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Dinner Meat preference

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  • Super User

My answer would have always been ribeye, but since I broke down and got a smoker a couple months ago, it is emphatic. Reverse-seared, smoked ribeye is truly amazing. 

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  • Ribeye, and it’s not close (Also, you can keep the grits!)           Mike

  • casts_by_fly
    casts_by_fly

    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. 

  • casts_by_fly
    casts_by_fly

    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 rand

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  • Author

Thanks guys/gals, for the feedback.  We ended up serving a Blackened bone-in Dubreton pork chop with a blackberry compote over clapshot potatoes.  We served it for Fall Restaurant Week a month ago.  Very well received. 

  • Super User

Ribeye all the way with onions and mushrooms 

  • Super User

^ Call me crazy, but I still prefer a good, marbled Porterhouse/T-Bone over a Ribeye or NY Strip.

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