Saturday Morning BUMP
Are You Up for the Ultimate Ribeye Challenge? Then Enter the April SPECIAL MASTER'S CUT: "2023 Ribeye Master" Throwdown! LASTS All MONTH!
- Thread starter Moose
- Start date
Hate to break the news but it's Friday, George.
Unless you're retired then every day is Saturday.
Thanks Charles. Not retired yet. Work Wed and Thurs. Normally I am pretty good with it
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Rules question.
Went to my favorite meat counter looking for a thick cut ribeye. They had nothing thicker than maybe 1 1/4" in the case. Counter was busy and didn't want to wait for a special cut. Picked up a thick 2# Delmonico.
If I decide to enter, is a Delmonico an acceptable entry?
Went to my favorite meat counter looking for a thick cut ribeye. They had nothing thicker than maybe 1 1/4" in the case. Counter was busy and didn't want to wait for a special cut. Picked up a thick 2# Delmonico.
If I decide to enter, is a Delmonico an acceptable entry?
Good question - I've seen cuts labeled "Delmonico" that were clearly ribeye, but also seen cuts like Chuckeye also labeled as ribeye. Thus, there seems to be no clear consensus as to what a "Delmonico" really is:
https://www.thespruceeats.com/what-is-a-delmonico-steak-995643
If the meat you purchased looks like this, with a filet in the center surrounded by a cap, then it's a ribeye:
If it doesn't look like this, then it's not a ribeye. :thumb:
And why would 1-1/4" not be thick enough?
Will be the first time doing a steak on the Ninja Woodfire grill and not sure how it will go. Wanted something thicker and more forgiving.
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