ChiefsPlanet - Poop Why do I keep buying ribeyes when ...

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Why do I keep buying ribeyes when ... (https://www.chiefsplanet.com/BB/showthread.php?t=276759)

Quote:

Originally Posted by Anyong Bluth (Post 10678515)

Reminds me of the jingle for a certain Steakhouse- short and worth a listen. Attached to this post.

Rep, I LOL'd at the last part...

Last week for the first time I pan seared a filet for a few mins, then broiled it. Best damn steak I've ever had.

If I have the choice from now on, I'm never grilling a good cut of steak again.

Quote:

Originally Posted by CoMoChief (Post 10678543)

Last week for the first time I pan seared a filet for a few mins, then broiled it. Best damn steak I've ever had.

If I have the choice from now on, I'm never grilling a good cut of steak again.

I regularly use cast iron for good steaks. Though I do my fair share of grilling, too.

Quote:

Originally Posted by Fire Me Boy! (Post 10678544)

I regularly use cast iron for good steaks. Though I do my fair share of grilling, too.

Another vote for cast iron.

Quote:

Originally Posted by cdcox (Post 10678546)

Another vote for cast iron.

Tough to beat the flavor and crust you get in a good 12-inch cast iron skillet.

Quote:

Originally Posted by GloryDayz (Post 10678488)

Ribeyes come from between the 6th nd 12th ribs, chuckeyes come from between the 5th and 6th rib, so it's the next section over.

And as you move through the "rib" section, the Delmonico is right next to the chuck section (the lower number ribs), and has more marbling in it. The farther end is where you get the strip steaks from...

So the chuckeye is the kissing cousin to the Delmonico..

see and I'm fine with that - anyone should be - bet it's a tasty piece.

CocinaBasement has really re-arrived as a poster - I'm glad he's on-board full-time, seemingly - Keep it up Anyong - I enjoy reading your input. We should go hire some strippers and race cars sometime.

Quote:

Originally Posted by Fire Me Boy! (Post 10678548)

Tough to beat the flavor and crust you get in a good 12-inch cast iron skillet.

I imagine - It's going to be only a matter of time before I get one - I did finally upgrade all of my cookware - I threw down $350 toward the supplies (procured at Burlington Coat Factory of all places) ...but listen; I just needed stuff since the divorce - I had crap cookware. I'll get a cast-iron soon I'm sure - I'd like to do burgers and blacken fish on it, mostly - I've been eating pretty good regarding discipline - but it still requires cooking the healthy stuff - I've just been so busy at work lately - it's been eggs and bacon or a pot of beans - bunless burgers w/ broccoli boring stuff like that.

I bought a mammoth VERY nice cutting board though.

Quote:

Originally Posted by Simply Red (Post 10678558)

Ooh, I have a bit of a thing for cutting boards...

Almost ready.. Meat resting, potatoes almost done...

http://img.tapatalk.com/d/14/06/09/ujyha7et.jpg

My go-to lately has been a 2 pound tri-tip, grilled and sliced for fajitas. Outstanding.

Quote:

Originally Posted by Fire Me Boy! (Post 10678560)

Ooh, I have a bit of a thing for cutting boards...

this one is hardwood+bamboo composite and bigger than an old album cover - i'd say. It's shaped like an apple for some reason - I DID THOUGH buy a few cast iron bacon presses ;) - I know that is sexy to you, so. My skillets are nice that I got there - one is a really nice piece. I'm now wondering if a cookware thread is necessary for us to all mingle in and throw down about 300 posts or so. Wonder if it'd be a go?

Quote:

Originally Posted by OnTheWarpath58 (Post 10678572)

My go-to lately has been a 2 pound tri-tip, grilled and sliced for fajitas. Outstanding.

I read that as 2 pounds of Tripe. LMAOLMAO

Quote:

Originally Posted by GloryDayz (Post 10678571)

Almost ready.. Meat resting, potatoes almost done...

http://img.tapatalk.com/d/14/06/09/ujyha7et.jpg

Looks good - I had a 1700 calorie Chocolate Hulk from Smoothie King - I won't be eating again today.

Quote:

Originally Posted by Simply Red (Post 10678579)

I read that as 2 pounds of Tripe. LMAOLMAO

LMAO

Quote:

Originally Posted by Simply Red (Post 10678573)

My favorite cutting board is a 24-inch round, 3-inch thick maple end cut. Freakin' gorgeous and easy on my knives.

I'm in on an equipment thread, need to include knives, too. I gave up buying junk a few years ago, so I've got some nice stuff. Some, like my carbon steel pans, were cheap but kick ass. My carbon steel wok, for instance, I paid $15 for, and it's the best wok I've ever come close to.

Quote:

Originally Posted by Simply Red (Post 10678580)

Looks good - I had a 1700 calorie Chocolate Hulk from Smoothie King - I won't be eating again today.

Solid post... I ate just the meat and corn. Chipotle-lime corn!!!! And I am VERY happy to report that dry brining is awesome...

And the cutting board is foshizzle..... Xmas.gift two years ago and prolly one of the best gifts EVER!!!,

Quote:

Originally Posted by GloryDayz (Post 10678638)

And the cutting board is foshizzle..... Xmas.gift two years ago and prolly one of the best gifts EVER!!!,

yeah that's a dandy.

Quote:

Originally Posted by Fire Me Boy! (Post 10678588)

Ok - But first I'm going to the Shoney's a few towns south of Fairburn Georgia where Eric Berry went to high school. I just found out today that Newnan Georgia's Shoney's has a fully stocked bar - it's that location and the one in Panama City Beach Florida (the only 2 in the USA w/ stocked bars) - I found that hilarious when I heard that today - so I'm taking my Canon camera and making an hour trip to provide a thread about it - w/ pics of food, waitress, bathroom, and sign/menu - I am ordering the All-American burger and giving a full-fledged review thread - I haven't been to a Shoney's in around 14 yrs or so and neither have many others. I've never heard of one with a bar and I fully plan to sit at the bar, though I will only eat and not drink alcohol - but yeah, this establishment needs an updated review possibly more than any other restaurant in America - Perkins is up there too.

Quote:

Originally Posted by Fire Me Boy! (Post 10678588)

Tell me when you bump that thread. I'm more interested in that than Pre-season!

And I've decided that vegitarians should just kill themselves! Perhaps I'm addicted to meat like a crack-whore is to, well, crack; but I'll tell you this there's nothing better than meat....

From ****ing (sex), to ribeyes, to brats, to eggs, to burgers; it all takes meat!

As Hud would say, it's a beautiful thing!

Quote:

Originally Posted by Fire Me Boy! (Post 10678544)

I regularly use cast iron for good steaks. Though I do my fair share of grilling, too.

Quote:

Originally Posted by cdcox (Post 10678546)

Another vote for cast iron.

Count me in for a vote

Quote:

Originally Posted by SPchief (Post 10678681)

Count me in for a vote

I've a firm believer in how hot you can get your surface initially to really sear the outside is a huge difference in your end result.

Oh and some people around here are cheaper with their meat purchases than Subway is with napkins.
But, take solace in the fact that you aren't eating crickets, grasshoppers, or what-the-****-ever looks to be insect trail mix.

I just got back from Sam's Club where I purchased Ribeyes for $7.99 LB. I would post a pic, but I've never been able to do that from my IPad.

Quote:

Originally Posted by LoneWolf (Post 10678725)

I just got back from Sam's Club where I purchased Ribeyes for $7.99 LB. I would post a pic, but I've never been able to do that from my IPad.

Interesting. Ever since I got this new Samsung S5 (two weeks ago), Tapatalk only lets me attach pictures. If I try the "take a pic" option it seems to crash Tapatalk altogether.

Am I the only victim of this new technological phenomenon????

Quote:

Originally Posted by GloryDayz (Post 10678737)

Yep, I get the same thing.

Quote:

Originally Posted by Simply Red (Post 10678554)

Shit, I need to reevaluate things! :rolleyes:

In seriousness, thanks for the kind words. Though you'll probably hate me for saying it- I have never been a fan of strippers. Don't get me wrong- I knew from about as far back as a child has salient thoughts and memories that women and tail was very much a preoccupation of mine.

A beautiful women's attention is totally intoxicating, and I've been absurdly blessed in that area many many times over. The cock of the walk. But, the only thing in my pants that appeals to a stripper is my wallet. I get the appeal and roll with it if the people I'm with want to go, but I just as soon prefer to setup shop at a bar and hit on a hot girl I can take home at last call.

Either way, I can easily go with the flow and all of the above sounds like some top shelf debauchery!

I get poor mans steak quite a bit. Petite Sirloin. Not very good but I'm cheap. How would you cook it the best?

Quote:

Originally Posted by GloryDayz (Post 10678538)

Rep, I LOL'd at the last part...

Admittedly, it's the creation of Phil Hendrie, whose a comedic genius. I uploaded a few more clips of his if you thought Ted's was amusing- he's got a lot more stuff that's great.

The graduation clip is kinda long but a favorite of mine.

Keep in mind that his guests - Bobbi and her husband, and Margaret in the clips are all fake and actually Phil doing all the character's voices. The people calling in are real and unaware Phil makes up all his "fake guests.

https://app.box.com/s/iupwd4uqiffor7cgu6gr

If you or anyone else like these I've got more I'd be happy to share. I love his radio bits.

Quote:

Originally Posted by lewdog (Post 10678758)

I get poor mans steak quite a bit. Petite Sirloin. Not very good but I'm cheap. How would you cook it the best?

One time splurge for one of these bad boys:

http://i.walmartimages.com/i/mp/MP/1...45_300X300.jpg

http://www.amazon.com/Jaccard-200348...s=jaccard+meat

http://www.walmart.com/ip/Jaccard-48...lumns/12220820

Quote:

Originally Posted by lewdog (Post 10678758)

I get poor mans steak quite a bit. Petite Sirloin. Not very good but I'm cheap. How would you cook it the best?

Get a Chuckeye, follow some of what been said around CP, and you'll be happy. I'll never say I'm God's gift to steak (but I am to ribs nad brisket [ask the folks from Luv's tailgate - I can do OK...]), so ask the likes of FMB (perhaps in a PM), and you'll be getting advice you'd have to pay for otherwise.

I pray one day we can all "meat" at a Chiefs tailgate the night before and smoke/grill for the corwd until our wallets are empty...

God CP = awesome!!!

Quote:

Originally Posted by Just Passin' By (Post 10678777)

One time splurge for one of these bad boys:

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http://www.amazon.com/Jaccard-200348...s=jaccard+meat

Image post fail!

Quote:

Originally Posted by GloryDayz (Post 10678781)

I have a really hard time finding chuckeye anywhere I shop around here. Is it something I just need to ask the butcher for or should it be packaged with the rest?

Bought more ribeyes this weekend.

Regretted it. WHY DO I DO THIS TO MYSELF?

Well im nursing a full belly of Chuck Eye steak now and it was damn fine. I still prefer a KC Strip but it was a lot like Ribeye with a bit more fat and some gristle.

With all due respect to FMB and the other who swear by the sea salt marinate. I think I will skip this next time. It bordered on way to salty for my pallet as Ive cut salt from my diet drastically.

I will be getting this cut in future im sure.

Why do I keep buying ribeyes when ...

Quote:

Originally Posted by srvy (Post 10678904)

Then you used too much salt. I'm sensitive to salt and do this method every time I cook steak. I also limit my sodium.

Quote:

Originally Posted by lewdog (Post 10678896)

I have a really hard time finding chuckeye anywhere I shop around here. Is it something I just need to ask the butcher for or should it be packaged with the rest?

EXACTLY, call ahead and ask if they need "days" to cut it, ot if they can cut it while you shop. Either way, it's just a cut of meat they should already be cutting. If they can't, or won't, you might want to question the rest of their offerings.

That being said, thell them you'll be smoking some meat "next weekend", and ask them for a clod. If they say they don't know what one is, or can't do it, then RUN!!! if they can, get one and put an 18-hour slow burn on one that's simply rubbed with salt, pepper, and Cayenne pepper, and you'll be a porn star on your block...

It's like brisket on steroids!!

http://en.wikipedia.org/wiki/Beef_clod

Quote:

Originally Posted by Fire Me Boy! (Post 10678923)

Then you used too much salt. I'm sensitive to salt and do this method every time I cook steak. I also limit my sodium.

I'll admit that with my attempt at dry-brining today, I could have dome more to knock-off more of the salt from the edges. I just wasn't sure if I should comb it off, or rinse it off.

Suggestions for next time? After the 1-hour for each inch of thickness?

Quote:

Originally Posted by Fire Me Boy! (Post 10678923)

Then you used too much salt. I'm sensitive to salt and do this method every time I cook steak. I also limit my sodium.

Was about 2 turn a side of the sea salt mill. Really wasnt much at all.

Quote:

Originally Posted by srvy (Post 10678968)

Was about 2 turn a side of the sea salt mill. Really wasnt much at all.

That's why I'm wondering is a quick rinse/pat-dry isn't the right thing to do after dry-brining...

Quote:

Originally Posted by GloryDayz (Post 10678937)

Rinse it off with water, then thoroughly pat it dry. The excess water will prevent a great sear.

Quote:

Originally Posted by GloryDayz (Post 10678978)

That's why I'm wondering is a quick rinse/pat-dry isn't the right thing to do after dry-brining...

I never rinse, just sprinkle with Kosher salt on each side and let it go.

Quote:

Originally Posted by Fire Me Boy! (Post 10679023)

I never rinse, just sprinkle with Kosher salt on each side and let it go.

Same. But if you don't like the salt, rinsing it doesn't hurt anything, IMO.

OK, that's what I'll do next time. I found the edges more salty than I'd like. I'll assume that's because scraping the brine off the ends/edges is the most difficult.

Woot, there's no losing in this game!

Quote:

Originally Posted by GloryDayz (Post 10679051)

Yep same here Ill give the rinse and pat dry next time also.

Is the Kosher salt better than sea salt?

Quote:

Originally Posted by srvy (Post 10679095)

Yep same here Ill give the rinse and pat dry next time also.

Is the Kosher salt better than sea salt?

I think so.

Quote:

Originally Posted by srvy (Post 10679095)

Yep same here Ill give the rinse and pat dry next time also.

Is the Kosher salt better than sea salt?

Yes, IMO. It's better for this type of application in any case. Far too easy to over salt with fine sea salt.

Quote:

Originally Posted by srvy (Post 10679095)

Is the Kosher salt better than sea salt?

No, but they have their different uses. Use Diamond Kosher salt (yes, the brand matters), and make that your salt of choice for direct application to (pre-cooking) meat

Hmmm im learning a lot here thanks.

Used to work at Shoneys as a teen. And I bet I could still provide a review as good as yours. The AA was a 1/3 pound pattie over cooked with mayo, lettuce, and tomato. It was delivered 7 minutes after being ordered by a server past her prime or possibly never had a prime to begin with (daytime). Or by a high school or college student wishing you would just leave some money on the table and leave.

Close?

looked at Dillons and HyVee in Topeka the other day. No chuck eyes.

Quote:

Originally Posted by Pablo (Post 10028558)

Never trust a man that doesn't enjoy red meat, booze, or sex with women.

I'm pretty sure he swore off all three in a separate thread. Although, I'd have to think without red meat and women, he'd at least enjoy a drink from time to time.

Maybe not. Guy just gets his rocks off watching Mormon football. Although I doubt he touches himself while watching Chuckie Keaton. Self discipline and all.

Words to live by in bold

Also, leave me a T-Bone. I'm a man who likes having a bone to knaw on after my meals.

Wait, that doesn't sound right......

Your words to live by are homophobic?

Quote:

Originally Posted by Silock (Post 10684921)

Your words to live by are homophobic?

No, so shorten it to red meat, booze, or sex.

Chuck eye tonight or tomorrow. Ribeyes, though they are my preference, were $3 a pound more, which is actually a decent price these days.

http://img.tapatalk.com/d/14/06/15/2ajyhyga.jpg

Quote:

Originally Posted by Fried Meat Ball! (Post 10691334)

Chuck eye tonight or tomorrow. Ribeyes, though they are my preference, were $3 a pound more, which is actually a decent price these days.

http://img.tapatalk.com/d/14/06/15/2ajyhyga.jpg

Good choice...

http://img.tapatalk.com/d/14/06/15/jygenaje.jpg

Chuckeye score. .heading to the beach

I'm going shopping. I'll see if I can find a ****ing Chuck Eye today!

Quote:

Originally Posted by Pasta Giant Meatball (Post 10692255)

Enjoy bud

4.99 a lb woot

Quote:

Originally Posted by TribalElder (Post 10692299)

chuck eye... wtf

It's similar to the ribeye, but generally significantly cheaper. Some here think it's as good as a ribeye; I'm not in that camp. Given a choice, I'll take a ribeye every time. But it is a decent alternative.

Quote:

Originally Posted by 3rd&48ers (Post 10692254)

http://img.tapatalk.com/d/14/06/15/jygenaje.jpg

Chuckeye score. .heading to the beach

FOOD LION.... My God I'm from Va. Beach (or was!!). Trip down memory lane sorta... In high school my beast friend ran a stocking crew at Food Lion while I ran one at Winn Dixie (now gone I think); then he went on to become a store manager at a Farm Fresh while I went into the military... LOL, he might have won that one, I joined the Navy and ended up ON MY BELLY IN HOT AND STICKY ****ING CENTRAL AMERICA (where the don't like you AT ALL!!) --- FROM A SUBMARINE...

OK, back to ribeyes vs. chuckeyes!!!

Quote:

Originally Posted by Fried Meat Ball! (Post 10692304)

I'm not saying it's exactly the same, but it's close enough in taste to allow you to feed a broader group of friends and family. Perhaps I'm just cheap, but a cookout with 20 people is able to be done with chuckeye, but otherwise would be a burgers and brats day - not ribeye...

I'll also add that if you're dealing with somebody who knows what their doing, even an average day at the grill with a chuckeye will turn out better than your guest's best day with their hands on a ribeye.

Quote:

Originally Posted by Fried Meat Ball! (Post 10692304)

Well, to be fair too, it's exactly one rib over from the Delmonico side of the strip section. And most folks want the marbling of the Delmonico end anyway. So some could argue that it's just the next three inches of the same part. I'm not sure I agree, but I'd love to see a side-by-side comparison of the last 1.5 inches of the Delmonico end of the strip section and the first 1.5 inches of the chuck section. Then take them to the grill, grill them exactly the same, then the almighty taste test...

There'd be no losers in that I'm sure...

http://img.tapatalk.com/d/14/06/16/da8e5e5u.jpg

Oh i have the Ribeyes ready for tonight. .salted about 24 hours ago... I could have been a cheaps fan. I am sitting in the walmart parking lot while the wife and daughter shops for some breakfast stuff,running the generator and watching Nascar on TVhttp://img.tapatalk.com/d/14/06/16/na9ymuqe.jpg
http://img.tapatalk.com/d/14/06/16/vehynube.jpg

Quote:

Originally Posted by 3rd&48ers (Post 10692698)

Rep...

Prepping some chuckeyes for tomorrow night and a corned beef brisket for reubens tomorrow for lunch on Jewish rye bread... Roughing it at the campground http://img.tapatalk.com/d/14/06/16/qy3egyny.jpg http://img.tapatalk.com/d/14/06/16/tunusese.jpg

So, KC folks, are McGonigle's, off Ward Parkway, and Werner's, on Johnson Drive, still the best source for the best beef in town?

Quote:

Originally Posted by Anyong Bluth (Post 10693876)

So, KC folks, are McGonigle's, off Ward Parkway, and Werner's, on Johnson Drive, still the best source for the best beef in town?

A very good choice to say the least... But, for me, they are WAAAY out of the way so it's a rare trip to say the least.

Quote:

Originally Posted by 3rd&48ers (Post 10700976)

Made these for lunch...

http://thumbnails112.imagebam.com/33...d333941029.jpg

And?

Quote:

Originally Posted by GloryDayz (Post 10701337)

And?

They were excellent to me but the wife likes a steak that is leaner... She prefers strip or sirloin

I actually salted these 2 days and a half ago and left them in the fridge but they tasted great

Get a marivac or vacu vin

Quote:

Originally Posted by TribalElder (Post 10701345)

Get a marivac or vacu vin

I don't marinate steaks

Threads like this remind me why I hate grilling steaks on the grates. Just not enough surface area gets that awesome seared quality that I like.

Why do I keep buying ribeyes when ...

Quote:

Originally Posted by Silock (Post 10701355)

Threads like this remind me why I hate grilling steaks on the grates. Just not enough surface area gets that awesome seared quality that I like.

Hot enough coals and you can get a deep sear all over.

Easier to just use a grill pan.