Good,bad,andrush Posted April 18, 2011 Share Posted April 18, 2011 I can't choose, but I really love fajitas, but as for steak I can't really decide. What are yours? Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted April 18, 2011 Share Posted April 18, 2011 Love the rib eye and porterhouse steaks. Also love double cut porkchops, Tuna steak, and leg of lamb Link to comment Share on other sites More sharing options...
Good,bad,andrush Posted April 18, 2011 Author Share Posted April 18, 2011 QUOTE (Lost In Xanadu @ Apr 18 2011, 01:12 PM) Love the rib eye and porterhouse steaks. Also love double cut porkchops, Tuna steak, and leg of lamb porterhouse steaks are probably my current favorite. Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted April 18, 2011 Share Posted April 18, 2011 Oddly enough, I HATE T-bones. HATE THEM. They are usually about the same price, but the amount of tenderloin in a T-Bone is pathetic compared to a Porterhouse. Link to comment Share on other sites More sharing options...
Tick Posted April 18, 2011 Share Posted April 18, 2011 Rib eye is the king of steaks! Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted April 18, 2011 Share Posted April 18, 2011 QUOTE (tick @ Apr 18 2011, 01:06 PM) Rib eye is the king of steaks! Boneless or bone-in? I prefer the boneless rib eye, I like the Porterhouse if I want a bone in the steak Link to comment Share on other sites More sharing options...
Mara Posted April 18, 2011 Share Posted April 18, 2011 A GOOD prime rib (too easy to get ahold of one that's too fatty). But good ones are soooo flavorful. For poultry (no one asked but I'm telling you anyway), I prefer the thighs. More flavor. As for pork - that's easy: the bacon parts. Link to comment Share on other sites More sharing options...
Tick Posted April 18, 2011 Share Posted April 18, 2011 QUOTE (Lost In Xanadu @ Apr 18 2011, 03:13 PM) QUOTE (tick @ Apr 18 2011, 01:06 PM) Rib eye is the king of steaks! Boneless or bone-in? I prefer the boneless rib eye, I like the Porterhouse if I want a bone in the steak Boneless Rib eye is my fav. Link to comment Share on other sites More sharing options...
The Owl Posted April 18, 2011 Share Posted April 18, 2011 Beef: Brisket..... yes, even over Ribeye.. nothing beats a Brisket smoked for 15 hours.. Pork: Spare Ribs.... I prefer full size spare ribs to baby backs Chicken: Breast (Duh, the most versatile, and not a big fan of Dark Meat) Link to comment Share on other sites More sharing options...
Tick Posted April 18, 2011 Share Posted April 18, 2011 QUOTE (The Owl @ Apr 18 2011, 03:46 PM) Beef: Brisket..... yes, even over Ribeye.. nothing beats a Brisket smoked for 15 hours.. Pork: Spare Ribs.... I prefer full size spare ribs to baby backs Chicken: Breast (Duh, the most versatile, and not a big fan of Dark Meat) I love good brisket but its hard to replicate at home. I have mixed results with it. I love a bbq brisket sandwich on a Portuguese roll! Link to comment Share on other sites More sharing options...
Invisible To Telescopic Eye Posted April 18, 2011 Share Posted April 18, 2011 Lips and assholes!!!! http://i298.photobucket.com/albums/mm274/noah_hanson/The_Great_Outdoors_film_Poster.jpg Link to comment Share on other sites More sharing options...
ReflectedLight Posted April 18, 2011 Share Posted April 18, 2011 pulled pork, baby back ribs, pork chops, pork loin, ribeye, lamb shanks, skirt steak, rottiserie chicken(comes out nice and moist) Link to comment Share on other sites More sharing options...
Tick Posted April 18, 2011 Share Posted April 18, 2011 Lest we not forget a few marvelous strips of bacon! Link to comment Share on other sites More sharing options...
ILSnwdog Posted April 20, 2011 Share Posted April 20, 2011 QUOTE (Lost In Xanadu @ Apr 18 2011, 01:12 PM) Love the rib eye and porterhouse steaks. Also love double cut porkchops, Tuna steak, and leg of lamb Yes. Seared Tuna steak is increadible! Rib eye and porterhouse both rock! Link to comment Share on other sites More sharing options...
Digital Man Posted April 20, 2011 Share Posted April 20, 2011 Tri-Tip steak Link to comment Share on other sites More sharing options...
Mara Posted April 20, 2011 Share Posted April 20, 2011 Hey, speaking of double-cut pork chops, does anyone here have the secret to cooking them perfectly? (I don't mind faintly pink in the center, BTW). It's so easy to wreck them. Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted April 20, 2011 Share Posted April 20, 2011 QUOTE (Mara @ Apr 20 2011, 01:01 PM) Hey, speaking of double-cut pork chops, does anyone here have the secret to cooking them perfectly? (I don't mind faintly pink in the center, BTW). It's so easy to wreck them. I have 2 favorite ways, and both require a meat thermometer 1. I like dipping in apple cider, then in potato flakes and pan frying on a fairly high heat to brown the outsides, just a couple mins on the pan... then baking until the temp says 145. Remove and carry over will get it up to like 150 - 152. 2. marinate in lime juice, salt, honey and some rib rub I have at home. Grill on high diect heat to sear, then move to indirect to cook until, again, the temp is 145. Link to comment Share on other sites More sharing options...
Hatchetaxe&saw Posted April 20, 2011 Share Posted April 20, 2011 From tail to nose, every bit of the porcine, ovine & bovine. Link to comment Share on other sites More sharing options...
ReflectedLight Posted April 20, 2011 Share Posted April 20, 2011 i haven't had it in a while but i could go for some prime rib. Link to comment Share on other sites More sharing options...
ioc Posted April 24, 2011 Share Posted April 24, 2011 QUOTE (Invisible To Telescopic Eye @ Apr 18 2011, 04:26 PM)Lips and assholes!!!! http://i298.photobucket.com/albums/mm274/noah_hanson/The_Great_Outdoors_film_Poster.jpg http://www.youtube.com/watch?v=001dtJ0srBI Bwah ha ha ha Totally forgot about that...classic. Link to comment Share on other sites More sharing options...
ioc Posted April 24, 2011 Share Posted April 24, 2011 I most often buy ribeye, so I guess that makes it my favorite. But if steak grew on trees, I'd probably go for the porterhouse. Heck, if it rained steak, why not make it tenderloin...Kobe. Link to comment Share on other sites More sharing options...
barney_rebel Posted April 24, 2011 Share Posted April 24, 2011 Prime Rib Link to comment Share on other sites More sharing options...
HowItIs Posted April 25, 2011 Share Posted April 25, 2011 Prime rib or rib eye. I can't stand fat or gristle - if I get a bit of either it will put me right off the whole thing. I tried Kobe beef once; at a Sushi place they would take a small plate of thin slices and wave a flame over them. My mouth had an oralgasm! I prefer chicken breasts -yes, I'm a breast girl Bacon (crisp) and a good loin roast from the porcine. Not a fan of lamb at all. Fresh ahi sushi - especially toro! Link to comment Share on other sites More sharing options...
liquidcrystalcompass Posted April 25, 2011 Share Posted April 25, 2011 QUOTE (Lost In Xanadu @ Apr 20 2011, 02:09 PM) QUOTE (Mara @ Apr 20 2011, 01:01 PM) Hey, speaking of double-cut pork chops, does anyone here have the secret to cooking them perfectly? (I don't mind faintly pink in the center, BTW). It's so easy to wreck them. I have 2 favorite ways, and both require a meat thermometer 1. I like dipping in apple cider, then in potato flakes and pan frying on a fairly high heat to brown the outsides, just a couple mins on the pan... then baking until the temp says 145. Remove and carry over will get it up to like 150 - 152. 2. marinate in lime juice, salt, honey and some rib rub I have at home. Grill on high diect heat to sear, then move to indirect to cook until, again, the temp is 145. #1 sounds incredibly tasty. Link to comment Share on other sites More sharing options...
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