War Room Lounge v52: Oh, We Beefin' Now

[kpt018]

These threads are great, good work Fawlty.

If I'm going to a top notch steak house it's the rib eye, hands down (medium rare). Other restaurants seem to cook a great skirt steak, which is my go too at seafood places.

My father in-law cooked Tomahawk Rib Eyes last father's day and it was one of the best steaks I've ever had. You really can't go wrong with a porterhouse either.

 

[Gregolian]

Holy FUCK

The power in those animals is unreal.

 

[BarryDillon]

 

[Gregolian]

 

[Fawlty]

I've heard that bear meat is quite greasy and tastes like Pooh.

 

[Deleted member 484047]

The power in those animals is unreal.

If I am hunting up in bear country and even hear a bear in the distance, I bounce. I don't care if it sounds like they are half a mile away, I'm out. Ain't no deer in the world worth the risk of running across a bear that's in a bad mood.

 

[Liquid Smoke]

Holy FUCK

Nasty guard work from the one on the bottom.

 

[Fawlty]

These threads are great, good work Fawlty.

If I'm going to a top notch steak house it's the rib eye, hands down (medium rare). Other restaurants seem to cook a great skirt steak, which is my go too at seafood places.

My father in-law cooked Tomahawk Rib Eyes last father's day and it was one of the best steaks I've ever had. You really can't go wrong with a porterhouse either.

thanks man

Med. rare has to be the best choice for a nice rib eye. I used to order them rare just because I like strip very rare, but you don't get the perfect fat unless you melt it a bit longer imo.

 

[Jesus H. Sherdog]

I did vote for ribeye and brisket, but porterhouse is great on occasion.

Only thing missing is the tail. Sorry but oxtail (usually cow tail but referred to as such) is just a staple out here.

 

[Higus]

I did vote for ribeye and brisket, but porterhouse is great on occasion.

Only thing missing is the tail. Sorry but oxtail (usually cow tail but referred to as such) is just a staple out here.

Love me some oxtail soup when I visit my folks.
I like to put them in beef stew.

 

[sickc0d3r]

Tenderloin and Porterhouse, you dirty meat gazers.

 

[HARRISON_3]

Brisket

 

[Fawlty]

@Gregolian I haven't messed with a steak bigger than about 10oz in a long time, so this one pounder I'm choking down is probably going to give me the emergency shits. Deglazed with cran-apple juice just for kicks, not bad.

ed; the sky just opened up and the thunder sat on my house for like 10 seconds. wtf? That's a first for me, it was like a sumo battle royale on my roof there. Fucking midwest I need to leave this place.

 

[Fawlty]

I have a gripping fear that @Ruprecht is going to start listing parts of the cow I didn't know existed, and pointing out how I'm disrespecting southern hemispheric cuisine.

 

[Limbo Pete]

Whole lotta NOPE NOPE NOPE

 

[Ruprecht]

I have a gripping fear that @Ruprecht is going to start listing parts of the cow I didn't know existed, and pointing out how I'm disrespecting southern hemispheric cuisine.

Hah, nope. I think beef cuts are the same everywhere, although the naming and preferences vary. I had to look up New York strip to figure out it's what's sold here as sirloin.

 

[Liquid Smoke]

Brisket

Nothing like a slow-cooked rough cut of fatty meat.

 

[Sketch]

Hah, nope. I think beef cuts are the same everywhere, although the naming and preferences vary. I had to look up New York strip to figure out it's what's sold here as sirloin.

That's entirely incorrect if it's sold as a sirloin.

 

[Sketch]

 

[Ruprecht]

That's entirely incorrect if it's sold as a sirloin.

Porterhouse stakes are also sirloin here. No bone.
Different naming applies to a lot of cuts.

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