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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.


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Old 04-16-2018, 09:05 PM   #31
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Quote:
Originally Posted by sudsandswine View Post


It's one of the best cuts of beef, period. Especially if you cook it rodizio style and get a nice crusty fat cap that melts in your mouth when you bite into it.
Please........

Try skewering some flap, or Hanger steaks cooked the same way. Then come back and spew that nonsense. I get you like this cut, or the way this cut is cooked, but lets not pretend its better then other cuts.
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Old 04-16-2018, 09:19 PM   #32
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Looks fantastic, I want to dip that bread in the juices
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Old 04-16-2018, 09:56 PM   #33
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Quote:
Originally Posted by WareZdaBeef View Post
Please........

Try skewering some flap, or Hanger steaks cooked the same way. Then come back and spew that nonsense. I get you like this cut, or the way this cut is cooked, but lets not pretend its better then other cuts.

Hmmm, maybe you can help all of us to stop "pretending" and cook up some flap or hanger steaks and convince us. I mean, I know you like those cuts, I get that. Spew some nonsense at us!

Just sayin!

Bob
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Old 04-16-2018, 09:58 PM   #34
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Fan-damn-tastic!
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Old 04-16-2018, 09:59 PM   #35
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Quote:
Originally Posted by WareZdaBeef View Post
Please........

Try skewering some flap, or Hanger steaks cooked the same way. Then come back and spew that nonsense. I get you like this cut, or the way this cut is cooked, but lets not pretend its better then other cuts.



No need to be a d!ck.
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Old 04-16-2018, 10:15 PM   #36
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and that is exactly what we did Titch


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Looks fantastic, I want to dip that bread in the juices
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Old 04-16-2018, 10:17 PM   #37
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Hmmm, maybe you can help all of us to stop "pretending" and cook up some flap or hanger steaks and convince us. I mean, I know you like those cuts, I get that. Spew some nonsense at us!

Just sayin!

Bob
Challenge accepted. Just give me a few days to procure the meats in question.
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Old 04-16-2018, 10:22 PM   #38
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Challenge accepted. Just give me a few days to procure the meats in question.
Lots of money shots, okay!

PS....tell the Brazilians it's a fad.

Bob
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Old 04-16-2018, 10:27 PM   #39
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A Brazilian coworker has been into that fad for about 46 years. I first learned about this fad from landarc about 7 or so years ago on here (and what the fark does he know...), and brother Phubar Phed me my Phirst Phad picanha about 4 years ago. I shared it with my pet rock while I hula-hooped.
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Old 04-16-2018, 10:34 PM   #40
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So, back to true talk about the OP's subject. I don't meant to detract too much from the beef realm, but, is there a pork cut equivalent? I am imagining some crispy, crunchy pork fat kind of offering if there is a pork option.

Let's not forget to praise the beef flavor of this cut, but the toe curling goodness of that fat cap too. Fat is flavor. I'd hit that with lot of hardness!

Bob
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Old 04-16-2018, 10:41 PM   #41
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Quote:
Originally Posted by BobBrisket View Post
So, back to true talk about the OP's subject. I don't meant to detract too much from the beef realm, but, is there a pork cut equivalent? I am imagining some crispy, crunchy pork fat kind of offering if there is a pork option.

Let's not forget to praise the beef flavor of this cut, but the toe curling goodness of that fat cap too. Fat is flavor. I'd hit that with lot of hardness!

Bob
Pork has the same cut, ask for a rump cap pork roast. I would think a good porketta, would work well with that style of cook.
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Old 04-16-2018, 10:48 PM   #42
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Lots of money shots, okay!

PS....tell the Brazilians it's a fad.

Bob
Anything less then a money shot,is a waste of the members of this fine sites time. In my honest opinion, this site needs a newbie section for members that are new to BBQ, and criticism should be enforced there. As far as the long time members section, don't post if you can't handle criticism.
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Old 04-16-2018, 10:56 PM   #43
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Quote:
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With Papillote Vegetables, beget and Chimichurri Sauce

sea salt


and were are spinning








pulled and sliced










no need for a plate, just eat it off the board, this was so farkin good I wll be doing this again soon. Thanks for lookinq
The key is going to be in the presentation and the pics. You will need to show just how much better those cuts are compared to ^^^^^^^ with visuals only. Anyone can SAY this is better than that, but getting that point across in a post and pics......takes talent and mastery on the grill and with a camera for that matter. Be ready for the criticism.

Those pics up top are hard core money shots! They just are!

Bob
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Old 04-16-2018, 11:08 PM   #44
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Quote:
Originally Posted by BobBrisket View Post
The key is going to be in the presentation and the pics. You will need to show just how much better those cuts are compared to ^^^^^^^ with visuals only. Anyone can SAY this is better than that, but getting that point across in a post and pics......takes talent and mastery on the grill and with a camera for that matter. Be ready for the criticism.

Those pics up top are hard core money shots! They just are!

Bob
FYI, I never said the pics OP provided was not good. He did a great job with the cut of meat he had to work with. If you actually read the post i quoted, you would understand that i said there is way better cuts that can achieve better results cooked the same way. This has nothing to do with OP, he did a great job cooking this sub par cut of meat.
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Old 04-16-2018, 11:23 PM   #45
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Quote:
Originally Posted by WareZdaBeef View Post
Please........

Try skewering some flap, or Hanger steaks cooked the same way. Then come back and spew that nonsense. I get you like this cut, or the way this cut is cooked, but lets not pretend its better then other cuts.
Actually, your argument is false because neither of those cuts have a fat cap, therefore there is no "same way" comparison to begin with.
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