|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-31-2013, 07:16 AM | #16 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
|
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//
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
|
03-31-2013, 07:24 AM | #17 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
|
For me... prime rib/rib eye. No contest.
__________________
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
|
03-31-2013, 07:29 AM | #18 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
|
Ribeye and hangers. I love them best very simply dressed.
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
|
03-31-2013, 08:03 AM | #19 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
|
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
__________________
John When you stop horsing around it is time to fire up the BBQ & Smoker |
|
Thanks from:---> |
03-31-2013, 08:10 AM | #20 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
|
Chuck eye
|
|
03-31-2013, 08:15 AM | #21 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
Hanger Steak Medium Rare Naked and a Fatty for dessert!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
|
Thanks from: ---> |
03-31-2013, 08:17 AM | #22 | |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
|
Quote:
Another on my list of things to try. Dave
__________________
Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL] |
|
|
Thanks from:---> |
03-31-2013, 08:20 AM | #23 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
a++1
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
|
03-31-2013, 08:31 AM | #24 |
Full Fledged Farker
Join Date: 07-20-09
Location: Native Texan
|
Hanger steak. Tastes like no other.
__________________
Custom Pig Rotisserie, KCBS CBJ, Ace Of Spades BBQ Team |
|
03-31-2013, 08:32 AM | #25 |
Full Fledged Farker
Join Date: 07-20-09
Location: Native Texan
|
Pure goodness right there.
__________________
Custom Pig Rotisserie, KCBS CBJ, Ace Of Spades BBQ Team |
|
Thanks from:---> |
03-31-2013, 08:53 AM | #26 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
|
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.
__________________
...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
|
03-31-2013, 09:11 AM | #27 |
Full Fledged Farker
Join Date: 09-28-11
Location: Ottawa, ON
|
Flat iron
|
|
03-31-2013, 09:27 AM | #28 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
|
I've never thought about this. I honestly have never cooked anything without some type of seasoning.
__________________
[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
|
03-31-2013, 09:55 AM | #29 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
That is tough. For pure flavor, the tail, shank, cheeks and tongue really are terrific.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
03-31-2013, 09:58 AM | #30 | |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
|
Quote:
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. Bill |
|
|
Thread Tools | |
|
|