View Full Version : Favorite meat and what cut?

08-01-2010, 07:30 PM
What say you? I really love a good pork steak, but I am curious to know what you all like....

08-01-2010, 07:41 PM
For me it probably would be a good rib eye, medium rare.

08-01-2010, 07:42 PM
beef tenderloin.med rare

08-01-2010, 08:05 PM
Med. rare tri-tip! beef tenderloin would be right there too.

08-01-2010, 08:07 PM
Keep 'em comin...

Three porks
08-01-2010, 08:09 PM
Smoked, herb crusted french cut rack of lamb...Med rare

08-01-2010, 08:23 PM
That's a hard one to answer, since I like pretty much everything, but if it had to be ONE thing, it would be Tri-Tip cooked Santa Maria style over red oak. That and of course, BB ribs. Then there's beef ribs too...also beef tenderloin. Pork loin, bone in is also great. OK, I need to stop now!:blah:

08-01-2010, 08:38 PM
Very easy pork butt and spare ribs , then brisket.

08-01-2010, 08:42 PM
so many meats...hard choice. hmmmm....I dunno...really can't answer, LOL. Ok, double cut pork chop, brined then stuffed.

08-01-2010, 08:44 PM
I've never met a meat that I didn't like :becky:

If you are forcing me to choose, it would be a 1.5" thick porterhouse cooked between rare and medium rare.

big brother smoke
08-01-2010, 09:00 PM
Medium rare Beef TenderLOin! What else?

08-01-2010, 09:56 PM
Smoked!!!!!:-P Just kidding i would have to say smoked Tri-Tip med-rare:-D

08-01-2010, 10:01 PM
Hard to beat a good ol BBQ'd "PORK STEAK" :thumb:

08-01-2010, 10:01 PM
Wagyu NY... Or prime dry aged ribeye... or Wagyu tri-tip... or prime dry aged crosscut NY... whatever I have that night? hehe

08-01-2010, 10:22 PM

hog trotter
08-01-2010, 10:33 PM
A dry aged porterhouse cooked rare to medium rare.

Pyle's BBQ
08-01-2010, 10:41 PM
Whole NY strip slow roasted in a smoker to MR.

08-01-2010, 10:44 PM
ima hafta say ribeye, at least a pound with lotsa marble, course s&P olive oil, and a bit o garlic and onion powder NO ADDED SAUCES if medrare-med

08-01-2010, 11:37 PM
-Smoked baby back ribs
-Grilled NY steak medium rare
-T-bone medium rare, I love to gnaw on the bone after.

08-01-2010, 11:39 PM
Porterhouse or
baby back ribs

08-02-2010, 12:07 AM
Ribeye has always been my favorite, until I could start doing THIS.......
Herb crusted whole prime rib on the smoker. BUTTAH!

08-02-2010, 12:41 AM
Ribeye, rare to medium rare. But I wouldn't pass up a bite of that there prime rib either...

08-02-2010, 03:22 AM
Slow cooked Pork Belly!

08-02-2010, 11:47 AM
Amazing, nobody mentioned chicken, turkey, duck... LOL!

We are what we are!! Gimme a big ol ribeye, just slightly pink.

08-02-2010, 12:06 PM
A nice thick center cut pork chop with crispy fat would be a top contender.

08-02-2010, 12:07 PM
Porter House - rare!

08-02-2010, 12:08 PM
I would have to go with Prime Rib. Cooked to medium.

08-02-2010, 12:15 PM
Super thick Ribeye, rare, as my grandpa would say "Knock his horns off, wipe his butt, wave it over the fire and slap him on a platter."

Big Jim BBQ
08-02-2010, 12:27 PM
Ribeye Med Rare, NY Strip med rare,Filet med rare, BBQ ribs, Boston Butt, BBQ Chicken, Grilled Pork Chops, Smoked Sausage, Grilled Hamburgers, Grilled hot dogs. I hope this has been some help to you:rolleyes:. By the way I am 6'2" and 285 (down from 359) so obviously not hard to please.

Alan in Ga
08-02-2010, 12:35 PM
Porterhouse..Med rare and a side of ribs

Chef Country
08-02-2010, 12:39 PM
Deer backstrap, soked in jd marinaid

08-02-2010, 12:54 PM
I'm gonna have to join the ribeye crowd. Although...I've never passed up some good beef ribs.

08-02-2010, 02:30 PM
beef tenderloin. med rare
DING...DING...DING...but GOTTA be wrapped in bacon.

The only true competitor (for me) would be 14-16 oz Prime Rib (med rare) with a side of au jus for dipping. Mmmmm...making my mouth water.

08-02-2010, 03:00 PM
Pork, beef, chicken... It really doesn't matter as long as it's tender, tasty & cooked to style. :thumb:

Big George's BBQ
08-02-2010, 03:16 PM
This is tough because I like everything, but if I have to choose a nice thick bone in rib eye medium rare

08-02-2010, 04:03 PM
Chicken or turkey, it's the reason I own two Weber 22.5"ers.

08-02-2010, 04:53 PM
Medium Rare Rib Eye

08-02-2010, 06:40 PM
Whatever is coming out of the smoker on a given day is my favorite for that day. To many great choices to pick just one.

08-02-2010, 07:39 PM
Spare ribs on the pit. Trimmed myself for the "chef's snacks" while the ribs are working! Of course everyone else has now caught onto the "chef's snacks" and know about when to show up at the pit to partake:doh: