Corylax18 Posted May 2, 2023 Share Posted May 2, 2023 18 minutes ago, LizardGizmo said: This is wild! I'm in Morris County, NJ now and grew up in Luzerne County, PA! VERY small world. This thing of ours is really something. 🤌 I'm going to stay away from Moose meat like I am staying away from Behikes My parents grew up in Mendham and Madison, most of my Dad's side of the family still live in Bernardsville and Basking Ridge. I know the area very well and it will always feel like home. 2 Link to comment Share on other sites More sharing options...
zeebra Posted May 2, 2023 Share Posted May 2, 2023 1. Wagyu Ribeye cap - Steak 48 has the bet one in my opinion 2. A5 japanese Wagyu - Pappas Bros Houston 2. Filet Now for mexican dishes, skirt all day, everyday. Link to comment Share on other sites More sharing options...
El Presidente Posted May 2, 2023 Author Share Posted May 2, 2023 49 minutes ago, Fuzz said: You know Rob, deer tail and deer pizzle are good for keeping the yang up... Great to hear. I know you have always been a fan of rubbing tiger balm on certain parts of your anatomy. I am not sure that was widely appreciated with partners 1 Link to comment Share on other sites More sharing options...
Fuzz Posted May 2, 2023 Share Posted May 2, 2023 6 minutes ago, El Presidente said: Great to hear. I know you have always been a fan of rubbing tiger balm on certain parts of your anatomy. I am not sure that was widely appreciated with partners Really gives a good zing to the proceedings!! 1 Link to comment Share on other sites More sharing options...
Nocoins Posted May 2, 2023 Share Posted May 2, 2023 I love all the love for NY strip. It’s what I think of when I think of the taste of steak. Just over mid rare with salt, black pepper, Worcestershire, and I am set. I don’t think I’d mind if every part of a cow tasted just like strip. Link to comment Share on other sites More sharing options...
NSXCIGAR Posted May 2, 2023 Share Posted May 2, 2023 5 hours ago, foursite12 said: For beef cuts, I prefer NY Strip for full flavor. Yes, the NY strip is criminally underrated but it's all about the quality. You really have to get an excellent cut for a NY but when you do it will compete with any ribeye. If both cuts are lousy I would prefer ribeye as a sub-optimal cut of NY can be pretty tough to get through. I was at Costco earlier this year and I saw a 3 pack of choice NY that was so marbled it could have passed for cheap wagyu. Incredible looking. They were the best steaks I've ever had from Costco including filets or ribeye. 1 Link to comment Share on other sites More sharing options...
KavalanWhisky Posted May 2, 2023 Share Posted May 2, 2023 Bone in Ribeye, sous vided and roasted. A mate brought some Venison tenderloin and rump from New Zealand and the tenderloin was one of the tastiest bites of the bbq. I think will need to have more to test but was very surprised! Link to comment Share on other sites More sharing options...
El Hoze Posted May 2, 2023 Share Posted May 2, 2023 The ribeye cap is hard to beat on a stand alone basis! I will throw in oxtail (braised) as a part of the cow that can get bonkers good/flavorful if cooked well. In our house we eat alot of NY strips. My wife sometimes does not like the fattiness of a Ribeye. A well marbled, well cut NY strip just has that nice uniformity and has all the flavor and fat you need. We make our own corn tortillas. An outside skirt, cooked until crispy over coals, then chopped up with garlic, onion or chives, cilantro, and lime juice inside a warm soft corn tortilla with some smooth creamy guacamole….I crave those 3-4X a week these days. 1 Link to comment Share on other sites More sharing options...
BrightonCorgi Posted May 2, 2023 Share Posted May 2, 2023 I am torn. Depends which lens I look through: Locally in Framingham, it's little Brazil. The Picanha as others mentioned. My American pride is with a NY Strip or Rib Eye The nice Jewish boy says the flank or brisket. 1 Link to comment Share on other sites More sharing options...
Cigar Surgeon Posted May 2, 2023 Share Posted May 2, 2023 We're spoiled by meat quality and availability here in Alberta. Elk, bison, amazing beef. Probably would go ribeye, ny strip, and bison. 1 Link to comment Share on other sites More sharing options...
btort910 Posted May 2, 2023 Share Posted May 2, 2023 bone in ribeye! 2 Link to comment Share on other sites More sharing options...
BoliDan Posted May 2, 2023 Share Posted May 2, 2023 NY Strip Ribeye man. Depends on how I'm feeling. Ribeye for a flavorful buttery cut, NY Strip gives me a bit more of a bold beef flavor. I'm sure it's hersey to most, but I tend to go Strip over Ribeye most of the time. Never could get in to venison or a lot of game meat. 2 Link to comment Share on other sites More sharing options...
Carrie Nation Posted May 2, 2023 Share Posted May 2, 2023 Lamb: saddle Beef: oxtail Veal: shank Pork: belly Venison: loin Duck: Leg/thigh confit Sourcing is everything. Ribeyes are for rookies unless your butcher knows how to cut or obtain a proper 109 with the right amount of dry aging. Most do not. True Wagyu is a different story. 1 Link to comment Share on other sites More sharing options...
dominattorney Posted May 2, 2023 Share Posted May 2, 2023 18 hours ago, Corylax18 said: My parents grew up in Mendham and Madison, most of my Dad's side of the family still live in Bernardsville and Basking Ridge. I know the area very well and it will always feel like home. No way. Ever go to Shanghai Jazz in Madison? Used to love it there. Link to comment Share on other sites More sharing options...
Namisgr11 Posted May 2, 2023 Share Posted May 2, 2023 New York strip here. Followed closely by grilled tri-tip and slow cooked short rib. Ribeye and Wagyu have more fat and so are more unctuous, but in my older age they're more greasy than I prefer. The filet can be very tender, but for my taste is less flavorful. 1 Link to comment Share on other sites More sharing options...
jazzboypro Posted May 2, 2023 Share Posted May 2, 2023 Prime rib for me 1 Link to comment Share on other sites More sharing options...
JY0 Posted May 2, 2023 Share Posted May 2, 2023 Reverse seared ribeye. I smoke them at 225F on my pellet smoker until internal temp reaches 115, then remove, wrap in foil, and wait for the smoker to reach 500F. Once it does the steaks go back on, turning until internal temp hits 130. 1 1 Link to comment Share on other sites More sharing options...
TacoSauce Posted May 2, 2023 Share Posted May 2, 2023 42 minutes ago, JY0 said: Reverse seared ribeye. I smoke them at 225F on my pellet smoker until internal temp reaches 115, then remove, wrap in foil, and wait for the smoker to reach 500F. Once it does the steaks go back on, turning until internal temp hits 130. How long does it typically take to hit 115 during the first period? Link to comment Share on other sites More sharing options...
JY0 Posted May 3, 2023 Share Posted May 3, 2023 About an hour 4 minutes ago, TacoSauce said: How long does it typically take to hit 115 during the first period? 1 Link to comment Share on other sites More sharing options...
Smatthews607 Posted May 3, 2023 Share Posted May 3, 2023 Beef brisket. A little bit of seasonings, on the smoker, for about 12 hours. Start it on the smoker in the morning, maybe play some golf, smoke a cigar, have a nice bourbon, and it's ready for dinner. 2 Link to comment Share on other sites More sharing options...
busdriver Posted May 3, 2023 Share Posted May 3, 2023 2 hours ago, JY0 said: Reverse seared ribeye. I smoke them at 225F on my pellet smoker until internal temp reaches 115, then remove, wrap in foil, and wait for the smoker to reach 500F. Once it does the steaks go back on, turning until internal temp hits 130. I dry brine mine in the fridge overnight, smoke straight out of the fridge at 160F. Takes a little over an hour to reach 110F internal. I then vacuum seal them individually for reverse searing when I crave one. I sear them off in a smoking hot cast iron for about 2 min each side and pull them off at 120F. Nice and rare. This method has me very disappointed in most other steaks these day. Dry aged ribeyes are a distant second. Link to comment Share on other sites More sharing options...
shokao Posted May 3, 2023 Share Posted May 3, 2023 I'm 100% with you on this matter, @El Presidente. For me, the flavors that come from a Picanha are incomparable to any other cut. Link to comment Share on other sites More sharing options...
GVan Posted May 3, 2023 Share Posted May 3, 2023 On 5/2/2023 at 2:08 AM, NSXCIGAR said: I was at Costco earlier this year and I saw a 3 pack of choice NY that was so marbled it could have passed for cheap wagyu. Incredible looking. They were the best steaks I've ever had from Costco including filets or ribeye. Yes to the above! As we all know it's about picking the right cut of meat (maybe getting a little lucky) and then the preparation. A friend who is in the restaurant meat business brought over several Snake River Farms Wagu Ribeyes. Obviously, delicious and an amazing nutty flavor from the dry aging process - really good stuff that I'll likely never buy myself at $99.00 each. What floats my boat is getting really nice cuts of meat at wholesale prices and then turning them into something special. As @NSXCIGAR says above, wife and I went to COSTCO with some friends intending to buy nothing (Ha). We left with ~ $250 worth of the most amazingly marbled "Choice" steaks I'd ever seen at $8.50 to $9.00 / pound. I couldn't believe that they weren't graded at least Prime with the marbling very close to the Snake River Farms steaks. I still have two more in the freezer. I generally rub just with Olive Oil, Salt and Black Pepper right out of the fridge - working the mixture into the meat with my hands (wearing gloves). Let sit for about an hour to warm up to room temperature and the rub will sweat into the top layer. Then sear at > 700 deg's F - one minute on each side and then straight into a cast iron extra large skillet at 500 deg's F prepped with butter and herbs. About 2 minutes on each side caramelizes everything into the top layer while letting the meat's juices steam the insides. We like our steaks between rare and medium-rare at most - absolutely delicious meat! Another great tasting meat that is relatively cheap is the old-fashioned Chuck Roast. Our Walmart butcher has them regularly for < $6.00 / pound. I head over to Walmart on Tuesday mornings and have found Chuck with expire by sold dates only 2 days away for $2.50 / pound! Look for really thick Chuck Roasts at least 3 to 4" thick with a lot of marbling. I generally do the same prep as with the steaks the night before and then back in the fridge till the next day. I smoke them in pecan wood for about 4 to 5 hours at 225 deg's F. Don't open the smoker to peek. Pull them, wrap them in Aluminum foil and add two tabs of butter, Cook until ~ 195 deg's F internal temp (~ two more hours). Let rest for an hour in their own juices and then slice for serving. The taste will blow you away! 2 Link to comment Share on other sites More sharing options...
BrightonCorgi Posted May 3, 2023 Share Posted May 3, 2023 We buy these to dry age whole strips or rib. I like better with strip as it's easier to square up. Allows for buying a whole strip and just cutting steaks when you want one. Clear piece of plastic wrap goes on the cut end. Wait about two weeks or so before cutting the first steak. https://dryagingbags.com/ 1 Link to comment Share on other sites More sharing options...
Corylax18 Posted May 3, 2023 Share Posted May 3, 2023 23 hours ago, dominattorney said: No way. Ever go to Shanghai Jazz in Madison? Used to love it there. I haven't, but ill have to check it out next time I'm in the area. I usually spend most of my time in Morristown and Bernardsville. 1 Link to comment Share on other sites More sharing options...
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