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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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Unread 01-10-2008, 08:11 PM   #1
Que'inKC
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Default I have a question...

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...
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Unread 01-10-2008, 08:26 PM   #2
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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.

Nice to see you posting.

Welcome!

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

ON EDIT: scratch the Cattle Call, just forgot you were already there
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Unread 01-10-2008, 08:29 PM   #3
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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.
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Unread 01-10-2008, 08:32 PM   #4
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Wow thanks...Just what I am looking for....
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Unread 01-11-2008, 07:53 AM   #5
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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...
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Unread 01-11-2008, 08:15 AM   #6
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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.
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Unread 01-11-2008, 09:10 AM   #7
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Quote:
Originally Posted by Divemaster View Post
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

My I ask how you fix your prime rib roast? I've never done one before and I really want to...
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Unread 01-11-2008, 09:19 AM   #8
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The prime rib recipe I have done and really enjoyed is one from Tyler Florence. It is easy and was definitely worth it. Click here for the recipe.
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Unread 01-11-2008, 09:29 AM   #9
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Quote:
Originally Posted by River City Smokehouse View Post
The prime rib recipe I have done and really enjoyed is one from Tyler Florence. It is easy and was definitely worth it. Click here for the recipe.
That’s the one I use!!!
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Unread 01-11-2008, 10:01 AM   #10
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Quote:
Originally Posted by Divemaster View Post
That’s the one I use!!!
It's AWESOME!!!
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Unread 01-11-2008, 10:12 AM   #11
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Poohbah has his listed in the recipes section...see top menu.
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Unread 01-11-2008, 05:30 PM   #12
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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

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Unread 01-11-2008, 09:15 PM   #13
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Good God Almighty Tim!!

That makes me wanna lick the cutting board!!
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Great on chicken, burgers, brats, great on ribs too!
Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL]
[FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT]
[FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT]
[URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL]


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Unread 01-11-2008, 09:19 PM   #14
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I always had good luck with bottom round. either in a smoker or in the ground.
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Unread 01-11-2008, 11:31 PM   #15
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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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