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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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Old 03-31-2013, 10:00 AM   #31
Bluesman
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Id have to go with a big fat ribeye cooked caveman.
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Old 03-31-2013, 10:40 AM   #32
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ribeye makes my heart melt......
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Old 03-31-2013, 11:56 AM   #33
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Tenderloin all the way. Steve.
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Old 03-31-2013, 12:25 PM   #34
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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.
I agree 100%.

The two cuts I would add. Chuck is what tastes the most like "beef" to me. Takes me back to childhood. Can't compete with that.

I would also add Hanger steak. Loves me some hanger.
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Old 03-31-2013, 12:28 PM   #35
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Short rib.
for steak, ribeye.
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Old 03-31-2013, 12:31 PM   #36
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I'm guessing you're meaning tasty in a good way, ... right?
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Old 03-31-2013, 12:44 PM   #37
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Quote:
Originally Posted by IamMadMan View Post
Although I would not eat it again if I knew what it was....

I was served a piece of beef, so tender and so flavorful beyond anything I had ever tried. I loved it and we stuffed ourselves. The tenderness wasn't the determining issue, but it did make it even more enjoyable. The flavor of the beef was just so intense...

After the picnic was over and all was put away, we were told it was beef tongue. I will still say it was the best piece of beef I had ever eaten, I just can't bring myself to eat it knowing that it is beef tongue..

Mind over Matter I guess..
Quote:
Originally Posted by landarc View Post
That is tough. For pure flavor, the tail, shank, cheeks and tongue really are terrific.

If you asked me last year - my response would have been a well-marbled great steak cut.
Now - its been leaning towards a good beef shank or a well treated beef tongue.
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Old 03-31-2013, 01:00 PM   #38
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Angus fajita is my choice.
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Old 03-31-2013, 01:02 PM   #39
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Nothing better for me than a chuck roast (clod) cooked to an internal of 210 or so and then pulled. Great for sandwiches, tacos, wraps or just pile it on a plate and dig in.

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Old 03-31-2013, 08:57 PM   #40
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Ribeye is top of the list, followed very close by tri-tip, and skirt steak can be very good if done right
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Old 03-31-2013, 09:20 PM   #41
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Quote:
Originally Posted by IamMadMan View Post
Although I would not eat it again if I knew what it was....

I was served a piece of beef, so tender and so flavorful beyond anything I had ever tried. I loved it and we stuffed ourselves. The tenderness wasn't the determining issue, but it did make it even more enjoyable. The flavor of the beef was just so intense...

After the picnic was over and all was put away, we were told it was beef tongue. I will still say it was the best piece of beef I had ever eaten, I just can't bring myself to eat it knowing that it is beef tongue..

Mind over Matter I guess..
Oh yes! Beef tongue. I've eaten it many times. My dad loved the stuff. He always boiled it. It was always tuff stuff to get down!
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Old 03-31-2013, 09:22 PM   #42
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I have to vote Ribeye as well.
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Old 03-31-2013, 10:23 PM   #43
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Ribeye for me as well.
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Old 04-01-2013, 08:54 AM   #44
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The only way to judge taste would be by grinding the meat, then tasting, and Chuck wins every time!!
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Old 04-01-2013, 08:59 AM   #45
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Bone in Rib Eye Med Rare YUM
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