Bills4life1924 Posted May 5, 2018 Share Posted May 5, 2018 I see posters claiming they would have went for sure fire thing (ala rosen) instead of taking best potential (ala Allen).. no right or wrong opinion, but If I'm gonna grill me a nice steak on the grill, I'm gonna go prime rib all day, everyday! Sure I might have to wait a little longer before I eat, compared to grilling a flank steak. But I have patience and the wait will be worth it! If ur hungry and want to eat, by all means choose the flank.. But if u have time and can wait for a better meal, choose the prime rib every time!! Allen>Rosen Go Bills!! 1 Link to comment Share on other sites More sharing options...
aceman_16 Posted May 5, 2018 Share Posted May 5, 2018 Wait.... Is this code for you being a cannibal? 2 Link to comment Share on other sites More sharing options...
LeGOATski Posted May 5, 2018 Share Posted May 5, 2018 They're just a piece of meat to you. 2 2 Link to comment Share on other sites More sharing options...
Juice_32 Posted May 5, 2018 Share Posted May 5, 2018 Both are delicious and now I'm starving. Thanks. 1 2 Link to comment Share on other sites More sharing options...
Green Lightning Posted May 5, 2018 Share Posted May 5, 2018 I like a good burger too. Link to comment Share on other sites More sharing options...
Aussie Joe Posted May 5, 2018 Share Posted May 5, 2018 3 minutes ago, Green Lightning said: I like a good burger too. Tyrod? 2 Link to comment Share on other sites More sharing options...
Punching Bag Posted May 5, 2018 Share Posted May 5, 2018 Isn't Rosen a vegetarian so comparison not appropriate? It is like comparing prime rib vs a roasted squash? 1 Link to comment Share on other sites More sharing options...
jr1 Posted May 5, 2018 Share Posted May 5, 2018 what cut of meat is Danny Etling? Link to comment Share on other sites More sharing options...
Bills4life1924 Posted May 5, 2018 Author Share Posted May 5, 2018 1 minute ago, jr1 said: what cut of meat is Danny Etling? I'd say scraps!! Link to comment Share on other sites More sharing options...
Skins Malone Posted May 5, 2018 Share Posted May 5, 2018 1 minute ago, jr1 said: 1 minute ago, jr1 said: what cut of meat is Danny Etling? Hes what goes into hotdogs 4 Link to comment Share on other sites More sharing options...
Green Lightning Posted May 5, 2018 Share Posted May 5, 2018 (edited) 8 minutes ago, Aussie Joe said: Tyrod? No, burgers are usually consistent. I've had far more bad steaks than bad burgers. Edited May 5, 2018 by Green Lightning Link to comment Share on other sites More sharing options...
Capco Posted May 5, 2018 Share Posted May 5, 2018 How much does a cut of QB go for by the pound? Link to comment Share on other sites More sharing options...
Bills4life1924 Posted May 5, 2018 Author Share Posted May 5, 2018 (edited) 8 minutes ago, Capco said: How much does a cut of QB go for by the pound? Whatever Matt Ryan weighs divided by $30,000,000 Edited May 5, 2018 by Bills4life1924 1 Link to comment Share on other sites More sharing options...
The Wiz Posted May 5, 2018 Share Posted May 5, 2018 I personally hope to end up with a bacon wrapped filet mignon. Both at QB and for dinner. 2 Link to comment Share on other sites More sharing options...
BrotherChazz Posted May 5, 2018 Share Posted May 5, 2018 If you're grilling, it really outa be a ribeye, not a prime rib. 4 Link to comment Share on other sites More sharing options...
The Wiz Posted May 5, 2018 Share Posted May 5, 2018 (edited) 29 minutes ago, Green Lightning said: No, burgers are usually consistent. I've had far more bad steaks than bad burgers. True. But a good steak doesn't need to be dressed with anything to still be good (ketchup, lettuce, tomato, bacon, etc). I'd rather have a steak cooked right then a burger that I have to dress up. Edited May 5, 2018 by The Wiz Link to comment Share on other sites More sharing options...
BuffAlone Posted May 5, 2018 Share Posted May 5, 2018 35 minutes ago, jr1 said: what cut of meat is Danny Etling? Colon muscle 1 1 Link to comment Share on other sites More sharing options...
Dirtbag Posted May 5, 2018 Share Posted May 5, 2018 if i knew that your grilled prime rib recipe was fundamentally flawed and that the entire history of cookery suggested that the result would be an overcooked, dry, gag-inducing piece of leather, i would put my odds on the flank steak. 1 Link to comment Share on other sites More sharing options...
Augie Posted May 5, 2018 Share Posted May 5, 2018 Tenderloin for me. All that marbling is flavor, but too fatty for my style. (Long Smith & Wolenski story from Vegas I will spare you from.) I prefer sous vide so I lessen the chance to over cook it. 1 Link to comment Share on other sites More sharing options...
The Wiz Posted May 5, 2018 Share Posted May 5, 2018 1 minute ago, Augie said: Tenderloin for me. All that marbling is flavor, but too fatty for my style. (Long Smith & Wolenski story from Vegas I will spare you from.) I prefer sous vide so I lessen the chance to over cook it. Love me some deer tenderloin. Link to comment Share on other sites More sharing options...
Dirtbag Posted May 5, 2018 Share Posted May 5, 2018 7 minutes ago, Augie said: Tenderloin for me. All that marbling is flavor, but too fatty for my style. (Long Smith & Wolenski story from Vegas I will spare you from.) I prefer sous vide so I lessen the chance to over cook it. i sous vide the shiz out of costco lamb chops. totes delish. Link to comment Share on other sites More sharing options...
Roundybout Posted May 5, 2018 Share Posted May 5, 2018 Flank steak makes good jerky. I like some good pork ribs though, if I had to choose. Link to comment Share on other sites More sharing options...
JoeF Posted May 5, 2018 Share Posted May 5, 2018 Baker Mayfield - Petite Filet?? 1 Link to comment Share on other sites More sharing options...
Putin Posted May 5, 2018 Share Posted May 5, 2018 1 hour ago, Bills4life1924 said: I see posters claiming they would have went for sure fire thing (ala rosen) instead of taking best potential (ala Allen).. no right or wrong opinion, but If I'm gonna grill me a nice steak on the grill, I'm gonna go prime rib all day, everyday! Sure I might have to wait a little longer before I eat, compared to grilling a flank steak. But I have patience and the wait will be worth it! If ur hungry and want to eat, by all means choose the flank.. But if u have time and can wait for a better meal, choose the prime rib every time!! Allen>Rosen Go Bills!! Ribeye ??? Link to comment Share on other sites More sharing options...
Seanbillsfan2206 Posted May 5, 2018 Share Posted May 5, 2018 1 minute ago, Putin said: Ribeye ??? That’s a Porterhouse Link to comment Share on other sites More sharing options...
Putin Posted May 5, 2018 Share Posted May 5, 2018 11 minutes ago, Dirtbag said: if i knew that your grilled prime rib recipe was fundamentally flawed and that the entire history of cookery suggested that the result would be an overcooked, dry, gag-inducing piece of leather, i would put my odds on the flank steak. I work in the oilfield ( Midland TX ) when some equipment breaks down , the grill gets fired up , ribeye is my favorite at home on the grill or steakhouse , and to be honest I never ever even considered flank steak , we have quite a few Mexicans working with us and these guys know how to marinate/grill a flank steak , I never knew that they could make it so tender and flavorful I was amazed Link to comment Share on other sites More sharing options...
BuffaloBillyG Posted May 5, 2018 Share Posted May 5, 2018 1 hour ago, Bills4life1924 said: I see posters claiming they would have went for sure fire thing (ala rosen) instead of taking best potential (ala Allen).. no right or wrong opinion, but If I'm gonna grill me a nice steak on the grill, I'm gonna go prime rib all day, everyday! Sure I might have to wait a little longer before I eat, compared to grilling a flank steak. But I have patience and the wait will be worth it! If ur hungry and want to eat, by all means choose the flank.. But if u have time and can wait for a better meal, choose the prime rib every time!! Allen>Rosen Go Bills!! I like a nice cut of bison steak myself. Who would that be? Darnold? Link to comment Share on other sites More sharing options...
Augie Posted May 5, 2018 Share Posted May 5, 2018 38 minutes ago, The Wiz said: Love me some deer tenderloin. A place near us has elk tenderloin. My son ordered it and I got a taste. I thought about challenging him for it! Sadly, I would have lost any battle of brawn or wits. But it sure was good! Link to comment Share on other sites More sharing options...
3rdand12 Posted May 5, 2018 Share Posted May 5, 2018 41 minutes ago, JoeF said: Baker Mayfield - Petite Filet?? Teres minor?? I prefer the loin tail for pan searing. Strips for the grill. Josh Allen for QB done medium rare Link to comment Share on other sites More sharing options...
Guest K-GunJimKelly12 Posted May 5, 2018 Share Posted May 5, 2018 Ahhhhhh, good, old, trusty, reliable, flank steak. Can't go wrong with that. Flank steak never lets you down. Link to comment Share on other sites More sharing options...
Keukasmallies Posted May 5, 2018 Share Posted May 5, 2018 Few, if any of the cuts of beef discussed above can throw a football forty yards downfield, eh?, 1 Link to comment Share on other sites More sharing options...
3rdand12 Posted May 5, 2018 Share Posted May 5, 2018 36 minutes ago, Putin said: I work in the oilfield ( Midland TX ) when some equipment breaks down , the grill gets fired up , ribeye is my favorite at home on the grill or steakhouse , and to be honest I never ever even considered flank steak , we have quite a few Mexicans working with us and these guys know how to marinate/grill a flank steak , I never knew that they could make it so tender and flavorful I was amazed all about the process ! 2 minutes ago, Keukasmallies said: Few, if any of the cuts of beef discussed above can throw a football forty yards downfield, eh?, it's and analogy you idiot 1 3 Link to comment Share on other sites More sharing options...
Buffalo Boy Posted May 6, 2018 Share Posted May 6, 2018 The problem with Filet is it doesn’t have the flavor. Now, I LOVE Ribeye and it is my go to but do not sleep on Flank Steak!!!! FS has tremendous flavor. Try making some Chimichuri and have it with some open faced FS sandwich on French Bread brochettes!!!!!! You will thank me???? Link to comment Share on other sites More sharing options...
Keukasmallies Posted May 6, 2018 Share Posted May 6, 2018 12 minutes ago, 3rdand12 said: it's and analogy you idiot It's a bird walk through irrelevantville, you dolt 1 2 Link to comment Share on other sites More sharing options...
3rdand12 Posted May 6, 2018 Share Posted May 6, 2018 3 minutes ago, Keukasmallies said: It's a bird walk through irrelevantville, you dolt well phrased. and accurate. 5 minutes ago, Buffalo Boy said: The problem with Filet is it doesn’t have the flavor. Now, I LOVE Ribeye and it is my go to but do not sleep on Flank Steak!!!! FS has tremendous flavor. Try making some Chimichuri and have it with some open faced FS sandwich on French Bread brochettes!!!!!! You will thank me???? no love for the Half sirloin chunk ? lots O flavor. NOW anything here is Trumped (lol) severely by the enigma and rhapsody that Is Dry Aged Beef. Link to comment Share on other sites More sharing options...
JPP Posted May 6, 2018 Share Posted May 6, 2018 Korean flank steak is the best Link to comment Share on other sites More sharing options...
3rdand12 Posted May 6, 2018 Share Posted May 6, 2018 1 minute ago, JPP said: Korean flank steak is the best Josh Allen is not Korean. Link to comment Share on other sites More sharing options...
Augie Posted May 6, 2018 Share Posted May 6, 2018 10 minutes ago, Buffalo Boy said: The problem with Filet is it doesn’t have the flavor. Now, I LOVE Ribeye and it is my go to but do not sleep on Flank Steak!!!! FS has tremendous flavor. Try making some Chimichuri and have it with some open faced FS sandwich on French Bread brochettes!!!!!! You will thank me???? I get that, purely based on the cut of meat. But a properly seasoned and seared tenderloin with a red wine Demi glacé is fabulous! Flank steak can be great if done properly (while very affordable!), and I prefer it to the fattier ribeye. Not right or wrong, just personal preference. That’s what happens when a thread title goes all steak around here! Link to comment Share on other sites More sharing options...
GoBills808 Posted May 6, 2018 Share Posted May 6, 2018 1 hour ago, Seanbillsfan2206 said: That’s a Porterhouse Looks like a T bone to me, tenderloin is on the small side 1 Link to comment Share on other sites More sharing options...
Kirby Jackson Posted May 6, 2018 Share Posted May 6, 2018 I just made a blackened, blue cheese crusted ribeye. It was delicious but the house remains full of smoke. I love the cast iron but hate the aftermath. It’s a pain to clean and the smoke is ruthless. 1 Link to comment Share on other sites More sharing options...
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