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Steak

2

Comments

  • Legume
    Legume Posts: 15,936
    @NPHuskerFL & @pgprescott






    You’ve got to be kidding with the politically correct flags.  Overreaction and hypocrisy aren’t a good look for anyone.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Legume said:
    @NPHuskerFL & @pgprescott






    You’ve got to be kidding with the politically correct flags.  Overreaction and hypocrisy aren’t a good look for anyone.
    If this is what we have come to then it is a sad day indeed. Weak sauce right there. C’mon guys. That’s pathetic. 
    Keepin' It Weird in The ATX FBTX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Legume said:
    @NPHuskerFL & @pgprescott






    You’ve got to be kidding with the politically correct flags.  Overreaction and hypocrisy aren’t a good look for anyone.

    Guess I'm lost.  I flagged you (being funny) as I thought the well done and ketchup was a joke.  Where do politics come into play here?  I meant nothing by it...for real.  



    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    NPHuskerFL said:
    Legume said:
    @NPHuskerFL & @pgprescott






    You’ve got to be kidding with the politically correct flags.  Overreaction and hypocrisy aren’t a good look for anyone.
      I flagged you (being funny) as I thought the well done and ketchup was a joke. 





    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited January 2019
    @JohnInCarolina Ya I'm sure! Call it what you will.  0 intentions of political.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    NPHuskerFL said:
    @JohnInCarolina Ya I'm sure! Call it what you will.  0 intentions of political.
    Just a follow-up on this to say that I spoke to Blake and believe him.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • fishlessman
    fishlessman Posts: 34,597
    torn between bone in strip steak and 2 bone ribeyes.  trex with 3 or more hours coming to room temp on the table. that being said im good with flap steak as well.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,597
    #walkingoneggshellscookingasteak,  has it really gotten this bad
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • buzd504
    buzd504 Posts: 3,877
    No love for flank steak?

    Ribeye is my favorite, but if we don't want to drop the coin for the dry aged ribeyes our grocer carries, we are getting flank.  Makes great leftovers for tacos, too.
    NOLA
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  • fishlessman
    fishlessman Posts: 34,597
    as for fillet, marinade them, cut them 3/4 inch thick, serve on a burger bunn. about 550 flipping direct
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • jonnymack
    jonnymack Posts: 627
    Just had some strips that I really dug. Anything cooked with love is going to hit the spot for a dullard like me though. 
    Firing up the BGE in Covington, GA

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @buzd504 Flank and Skirt, although they're from different parts of the animal, both can be delicious.  For me, I would tend to use both in Latin, Mexican or Asian cuisine. Doubtful I'd serve it as a standalone steak.  But, they certainly have a place on our table. Not to mention a less expensive option.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited January 2019
    Fell into the YouTube rabbit hole and watched this gem :smiley:
    Sous Vide guys may enjoy this also.
    https://youtu.be/m7Ege1M5Pag
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • frazzdaddy
    frazzdaddy Posts: 2,617
    Been perusing old cooks by the learned here. Got a Sous Vide from SWMBO for Christmas and will be doing lamb chops and filets this weekend. I'll ck back in with results. 
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Price is no object?  Rib eye cap steak.

    Old enough to remember when a cheap cut actually was inexpensive?  Skirt steak.

    Feed the family with a tasty and versatile cut?  Flank.

    It's a 302 thing . . .
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  • nolaegghead
    nolaegghead Posts: 42,109
    Hanger steak for the win.
    ______________________________________________
    I love lamp..
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Surprised I haven't seen Tri-Tip :i_dunno:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    nolaegghead said:
    Hanger steak for the win.
    I was reading through the thread and was surprised I got to page 2 and a hanger was not mentioned. I am with you - hangers are fantastic.  Hot and fast for me.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Sea2Ski said:
    nolaegghead said:
    Hanger steak for the win.
    I was reading through the thread and was surprised I got to page 2 and a hanger was not mentioned. I am with you - hangers are fantastic.  Hot and fast for me.
    My local source for them dried up, I need to find a new one.  
    ______________________________________________
    I love lamp..
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  • bgebrent
    bgebrent Posts: 19,636
    Love a good hanger steak. Local butcher has them from time to time.
    Sandy Springs & Dawsonville Ga
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited January 2019
    "Do NOT fu€king touch it! Do Nothing!"
    Best advice to an inspiring new cook.
                                    Anthony Bourdain

    https://youtu.be/dk2FVz_B5ls
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SonVolt
    SonVolt Posts: 3,316
    edited January 2019
    NPHuskerFL said:
    "Do NOT fu€king touch it! Do Nothing!"
    Best advice to an inspiring new cook.
                                    Anthony Bourdain

    https://youtu.be/dk2FVz_B5ls

     I used to give Marco a lot of shiit for rubbing those Knorr stock cubes on everything until APL convinced me it's a legit technique. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Drives me nuts I have to be a closet MSG user, lest I'm discovered, tarred and feathered by the righteous and ignorant.

    Like celery extract is ok but my non-GMO organic grown vegetable eating kids aren't touching your sodium nitrite poisoned charcuterie.
    ______________________________________________
    I love lamp..
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  • lkapigian
    lkapigian Posts: 11,549
    edited January 2019
    nolaegghead said:
    Drives me nuts I have to be a closet MSG user, lest I'm discovered, tarred and feathered by the righteous and ignorant.

    Like celery extract is ok but my non-GMO organic grown vegetable eating kids aren't touching your sodium nitrite poisoned charcuterie.
    @nolaegghead On the MSG Note ...........I have never been able to find a "amount per" anywhere.........I keep it in my cupboard, I use it "@ times" 

    Any words of wisdom on how much to "use" per X
    Visalia, Ca @lkapigian
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited January 2019
    @lkapigian  2x salt

    But use less salt:

    MSG can reduce the amount of sodium in a recipe by up to 40%, while still maintaining desired flavor. MSG contains one-third the amount of sodium as table salt (MSG contains about 12 percent sodium while table salt contains 39 percent sodium).


    ______________________________________________
    I love lamp..
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  • SonVolt
    SonVolt Posts: 3,316
    edited January 2019
    I don't typically use pure MSG but do make use of stock cubes, soy sauce, fish sauce, anchovies and other glutamate rich sources, so it's in there by proxy. I do keep a bottle of Accent on standby though when a dish needs to go Nuclear. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • FlyOverCountry
    FlyOverCountry Posts: 680
    I don use MSG in my house but this stuff works good


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  • OshawaDave
    OshawaDave Posts: 198
      ; JRWhitee said:
    lkapigian said:
    Legume said:
    Surprised nobody has said well done w/ketchup.  Everyone gun shy?
    A couple prime rib eyes I did last month 




    A little too much to drink?


    That's what I was thinking!!

    Wives love when we cook like this.....and of course never mention it again to us.

    Weber Genesis CP310; Weber Q1200 (camping); LBGE.

    "If you haven't heard a rumour by 8:30 am - start one"

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  • nolaegghead
    nolaegghead Posts: 42,109
    SonVolt said:
    I don't typically use pure MSG but do make use of stock cubes, soy sauce, fish sauce, anchovies and other glutamate rich sources, so it's in there by proxy. I do keep a bottle of Accent on standby though when a dish needs to go Nuclear. 
    Yep. 
    ______________________________________________
    I love lamp..
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  • SonVolt
    SonVolt Posts: 3,316
    FlyOverCountry said:
    I don use MSG in my house but this stuff works good




    I laughed. Yes, I know Accent is pure MSG... in case that was directed at me. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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