User Panel
User Panel
User Panel
|
Posted: 12/18/2014 10:36:17 PM EDT
[#1]
Fillet
Actually reminds me i havent cooked in a while now.. |
|
|
|
Posted: 12/18/2014 10:37:25 PM EDT
[#2]
ALL MEAT IS GOD
|
|
|
|
Posted: 12/18/2014 10:38:49 PM EDT
[#3]
Quote HistoryQuoted:
Rib-eye beef. Saint Louis pork ribs. Chicken wings. Precisely this, though chicken wings and turkey legs are interchangeable. |
|
|
|
Posted: 12/18/2014 10:39:17 PM EDT
[#4]
bologna
|
|
|
|
Posted: 12/18/2014 10:40:53 PM EDT
[#5]
Beef Ribeye
Chicken thigh Pork ribs |
|
|
|
Posted: 12/18/2014 10:42:13 PM EDT
[#6]
Porter house
|
|
|
|
Posted: 12/18/2014 10:43:06 PM EDT
[#7]
Ribeye
|
|
|
|
Posted: 12/18/2014 10:44:33 PM EDT
[#8]
Porterhouse if ya please.
|
|
|
|
Posted: 12/18/2014 10:45:12 PM EDT
[#9]
Local dry aged rib eye, cut 1-5\8" thick.
|
|
|
|
Posted: 12/18/2014 10:46:25 PM EDT
[#10]
Ribeye, backstraps, braised lamb shanks.
|
|
|
|
Posted: 12/18/2014 10:47:25 PM EDT
[#11]
Filet is great raw with salt.
Either minced or sliced thin like a capacchio , how ever you spell it. |
|
|
|
Posted: 12/18/2014 10:50:34 PM EDT
[#12]
Filet wrapped in bacon from our local meat market
|
|
|
|
Posted: 12/18/2014 10:50:40 PM EDT
[#13]
Quote HistoryQuoted: Filet is great raw with salt. Either minced or sliced thin like a capacchio , how ever you spell it. Maybe, but not for me. My filet needs fat to make it taste good!   |
|
|
|
Posted: 12/18/2014 10:52:04 PM EDT
[#14]
tenderloin
|
|
|
|
Posted: 12/18/2014 10:52:49 PM EDT
[#15]
Expensive: BIG slabs of porterhouse. To be prepares Bistecca alla Fiorentina style over fire.
Mid-range: Ribeyes. Low and slow, and yes, medium-well to well done. Get that fat rendered!
Low end: Hanger steak. Pan fried, for steak frites. ETA: For beef. I still say the lordly pig is a better critter for eats, though. |
|
|
|
Posted: 12/18/2014 10:52:52 PM EDT
[#16]
Venison tenderloin.
|
|
|
|
Posted: 12/18/2014 10:57:25 PM EDT
[#17]
Same here OP. Filet for the win.
|
|
|
|
Posted: 12/18/2014 11:01:44 PM EDT
[#18]
Quote HistoryQuoted:
Porterhouse |
|
|
|
Posted: 12/18/2014 11:03:06 PM EDT
[#19]
Beef Ribeye. Preferably about 90 day dry aged. Kosher salt, pepper. Seared on the hottest cast iron there is, rare.
|
|
|
|
Posted: 12/18/2014 11:03:53 PM EDT
[#20]
Quote HistoryQuoted:
Quote HistoryQuoted:
Quoted:
All depends on what I'm feeling that day. Ribeye Prime Rib NY Strip Filet iN THAT MOFOING ORDER.....RIBEYE WITH EXTRA FAT MAKES MY #(*& HARD |
|
|
|
Posted: 12/18/2014 11:05:35 PM EDT
[#21]
Smoked Brisket/ burnt ends
Pork Ribs Venison tenderloin Rib eye |
|
|
|
Posted: 12/18/2014 11:06:52 PM EDT
[#22]
Pork butt
|
|
|
|
Posted: 12/18/2014 11:07:24 PM EDT
[#23]
NY strip
|
|
|
|
Posted: 12/18/2014 11:09:09 PM EDT
[#24]
T-bone.
|
|
|
|
Posted: 12/18/2014 11:09:17 PM EDT
[#25]
Quote HistoryQuoted:
Prime rib Rib eye Loin In that order in bison, beef & swein. This would pretty much be my exact answer too |
|
|
|
Posted: 12/18/2014 11:09:52 PM EDT
[#26]
Brisket
|
|
|
|
Posted: 12/18/2014 11:12:34 PM EDT
[#27]
Quote HistoryQuoted:
Yes. This is the only acceptable answer. |
|
|
|
Posted: 12/18/2014 11:13:56 PM EDT
[#28]
Tongue. Oddly one of the most flavorful cuts on a cow.
|
|
|
|
Posted: 12/18/2014 11:15:36 PM EDT
[#29]
Venison: Tenderloin
Beef: I really like a medium rare prime rib. I won't turn down a bacon wrapped filet either. Pork: Tenderloin Dove/turkey: breast |
|
|
|
Posted: 12/18/2014 11:15:50 PM EDT
[#30]
Foie gras.
|
|
|
|
Posted: 12/18/2014 11:20:48 PM EDT
[#31]
Quote HistoryQuoted:
Foie gras. 
Keep that shit outta here. How about a Auskobe burger. That can hit the spot just right too. |
|
|
|
Posted: 12/18/2014 11:22:47 PM EDT
[#32]
Ribeye. All day everyday.
|
|
|
|
Posted: 12/18/2014 11:23:47 PM EDT
[#33]
yes
|
|
|
|
Posted: 12/18/2014 11:25:31 PM EDT
[#34]
Spinalis Dorsi - A.K.A Ribeye Cap
/thread |
|
|
|
Posted: 12/18/2014 11:25:44 PM EDT
[#35]
Quote HistoryQuoted:
Tongue. Oddly one of the most flavorful cuts on a cow. So, it tastes pretty good? 
|
|
|
|
Posted: 12/18/2014 11:26:25 PM EDT
[#36]
Huh, I guess I'll be the first. Sirloin.
|
|
|
|
Posted: 12/18/2014 11:30:44 PM EDT
[#37]
Quote HistoryQuoted: ribeye |
|
|
|
Posted: 12/18/2014 11:32:23 PM EDT
[#38]
Quote HistoryQuoted:
Porterhouse |
|
|
|
Posted: 12/18/2014 11:33:33 PM EDT
[#39]
Quote HistoryQuoted:
So, it tastes pretty good? Quote HistoryQuoted:
Quoted:
Tongue. Oddly one of the most flavorful cuts on a cow. So, it tastes pretty good? I had a tongue taco once ( ), and it was delicious.
Those crazy messicans can make anything amazing in a taco. ETA: It had a juicy brisket flavor. |
|
|
|
Posted: 12/18/2014 11:34:01 PM EDT
[#40]
Porterhouse. Thick cut.
|
|
|
|
Posted: 12/18/2014 11:35:43 PM EDT
[#41]
Barrel cut tenderloin, 2" thick, wrapped in Neuske's pepper bacon. In fact, I had one last night.
|
|
|
|
Posted: 12/18/2014 11:38:07 PM EDT
[#42]
toss up ribeye or filet
|
|
|
|
Posted: 12/18/2014 11:46:44 PM EDT
[#43]
Quoted:
Filet/Tender for me. What about you? I don't know
I buy steak once a month or so and it usually is what is on sale, but my favorite customer owns a boutique meat distribution company and asked me what steak I liked. I had to sheepishly say I don't know, something marbley, make it dealer's choice
The upside of this is that Monday night will be an awesome dinner thread for me. |
|
|
|
Posted: 12/18/2014 11:48:34 PM EDT
[#44]
Quote HistoryQuoted:
Maybe, but not for me. My filet needs fat to make it taste good! http://m4.i.pbase.com/o9/72/325172/1/158091234.on07U9Ck.meat2.jpg http://m5.i.pbase.com/o9/72/325172/1/158091235.o2mbEsqv.serve1.jpg Quote HistoryQuoted:
Quoted:
Filet is great raw with salt. Either minced or sliced thin like a capacchio , how ever you spell it. Maybe, but not for me. My filet needs fat to make it taste good! http://m4.i.pbase.com/o9/72/325172/1/158091234.on07U9Ck.meat2.jpg http://m5.i.pbase.com/o9/72/325172/1/158091235.o2mbEsqv.serve1.jpg
What I would do for that meal right now... |
|
|
|
Posted: 12/18/2014 11:51:29 PM EDT
[#45]
Beef Tenderloin
|
|
|
|
Posted: 12/18/2014 11:51:59 PM EDT
[#46]
Brisket
|
|
|
|
Posted: 12/18/2014 11:54:05 PM EDT
[#47]
Quote HistoryQuoted:
Ribeye |
|
|
|
Posted: 12/18/2014 11:54:54 PM EDT
[#48]
Quote HistoryQuoted:
Tongue. Oddly one of the most flavorful cuts on a cow. Damn! I forgot about lengua. Now that is some good stuff. |
|
|
|
Posted: 12/18/2014 11:55:12 PM EDT
[#49]
Quote HistoryQuoted:
Any. Doesn't matter. 'Round these parts, there's only 1 thing worth eatin. Quote HistoryQuoted:
Quoted:
Which animal? I like that little strip of white meat underneath duck breast a lot. Any. Doesn't matter. 'Round these parts, there's only 1 thing worth eatin. Venison backstraps. J- |
|
|
|
Posted: 12/18/2014 11:55:22 PM EDT
[#50]
Delicious chram and anoos.
Best parts. |
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
