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#51
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I like just about every cut of beef providing it's cook right. However not every piece of beef can be grill (successfully anyways).
One of my many favorites is steak Portuguese style (or at least what I call Portuguese style or Carne de espeto (beef on a spit) The marinade is red wine, course kosher salt,black pepper,Garlic either powered or minced, and hot crush red pepper and a bay leaf or two. With the above marinade you can use Rib Eye (delmonico) Strip steak (club steak/B I strip steak) Porterhouse, Bnls Hip or B I Hip steak, Short cut, Tenderloin (Filet), Flat Iron steak ( seamed out chuck blade meat). I have many more recipes. I've been cutting meat for 37 years. V20 owner wannabe!...still 
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#52
11-02-2009, 05:30 PM
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Bonelss Chuck...sprinkle heavily w/Montreal Steak Seasoning, slice a mild pepper longways 4-6 times...lay the peppers in as you wrap it tightly in 3 layers of HD aluminum foil...set in roasting pan to catch whatever might leak through and set in oven @ 225* for 3 1/2 hours...
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'74 V-20/ BF 150 '95 V-21/ BF 150 '84 V-20/ 200 2.4 Merc '87 V-20/'18 F150 Yamaha 
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#53
11-03-2009, 03:41 PM
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Reel that sounds like it would be good w/ some taters, onions, and carrots!!!!!
Oh man what about putting that bad boy in a dutch oven with some hardwood coals. : drool:Went camping last weekend with the family. My brother in law cooked up all kinds of goodies in his dutch ovens including cornbread, peach cobbler, and a boston butt. Da bomb.
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 1994 Wellcraft V21
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