This Is What It's All About!

[timhicks]

Midrivers I am a grill man myself. Yum yum!!

[texasrack]

Dayum I'm drooling over that pan of fine meat there. We also call them tenderloins...that and the backstrap are the two favorite cuts of meat for me.

[mrjbigfoot]

I call the inside tenders the filet, because that's where filet mingon comes from & the back straps are the strips because that's where New York Strip Serloin comes from. Now a T-bone is the best of both worlds because they're cut right through the bones to where you have the smaller filet on one side & the bigger strip on the other! I've always wondered why you never see pork T-bones... I'd eat em up!!!

[texasrack]

And if I'm not mistaken my FAVORITE cut of meat the Rib Eye is the larger, boneless portion of the T-bone...yes?

[THE GOB-FATHER]

texasrack said:

And if I'm not mistaken my FAVORITE cut of meat the Rib Eye is the larger, boneless portion of the T-bone...yes?

Well, sorta... you can get it both bone-in or boneless... not necessarily a T-Bone though. Much better in my opinion although I love a good T-bone!

[texasrack]

Ribeye is the way to go in my book...boneless (you are right bro..I did forget you can get a BONE IN Ribeye..some like them better that way..not me)

[THE GOB-FATHER]

Yeah, me neither... sometimes you can get some good flavor out of the bone on the grill but then you're just paying for bone when you buy one. Sometimes they have some good specials goin on here for $6.99/lb and that's when you'll find me buyin up a couple during the summer!

[texasrack]

Last two years around July 4th they run a big special around my parts for FULL Ribeye roasts..I buy about 2 of them at about $60.00 a piece but I then cut my own (boneless roasts, but you have to get them to take the bone out..which they do at no charge) ribeyes from it. I usually get about 30 of them..for about $120.00 bucks total. Heck of a deal if you can catch them right.

[Rackman]

:-XI really don't care whats ya call em, All I know they are darn good tasting

[timhicks]

well guys I raise my own beef I have a great looking steer out there right now. For the ribeyes I leave the bone in and they are called club steaks and it does add flavor. Its hard to eat steaks somewhere else,or meat for that. Hamburger dont taste the same for sure. But on the hog or deer its around here called the tender loins, and man they are best. Backstrap is ok after wards but the loin is the best. you would be amazed at the hog hunters that come and dont know what the loins are or dont want them ,,to close to the stomach,, slice and grillchit it dont get no better in sanfran I love meat..

[saintdeer]

I am a Chef from New Orleans. I can't agree more, fresh is definitley the best. I like smoking the chops for about 8-10 hours with mesquite chips in the smoker, then making my own BBQ sauce. I also have my own line of spices that are great on wild game. I used more garlic and cut the salt way way down. Since Katrina hit though, I can't even get my own spices anymore. At least for awhile. I have a recipe for the spice that I can give anyone interested. You have to make a pretty big batch because of the way you have to buy some of the spices.

[mryanmelton]

they're tenderloins in my part of the woods...Arkansaw. Backstraps on the outside of spine. Although we sometimes call the backstraps tenderloin as well