Probably beef but open to persuasive arguments otherwise
The correct answer is
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Don’t know but I have a 2kg brisket with a texan dry rub to slow roast sunday
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You said grill, so…
I’m partial to well-marbled Ribeye.
You said grill, so…
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Indeed I did
Don’t know but I have a 2kg brisket with a texan dry rub to slow roast sunday
Congratulations?
Wagyu Sirloin.
In the wild category I like shark steak, elk medallion and venison tenderloin.
Don’t know but I have a 2kg brisket with a texan dry rub to slow roast sunday
There is something very odd to read units in metric when referring to something “texan”.
That said, grilling (i.e. high temperature direct heat) usually works best with low-fat cuts like NY Strips
Don’t know but I have a 2kg brisket with a texan dry rub to slow roast sunday
You smoking that with indirect heat/smoke or what? Love me some brisket! Enjoy your 4th sir.
I save all my prunings from our apple and pear trees for when I’m smoking meat. Good stuff.
It’s largely a subjective question, there five or six cuts that are worthy, just depends on what you like.
I’d say I prefer ribeye or a porterhouse T-bone. I like the porterhouse because its big and although I am not a huge fan of strip or tenderloin I like the novelty of getting two steaks in one. But the ribeye is the king of steaks in my book.
But I mostly grill Prime grade Top Sirloin. They sell it at Costco and at ~$8 pound I don’t think you find a better steak for the money. Its relatively lean and I like the texture and thickness of the cut.
A filet is always the right answer in my house.
I love a good skirt steak!
Love this recipe.
https://www.foodnetwork.com/recipes/alton-brown/skirt-steak-recipe-2014004
What’s the best? No clue. I usually buy top sirloin and am not disappointed.
I’ve made that recipe many, many times. The scallions in the blender really makes it pretty unique. We’ve used that same marinade for all kinds of different meat, as well.
ETA: I’ve also used the same technique (meat directly on the coals) for alternative recipes with equally good effect.
It’s largely a subjective question, there five or six cuts that are worthy, just depends on what you like.
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Your point?
A filet is always the right answer in my house.
Filet is such a desperately uninteresting cut of meat. Sure it’s soft and tender, but it’s totally flavorless and needs a ton of seasoning help.
Don’t know but I have a 2kg brisket with a texan dry rub to slow roast sunday
You smoking that with indirect heat/smoke or what? Love me some brisket! Enjoy your 4th sir.
I save all my prunings from our apple and pear trees for when I’m smoking meat. Good stuff.
I smoked a pork loin on the BGE the other day. I used some wood from a loquat tree that I had taken down. It provided some really good flavor.
Question - Do you use any size cutting or do you have a minimum size?
A filet is always the right answer in my house.
Filet is such a desperately uninteresting cut of meat. Sure it’s soft and tender, but it’s totally flavorless and needs a ton of seasoning help.
We will agree to disagree.
A filet is always the right answer in my house.
Filet is such a desperately uninteresting cut of meat. Sure it’s soft and tender, but it’s totally flavorless and needs a ton of seasoning help.
We will agree to disagree.
I think you’re agreeing to disagree with basically the entire culinary world. There’s a reason why they wrap it in bacon. Filets just don’t have much of their own flavor.
As for the best “cut of meat,†I think thats tough.
For beef, flank steak, skirt steak, hangar steak, etc are really good off the grill. Of course, so are nice big ribeyes.
That said, chicken, pork, and a good meaty fish are also awesome on the grill. No need to pick just one.
Don’t know but I have a 2kg brisket with a texan dry rub to slow roast sunday
You smoking that with indirect heat/smoke or what? Love me some brisket! Enjoy your 4th sir.
I save all my prunings from our apple and pear trees for when I’m smoking meat. Good stuff.
I smoked a pork loin on the BGE the other day. I used some wood from a loquat tree that I had taken down. It provided some really good flavor.
Question - Do you use any size cutting or do you have a minimum size?
I may be a Jumpmaster—but I am not a grill master. When I’m cooking with indirect heat I’ll burn whatever wood in the fire box an top it off with apple or pear tree cuttings for the flavor in the smoke. Usually they are small finger to thumb size in girth. My fruit trees are not that mature. We planted them when we moved here back in '08.