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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 08-12-2009, 08:28 PM   #1
Sprawling_Homeowner
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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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Unread 08-12-2009, 08:34 PM   #2
Nitrofly
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MMMM thats a hard one.. I have to pick two
Hanger steak and Ribeyes
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Unread 08-12-2009, 08:36 PM   #3
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Ribeye for me....
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Unread 08-12-2009, 08:38 PM   #4
skidaddy
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a good ol rib eye...... mmmmmmmmm
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Unread 08-12-2009, 08:38 PM   #5
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ribeyes then newyork for me
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Unread 08-12-2009, 08:41 PM   #6
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Ribeyes and flat iron
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Unread 08-12-2009, 08:46 PM   #7
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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.*


*Can't figure how to put the trademark logo here, but I don't wanna get in trouble for infringement. Just pretend, ok
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Unread 08-12-2009, 08:49 PM   #8
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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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Unread 08-12-2009, 09:23 PM   #9
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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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Unread 08-12-2009, 09:24 PM   #10
Mark Stanton
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Ribeye and T bone for me. It'll be tenderloin as soon as I can win the lottery:-)
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Unread 08-12-2009, 09:24 PM   #11
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Do I really have to choose? I guess its a nice think bone-in ribeye.
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Unread 08-12-2009, 09:29 PM   #12
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Whole Ribeye or Tri Tip for smoking, Ribeye steak for grilling.
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Unread 08-12-2009, 09:49 PM   #13
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Standing Rib Roast. Definitely....

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

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