Rub

[oneshot 1]

I haven't ate Beef in years.  No meat can be tuff I have no teeth. 

I can't sit down and cut meat. I tried once and my piece of meat went across the room because of my bad Arm. Usually my wife cuts it 

oneshot 

[Johnsfolly]

6 hours ago, fishinwrench said:

No I totally believe ya.   I figured it wasn't the way it was butchered or cooked.   

That was the only clarification I was looking for.   That there was no such thing as a "good cut"....... First it's gotta be a "good cow"!  

There is always a good or better cut even from a poor cow. One thing @BilletHead hasn't  mentioned (at least not up to this point in thread) is the marbling or the interstitial fat throughout the steak. Usually the more marbling the more tender the cut on top of the muscle groups that Marty mentioned. Waygu steaks have way more marbling than corn fed US steaks and way more than grass fed steaks anywhere. When the fat renders as the steak cooks it leaves smaller and more tender muscle fiber bundles. Also the fat in most cuts is the best flavor. A sirloin steak has less marbling and fat than a NY/KC strip than a ribeye. The ribeye is more likely to be tender and better tasting in comparison to a sirloin. At least to most people's taste.

[Johnsfolly]

Back to rubs. I agree that beef steak gets salt and pepper or at most a season blend like Montreal seasoning. I prefer to use true rubs with pork. My favorite rub mix for pork includes Asian five spice, garlic powder, cumin, smoked paprika, S&P, and brown sugar.

[Flysmallie]

Content Warning! 
 

 

 

[snagged in outlet 3]

1 hour ago, Johnsfolly said:

Back to rubs. I agree that beef steak gets salt and pepper or at most a season blend like Montreal seasoning. I prefer to use true rubs with pork. My favorite rub mix for pork includes Asian five spice, garlic powder, cumin, smoked paprika, S&P, and brown sugar.

For beef I used to use Montreal until I read the label.  It includes seed oils.  WHY!?   I switched to Happy Belly Amazon brand salt pepper and garlic mix.   No oils! 

Chicken gets italian seasoning or Kickin Chicken.  Pork is always traditional BBQ spices but no sugar.  Or Kickin Chicken seasoning.   

[Johnsfolly]

1 minute ago, snagged in outlet 3 said:

For beef I used to use Montreal until I read the label.  It includes seed oils.  WHY!?   I switched to Happy Belly Amazon brand salt pepper and garlic mix.   No oils! 

Chicken gets italian seasoning or Kickin Chicken.  Pork is always traditional BBQ spices but no sugar.  Or Kickin Chicken seasoning.   

I do like Kickin chicken. Use it on eggs more than the chicken.

[Flysmallie]

Steak or chops usually get nothing. They taste just fine without it. Chicken? Who cares, it's chicken. 

Anything getting smoked gets Bad Byron's and possibly something else depending on what it is. I've used this one for a long time. I have no idea if it has seed oils or rat poop. I never read the label. 

 

[Flysmallie]

[MOPanfisher]

1 hour ago, Flysmallie said:

I have used that one.  Pretty good.  Part of mybproblem.os that everytime I see one I haven't tried I buy it, never know when you will find the greatest one ever.  Also part of my problem is that on any given day I might want a different flavor profile. 

[BilletHead]

10 hours ago, fishinwrench said:

So, if you're hunting for food, do you want a big buck, or a fat tender doe ? 

Why's everyone always scouting for scrapes and rubs ? 🤔

          Would like to shoot a large one but you should know I am a meat eater. If a good one comes along, I will take it out. I can and have made them eat well. But even the fat does can be tough. Can take care of those too. Never had a bad deer.