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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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Old 06-26-2008, 08:20 PM   #1
capri man
is One Chatty Farker
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Join Date: 10-20-07
Location: doerun, ga
Default tried something new today!!

ok, a fillet mignon is $12 per pound. a new york strip is $8 per pound. a t-bone steak is $6 per lb. i bough 2 1 1/2 in thick t-bones. the meat on the small side is the fillet. the meat on the larger side is a new york strip. cut the bone out and you have a fillet and a new york strip!! the bone weighs almost nothing!!
weber kettle
brinkman gourmet smoker
smokey joe
brinkman smoker
big azz upright smoker
really ugly UDS
kingsford kettle grill
weber smokey joe platnium
big gas grill (sorry!)
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Old 06-26-2008, 08:27 PM   #2
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Join Date: 11-12-06
Location: Des Moines, Iowa

No matter how hard I try not to.....sometimes I learn new stuff . Thanx for the info, I never knew that .
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club
Judge Number 6 competition BBQ team

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
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Old 06-26-2008, 09:24 PM   #3
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Join Date: 06-12-07
Location: Denver

Vry cool! may as well leave the bone on, some people say it gives flavor when you cook it.

I think that these cuts only come from the end though? I wonder if that makes any difference in the meat? Are these like a porterhouse, there are only 4 or so steaks on the end, the rest of the way up the cow they get seperated? Don't know much about butchering.
Andy in Denver
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