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Topic: 2020 Offseason Stream of Unconciousness

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bwarbiany

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1078 on: March 23, 2020, 11:13:26 AM »
I don't like ribeye either, too fatty.  Grilling doesn't render fat like slow-smoking does so the really marbled cuts are not to my liking for grilling.

Strip or filet are my steaks of choice.
I'm the opposite. I like the marbled cuts because of the fat content. Although I'll grant that ribeye can have some big chunks of fat between the meat, which a lot of people don't like. Even in prime rib, those big chunks of fat don't really render [i.e. liquefy]; they just get soft. 

But I figure those who don't like the fat can eat around it pretty easily, but the marbling goes a long way to give flavor and moisture in the portions of meat that you're eating. And people like me eat the fat too. 

I find filet to be a bit light on flavor for my taste. Strip has some flavor, but I don't prefer the texture of strip over ribeye. 

FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1079 on: March 23, 2020, 11:40:21 AM »
yup, I like the strip cause it's got better flavor than the fillet and not as fatty as the rib eye.

you can find strips with great marbling

my 2nd choice is the sirloin - great flavor - usually not as well marbled, but a big bold beef taste
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bwarbiany

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1080 on: March 23, 2020, 12:05:42 PM »

my 2nd choice is the sirloin - great flavor - usually not as well marbled, but a big bold beef taste
Yeah, sirloin is harder to appropriately cook and maintain tenderness, because it's not a naturally tender meat. But the flavor is great. 

My love of tri tip is well known, and that's a portion of the bottom sirloin. It's got great flavor, and properly prepared/sliced, is tender.

It's a cut that's easy to cook badly, but quite honestly not very hard to cook well, if that makes sense...

Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1081 on: March 23, 2020, 12:12:57 PM »
When I was young, ground sirloin was really tasty, and actually from sirloin, instead of ground beef with less fat.

The tastier cuts often are tougher.

utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1082 on: March 23, 2020, 12:16:39 PM »
I'm the opposite. I like the marbled cuts because of the fat content. Although I'll grant that ribeye can have some big chunks of fat between the meat, which a lot of people don't like. Even in prime rib, those big chunks of fat don't really render [i.e. liquefy]; they just get soft.

But I figure those who don't like the fat can eat around it pretty easily, but the marbling goes a long way to give flavor and moisture in the portions of meat that you're eating. And people like me eat the fat too.

I find filet to be a bit light on flavor for my taste. Strip has some flavor, but I don't prefer the texture of strip over ribeye.

I don't like prime rib/standing rib roast either, for the same reason.  I hate chunks of fat.

Even BBQing a brisket, I prefer the lean flat, over the fatty point, again for the same reasons.  Even though the fat is rendered in a smoked brisket, it's still there, and I still don't like it.  I'm definitely in the minority on that, though, as fatty brisket actually sells for a premium over lean in this state.

MrNubbz

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1083 on: March 23, 2020, 12:26:56 PM »
But I figure those who don't like the fat can eat around it pretty easily, but the marbling goes a long way to give flavor and moisture in the portions of meat that you're eating. And people like me eat the fat too.
I agree about ribeyes maybe a little burnt fat but that's it - hard to work off at my age.Prolly rub down the strips with it if you're doing any at the same time
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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1084 on: March 23, 2020, 12:27:31 PM »
That Fox Bros place does some great brisket, but they are from Texas.

utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1085 on: March 23, 2020, 01:10:43 PM »
That Fox Bros place does some great brisket, but they are from Texas.
But of course.


I had great brisket at a BBQ place in the Bay Area once upon a time many years ago.  It was, of course, owned and operated by Texans.

FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1086 on: March 23, 2020, 01:51:37 PM »
the best BBQ in my area is a place called Aggies.

yup, Texas aggies - transplanted

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utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1087 on: March 23, 2020, 02:09:28 PM »
Ags are pretty predictable.  If they went to TAMU, they are 100% guaranteed to insist you find out about it within the first 20 seconds of conversation, no matter where you encounter them in this wide wide world.  


MarqHusker

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1088 on: March 23, 2020, 02:42:26 PM »
No graduate of a school wears their class ring at a higher rate than an Aggie.   They will also demonstrate how the ring is a bottle opener.  Which is helpful.  

I dont even have a class ring.

Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1089 on: March 23, 2020, 02:48:09 PM »
A college class ring?  Huh.  I had a HS class ring on back, it was a thing.  The thought of having a college ring even from the highly esteemed institution from which I gradeated is remote.

FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1090 on: March 23, 2020, 02:52:56 PM »
yup, all the Aggie spirit crap was probably overflowing the house, so they opened a BBQ place to they had a better place to display it prominently to the public

http://www.aggiesbbq.com/venue.php



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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1091 on: March 23, 2020, 02:54:37 PM »
didn't have HS class ring, parents didn't have the $$$ for it.

Neither did I, I had been told by parents that I was going to a 4 years school and I was paying for it.

I was in saving mode
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

 

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