|
View Poll Results: what's your favorite steak
|
|
flank
|
   
|
0 |
0% |
|
porterhouse
|
  
|
11 |
21.15% |
|
ribeye
|
  
|
21 |
40.38% |
|
sirloin
|
  
|
6 |
11.54% |
|
skirt
|
  
|
2 |
3.85% |
|
strip
|
  
|
7 |
13.46% |
|
t-bone
|
|
1 |
1.92% |
|
tenerloin
|
|
4 |
7.69% |
 |
|
08-22-2006, 04:49 PM
|
#1
|
|
Saint O'Que
Join Date: Jun 2005
Location: SoCal
Posts: 1,245
|
Does the filet count?
__________________
__________________
30 Helens agree...to disagree.
|
|
|
|
08-22-2006, 04:51 PM
|
#2
|
|
Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
|
Quote:
|
Originally Posted by Helen_Paradise
Does the filet count?
|
Filet is listed as 'tenerloin' or tenderloin. Same as filet
__________________
|
|
|
|
|
08-22-2006, 04:55 PM
|
#3
|
|
Saint O'Que
Join Date: Jun 2005
Location: SoCal
Posts: 1,245
|
[quote=Man's Best Friend BBQ]
Quote:
|
Originally Posted by "Helen_Paradise":28lc39hs
Does the filet count?
|
Filet is listed as 'tenerloin' or tenderloin. Same as filet[/quote:28lc39hs]
Thanks, does that tell you how much I eat steak???  Rarely... to almost nevah.
__________________
30 Helens agree...to disagree.
|
|
|
|
|
08-22-2006, 05:01 PM
|
#4
|
|
Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
|
[quote=Helen_Paradise][quote="Man's Best Friend BBQ"  h8807q8]
Quote:
|
Originally Posted by "Helen_Paradise":oh8807q8
Does the filet count?
|
Filet is listed as 'tenerloin' or tenderloin. Same as filet[/quote h8807q8]
Thanks, does that tell you how much I eat steak??? Rarely... to almost nevah.[/quote h8807q8]
Don't feel so bad. I never ate steak that much until recently but when I was at the grocery store about 5 years ago they had the filets listed as tenderloin and asked them if they had filets.  that's how I know now.
|
|
|
|
|
08-22-2006, 05:01 PM
|
#5
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
I'll take a properly cooked sirloin over any other steak any day!
|
|
|
|
|
08-22-2006, 05:39 PM
|
#6
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
|
Nothing... I repeat... Nothing is better than a good Ribeye.
[smilie=dancing_cow.gif] [smilie=dancing_cow.gif] [smilie=dancing_cow.gif]
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
|
|
|
|
|
08-22-2006, 07:14 PM
|
#7
|
|
Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
|
What Larry said.
Sirloin if cooked right has the best flavor [smilie=thumbup.gif]
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
|
|
|
|
|
08-22-2006, 07:23 PM
|
#8
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
|
Quote:
|
Originally Posted by Puff
What Larry said.
Sirloin if cooked right has the best flavor [smilie=thumbup.gif]
|
no it doesn't
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
|
|
|
|
|
08-22-2006, 07:25 PM
|
#9
|
|
Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
|
Quote:
|
Originally Posted by Finney
Quote:
|
Originally Posted by Puff
What Larry said.
Sirloin if cooked right has the best flavor [smilie=thumbup.gif]
|
no it doesn't |
[smilie=a_hrm.gif] Yes it does
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
|
|
|
|
|
08-22-2006, 08:02 PM
|
#10
|
|
Graduate of BBQ Central
Join Date: Sep 2005
Location: pa
Posts: 680
|
I have not had to many types of steaks. Most of the time when I eat steak is sirlion. I have had flat iron (or something like that) It was ok nothing to write home about.
I like to cook my steak with just a little salt and pepper on it. Ill start the kettle with a little charcoal after that is lit Ill put a few oak logs on top of the charcoal. After letting the oak burn for a few min then ill put the steaks on. I dont use the lid to the grill because i am afraid I might warp it. Last time I think it took no more than 7min to cook two sirlions to med rare. This puts a great sear on the out side while keeping the inside moist.
Chris
__________________
"Excuse me, do you know if these gloves are good for killing a man?"-- Dale Gribble
|
|
|
|
|
08-22-2006, 08:20 PM
|
#11
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
|
Quote:
|
Originally Posted by Finney
Nothing... I repeat... Nothing is better than a good Ribeye.
[smilie=dancing_cow.gif] [smilie=dancing_cow.gif] [smilie=dancing_cow.gif]
|
bump [smilie=bump.gif]
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
|
|
|
|
|
08-22-2006, 08:27 PM
|
#12
|
|
God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
|
Last 10 years or so, my grill has entertained a lot more chickens and fish than steaks. I'll order a steak sometimes when I'm eating out. I've had good ribeyes, good porterhouses, good t-bones, good filets, but very seldom have I ever had a good NY strip. Considering flavor, texture, tenderness, and all 'round goodness, I've had the best experience overall with sirloins. When it's down to having to pick just one in a poll, I gotta go with sirloin.
--John 
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
|
|
|
|
|
08-22-2006, 08:28 PM
|
#13
|
|
Cooker
Join Date: Jan 2005
Posts: 235
|
I have always been partial to a strip. Don't get me wrong I love all the others, but just like the strip the best.
|
|
|
|
|
08-23-2006, 06:30 AM
|
#14
|
|
Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
|
I don't think you can classify flank in this poll...no on grills a flank and eats it whole like the rest of these cuts...flank and skirt is usually sliced thin to produce tender meat...$0.02
I like skirt and flank!
Btw...I voted for thick ribeyes!!
|
|
|
|
|
08-23-2006, 07:23 AM
|
#15
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
|
Another member here of the Ribeye fan club...thick, simple seasoning, seared, grilled medium rare.....NOTHING BETTER!!!!!!!!!
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
|
|
|
|
|
08-23-2006, 08:32 AM
|
#16
|
|
Saint O'Que
Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
|
RIBEYE!! RIBEYE!! RIBEYE!! RIBEYE!!
grilled with a spicey rub and a glass of good red wine... ohhhh yeah!!
__________________
Gary Cline
Gary's Barbeque
McGaheysville, Virginia
Barbeque. Sit back, relax, and let the smoke work it's magic!
You can't drink all day, unless you start in the morning.
Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
|
|
|
|
|
08-23-2006, 08:42 AM
|
#17
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Quote:
|
Originally Posted by Gary in VA
RIBEYE!! RIBEYE!! RIBEYE!! RIBEYE!!
grilled with a spicey rub and a glass of good red wine... ohhhh yeah!! |
Or a nice cold New Castle!
|
|
|
|
|
08-23-2006, 09:06 AM
|
#18
|
|
Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
|
Where's the breakfast steak??? [smilie=a_whatsthatyasaysonny.gif] Nothin like a good breakfast steak, if it's microwaved correctly [smilie=a_goodjob.gif]
|
|
|
|
|
08-23-2006, 01:57 PM
|
#19
|
|
Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
|
[quote=brian j]
Quote:
|
Originally Posted by "Man's Best Friend BBQ":li84l43t
Where's the breakfast steak??? [smilie=a_whatsthatyasaysonny.gif] Nothin like a good breakfast steak, if it's microwaved correctly [smilie=a_goodjob.gif]
|
uh? microswaved steak???  [/quote:li84l43t]
Well the 'breakfast' steak shoulda been the first clue as to the joke [smilie=wine.gif] sometimes I get a little goofy. gotta keep myself entertained somehow [smilie=lol_xtreme.gif]
|
|
|
|
|
08-23-2006, 03:22 PM
|
#20
|
|
God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
|
Quote:
|
Originally Posted by Chuckwagoncook
MBF,
I hear ya on the breakfast steak. I have breakfast steak often, for me its last nights leftover steak, sliced and sauted with some onions, peppers, and mushrooms, then layed inside an omlet or on top of a couple over easy eggs on toast.
Thats what I consider breakfast steak!! No Microwave though!!
|
Wow, you could build a franchise around that!
--John
(I'm feeling unexpectedly hungry.)
__________________
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
|
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
