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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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08-12-2009, 08:28 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 08-12-09
Location: Fort Lee, NJ
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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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08-12-2009, 08:34 PM
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#2 |
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is one Smokin' Farker
Join Date: 09-27-06
Location: Worcester mass
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MMMM thats a hard one.. I have to pick two
 Hanger steak and Ribeyes 
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Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe. |
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08-12-2009, 08:36 PM
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#3 |
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Knows what a fatty is.
Join Date: 08-02-09
Location: Springfield, IL
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Ribeye for me....
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08-12-2009, 08:38 PM
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#4 |
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Found some matches.
Join Date: 05-23-09
Location: near Houston,Tx
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a good ol rib eye...... mmmmmmmmm
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08-12-2009, 08:38 PM
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#5 |
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Full Fledged Farker
Join Date: 06-12-08
Location: azle ,tx
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ribeyes then newyork for me
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In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber |
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08-12-2009, 08:41 PM
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#6 |
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Full Fledged Farker
Join Date: 08-11-06
Location: landrum, sc
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Ribeyes and flat iron
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Stumps GF223CM Weber WSM and Kettle CS 570 7' X 14' enclosed trailer ButtsandBreastts BBQ Facebook: Butts and Breastts |
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08-12-2009, 08:46 PM
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#7 |
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On the road to being a farker
Join Date: 08-04-09
Location: Big Bend, WI
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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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2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill |
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08-12-2009, 08:49 PM
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#8 |
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Full Fledged Farker
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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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. Chuck |
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08-12-2009, 09:23 PM
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#9 |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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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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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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08-12-2009, 09:24 PM
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#10 |
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is one Smokin' Farker
 Join Date: 07-25-09
Location: Southside of Houston, Texas
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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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08-12-2009, 09:24 PM
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#11 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Do I really have to choose? I guess its a nice think bone-in ribeye.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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08-12-2009, 09:49 PM
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#13 |
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Full Fledged Farker
Join Date: 02-04-04
Location: Rockmart, Georgia
Name/Nickname : Papa Stu
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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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--- --- --- --- I barbecue, therefore I am. – Rene Descartes ---------------------- Love is in the air! No, wait. That's Barbecue. Nevermind ---------------------- LANG 36D, NB Black Diamond, Purveyor of Fine Swine and Originator of the Fatty, Right-Wing whackadoo (and according to the Dept of Homeland Security, quite possibly a threat to National Security) |
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08-12-2009, 09:52 PM
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#14 |
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Full Fledged Farker
Join Date: 12-13-07
Location: Rock Island, IL
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ribeye...
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08-12-2009, 09:53 PM
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#15 |
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is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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The one in front of me at that point.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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