T-Bone or Ribeye? Make your choice.

Porterhouse if itz 1" or more at Foodland frmly Western. Largest cuts of any chain market I've seen. But the strips have it as a regular choice if I know what I'm getting, otherwise I stick with the ribeye knowing it will most often be the most tender. It's not a choice I can make blindly and it depends on the circumstances. I used to get ribeyes from a smalltime butcher that were heavenly...but no more. If aged I would choose a strip though...see what I mean?

HSVBeerNerd · « **Reply #28 on:** September 06, 2012, 03:44:50 PM »

Ribeye FTW, I'm grilling some tomorrow. I either dry rub with a mix of stuff or use Stubb's Beef Marinade or Stubb's Texas Steakhouse Marinade just to be lazy.

My parents use Dale's a ton, but I'm not overly a fan of it.. I swear when the Dale's restaurant is open, you can smell the salt & soy in the air from the boat launch at Lake Pickwick in Florence.

CCTAU · « **Reply #29 on:** September 06, 2012, 04:02:53 PM »

Quote from: HSVBeerNerd on September 06, 2012, 03:44:50 PM

Ribeye FTW, I'm grilling some tomorrow. I either dry rub with a mix of stuff or use Stubb's Beef Marinade or Stubb's Texas Steakhouse Marinade just to be lazy.

My parents use Dale's a ton, but I'm not overly a fan of it.. I swear when the Dale's restaurant is open, you can smell the salt & soy in the air from the boat launch at Lake Pickwick in Florence.

Who are you and why do you dry hump your meat?

GH2001 · « **Reply #30 on:** September 06, 2012, 04:15:39 PM »

pussy

CCTAU · « **Reply #31 on:** September 06, 2012, 04:25:33 PM »

Quote from: GH2001 on September 06, 2012, 04:15:39 PM

pussy

The other white meat?

GH2001 · « **Reply #32 on:** September 06, 2012, 04:39:22 PM »

Quote from: CCTAU on September 06, 2012, 04:25:33 PM

The other white meat?

Only the best cut

jmar · « **Reply #33 on:** May 25, 2013, 04:00:11 PM »

Porterhouse-1" thickness aged 3 days in the fridge with kosher salt sprinkle on day two and light Greek seasoning on the day of finished with coarse black pepper. I like mine medium rare with a large kicked up baked potato and a Caesar salad and garlic buttered Italian bread.
Bells Two Hearted Ale is optional but it makes the experience all the better.

This was my payback for my son who landed and brought dear old Dad a freezer or future kegerator to house my brewing creations. He had a Sam Adams Cherry Wheat which is a very smooth summer cooler and the tastiest adjunct brew I've ever had that suits those that really aren't that fond of hops.

I'm presently preparing some jerk ckicken marinade for tomorrow's cookout. Video on page 4-this recipe can feed 4 to 6. (not feeding the 5th Infantry)

Leftovers will be combined with both Conecuh and andouille sausage for Memorial Day gumbo.

AU_Tiger_2000 · « **Reply #34 on:** October 24, 2013, 03:14:04 PM »

Spent part of last week and last weekend on an annual pheasant hunting trip in South Dakota. Hunting was slow this year (18 birds in two days, last year we limited out with 36 on the first day) but one of the highlights of every year is the steaks served up by the farmer we stay with on the night before opening day. This year was the biggest, tenderest, juiciest bone in ribeye I think I might have ever had. Served with green beans cooked with soy sauce, brown sugar, and onions and cheesy hash brown casserole and a can or 6 of Blue Moon. I started to add this to the "Death Row Meal" thread.

Snaggletiger · « **Reply #35 on:** October 24, 2013, 03:19:45 PM »

It just moved

dallaswareagle · « **Reply #36 on:** October 24, 2013, 03:21:15 PM »

Quote from: AU_Tiger_2000 on October 24, 2013, 03:14:04 PM

Spent part of last week and last weekend on an annual pheasant hunting trip in South Dakota. Hunting was slow this year (18 birds in two days, last year we limited out with 36 on the first day) but one of the highlights of every year is the steaks served up by the farmer we stay with on the night before opening day. This year was the biggest, tenderest, juiciest bone in ribeye I think I might have ever had. Served with green beans cooked with soy sauce, brown sugar, and onions and cheesy hash brown casserole and a can or 6 of Blue Moon. I started to add this to the "Death Row Meal" thread.

Blue moon out of can?????

-15

Snaggletiger · « **Reply #37 on:** October 24, 2013, 03:24:06 PM »

Quote from: dallaswareagle on October 24, 2013, 03:21:15 PM

Blue moon out of can?????

-15

Don't listen to him. He's a beer snob. You drink your little ole Blue Moons any way you want to, Boo.

dallaswareagle · « **Reply #38 on:** October 24, 2013, 03:25:50 PM »

Quote from: Snaggletiger on October 24, 2013, 03:24:06 PM

Don't listen to him. He's a beer snob. You drink your little ole Blue Moons any way you want to, Boo.

~~Am not~~ ok maybe a little.

AU_Tiger_2000 · « **Reply #39 on:** October 24, 2013, 03:27:39 PM »

Quote from: dallaswareagle on October 24, 2013, 03:21:15 PM

Blue moon out of can?????

-15

1. In South Dakota everything comes in a can.

2. It's a hell of a lot better than Leinenkugel's or Hamm's from a can.

3. I like canned beer, it gets colder faster and it doesn't get light struck (skunked).

I give myself +30 for running a hunting dog out of the house when I evacuated that 2 lbs of red meat and 72oz of wheat beer on the toilet the next morning. It was vicious.