3 hours ago, Jar11591 said:

@casts_by_fly I love a ribeye too, just prefer the tenderness of the filet. Either one has gotta be med rare, but I’ll take the ribeye on the rarer side. But honestly I’ll go for brisket, rack of ribs, or some chicken wings above all. 

 

That's what I don't like about the fillet- the texture.  It's also missing a lot of the flavor that's locked up in the intramuscular fat in other cuts.  if a fillet is more than rare I don't like it.  Honestly, the best use of fillet for me?  Making beef tartare.  

 

I love some good crispy chicken wings, but not many places here in NJ make them that way like they did in western PA.  We've got a great texas BBQ place that does brisket and ribs and it is some of the best I've ever had.  But one of these wins every time for me.

 

 

I'll take sea food over meat any day of the week. Lobster, clams, scallops, oysters. Runner up would be fresh caught wild trout or salmon.

I’d rather have the pork chop but no asparagus. Not a fan of Ribeyes 

Ribeye 

I'll take steak, any cut, over pork. Baked potato with cheese brocolli or fried potatoes with onions. 

I'll take the ribeye but if the choice was a fried pork chop with mashed potatoes ,milk gravy and corn, thats my favorite meal. I save bacon grease for gravy.

I'll be indulging in the traditional Birthday Ribeye on Friday.

Rare is primal.

A-Jay 

90% of the time I'd say Ribeye...that said  big old bone in chop is also delicious in my opinion. Your sides are good...I do however insist the meat be cooked over charcoal.

Getting ready to roll a new menu.  Thanks for the feedback everyone.  We went with a Tomahawk Pork Chop, blackened and served with wild mushroom risotto

 

56 minutes ago, A-Jay said:

I'll be indulging in the traditional Birthday Ribeye on Friday.

Rare is primal.

A-Jay 

I’ll bring over a cup cake for ya. That should be good to partake in the birthday ribeye.

14 hours ago, A-Jay said:

I'll be indulging in the traditional Birthday Ribeye on Friday.

Rare is primal.

A-Jay 

 

Happy (early) Birthday!  Go catch a few greenfish in the old town with your favorite fishing buddy and come home for a steak.  Sounds like a good day to me!

 

13 hours ago, Sfritr said:

Getting ready to roll a new menu.  Thanks for the feedback everyone.  We went with a Tomahawk Pork Chop, blackened and served with wild mushroom risotto

 

 

Now you just need some old Barolo, a Pomerol, or a big California pinot to go with it.

Both 

Ribeye for me, no contest. And another Florida boy here. 

On 8/6/2025 at 7:22 AM, Sfritr said:

Interesting that there are not more PorkChop fans.  

I’d eat a half dozen of them, right about now 

I'm not a picky eater by no means but would take the Ribeye.

Of course seared on charcoal and then smoked with Apple wood.....rare.

Favorite - Porterhouse 

21 minutes ago, TnRiver46 said:

I’d eat a half dozen of them, right about now 

I thought you only ate fried white bass and hushpuppies

I eat anything that’s not nailed to the floor, except that half grown chicken in an egg shell that throttle plate is always posting a photo of 

1 hour ago, TnRiver46 said:

I eat anything that’s not nailed to the floor, except that half grown chicken in an egg shell that throttle plate is always posting a photo of 

 

I often refer to my dog as a 4 legged garbage disposal.

 

You remind me of the 2 legged version.

I’m late for the party, but I would’ve said the chop. Hard to go wrong with either of those choices though. I bet it was good.

There is nothing like a well marbled ribeye cooked on the backyard bbq

The pork chop please.  Cooking it DIY, it’s the more challenging meal to get right. 
 

a ribeye is training for cooking a thick chop.

 

I’m still very much a ribeye guy, but the past two nights are swaying my confidence.  My wife is traveling and when she goes (especially when gone on a weekend) I’ll freezer dive, bulk buy, or do random stuff for dinner.  Weird and wonderful. Odd cuts.  Things we threw in the freezer for ‘later’ and forgot about.  I hate waste so I like to use these as opportunities to clear things out.  This trip there wasn’t much in the freezer aside from some frost burnt corn (which I’m eating with this dinner) so I hit the local meat market yesterday and the supermarket today.

 

The meat market is a ‘best in NJ’ type of butcher.  They are voted that yearly and the quality is awesome.  The prices are high, but for a treat yourself type of meal it can be worth it.  Yesterday I got a double cut pork chop.  Sous vide for about 2 hours to a nice medium rare and then grilled hot.  Maybe the best pork chop ever.  I’d do 90 minutes instead of 2 hours next time but holy cow.  

 

 

Today I swung through the grocery store.  They normally have some family packs or other interesting things.  Tonight they had pork loin rib ends.  Kinda a combo of pork chop, spare rib, and country rib.  

 

 

At $1.98/# I couldn’t say no.  Half of them don’t even have bones so it is almost all meat.  Trickier to cook since the two meats cook a little differently but I dusted them with a fresh dry rub (mostly paprika/chili powder, garlic/onion powder, brown sugar, salt/pepper) and stuck them on the smoker at 220 high smoke for an hour before turning it down to 160.  They finished around 145-160 depending on the piece and part of the cut.  I made a glaze of hot honey, ketchup, and pepper jelly with more of the dry rub thrown in.  They are pretty spectacular.

 

 

 

 

49 minutes ago, casts_by_fly said:

but holy cow

I think you mean holy pig. 

2 minutes ago, gim said:

I think you mean holy pig.

Just don't graduate to 'long pig'.

That looks great @casts_by_fly. I too love some good seasoned Pig.😁