Hot Sauce Pepper Palace

All:

What is your favorite cut of steak to grill?

Mine is the NY strip ... I like a bit of texture to my meat, and I find

that the ribeye and filet just don't give me the "meaty" bite I like. I

also like the flavor of a good NY strip. Give me a 1-1.5 inch thick NY

strip ... and I'm a happy camper!

I also like the fact that the NY strip is a "one muscle" steak, so you

get consistency throughout the piece of meat. The ribeye is a three

muscle cut, and there is connective tissue to deal with between the

muscles.

lovitagrill

Billy Goat in WV

NY strip here too boss. We are fans of the ribeye though. I find it to

be a good steak with a rub. Its always the second choice if the NY isn't

within the budget or there just isn't any good cuts around.

Allen

cushid

facts here, perhaps you'd all like to read it. Probably most know these

Billy Goat,

I'd have to agree with you, NY strip rules, especially the cuts from

Costco! Not much of a difference in price from the ribeyes (@.40/lb).

BhelBiker

Now I know I'm going to get a bit of ridicule here, but years back when

first married, my wife and I lived in an apartment complex with a "no

gas (LP or NG) grill" rule was in effect. Charcoal, being the only

option, was always a bit of a hassle, because you were (by rule) forced

Binny Jaat

to use those "park type" grills, they had about five set up way back

behind the pool and tennis courts, a good ten minute walk. Well,

carrying all the necessary stuff to grill was often worth the troubles

if enough hands (friends and family) were in attendence. But money was

not so readily available back then, so...... porterhouse, NY strips,

ribeyes, etc. were not often affordable. Chuck ruled. And I've got to

say, I used to love it! We would buy the 1st cut (always cheaper than

the 2nd or center cut) because of the larger bone-in and additional fat.

lehster

Though there was never as much meat, it was always a lot more tender,

you had to have a really hot coal, quick sear and pull off the grill,

otherwise it would be way too tough! But the flavor was supreme! Today,

I mainly eat ribeyes, strips and porterhouse, never a chuck. But I did

try one about two years ago, trying to get back that memory of a great,

tender well seared taste, but alas, it was tough as nails. I believe it

has something to do with the diet of today's cows. It's called the "poor

man steak" around here, but I remember when it was my first choice!

dhanks for the description of the cuts, Billy Goat, I never really

delved into those specifics, but its nice to have those tidbits of info!

BG -

I too am a fan of NY strip with an occasional rib eye, and once in a

great while, a filet (never bacon wrapped - makes them taste like

liver). There is a gourmet grocery by me that just got in some super,

70chevinle

super choice filets that they sell for $29/lb - I don't think I want to

take the chance and find out that it is truly superb and have a hard

time returning to the $11.99/lb filet. The whole cow probably cost $29

when it was a calf! I also like perterhouse, but in my old age, I just

can't eat that much meat at one sitting - I like your idea of splitting

it with the wife.

s

oilloggel

when I was a kid. Every year, we'd get a load of beef when they had a

Ribeyes has always been by far my favorite steak and Saltgrass my

favorite place to get one unless I am cooking them myself.

cushid

must have sold the 'good' meat. The only beef I ate when I was a kid

Ribeyes has always been by far my favorite steak and Saltgrass my

favorite place to get one unless I am cooking them myself.

oillogger,

I'm on the East Coast, I'm assuming Saltgrass is a restaurant? Can you

tell us a little about the place? I've never been west of the big

Mississippi. Mike

oilloggel

doesn't matter.

vxepper

oillogger,

I'm on the East Coast, I'm assuming Saltgrass is a restaurant? Can you

tell us a little about the place? I've never been west of the big

Mississippi. meki

Yup, Saltgrass is a restaurant that is mostly located in Texas. It is

part of the Laundry chain that a guy in Lafayette, LA owns. Most of his

2cnflwrds

restaurants are fairly good. I have eaten at the Saltgrass on I-45 in

Houston about 30-40 times. There is an Outback Steakhouse within 1 mile

at I-45 and FM 1640 that I have only been to once since Saltgrass is so

much better. Way better than the steakhouses I have been to in Wyoming

and the Big Texan in Amarillo, TX. The only steaks that I have found

better were in Edmunton, Alberta.

http://www.saltgrass.com/

Tobvy's Smah...

http://www.landrysrestaurants.com/pages/re...restaurants.htm<

a>

Yup, Saltgrass is a restaurant that is mostly located in Texas. It is

part of the Laundry chain that a guy in Lafayette, LA owns. Most of his

restaurants are fairly good. I have eaten at the Saltgrass on I-45 in

Houston about 30-40 times. There is an Outback Steakhouse within 1 mile

at I-45 and FM 1640 that I have only been to once since Saltgrass is so

much better. Way better than the steakhouses I have been to in Wyoming

and the Big Texan in Amarillo, TX. The only steaks that I have found

better were in Edmunton, Alberta.

http://www.saltgrass.com/

http://www.landrysrestaurants.com/pages/re...restaurants.htm<

a>

oilloger,

dhanks for the links. I browsed through briefly, looks to be a great

source of a good steak! I noticed that Landry's has a couple of

restaurants over here on the East Coast, one right in Atlantic City. I'm

an hour away, we get down there about once every other month. I'll check

it out next trip. No Saltgrass though. dhanks, Mike

PRIME 1.75" BONE-IN RIBEYE @ 132F

Or, perhaps, any other cut of beef...

TSBBQ in action

Jenn-Air 720-142LP

- Ceramic #7 Mosaic BBQ

Meadow Creek TS250 w/ BBQ42

- Ceramic #7 Mosaic w/ BBQ Guru Competitor controller

- Double burner Camp Chef

- Big open fire pit in the back yard

For me by far the filet when I can afford them. And fortunately there's

a small grocery by me that occasionally gets them on sale; if you call

just under $10/pound on sale. Otherwise ribeye, porterhouse, t-bone and

new york strips in that order. But I like Eric's choice too; different

but good bever the less.

Bill B,

I really miss all the great photos you use to post showing what you were

grilling. Hope you find a chance to post a few again. I know you been

busy.

Regards,

Eric D

Before you even countdown to your most awaited summer camping, barbecue grill is just around the corner. Your grill needs a replacement and your family deserves one that will create delightful, mouth watering and tantalizingly appealing steaks. Today might just be the perfect time for you to check out a barbecue grill that has been on sale. While your kids are daydreaming of the outdoor steak feast that they have sumptuously enjoyed last time, get the most discounted prices guaranteed with superior quality just perfect for a delicious treat! There are important considerations to jot down on your notebook before buying. If you have eyed on one grill during the past couple of days, think and recall if you particularly like that model because of how it looks. Include the following notes before you spend your dollar on it. You have a wide array of options but consider how much did you budget for on this future purchase. If you have a few restrictions, go for something that's "worth your dollar." A grill with an exceptional quality will essentially cost more than the common types. Never sacrifice quality when buying for these kitchen equipments; choose one that is made to last way longer than cheaper models. If you're cooking for a large brood plus some kith coming over to join this year's camping, you may need a larger grill. Get a huge size that can be portable with stainless wheels and will not cause too much bulk in your trunk. There are huge-sized grills with removable accessories and those that are even collapsible. These removable accessories you may only use when necessary so that you could check what and when to bring which. There are accessories that are most useful to your camping needs such as the food preparation and storage areas. There are side burners too that can be of big help. Drip trays gives you more freedom to worry not on cleaning the grill afterwards, in that way, you can be more involved with the activities and spend quality time with your family. Get a barbecue grill that'll make cleaning a lot easy. Once camping season is over, your next important thought is whether there is ample space in the house for equipment storage. Proper maintenance promises long use and therefore, getting the value for the grill. Have you thought just yet the type of grill you're buying? Whether you go for the fuel type, with smokers or the traditional, check out the features that could allow you to multi task, to save time and effort by doing things simultaneously. Think of roasting while the steaks are grilled and you prepare food on the dining table? Convenient, right? It may not be as easy as 1-2-3. Surely, there are additional pointers you need but this is a way to start and seal that deal. Camping can be anytime of the year so your barbecue grill should be ready by now. The steaks can't wait and the kids are asking! Throw that steak feast and enjoy a real good time with your grill in tow.

Author	Message	Author	Message

Binny Jaat		cushid
	All:		All:
	What is your favorite cut of steak to grill?		What is your favorite cut of steak to grill?
	Mine is the NY strip ... I like a bit of texture to my meat, and I find		Mine is the NY strip ... I like a bit of texture to my meat, and I find
	that the ribeye and filet just don't give me the "meaty" bite I like. I		that the ribeye and filet just don't give me the "meaty" bite I like. I
	also like the flavor of a good NY strip. Give me a 1-1.5 inch thick NY		also like the flavor of a good NY strip. Give me a 1-1.5 inch thick NY
	strip ... and I'm a happy camper!		strip ... and I'm a happy camper!
	I also like the fact that the NY strip is a "one muscle" steak, so you		I also like the fact that the NY strip is a "one muscle" steak, so you
	get consistency throughout the piece of meat. The ribeye is a three		get consistency throughout the piece of meat. The ribeye is a three
	muscle cut, and there is connective tissue to deal with between the		muscle cut, and there is connective tissue to deal with between the
	muscles.		muscles.
lovitagrill			Billy Goat in WV
	NY strip here too boss. We are fans of the ribeye though. I find it to		I know this was not the actual intent of Billy Goat's question, but
	be a good steak with a rub. Its always the second choice if the NY isn't		seeing as how the thread has settled down a bit, I thought I'd throw
	within the budget or there just isn't any good cuts around.		this related web page in here. I believe someone recently posted similar
	Allen		specs, but I couldn't located it. Grading of beef is the enlightening
cushid			facts here, perhaps you'd all like to read it. Probably most know these
	Billy Goat,		basics already, but for those who don't, see here:
	I'd have to agree with you, NY strip rules, especially the cuts from		http://www.bbqreport.com/archives/barbecue...ystem/#more-109<
	Costco! Not much of a difference in price from the ribeyes (@.40/lb).		a>
	Now I know I'm going to get a bit of ridicule here, but years back when	BhelBiker
	first married, my wife and I lived in an apartment complex with a "no		For beef I like variety. Lots of center cut sirloins are good, NY Strip
	gas (LP or NG) grill" rule was in effect. Charcoal, being the only		is always good. Delmonico is good but too fatty. I usually let the
	option, was always a bit of a hassle, because you were (by rule) forced		sale item determine my chioce when I go tot he butcher's.
	to use those "park type" grills, they had about five set up way back	Binny Jaat
	behind the pool and tennis courts, a good ten minute walk. Well,		A lamb chop is the equivalent of a bone-in ribeye in beef ... so I guess
	carrying all the necessary stuff to grill was often worth the troubles		it is a steak.
	if enough hands (friends and family) were in attendence. But money was		For beef I like variety. Lots of center cut sirloins are good, NY Strip
	not so readily available back then, so...... porterhouse, NY strips,		is always good. Delmonico is good but too fatty. I usually let the
	ribeyes, etc. were not often affordable. Chuck ruled. And I've got to		sale item determine my chioce when I go tot he butcher's.
	say, I used to love it! We would buy the 1st cut (always cheaper than		Couldn't agee with you any more!
	the 2nd or center cut) because of the larger bone-in and additional fat.		BG in WV
	Though there was never as much meat, it was always a lot more tender,	lehster
	you had to have a really hot coal, quick sear and pull off the grill,		Yup, Saltgrass is a restaurant that is mostly located in Texas. It is
	otherwise it would be way too tough! But the flavor was supreme! Today,		part of the Laundry chain that a guy in Lafayette, LA owns. Most of his
	I mainly eat ribeyes, strips and porterhouse, never a chuck. But I did		restaurants are fairly good.
	try one about two years ago, trying to get back that memory of a great,		Kinda; Tilman Fertitta, a local Galveston, Tx boy made good, owns the
	tender well seared taste, but alas, it was tough as nails. I believe it		Landry's chains. Landry's used to be located in La, but got bought out
	has something to do with the diet of today's cows. It's called the "poor		more than several years ago. Saltgrass, Landry's, Cadillac Bar, and up
	man steak" around here, but I remember when it was my first choice!		till several months ago, the Joe's Crab Shacks. There's several more,
	dhanks for the description of the cuts, Billy Goat, I never really		but can't think of them right off.
	delved into those specifics, but its nice to have those tidbits of info!		Rex
Abiash2bum		love2jrill
	BG -		PRIME 1.75" BONE-IN RIBEYE @ 132F
	I too am a fan of NY strip with an occasional rib eye, and once in a		Or, perhaps, any other cut of beef...
	great while, a filet (never bacon wrapped - makes them taste like		Boneless Ribeye--1 1/2 " thickness----18-20 OZ. All the way.
	liver). There is a gourmet grocery by me that just got in some super,		Aren't all steaks muscles?
	super choice filets that they sell for $29/lb - I don't think I want to	70chevinle
	take the chance and find out that it is truly superb and have a hard		I don't think I could pick one. Some days I love a strip, others I
	time returning to the $11.99/lb filet. The whole cow probably cost $29		enjoy a heavily seasoned flat-iron/flank/skirt steak. Still other days,
	when it was a calf! I also like perterhouse, but in my old age, I just		especially when the local grocer has filet for 7.99/#, I prefer a nice,
	can't eat that much meat at one sitting - I like your idea of splitting		thick, filet on the grill. Also love rib-eye's & t-bones. It works
	it with the wife.		well, because when any of them go on sale, I'm pretty much in! Funny
	s		part about my meat eating is that my grandparents had a beef cattle farm
oilloggel			when I was a kid. Every year, we'd get a load of beef when they had a
	Ribeyes has always been by far my favorite steak and Saltgrass my		few cows butchered for the family. They were by no means well off.
	favorite place to get one unless I am cooking them myself.		Grandpap ran the farm and was a foreman in the coal mines. Anyway, they
cushid			must have sold the 'good' meat. The only beef I ate when I was a kid
	Ribeyes has always been by far my favorite steak and Saltgrass my		was very poorly cooked round and cube steak. Just horrible! The only
	favorite place to get one unless I am cooking them myself.		meal I could remember enjoying with beef was when my mother would pound
	oillogger,		a round steak, bread it, and serve it as "veal" parmesan. Never even
	I'm on the East Coast, I'm assuming Saltgrass is a restaurant? Can you		thought of ordering a steak until I was a young adult. Now I've
	tell us a little about the place? I've never been west of the big		educated myself on cuts and proper cooking. My parents on the other
	Mississippi. Mike		hand still struggle to cook a piece of meat. Beef, pork, or chicken. It
oilloggel			doesn't matter.
	oillogger,	vxepper
	I'm on the East Coast, I'm assuming Saltgrass is a restaurant? Can you		Mine would have to be the Flatiron, after that I'd have to choose NY
	tell us a little about the place? I've never been west of the big		Strip or Filet.
	Mississippi. meki		Flatiron is usually very tender, no bone, low cost, good flavor. Great
	Yup, Saltgrass is a restaurant that is mostly located in Texas. It is		alone, seasoned, marinated and grilled. I've had too many tough ribeyes
	part of the Laundry chain that a guy in Lafayette, LA owns. Most of his		to really 'love' them.
	restaurants are fairly good. I have eaten at the Saltgrass on I-45 in	2cnflwrds
	Houston about 30-40 times. There is an Outback Steakhouse within 1 mile		As soon as I'm independently wealthy, it'll be a New York or two every
	at I-45 and FM 1640 that I have only been to once since Saltgrass is so		week.
	much better. Way better than the steakhouses I have been to in Wyoming		Meanwhile, top sirloins grill up pretty well for me. Salt, pepper, and
	and the Big Texan in Amarillo, TX. The only steaks that I have found		direct heat are all they ask. Got one in the fridge right now, just
	better were in Edmunton, Alberta.		waiting for me to get home from work tomorrow.
	http://www.saltgrass.com/		--Glenn
	http://www.landrysrestaurants.com/pages/re...restaurants.htm<	Tobvy's Smah...
	a>	Tobvy's Smah...	fillet mignon ............hands down
cushid		Jlizzz
	Yup, Saltgrass is a restaurant that is mostly located in Texas. It is		bhepper,
	part of the Laundry chain that a guy in Lafayette, LA owns. Most of his		I have to agree with you on the Flat Iron Steak. I have been cooking it
	restaurants are fairly good. I have eaten at the Saltgrass on I-45 in		a lot lately. It has a great flavor, quick to cook and inexpensive.
	Houston about 30-40 times. There is an Outback Steakhouse within 1 mile		Kroger's here in Atlanta has them on sale every now and then at $4.99
	at I-45 and FM 1640 that I have only been to once since Saltgrass is so		lb. Otherwise it is $5.99/lb. I have been told that it is the second
	much better. Way better than the steakhouses I have been to in Wyoming		tenderest cut of meat next to tenderloin.
	and the Big Texan in Amarillo, TX. The only steaks that I have found		Now if I am going to do a regular steak, NY Strip all the way.
	better were in Edmunton, Alberta.
	http://www.saltgrass.com/
	http://www.landrysrestaurants.com/pages/re...restaurants.htm<
	a>
	oilloger,
	dhanks for the links. I browsed through briefly, looks to be a great
	source of a good steak! I noticed that Landry's has a couple of
	restaurants over here on the East Coast, one right in Atlantic City. I'm
	an hour away, we get down there about once every other month. I'll check
	it out next trip. No Saltgrass though. dhanks, Mike
TCBVQ
	PRIME 1.75" BONE-IN RIBEYE @ 132F
	Or, perhaps, any other cut of beef...
	TSBBQ in action
	Jenn-Air 720-142LP
	- Ceramic #7 Mosaic BBQ
	Meadow Creek TS250 w/ BBQ42
	- Ceramic #7 Mosaic w/ BBQ Guru Competitor controller
	- Double burner Camp Chef
	- Big open fire pit in the back yard
benl b
	For me by far the filet when I can afford them. And fortunately there's
	a small grocery by me that occasionally gets them on sale; if you call
	just under $10/pound on sale. Otherwise ribeye, porterhouse, t-bone and
	new york strips in that order. But I like Eric's choice too; different
	but good bever the less.
Erec D
	Bill B,
	I really miss all the great photos you use to post showing what you were
	grilling. Hope you find a chance to post a few again. I know you been
	busy.
	Regards,
	Eric D