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  1. #61
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    Re: Friday OT - Red Meat

    Quote Originally Posted by MaccloNe View Post
    I have had some real tasty beaver. Depends how it is prepared. I like anything that I make in my smoker - salmon, chicken pork shoulder...
    Boy, this statement is ripe for the pickin'



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    Re: Friday OT - Red Meat

    Quote Originally Posted by 00clone View Post
    I consider BBQ ribs to be the ultimate in carnivorous activity. The raw brutality of eating meat directly off the bone is it. Close second: Prime rib.
    I've never been a rib guy, however the beef ribs at the Salt Lick in Austin Texas are flat out amazing.

    I love all sorts of red meats, not sure I can pick a favorite. Steaks, Brisko, Bloody Burgers, love it all.



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    Re: Friday OT - Red Meat

    My comfort food is a well marbled beef roast slow cooked in the crock pot all day with potatoes, onions, carrots, maybe some cabbage. Start it with some beef stock and bouillon cubes or onion soup mix and I'm just about as satisfied as any fancy schmancy meal I've ever had.

    I also make a nice country style rib recipe slow cooked in the oven. Very simple but folks rave.

    Very picky on meatloaf. I have a very old recipe that is about the best, according to my tastes, I've ever found.


    No matter what, I could NEVER cheer for Dirt and Urine.

  4. #64
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    Re: Friday OT - Red Meat

    For me it's a PROPERLY grilled pork chop or loin. Making some tonight.

    Runner ups-
    Walleye/Yellow Perch shore lunch.
    Raw Oysters
    Grilled Fresh grouper
    smoked salmon


    Last edited by FarminCy; 07-18-2014 at 12:14 PM.

  5. #65
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    Re: Friday OT - Red Meat

    Can't get much better than a juicy tender smoked brisket . . .



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    Re: Friday OT - Red Meat

    Grilled shrimp and scallops


    *Rest in peace corn dog chick and #Hoiball

    Quote Originally Posted by 00clone View Post
    No way, man...we should never give up on corn dog chick!

    #TeamCornDogChick
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  7. #67
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    Re: Friday OT - Red Meat

    My answer is "yes".

    If I have to get specific, Cajun-rubbed T-bone. Extra spice.

    But, I don't know of any kind of red meat or seafood that I do not like.



  8. #68
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    Re: Friday OT - Red Meat

    Quote Originally Posted by SerenityNow View Post
    My answer is "yes".

    If I have to get specific, Cajun-rubbed T-bone. Extra spice.

    But, I don't know of any kind of red meat or seafood that I do not like.
    Let me introduce you to lutefisk. Watching my wifes grandma slurp it up makes me almost puke just thinking of it.



  9. #69
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    Re: Friday OT - Red Meat

    Slow grilled doe backstraps.... mmmmm baaaackstraaaaps



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    Re: Friday OT - Red Meat

    Chicago Chophouse - Long bone dry aged Tomahawk Rib eye!!

    This would make Fred Flintstone jealous.



  11. #71
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    Re: Friday OT - Red Meat

    Pork ribs all day



  12. #72
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    Re: Friday OT - Red Meat

    1. Pork ribs- smoked
    2. Steak
    3. Bacon
    4. Spanish cured ham

    If seafood was included, King Crab legs would be no. 3.


    "You have great authority in your quotes, if you ascribe them to someone else."

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    Re: Friday OT - Red Meat

    Quote Originally Posted by Angie View Post
    I should have been more precise on what kind of steak. I like steak au poivre. I like the creamy sauce, rather than the more liquor-based ones.
    The cattle ranchers in my family would tell you that if you have to put sauce on a steak, that's a bad sign. Steak should stand on its own...with maybe a touch of salt & pepper. ;)



  14. #74
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    Re: Friday OT - Red Meat

    The only correct answer is bacon...



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    Re: Friday OT - Red Meat

    Quote Originally Posted by Angie View Post
    I should have been more precise on what kind of steak. I like steak au poivre. I like the creamy sauce, rather than the more liquor-based ones.

    I was going to rail on you about frenching up a steak.......but this sounds awesome.

    http://www.foodnetwork.com/recipes/a...re-recipe.html

    Leave the sauce off of mine, but the peppercorn crust is just right in my world.



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