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InvisibleStein
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Registered: 07/02/03
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Re: I like ribs [Re: sucklesworth]
    #5983394 - 08/21/06 09:25 AM (17 years, 5 months ago)

Roasted pig is so good none of that super salty flavor just pig meat with fat juice flavor.

I want to see a real picture of pig taco. So bring some shells.


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InvisibleGabbaDjS
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Re: I like ribs [Re: Stein]
    #5985568 - 08/22/06 12:38 AM (17 years, 5 months ago)

What did they call them beef "ribs"?

We call then Flat Iron Steaks if they are thin. Some retail them as Boneless Short Ribs, Boneless Blade Steaks, Blade cut boneless chuck shoulder steaks, and so on..

Me, I like to take the blade off the shoulder clod and trim off the silver, cut out the terribly hard "strap" which is that inedible part through the middle and use the meat for BB-Q like ribeyes or for stir fry.

It really is the best meat, much like the true chuck eye steaks that you can only find in real meat markets.


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Offlinethe man
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Re: I like ribs [Re: GabbaDj]
    #5985598 - 08/22/06 12:52 AM (17 years, 5 months ago)

im gunna sharae secret to stupidly good ribs....

i liek to boil first so there tender but not nessasary.

cook then once jsut about done baste them with oyster sauce a bit of oregeno garlic adn lemon juice mixed together. teh oyster sauce is the key though. sounds weird i know but so tangy and good so just try it already.

peace and let me knwo if any of you have tried it or are gunna try it out.


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And Moses Said "Let my mushrooms grow!"


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InvisibleStein
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Re: I like ribs [Re: GabbaDj]
    #5985984 - 08/22/06 06:47 AM (17 years, 5 months ago)

They were called boneless beef ribs.

These melted in the mouth after 8 hours of slow cooking. I love crockpots.


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InvisibleGabbaDjS
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Re: I like ribs [Re: Stein]
    #5986330 - 08/22/06 10:32 AM (17 years, 5 months ago)

They are from the blade strip of the chuck shoulder.

Most upscale markets just grind them for hamburger, Hispanic markets cut them thin for grilling, others will retail them as steaks or ribs. Either way that strap down the middle is tough, REAL tough but the meat around it has the most concistant marbleing and the best flavor of any meat on the cow.

Try asking for a whole top blade roast some time. Cut off the top meat and the bottom meat, trim em up real good and grill that with just some grill seasonings..

It will be your favorite steak. I see some people do this in grilling competitions too.



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GabbaDj

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