Quote:
Originally Posted by Slava
Well the easiest way to get a fire going for cooking is to buy a chimney. Crumple up some paper in the bottom part, fill the top with charcoal, light the paper and let it burn right up through the top. Voila, you're ready to cook.
I have a Looftlighter, which is pretty wicked. It basically starts the fire within seconds, and blows the fire onto other pieces of charcoal. Not at all practical for camping though!
I go either sirloin, tenderloin or filet. I can't get ribeye, and don't understand the love for NY strip.
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Not really going to debate meat preference, so take this more as an informational thing. This is also referring to grilling, and can vary if you want to marinate.
Filet is Tenderloin - in that Filet Mignon is smaller end of the Tenderloin. IMHO it is terrible for grilling as there is limited flavour in the meat itself, which is why it often gets wrapped in bacon.
Both Ribeye and Striploin are the best quality marbling you can get, and they are essentially the same cut, but different ends of the muscle.
There are 3 kinds of Sirloin, so if you are grilling you should be really careful about which kind you get.
Bottom Sirloin is the most suitable for grilling as it has the least elastin (essentially ligaments/gristle). I like it because the portions are really suitable for one person.
Sirloin Tip is the least suitable for grilling, and is most often sold a a roast. It is actually from the leg of the cow, and it a lot tougher. Occasionally you see it portioned for steaks, which is kind of a disservice to people who see it and think it is the same as other types of sirloin.
Top Sirloin is kind of mid-range in terms of grilling. It has 2 parts, which vary in quality.
The cap, has a bit less elastin and fat in it, and typically is portioned much more suitably than the rest of the top sirloin. It is actually really close to the bottom sirloin (as it is different ends of the same piece of meat).
The rest of the sirloin can be portioned as medallions or as size-of-your-plate steaks. There is typically a big chunk of fat in the middle, and depending on how it is portioned it can be a real detractor.
For me, I typically try and buy Bottom Sirloin or Top Sirloin Caps, as I am cheap. I would love to be able to afford strip loin on a consistent basis , but I find Ribeye to be a bit fatty for my tastes.