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Old 08-26-2013, 10:02 PM   #1
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Default Utility Ribeye advice needed

For the Ms State/Alabama/LSU saturday football buffet.....!!!!!!!!....Cooking the mandatory pork ribs but I also was wondering about a utility ribeye. I know they are probably a little tough and fatty but was thinking if I didn't overcook them in the smoker and cut them into REAL thin slices served on onion rolls.....What do my Brethren think? Is it doable or is it just too bad a cut? Any advice or experiences good or bad are welcome.....Should I try or go another direction?.......ARE YOU READY FOR SOME FEETBALL!!!!
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Old 08-26-2013, 10:07 PM   #2
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I have never cooked a utility grade cut of beef. I am not sure what you are up against. But, slicing thin is always a good answer to a tough roast.
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Old 08-26-2013, 10:14 PM   #3
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Quote:
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I have never cooked a utility grade cut of beef. I am not sure what you are up against. But, slicing thin is always a good answer to a tough roast.
It's obviously much cheaper than a good ribeye and since it's a secondary food and a change from ribs I was jsut pondering. Just wondered if anybody had tried with success to pull one of these off.....
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Old 08-26-2013, 10:34 PM   #4
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Ever think of NY strip. You should be able to get a select for a decent price. You can smoke that and slice it thin. I would cook it to about 125 and then slice it thin.
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Old 08-26-2013, 10:59 PM   #5
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Kind of prefer ribeye because of the flavor but I may have to go your route. Shirley ( " and don't call me Shirley") someone has cooked one of these before and can give me some info.
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Old 08-26-2013, 11:38 PM   #6
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Philly cheese steak?
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Old 08-26-2013, 11:43 PM   #7
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Never cooked that specific grade, but would marinading em help soften a bit? I realize that marinading a cut like ribeye, T-bone is taboo, but maybe in this case a good marinade to help break it down might help. Since you are serving em on a roll, the marinade flavor won't hurt.
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Old 08-27-2013, 12:20 AM   #8
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Quote:
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Kind of prefer ribeye because of the flavor but I may have to go your route. Shirley ( " and don't call me Shirley") someone has cooked one of these before and can give me some info.
I don't think people use those in the way you want to use it. Utility is a grade that if anything would get ground for hamburger. I wouldn't even know where to source something like that. I'm assuming you don't want the expense of Choice ribeye so you are looking for something cheaper. Maybe think about doing a round roast with Dr. BBQ's Italian Beef recipe. One way or another you will have to slice the meat thin and serve it on bread. This way you can use a better piece of meat for the same money.
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Old 08-27-2013, 12:26 AM   #9
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Eye of round makes a terrific sandwich, a little marinade and you are rocking. And in Select grade, it is often pretty cheap. For large beef feeds, my favorite is a cross rib roast, you need to pull the vein of gristle, but that is pretty easy and that is some delicious rare to medium rare meat.
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Old 08-27-2013, 07:39 AM   #10
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I'm kind of neutral on the ribeye. I've had poor grades before in cheap buffets, and they just don't taste very good. I think if you sliced it thin for sammies, you'd be fine, but if this is your end goal, I'd just go with eye of round. Eye is perfect for this.
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Old 08-27-2013, 08:59 AM   #11
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I smoked a 6 pound eye round roast last time I cooked and it got a bit too done (145) before I took it off. After resting, it topped out around 155 and it was a little chewy so I broke out the meat slicer, cut it into thin slices and made sammies, which were very well received. Threw the leftover slices in a skillet the next day with sauteed onions & peppers & topped with melted cheese on a hoagie bun. Not bad, but probably won't do that again for the price.
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