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Steak Expert needed.. - Page 2

post #21 of 26

Rib Eye!! Its also the most flavorful IMO because of the very well formed marbling you get. Cut those bad boys at about 1.5 inches or heck all the way up to 5" (I like em this way a lot rare center and nice and done on the outside) and grill em up!!

 

 

 

 


Edited by smokinclt - 5/3/13 at 1:54pm
post #22 of 26
Quote:
Originally Posted by smokinclt View Post

 

 

Looks like all you did was knock the horns off, and ran it through the kitchen.

post #23 of 26

No restaurant can make a Prime Rib like we can, unless they smoke them for a few hours.

I used to say I never met a Prime Rib I didn't like until I had one at a restaurant at Lake Wallenpaupack, in NE PA. It wasn't tough, but it tasted lousy, with a nasty back taste. Then I had another bad one at another restaurant, at the same lake. I told my buddy who owns a restaurant in SE PA about it, and told him they both had the same nasty back taste. He laughed, and said that's because both restaurants got them out of the back of the same truck, and nuked them.

They sucked, but they still weren't tough.

 

 

Bear

post #24 of 26

I'm rib eye or rib roast all the way. years ago i worked in southwest Texas. every place i bought a steak, grocery store, meat market, restaurant. they all had no flavor. it got to where every time i came home. (Arkansas) i would bring back a whole rib eye. then eat chicken the rest of the time. then i went to a restaurant. that all the locals said. that is the place. they raise their own beef. so guess what i went. same as the rest. when i was leaving the restaurant on a ranch.  the light bulb lite up.mesquite and cactus. that's all i could see for miles. at home i see grass. you can't feed mesquite and cactus and get good beef.

  that brings me to the next thing. don't mean to step on any body's toes. why is Texas famous for their mesquite BBQ? the answer is. how do you smoke with cactus?

 

i may be late to the dance. but rib eye for me.

happy smoken.

David

post #25 of 26
Quote:
Originally Posted by REDWOOD CARLOS View Post

 

Looks like all you did was knock the horns off, and ran it through the kitchen.

Yeah that is the way I like them - Rare+. Knock it's horns off, wipe its butt, and throw it on a plate! 

post #26 of 26
Thread Starter 

Hi all OK I was back RD looking at slabs of beef, for my steaks that will be grilled.  Still undecided about strips steaks here are the choices. What do 180 strip,0x1,1x1 mean?

USDA CHOICE GRADE BEEF BONELESS 180 STRIP    
USDA CHOICE GRADE BEEF BONELESS STRIPS - 0X1 R/W    
  USDA CHOICE GRADE BEEF BONELESS STRIPS - 1X1 R/W
       
There is also a 2x3 bone in a short loin?  

 

 

Thanks Dan

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