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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-25-2020, 07:13 AM | #1 |
Knows what a fatty is.
Join Date: 08-01-20
Location: US
Name/Nickname : dan
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Favorite cheap steak
My go to used to be flat iron steak. Then like brisket prices got out of control. Now I feel like a lost puppy dog. A good sirloin is what I gravitate to now but I miss the flavor of the flat iron.
What's your favorite budget friendly cut? |
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09-25-2020, 07:25 AM | #2 |
is Blowin Smoke!
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
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I have never had it personally, but I heard Malcom Reed talk about how good a chuck steak is. He also said it is very inexpensive.
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Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) [COLOR="DarkOrange"][B]Clemson Orange Thermapen Mk4[/B][/COLOR] |
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09-25-2020, 07:31 AM | #4 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Tenderized round steak, aka cube steak, battered and made into chicken fried steak, aka CFS. Covered with white gravy please.
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09-25-2020, 07:44 AM | #5 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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My Mom would get really thin 1/4" round steak then bread it in (homemade) Italian bread crumbs. Then do a quick fry on it. Now I have to get this back into my rotation
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09-25-2020, 07:48 AM | #6 |
Full Fledged Farker
Join Date: 07-13-15
Location: Cincinnati, OH
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I'm still with the flat iron steaks. Even though they are more expensive then they used to be, they are still relatively "cheap". Plus, it is just me and the wife now, so one of those prepackaged steaks is two meals for us.
Either that of a good marinated flank steak. |
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09-25-2020, 08:00 AM | #7 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Last night we had bacon wrapped sirloin (8 oz) which I believe come from the meat case at Fareway just before expiring!!
Did some research on meat tenderizing techniques and as most Asian places " velveting" use baking soda paste I found a procedure that takes 1 teasp. baking soda stirred into one cup water, cover meat with it for 15 min. then rinse and dry before hitting the grill. Worked pretty good but need more trys at tit I think. Ed
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09-25-2020, 08:04 AM | #8 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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Chuck Eye if you can find one, you will not be disappointed...
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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09-25-2020, 08:09 AM | #9 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Early in our marriage wife would buy cheap steaks. Really cheap(top round bottom round the sirloin tip whatever was on sale)She’d bread it and sear then place in a crockpot with carrots potatoes onions on bottom of crockpot, layer the cheap steaks on top then cover with chopped diced tomatoes. 8-10 hours crockpot.
(Our only outdoor cooker was a grocery store Hibachi)
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09-25-2020, 08:29 AM | #10 |
Take a breath!
Join Date: 02-19-14
Location: West Central, OH
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Pork Steaks cut from the front shoulder and seared quickly. I know it's not beef, but can taste fairly similar if seasoned with salt and pepper, or my favorite, Carne Crosta. Sometimes I will Jaccard them to help with tenderness.
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09-25-2020, 08:42 AM | #11 |
Full Fledged Farker
Join Date: 08-26-20
Location: Prairieville, LA
Name/Nickname : Josh
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Sirloin is my go-to for cheap steaks. I’m hit or miss with doing chuck steak. Sometimes they’re awesome, sometimes they’re tough or don’t taste very good. Same temps/method etc. I think because the chuck is such a large cut, there’s different areas of it that come out better. I just don’t know which ones.
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09-25-2020, 09:02 AM | #12 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I've bounced from one cheap steak to the next. They all seem to sky-rocket in price afterward. The upshot is that people are buying these so-called cheaper cuts and the traditional cuts have dropped in price. Last time I was in Costco, I'd gotten filet mignon. At about $10/lb, it was cheaper than the strips, cheaper than the ribeyes, cheaper than the boneless beef ribs and flap meat. There was not one iota of waste on them and they were quite tender as a baby's bottom. I hope people don't discover this cut and the price shoots up.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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09-25-2020, 09:59 AM | #13 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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It used to be chuck-eye until everyone else figured out they were awesome.
Now, it's through the roof like every other cut of beef.
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09-25-2020, 10:05 AM | #14 |
is one Smokin' Farker
Join Date: 08-14-13
Location: NY
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I always liked hanger steaks, but the price of them now is absurd, still like a first cut chuck steak, some are more chewier then others but usually pretty good.
yes the prices on a lot of odd cuts are crazy, since when does ox tail cost more then a rib eye.... |
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09-25-2020, 10:36 AM | #15 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Anymore? Burgers as steaks. Mixed with bacon and cheddar, Portabellos and Gouda, delicious. No bun. Make them last night with smoked cheddar and bacon mixed in with ground brisket flat.
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