What is your favorite cut?

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Permalink Reply by Gary L Finch on March 26, 2009 at 4:08pm

Ribeye without a doubt.

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Permalink Reply by Lt. Caleb French on March 26, 2009 at 4:08pm

Poultry:
I am a white meat guy when it comes to birds. Wings and Breasts, you can't beat em'.

Pork:
Baby backs, or St. Louis cut ribs. Top Loin. And you can't beat a good ham.

Beef:
Brisket, Porterhouse, and Sirloin. Ribs are good too if you know how to do them up right. : )

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Permalink Reply by Robert C. Baker on March 26, 2009 at 4:53pm

A nice thick cut N.Y.Strip, turkey breast, chicken breast, Pork tenderloin, and thick cut chops and finally RIBS done to perfection using my father-in laws BBQ sauce, which is also homemade.

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Permalink Reply by John Schander on March 26, 2009 at 8:56pm

I go for the whole cuts. Whole hog and birds ie, chicken, turkey. I also like to get my hands on a whole alligator tail, and slow cook it. Beef I go for brisket, good ribeyes, and ribs.

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Permalink Reply by Deanna on March 26, 2009 at 9:33pm

Alligator?? how's it taste? Please don't tell me it tastes like chicken!!! =) Really for me, I love whole birds. a good thick NY strip is nice also.

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Permalink Reply by Lt. Caleb French on March 26, 2009 at 10:09pm

Alligator tail really does taste like chicken though : ) It is really, really good.

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Permalink Reply by Russell McLean on March 26, 2009 at 11:29pm

That's a big 10-4 on the alligator tail. There's a Cajun place here in Houston that I make my family take me to on my birthday. Fried alligator tail, shrimp gumbo, and dirty rice......goood stuff!!

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Permalink Reply by Russell McLean on March 26, 2009 at 11:27pm

Ribeye, definitely. Also brisket, baby back ribs, also what we call country style ribs(very large, thick cut), chicken too.....Speaking of chicken, try this-What we in Texas call a "beer butt" chicken. You can buy a cylinder shaped rack that has a broad base. Open a can of beer and place the rack over it. Take a whole chicken, season it how you'd like(I like an injectible marinade), and place the butt cavity over the rack. Cut a small potato in half and stuff it in the neck cavity. This keeps the steam from the beer in, moistening and flavoring the chicken. Wrap it in foil, and about 4 hours on the pit.

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Permalink Reply by Rob Sparks on March 27, 2009 at 8:57am

New York strip! ! ! !

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Permalink Reply by Lt. Caleb French on March 27, 2009 at 1:00pm

Rob,
I always thought you were a T-Bone kind of guy.

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Permalink Reply by Padre Pete on March 28, 2009 at 4:33pm

Yo French Chef, I'm offering a favorite of my own that, I must admit, is not even on the steak Pop Chart. "FLANK STEAK". There are some stores that dont even bother to carry them. Our better shops always offer it and will run it thru their tenderizer a couple of times if you ask. You can have them do that or you can take it home and beat on it for a while. Put in a zip lock with whatever marinate, seal it up and massage as you walk from the kitchen to the grill. Watch it! It cooks in a lot less time than a thick cut does. Slice it thinly on the bias and lay it out on plates. Listen for the applause. Yes, it is a different texture but the flavor is there and you will probably thank me. I hope? Cant beat the sandwiches. Say Grace and enjoy.

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Permalink Reply by Lt. Caleb French on March 28, 2009 at 8:42pm

Flank Steaks are awesome if you know how to cook them : )

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