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Favorite cut of meat

Discussion in 'Food Talk' started by Ps3udonymous, May 15, 2019.

  1. May 15, 2019 at 3:43 PM
    #61
    Medic343

    Medic343 5+4+3=2

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    I am a meat eater. EVERYTHING!
    Mostly anything game wise...elk, deer, antelope, oryx
    Porterhouse and Ribeye for beef
    Thick pork chops are high on the list too.
     
  2. May 15, 2019 at 3:43 PM
    #62
    Black Wolf

    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    Fresh grilled up Alaskan halibut steaks and sockeye salmon fillets that you caught two hours ago.
     
  3. May 15, 2019 at 3:44 PM
    #63
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    upload_2019-5-15_16-45-54.jpg
     
  4. May 15, 2019 at 3:47 PM
    #64
    Grumpy Uncle

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    Me either, dont know that I would want to. They are some mean and foul critters.
     
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  5. May 15, 2019 at 3:47 PM
    #65
    cmiller219

    cmiller219 New Member

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    You guys are sick. Those animals have feelings and are tortured and over fed their entire lives just for the consumer to enjoy. Left in tiny cages just big enough for them to stand......:rofl:

    I prefer tri tip and ribeye
     
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  6. May 15, 2019 at 3:47 PM
    #66
    Aerindel

    Aerindel New Member

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    Brisket.
     
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  7. May 15, 2019 at 3:49 PM
    #67
    cmiller219

    cmiller219 New Member

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    Agh don’t lol. Here in hawaii that’s a delicacy:(
     
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  8. May 15, 2019 at 3:50 PM
    #68
    cmiller219

    cmiller219 New Member

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    I used to really love skirt steak but I honestly would love to try and smoke a brisket on my own
     
  9. May 15, 2019 at 3:52 PM
    #69
    Racingjohndeere55

    Racingjohndeere55 New Member

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    How do you keep the papers lit?:rasta:
     
  10. May 15, 2019 at 3:53 PM
    #70
    Black Wolf

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    That guy who does Bizarre Foods, Zimmern, was somewhere in Africa and fresh butchered camel was "spot lighted" but naturally he preferred the the non steak parts....sheesh.. I'll try anything at least once.....now let's bring up the Argentine ribeye and chimichurri.....when will you be back? :drool:
     
    Last edited: May 15, 2019
  11. May 15, 2019 at 3:54 PM
    #71
    Black Wolf

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    So true. I love Spam. I've had Spam ice cream!
     
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  12. May 15, 2019 at 3:54 PM
    #72
    Aerindel

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    Just do it. Takes 18 hours but its worth it. Once you do a couple you will be over the fear and realize its really easy.
     
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  13. May 15, 2019 at 3:55 PM
    #73
    Black Wolf

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    ...ask @COMiamiFan about the ZigZags.
     
  14. May 15, 2019 at 3:55 PM
    #74
    Black@Blue19

    Black@Blue19 Old Salt

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    To much to list:)
    Ribeye and if I could eat a NY strip like I was served at a restaurant in Marathon Florida a number of yeasts back I would eat that everyday of the week!! It was literally the best steak and dang sure the best NY strip I have ever eaten in my life!!! It was the restaurant behind the motel down the main drag past the aquarium about three mile or so!! They only served 8 or 9 main dishes but each one was good but that dang NY strip was the best!!!! Oh by the way did I mention that the NY strip was very very GOOD???!!!!.:)
     
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  15. May 15, 2019 at 3:58 PM
    #75
    Black Wolf

    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    The Kobe steers I saw were pastured but brought inside for "desert and massage". Go to a place the raises thousands of fryer chickens. You'll never eat chicken again. Go free range for every meat....and the massage and sake... heh...heh.
     
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  16. May 15, 2019 at 3:59 PM
    #76
    cmiller219

    cmiller219 New Member

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    Suggest a specific type of grill or smoker?
     
  17. May 15, 2019 at 3:59 PM
    #77
    Sephon

    Sephon Don't be an American't

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    Icon Rebounds w/285/75 BFG KO2’s, Coachbuilder +2
    Also, Walleye cheeks
     
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  18. May 15, 2019 at 4:00 PM
    #78
    Black Wolf

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    Haven't had but looking forward to it...
     
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  19. May 15, 2019 at 4:00 PM
    #79
    cmiller219

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    Oh I do love the taste of grass fed or bison meat. I love game flavor as well. I recently sadly gave up pork due to eating some terrible very fatty pork. I’ll go back eventually.
     
  20. May 15, 2019 at 4:01 PM
    #80
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    :notsure:
     
  21. May 15, 2019 at 4:02 PM
    #81
    Grumpy Uncle

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    Not soon enough...
     
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  22. May 15, 2019 at 4:11 PM
    #82
    Black Wolf

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    Hell if I know. See post #73....
     
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  23. May 15, 2019 at 4:14 PM
    #83
    jewsNbrews

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    So many animals to choose from...

    Everyday availability I'd say ribeye.
    If successful that year, nothing beats venison tenderloin
     
  24. May 15, 2019 at 4:15 PM
    #84
    Black Wolf

    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    Bison ribs are killer but YUGE. You have to blanch them unless you want a massive grill fire from all the fat. ......don't ask...heh...heh...trial by error.....dang it
     
  25. May 15, 2019 at 4:16 PM
    #85
    Black Wolf

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    Yep...even better...high country elk back straps if you have them in your state to hunt. @Elk Hunter should respond if not blowing up mail boxes.
     
  26. May 15, 2019 at 4:22 PM
    #86
    jewsNbrews

    jewsNbrews SSEM #8 level 3, RGBA #5 lab tested lab approved

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    Elk hunting here sucks. Nice elk, and good numbers, but the regs suck. Rifle can only hunt spikes in most units. West side of the state has better rules but not as good hunting. It's great if drawn for speciality hunts though.
     
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  27. May 15, 2019 at 4:28 PM
    #87
    Medic343

    Medic343 5+4+3=2

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    I can't think of one single time a liver made it out of the forest from any of my hunts...love it!
     
  28. May 15, 2019 at 4:28 PM
    #88
    Black Wolf

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    Yep...the west side of Oregon and Washington has Roosevelt elk. Yuge racks and better than Colorado elk which doesn't suck. The downside to western Oregon and Washington are the puny blacktail deer but still quite tasty because of all that nice grass.
     
    Last edited: May 16, 2019
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  29. May 15, 2019 at 4:34 PM
    #89
    cmiller219

    cmiller219 New Member

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    any one ever had deer heart? I know most toss it but one year my dad asked his friend for a couple since he say some guy on youtube cook it and we decided to try it. It reminded me of a Filet. It was pretty good actually
     
  30. May 15, 2019 at 4:35 PM
    #90
    Aerindel

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    So this is what I did.

    I picked up on old electric range for free. It was broken but that doesn't matter.

    I stripped out everything but the racks and lower element. Rewired that lower element to run off normal 120 volt power. I got an $12 mechanical thermostat with a 50-300 temp range and wired that in.

    I got a piece of expanded mesh sheet metal at lowes, another $20. I cut a piece about 6" wide and a foot long and bent it into a U shape. Set this part on the bottom of the oven touching an element and fill with hardwood pellets, piling up a few over the element at one end.

    About three days before you want to eat coat your brisket with a thick rub of equal parts salt, black pepper and brown sugar (and any other spices you like) Takes about two cups of mix per brisket.

    At about midnight the day before get started cooking.

    Stick a deep sided baking dish on the lower rack, fill with water. Above that place your brisket on the top rack.

    Turn your thermostat to 220º degrees. Wait to be sure your pellets are smoking.

    Go to bed.

    The oven element will start your pellets smoking and them will burn down the length of you U channel like a giant cigar. Takes about 4 hours to before you have to refill the pellets.

    But your asleep so don't worry about that, just refill the pellets as soon as you get up and top off the water. I refill the pellets a couple of times during the process. You don't really want to keep it under actual smoke the whole time. I use cherry wood. Hickory I find too harsh for a long smoke like brisket. Apple would work well too.

    About noon your brisket will be at about 150º internally and you will be like WTF....this thing has been cooking 12 hours and its still tough and it looks like its been burnt to a crisp. Don't worry. This is what how its supposed to look. At 150º the tough fibers in the brisket start melting and turning into gelatin. As long as they are melting, the temp won't go up as they are absorbing the heat as they melt. The temp will only start to rise again once that process is completed.

    Don't worry. keep your water dish full of water, let it cook. If you want at this time you can pour a couple cans of tomato sauce in a glass dish, add red pepper, salt, sugar and some vinegar, set this dish in your smoker, uncovered and it will transform into the best barbecue sauce you've ever had.

    Let your brisket cook until it hits 195º degrees. Your thermometer should sink into it almost like butter at this point. Take it out, wrap it tightly in tin foil and let it set for 30-60 minutes while you make the rest of the dinner. Temp should rise slightly, 203º is your ultimate target but anything between that and 195º is okay.


    If you don't want to make a smoker, get any electric smoker and use a pellet maze for smoke generation. The reason I say go electric is because its 18 hours of cook time and its really nice to not have to spend all that time awake making sure the temp stays right.
     

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