Unbeatable Meats

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O_P_T said:
Beef: Porterhouse. Tenderloin and NY Strip, plus bone for flavor. What's not to love?
Pork: Bacon Duh
Fowl: Emu the "beef" of fowl.
Fish: swordfish
Shellfish: soft shell crabs

If available I'll take any cut of buffalo over steer in the beef category.

Elk is wonderful as well.
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You don't think bison is dry? It is much leaner however.
 
UberDoober said:
You don't think bison is dry? It is much leaner however.
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Bison is very easy to over cook, because it is so lean. That's why it can be dry. Without fat there's far less insulation and heat sink to absorb the heat, so it's easy to drive off the moisture.

When done right it's fabulous. If there's a Ted's Montana Grill near you, check it out. The one near me has wonderful bison.
 
Agreed on the bison. And venison is similar. Anyone who has had a good cut of deer meat and didn't like it, and likes beef, well, it was either prepared wrong or the dear was slaughtered and butchered wrong.
 
Game: venison, bison both delicious but to me venison has more flavor
Beef: the heart has all the flavor
Pork: the cheek is highly underrated
Fish: back to the cheek, but you can't go wrong with a whole pompano fried in butter
Chicken: gimme the livers fried with hot sauce
Shellfish: crawfish has an amazing, sublime flavor but needs accessories, fried softshell crab is outstanding, but I think scallops win the day on their own

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I had some leftover crisp fried pancetta lying around tonight after I got home from taekwondo.

Eats. Like. Candy.
 
anderson said:
I had some leftover crisp fried pancetta lying around tonight after I got home from taekwondo.

Eats. Like. Candy.
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I'll second that. This recipe for Florentine burgers calls for fried prosciutto.

One way to do things: make the burgers on Friday night (serve with Stone Brewery Levitation Ale), and lay in some extra prosciutto.

Then breakfast over the weekend can be fried prosciutto and eggs. Garnish with some fruit and add carbs if desired (bagels/English muffins/croissants).
 
Beef: Porterhouse
Pork: Ribs
Fowl: Chicken
Fish: Scrod (I know not real but used for fish in fish and chips)
Shellfish: Scallops

Sausage Meat: Linguica/Chourico
Deli Meat: Roast Beef
Dried Meat: Beef Jerky
Imported Meat: Parma Ham
Canned Meat: (You've got to be kidding)
 
Beef: Prime Rib and Porter house for two
Pork: Pork chops
Fowl: Turducken (Turkey, Duck and Chicken)
Fish: Hate fish....
Shellfish: I do not consume the insects of the sea...

Honorable Mentions: Lamb, Veal, Rabbit
 
Where do y'all stand on bone marrow?

I did have it once, found it underwhelming. :shrug:
 
Steve-o said:
Where do y'all stand on bone marrow?

I did have it once, found it underwhelming. :shrug:
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Has to be done right. I find a roasted marrow half cut (i.e. lengthwise) is much more enjoyable than a really gooey Osso Buco style roast bone.
 
Grumpy_Bottom said:
Has to be done right. I find a roasted marrow half cut (i.e. lengthwise) is much more enjoyable than a really gooey Osso Buco style roast bone.
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Gotcha. I had the round cuts, and found it to just be like a blob. I will give it another try when I go to that Animal joint. Looks like they cut it lengthwise. Looks good.

<img src="http://www.chow.com/blog-media/2013/03/animal-bone-marrow-620.jpg">
 
Steve-o said:
Gotcha. I had the round cuts, and found it to just be like a blob. I will give it another try when I go to that Animal joint. Looks like they cut it lengthwise. Looks good.

<img src="http://www.chow.com/blog-media/2013/03/animal-bone-marrow-620.jpg">
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Droooooooooool

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You guys seem to like bones. Its really not my style,but if you really need a bone to suck the gooey stuff out I'll take one for the team and you can suck on mine...:coffee:
 
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