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Posted on 5/14/13 at 12:38 am to biggsc
Standing Rib Roast. Just need a large group of diners. If feeding only myself than a USDA Prime Porterhouse is my favorite.
Posted on 5/14/13 at 12:58 am to biggsc
Bone in ribeye
Posted on 5/14/13 at 5:33 am to CP3LSU25
Bone in ribeye, filet & beef cheeks.
Posted on 5/14/13 at 5:53 am to Lookin4Par
I like them all....... mix them together, throw them in a grinder and make me a hamburger steak.
Posted on 5/14/13 at 6:44 am to Yat27
quote:
the F&D board taught me to cook the best steak I've ever made
Obviously you deviated from your FDB steak cooking training. I saw no mention of the boiling, broiling and microwaving steps. No wonder said steak was chewy.
Posted on 5/14/13 at 9:52 am to biggsc
A properly done brisket is a beautiful thing.
Posted on 5/14/13 at 9:56 am to biggsc
Rib eye, skirt, chuck (ground or roast), brisket, filet, strip, sirloin.
In that order
In that order
Posted on 5/14/13 at 10:04 am to tigerfoot
Rib eye, skirt, chuck (ground or roast), brisket, filet, strip.
Posted on 5/14/13 at 10:21 am to AlxTgr
am i missing out on the tongue? Never had it much less ever even seen it offered.
This post was edited on 5/14/13 at 10:22 am
Posted on 5/14/13 at 10:24 am to lsaltee
My friends with hispanic connections swear it's fantastic. I doubt I'll ever know.
Posted on 5/14/13 at 10:30 am to lsaltee
quote:
Posted by lsaltee am i missing out on the tongue? Never had it much less ever even seen it offered.
I always get it at taquieras, it tastes like and has the consistency of pot roast.
This post was edited on 5/14/13 at 10:31 am
Posted on 5/14/13 at 11:05 am to Yat27
Why'd you overcook that tri-tip?
Posted on 5/14/13 at 11:08 am to biggsc
1.Whole ribeye
2.Aged Beef tenderloin
3.Brisket
2.Aged Beef tenderloin
3.Brisket
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