Unread 04-01-2013, 04:17 PM   #48
Goyo626
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Quote:
Originally Posted by landarc View Post
That is tough. For pure flavor, the tail, shank, cheeks and tongue really are terrific.
This. The tail taste so intensily beefy. cheeks and tongue make the best tacos.
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Unread 04-01-2013, 07:14 PM   #49
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Porterhouse.
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Unread 04-01-2013, 07:34 PM   #50
Churrasqueiro Bob
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I'll vote for ribeye, followed by porterhouse and NY sirloin. I've never had hanger, is that what is called or is it a regional term?
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Unread 04-01-2013, 07:53 PM   #51
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I'm surprised not to see more buzz about skirt steak. It is by far the most intensely beefy cut I've ever eaten. I imagine hanger is very similar in that regard.
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Unread 04-01-2013, 08:20 PM   #52
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I would have to agree with all the rib-eye and tri-tip lovers. Must be medium rare and I don't eat anything without a little dash of S&P.
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Unread 04-01-2013, 09:25 PM   #53
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THE KING of STEAK>>>A Sirloin , Any cut that goes by the moniker Sir is tops in my book. It edges out Prime Rib and Rib eye on its beefy flavor only by a slim margin.
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Unread 04-01-2013, 09:45 PM   #54
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I'd much rather have a NY Strip/T-Bone or Flat iron than a Ribeye for flavor. I haven't had a Hanger for comparison and agree Chuck is more beefy than Ribeye. I'd rather have a good chicken/country fried Round Steak for flavor over a Ribeye.
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Unread 04-01-2013, 09:48 PM   #55
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Absolutley can't go past beef cheeks when I see them. They have to be my number one thing. For pure steak though, I love rare Wagyu Ribeye... Had that with Himalayan Rock salt in Hong Kong recently.. Just outstanding.

Love my TriTip too. Would like to find a hanger steak... not something we can get around here.

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Unread 04-01-2013, 10:05 PM   #56
stephan
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If it came down to only one it would be a ribeye. But I do like flank and skirt steaks also
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Unread 04-01-2013, 10:21 PM   #57
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Beef ribs...
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Unread 04-01-2013, 11:30 PM   #58
BigBellyBen77
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Hard to beat a perfectly cooked T-bone. Recently though the best steak I've had in about the last 5 years was a Delmonico cut steak.
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Unread 04-01-2013, 11:59 PM   #59
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Quote:
Originally Posted by savageford View Post
Ribeye or porterhouse
This is How I see it !1
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Unread 04-02-2013, 07:08 AM   #60
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Tough choice, but I vote ribeye.
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