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Old 09-30-2008, 06:29 PM   #51
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Here is the scenario, that I would like to see played out.

Buy four ribeyes, same place same loin, same seasonings. sear two finish in the oven, reverse sear two. compare taste.

AC
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Old 09-30-2008, 06:32 PM   #52
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I wouldnt mind seeing all 4

Dry brined: 1 RS 1 Normal
Reg Seasing: 1 RS 1 Norm
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Old 09-30-2008, 06:40 PM   #53
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Old 09-30-2008, 08:08 PM   #54
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Quote:
Originally Posted by GhettoRacingKid
A more expensive cut of meat usually has less natural flavor shining threw since it is so tender.

I disagree…My taste buds tell me a Rib-eye (tender & more expensive cut) has more natural beef flavor than a bottom round steak (tough & less expensive cut) due to intramuscular fat (marbling)

Quote:
Originally Posted by GhettoRacingKid
So the Tenderloin will greatly benefit from the dry brine as opposed to a skirt that has alot of flavor but is tough.
How?? By adding saltiness plus a trace of any other herbs and spices used?? None of which is beef flavor. I don't equate the two.

IMO Tenderloin (very tender and expensive) would benefit from anything you do to it. On my palate it has very little natural beef flavor due to little intramuscular fat. Its tenderness comes from the fact it is a little used, if any, muscle.

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Originally Posted by GhettoRacingKid
Tender = not much flavor
Tough = tons of flavor

What role does beef fat…both finish, and marbling play in your beef flavor equation??
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Old 09-30-2008, 08:23 PM   #55
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IMO Tenderloin (very tender and expensive) would benefit from anything you do to it. On my palate it has very little natural beef flavor due to little intramuscular fat. Its tenderness comes from the fact it is a little used, if any, muscle.
I totally agree 110%. I'll pass on a filet for a strip or ribeye anyday. Not really a fan of tenderloin. Even a skirt steak instead. Now there's some flavor.
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Old 09-30-2008, 08:25 PM   #56
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Thanks for the response. I'l take a pass on pork for the time being but I do plan on trying RS on boneless chicken breasts.

Buzz
Well, since I did the pork, you must reply on the chicken.

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Old 10-05-2008, 10:12 AM   #57
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I totally agree 110%. I'll pass on a filet for a strip or ribeye anyday. Not really a fan of tenderloin. Even a skirt steak instead. Now there's some flavor.
but thats what i was saying or at least trying to. the more tender cuts especialyl the tenderloin/filet are lacking flavor so the salt brining will bring out the natural flavor that is very lacking.

Any piece of meat will benefit from some added flavors.
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