The Meat Thread

I like a little pink on the inside...

 

Filet mignon for me, with lamb chops coming in a close second.

I have been dying to try some authentic Wagyu (sp?) tenderloin.

 

ooooo... tough call ...

filet mignon

rib eye

 

Obvious. A Porterhouse... done well (ie. rare in the center, yet crisp on the outside) is the best time you should ever have, as a meat-eater. And I love love love bbq.

A good cooked porterhouse (which is a strip and a T-bone, combined) is better than anything I've eaten.

But it has to be done right. Mark my words, gentlemen. Even if you think you like your meat well done, stop it!

Meat is so much better med-rare. Try it once, for Christ's sake!

 

Nothing beats a good rack of ribs!


RIBS >>>>>>>>>>>>>> STEAK

 

i like the tenderness of filet mignon and flavour of rump steak.

 

A porterhouse is a T-bone.........which is the strip and the filet combined. The porterhouse just has the largest filet side of any of the T-bones

 

Ribeye. Medium.

 

A nice, moist, tight....oh that kind of meat.


Give me a ribeye, rare.

 

That's why whenever I go to a place like Chilli's, Colton's, Ruby Tuedays, etc. I always get the pick two and enjoy steak and ribs. Of course none of them are as good as homemade.

 

This is correct..

mine would be fillet..and ribeye close 2nd..some of the good ribeyes ive had have too much marbling for my liking..and it makes cutting around it virtually impossible.

 

new york strip.

medium well.

 

smoking a brisket right now

 

I'm a Ribeye man...

 

filet medium rare

 

New York, medium rare.

Had a very good one at The Big Texas in Amarillo last month.

 

So many good options. Some nice baby back ribs with a spicy BBQ sauce, meat so tender it is falling off the bone. A thick juicy porterhouse that is nice and red in the middle. A roasted game hen, lightly seasoned with some garlic cloves under the skin. A good batch of fried chicken, especially with some sausage gravy. A double bacon cheeseburger grilled to medium rare on an open flame - use a quality ground beef with a good amount of fat content. Dammit I'm hungry now.

EDIT: D'oh, totally left out a good smoked beef brisket.

 

I almost forgot about veal.

<object width="425" height="350"><param name="movie" value="http://www.youtube.com/v/Twr50lMWr10"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/Twr50lMWr10" type="application/x-shockwave-flash" wmode="transparent" width="425" height="350"></embed></object>

 

New York strip, medium, if we're talking about a steak.

Babygirl, raw, if we're talking about the other meat.