I have a question...

Q

Que'inKC

Guest
OK one thing I have never understood and it's about time I do are the differences in the various cuts of meat...OK I think I understand the Pork side of things, but I have trouble with the beef side...I know about briskets, but other than that I'm not sure what the best other cuts are to smoke...I've heard people talk about Prime Rib (but I'm not sure what cut that is)

Is there a reference someone can point me to so I can understand it better.

Thanks in advance for your help...
 
Ask The Meat Man is a good source for charts that explain where the different cuts of meat come from and just about any other kind of info you want on meat.

Any other questions just ask.:grin:

Nice to see you posting.

Welcome!:-D

Now head on over to Cattle call and introduce yourself proper!!:-D

ON EDIT: scratch the Cattle Call, just forgot you were already there:oops:
 
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Beef Shoulder or "Clod" is one of the meats of choice in central Texas. Very nice to smoke hot and fast.
 
Chuck Roasts are awesome smoked, you might know this as a Pot Roast

Beef Ribs are great!

Our California brothers like Tri-Tip

Prime Rib is a beef rib roast that has been given the Prime certification, but a choice rib roast is as good in the smoker IMHO...
 
While I have never ‘Smoked’ a prime rib roast (I like mine rare), just look for any of the cuts that work the hardest. These lend themselves to the low and slow method of cooking.

As Zilla said, the clod is a great one because it is constantly moving; a beef tenderloin on the other hand does basically nothing and IMHO is far better cooked at a higher temp.
 
Divemaster said:
While I have never ‘Smoked’ a prime rib roast (I like mine rare), just look for any of the cuts that work the hardest. These lend themselves to the low and slow method of cooking
Click to expand...


My I ask how you fix your prime rib roast? I've never done one before and I really want to...
 
Poohbah has his listed in the recipes section...see top menu.
 
There are a lot of great Prime Rib recipies out there.

To me, the GOLD STANDARD of Prime Rib is Phil's recipie.

This was from Key Largo in 2005.
I still drool thinking about it :oops:

TIM
 

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Good God Almighty Tim!!:shock:

That makes me wanna lick the cutting board!!:grin:
 
I always had good luck with bottom round. either in a smoker or in the ground.
 
Whoa... that looks INSANE!

Now I'm gonna have to try Phil's way.

This is the lunchmeat-way... courtesy of SULLY... lobstah-stuffed... paired with mojitos!
 

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oops, I just realized that I was hijacking...

to get back on topic... that beef site is great.
 
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