kickingwing
Fire Starter
That's just the center cut tenderloin. The boneless short ribs look the same. They were kind of tasteless though but great with some A1
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Steak Marinade
- Thread starter shaggy91954
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
kickingwing
Fire Starter
Shaggy, they/you/your neighbors, the whole county will love it. If flank or sirloin, medium cuts are great but I've been getting into the thin cuts for everything. Just seems to light a craze. Everything cooked between rare and med rare, all depends on your family. Enjoy!
kickingwing
Fire Starter
P.S. Need to clarify, When I say medium to thin cuts I mean when you slice it across grain for eating. Thickness of the cut before grill can be whatever you desire. Just be careful with skirt and do your research, it's can go tough real quick.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
