Beef - Page 3 - PeachParts Mercedes-Benz Forum

#31 11-19-2007, 02:47 PM

Skirt steak is good stuff!

You are right the "tougher" cuts have far more flavor.

Interesting story - first time I ever went to Texas (many, many years ago) I went to a barbecue joint. Whenever I am in a new locale I'll typically just ask the staff to bring me the most popular dish, so that's exactly what I asked the waitress.

She brought a plate of barbecue to me - I was with a large group of people so I did not pay much attention until I bit into it. What??

What is this???

What the heck???

BEEF!!!! I had never had beef BBQ before. Pounds upon pounds of pork and poultry in the Southeast but I was really surprised to be biting into beef.

It was pretty good, but I just never got a taste for beef BBQ. I don't dislike it but given the choice I'll take some pulled pork any day.

KylePavao · #32 11-19-2007, 03:17 PM

Lamb shoulder chops. Rosemary, olive, lemon, balslamic. grilled. Add a little mint jelly for sweetness.

Heaven!

#33 11-19-2007, 03:19 PM

I have a recipe for mint julep pork ribs. Recipe includes a bourbon & mint jelly glaze and a rub that contains instant iced tea mix powder.

Can't claim the recipe as my own though - it's from one of Steve Raichlen's books that is in my library off BBQ-goodness.

R Leo · #34 11-19-2007, 03:44 PM

I'm all for filets, brisket and skirt. I haven't had a t-bone in a long time but I should try one again soon.Sirloin sometimes has a livery taste to me that I'm not fond of and the last NY Strips I bought (at way too many $/lb) should have been returned to the salt horse barrel for more brining.

I love beef but, I don't usually have large servings, so a filet is just the right amount. IMHO leftover steak is dogfood.

#35 11-19-2007, 03:49 PM

Agreed - hence my love for the rib eye. Perfect size for wife and I to split and not feel like you're gonna burst after eating.

Botnst · #36 11-19-2007, 03:52 PM

Quote:

Originally Posted by R Leo

I'm all for filets, brisket and skirt. I haven't had a t-bone in a long time but I should try one again soon.Sirloin sometimes has a livery taste to me that I'm not fond of and the last NY Strips I bought (at way too many $/lb) should have been returned to the salt horse barrel for more brining.

I love beef but, I don't usually have large servings, so a filet is just the right amount. IMHO leftover steak is dogfood.

As long as it's cooked with beans ....

When I was in my late teens and early 20's I drove across TX to El Paso thence to Tucson or north to Albequerque. I drove the interstae most of the time but on several occasions I went by secondaries. One time I was passing through some small town east of the Llano Estacado about lunch time and drove through a cloud of mesquite smoke that smelled of cooking meat. There was a sign that read, "Lunch". I stopped and watched people order: They'd point at a piece of meat and say something like "2 pounds of that'n." The cook would spear it with a long-handled fork and drop it on butcher paper. You'd pay his assistant and go sit at a long picnic table on which salt, black pepper, beans and slaw and roasted potatoes were heaped. You'd scoop some of each onto your butcher paper and get some clean utensils from a small bucket.

My gawd, that was good meat!

B

R Leo · #37 11-19-2007, 04:39 PM

Quote:

Originally Posted by Botnst

I stopped and watched people order: They'd point at a piece of meat and say something like "2 pounds of that'n." The cook would spear it with a long-handled fork and drop it on butcher paper. You'd pay his assistant and go sit at a long picnic table on which salt, black pepper, beans and slaw and roasted potatoes were heaped. You'd scoop some of each onto your butcher paper and get some clean utensils from a small bucket.

My gawd, that was good meat!

B

That's the way Hard Eight (in Stephenville) and Cooper's (in Llano) serve it.

Fiendishly clever marketing I say. You stand in line, at Cooper's, cloaked in the wood smoke and the aromas of slow-cooked BBQ and when it's your turn and the pit man asks what you'll be having, you sure don't want to look like a pussy by sayin': "I'll have 8oz of brisket and 1/4 link of sausage."...no, you say: "Keep slicin' till I say stop."

Nobody with a pulse walks away with anything less than two lbs of meat.

Mistress · #38 11-19-2007, 04:53 PM

I like mine smoked.

300SD81 · #39 11-19-2007, 05:29 PM

I like it all, as long as its WELL done.. I can't stand any redness in my meat.

pawoSD · #40 11-19-2007, 05:37 PM

Quote:

Originally Posted by 300SD81

I like it all, as long as its WELL done.. I can't stand any redness in my meat.

Same here. I'll eat most anything, but it needs to not still be mooing or bleeding.

Meat is Neat!

However, I'd take a fish/seafood or chicken meal over meat any day. I just like em' more than meat.

MTI · #41 11-19-2007, 05:56 PM

Quote:

Originally Posted by pawoSD

Same here. I'll eat most anything, but it needs to not still be mooing or bleeding.

Common misconception that the "red" is blood. If it were, then it would have been subject to clotting long before you got it on your plate or at the megamart. The red fluid is the product of muscle cells, primarily proteins, not blood.