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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 08-12-2009, 08:28 PM   #1
Is lookin for wood to cook with.
Join Date: 08-12-09
Location: Fort Lee, NJ
Default What is your favorite cut of beef?

Hanger steak? Flank steak? Tri-tip? Rib eye? Porterhouse? Filet mignon? Skirt steak?

For me, tri-tip (rump cap and called "picanha" by the Brazilians who eat it so heavily), followed very closely by rib eye. Skirt steak is very, very flavorful too... I only find it a bit labor-intensive because I tend to trim as much fat as I can and given it's a very fibrous cut, it's a lot of nitpicking with a small knife.

Got BBQs coming in the next few weekends. One of them is for family.... gonna throw some USDA prime tri-tip and USDA choice rib eyes on the grill. I can't wait.
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Old 08-12-2009, 08:34 PM   #2
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MMMM thats a hard one.. I have to pick two
Hanger steak and Ribeyes
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Old 08-12-2009, 08:36 PM   #3
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Join Date: 08-02-09
Location: Springfield, IL

Ribeye for me....
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Old 08-12-2009, 08:38 PM   #4
Found some matches.
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Join Date: 05-23-09
Location: near Houston,Tx

a good ol rib eye...... mmmmmmmmm
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Old 08-12-2009, 08:38 PM   #5
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ribeyes then newyork for me
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Old 08-12-2009, 08:41 PM   #6
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Location: landrum, sc

Ribeyes and flat iron
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Old 08-12-2009, 08:46 PM   #7
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Join Date: 08-04-09
Location: Big Bend, WI

Honestly...no favorite here. Anything that can be smoked, grilled, stewed, braised, baked, broiled, fried, or even eaten raw...if it's beef...it's what's for dinner.*

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Old 08-12-2009, 08:49 PM   #8
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Location: Deep in the East TX Piney Woods

Depends on my mood, Ribeye or Porterhouse for grilled steak, Flank or Skirt for fajitas or steak salad, ground Sirloin for burgers, boneless Rump for stew, Tenderloin for Beef Wellington, Brisket for BBQ or chili.

So much meat, so little time.

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Old 08-12-2009, 09:23 PM   #9
somebody shut me the fark up.

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Join Date: 01-14-06
Location: At home on the range in Wyoming

Hmmmm, this a a hard one. A Tri-Tip is an exceptional piece of meat, and really easy too cook. But if I had to pick my favorite cut ..... (and I'm the one doing the cutting) ..... I would go with a whole tenderloin. You can make a roast or two different kinds of steaks. I like to refer to the chain steaks as chicken fries.

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Old 08-12-2009, 09:24 PM   #10
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Join Date: 07-25-09
Location: Southside of Houston, Texas

Ribeye and T bone for me. It'll be tenderloin as soon as I can win the lottery:-)
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Old 08-12-2009, 09:24 PM   #11
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Location: Chicago 'Burbs

Do I really have to choose? I guess its a nice think bone-in ribeye.
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Old 08-12-2009, 09:29 PM   #12
somebody shut me the fark up.
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Join Date: 07-11-06
Location: Norco, Ca.

Whole Ribeye or Tri Tip for smoking, Ribeye steak for grilling.
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
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Old 08-12-2009, 09:49 PM   #13
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Join Date: 02-04-04
Location: Marietta, Georgia

Standing Rib Roast. Definitely....

Roasted in the oven. Smoked. Deep fried in a turkey fryer. doesn't matter.

Good eats.
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Old 08-12-2009, 09:52 PM   #14
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Old 08-12-2009, 09:53 PM   #15
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The one in front of me at that point.
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