New preferred piece of meat

Roy Fraser

I used to think that a big ribeye steak was the best piece of meat to eat. But after doing a pork tenderloin and a whole pork loin I have to change my mind. These were so good. Cooked them on the egg and used apple wood for smoke and just sprinkled on Byrons Butt Rubb. What is everybody else's "preferred choice of meat"?
Pigtail

Unknown

Pigtail,
The pork tenderloins are truly awesome. I cook mine much the same way. Actually did one med.rare. My wife was a little skittish but it was awesome.[p]I still love the ribeye though. In fact, one of my old sneakers would be pretty darn tasty coming off the BGE.

Bordello

Pigtail,
I like porterhouse steak, coat with olive oil and a sprinkle of pepper,oregano and a touch of onion or garlic salt.
Cheers,
New Bob

Porkchop

my handle says it all!
#2 is butt
#3 is spares[p]

Unknown

Pigtail,
Hard question to answer but right now (kind of full after a nice filling lunch) I wold have to say that the best is a venison backstrap, rolled out and filled with sausage mushrooms and peppers. Roll it back up and tie with butchers twine and top with bacon. [p]I think that it was Juggy D Beerman who gave me the recipe. IMHO, it is one of the best items to eat.[p]Matt.

Gator1

Pigtail,
All hail the mighty roasted chicken!
Jim

Wardster

Pigtail,
#1 Wings. #2 Wings and probably for #3 would be wings. I can't stop eating them. If they made a Buffalo Wing perfume for women, I could throw out the bottle of viagra!!

Mop

Pigtail,dollar for dollar, a tenderloin is pretty hard to beat.[p]Mop
[/b]

Bordello

Wardster,
I can see it now, all the ladies running around their kitchens trying to come up with their own version of Buffalo Wing perfume. Get ready to throw out the Viagra.
New Bob

Unknown

1) I have to second the venison loin. It prety much rules, though I've heard that elk are even better.
2) Then I'd go for a perfect lamb rack.
3) Then I'd go for baby backs.

djm5x9

<p />Chuck:[p]Don't forget about venison rib roasts . . .
[/b]

Unknown

Pigtail,
Hands down, baby back ribs. yum yum

KennyG

Pigtail,[p]Pork chops and the good ones - bone in, center cut "rib" chops 1.5" thick.[p]K~G

JJ

KennyG,
Especially if they come from Gibson's.

WudEyeDoo

Pigtail,
I guess it depends on what day of the week it is. Pork T's, thick cut pork chops, ribeye's...I go back and forth. It's all good! Tonight we had some awesome meatloaf cooked on the egg. I guess that wouldn't count as a "cut of meat" but MAN it was good![p]Bob

WudEyeDoo

JJ,
Is Gibson's regional? I haven't heard of them around here (Southeast Texas).

JJ

WudEyeDoo,
Howard Gibson is a local person (Guntersville, AL)who raises hogs and slaughters every Tuesday. His sausage is whole hog and he will cut chops to order.

Drivr

djm5x9, That is a goood looking piece o' meat!

EdF

WudEyeDoo,[p]I'd love to see what recipe you used for that meatloaf.[p]- Ed

ravnhaus

djm5x9,
ummmm.......
bambi.....
nothing too dry about that cut!

KennyG

JJ,[p]Yup, half of my stash of Gibson chops are thawing in the fridge now for din-din tommorrow nite with friends. Beautiful pieces of meat! It will be Jamaican smoke and sear again.[p]K~G

dublin

WudEyeDoo,
I would also love to see the Meatloaf receipe
Dublin

Steve-O

Pigtail,
I'm late into this thread but I'll add my $.02 worth - my favorite is filet mignon, about 10-12 ounces eacg and cut about 1.5" thick, done medium rare. UMMMM good!