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STEAK!!

I know y'all cook up some great steaks so post them up in here....

I'll start us off…

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Getting up to room temp
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Throw it on the grill...

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Steak, mashed taters with Five counties cheese waiting to melt on top, and some peez

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Juices flowing…
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Yum! What u got?
 
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Y'all can keep your stinkin' tri-tip.
 
 
 
grantmichaels said:
tri-tip from a reputable source, that sells it whole, is beautiful ... i smoked one a few months ago, and it was 4.5 lbs (huge) and top notch ...
 
handled it like a standing rib roast, took the center to 128F (I go three over for medium-rare, not rare) ...
 
now, at the grocery store, they label some shit tri-tip too ... that shit's tough and nasty ... and it usually comes in 3x pieces ...
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I rest my case.
 
Some meat cutters will label cuts like bottom or top round or whatever sirloin as London Broil.
 
London Broil is an entree made only from flank.
 
Its all smoke and mirrors when it comes to food marketing.
 
Just like some seafood distributors will label Chum salmon (the lowliest of all salmon that eve Alaskan natives only feed it 
 
to their dogs) as SilverBrite Salmon.
 
A species that does not exist.
 
texas blues said:
Y'all can keep your stinkin' tri-tip.
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You realize brisket is the chest muscle the toughest cut on the damn cow, try to chew that (as you say), but it is smoked into pure heaven. 
 
But smoking tri-tip nooooooooo. That can't be good!

I know Texans have blinders on when it comes to brisket. ;)
 
Have you ever smoked a tri-tip? Then shutty!
 
The Hot Pepper said:
 
You realize brisket is the chest muscle the toughest cut on the damn cow, try to chew that (as you say), but it is smoked into pure heaven. 
 
But smoking tri-tip nooooooooo. That can't be good!

I know Texans have blinders on when it comes to brisket. ;)
 
Have you ever smoked a tri-tip? Then shutty!
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Texans don't care about tri-tip.
 
And they know a 'thang or two about beef.
 
It doesn't sell. 
 
And why not?
 
Because its an inferior cut plain and simple.
 
What does?
 
Brisket, as you mentioned, because Texans know bbq.
 
Skirt, for fajita's, always.
 
Ribeye.
 
Tenderloin.
 
T-bone/Porterhouse.
 
Top sirloin.
 
Chuck.
 
Strip steaks/NY's.
 
Truth be told though...
 
Texan's also LOVE pork.
 
Especially back ribs, spare's, and shoulder's when on sale.
 
You just put rib-eye above tenderloin. I think I better log off ... I've had too much to drink for this.
 
I'd like to join Mrs Blues, and gang up and talk into your other ear about that rib-eye over filet crap ...
 
LOL.
 
grantmichaels said:
You just put rib-eye above tenderloin. I think I better log off ... I've had too much to drink for this.
 
I'd like to join Mrs Blues, and gang up and talk into your other ear about that rib-eye over filet crap ...
 
LOL.
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GM always the gent that you are.
 
And si senor, I put ribeye before tenderloin ever time.
 
Why?
 
Fat.
 
Fat is FLAVOR and a ribeye beats out a tenderloin every time, being the same grade.
 
texas blues said:
... being the same grade.
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ooohhhhh well, interesting point ...
 
choice filet kind of sucks ass, actually ...
 
I think I might be a little bit guilty of comparing prime filet w/ choice rib eye, actually ...
 
I have to tell you, though ... I don't really like trimming the fat on rib-eye ...
 
It detracts from the experience for me, having that pile on my plate ...
 
I'm a little hoitey toitey, I guess ...
 
grantmichaels said:
 
ooohhhhh well, interesting point ...
 
choice filet kind of sucks ass, actually ...
 
I think I might be a little bit guilty of comparing prime filet w/ choice rib eye, actually ...
 
I have to tell you, though ... I don't really like trimming the fat on rib-eye ...
 
It detracts from the experience for me, having that pile on my plate ...
 
I'm a little hoitey toitey, I guess ...
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Negative on the hoity toitey.
 
You like to be liking what you like.
 
There is no ambiguity there.
 
Who am I or anyone else to judge what you deem apropos?
 
Although I'll admit to being narcissitic.
 
Then again so is THP.
 
We're both pricks in the end.
 
LOL you're not a narcissist because you're a meat snob. Unless your calling yourself meat! ;)
Nice try trying to drag me down with ya. I haven't been preaching at all in here just telling you to be open minded about tri-tip.
 
The Hot Pepper said:
LOL you're not a narcissist because you're a meat snob. Unless your calling yourself meat! ;)

Nice try trying to drag me down with ya. I haven't been preaching at all in here just telling you to be open minded about tri-tip.
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You're still a prick! :rofl:
 
I have to practice empathy - it doesn't occur to me as the solution to any problem, naturally ... much to Danielle and my mom's dismay.
 
My uglier tendencies all lean in that (narcissistic) direction ...
 
Thankfully, everyone else's got something too.
 
The Hot Pepper said:
 
Yeah well notice I didn't even try to defend that.
 
:lol:
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You don't have to.
 
You've always been MY kind of prick!
 
 How many years have we been doing this sheeit?
 
I'm still here.
 
The sad 'thang is I loathe NYC and most likely never get to to have the honor
 
of meeting you in person.
 
That's really too bad for me.
 
Boss -
 
You should go on a couch surfing tour ...
 
Imagine the food and shit that would be laid out? ...
 
Anyways ... you are welcome to couch surf at mi casa ...
 
One can run a website from anywhere there's internet =) ...

PS - If you did, I'd have an excuse to: www.lacajachina.com ...
 
Aww the bromance is so cute!  
 
I too put ribeye above tenderloin.  Like The TB said, fat is flavor.  If it is properly trimmed by the butcher no need to cut the fat off GM.  Eat it!
 
JayT said:
Aww the bromance is so cute!  
 
I too put ribeye above tenderloin.  Like The TB said, fat is flavor.  If it is properly trimmed by the butcher no need to cut the fat off GM.  Eat it!
Click to expand...
 

I like filet mignon.
 
I'd be outright lying to suggest that I like a rib-eye more ...
 
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