Alert: The Maps Thread

That flaming asshole Dan Patrick in Texass wants to rename the NY strip.

https://ny.eater.com/2025/4/25/24416858/texas-renaming-new-york-strip-steak-bill-texas-strip

 

Also, I just grilled tri tip last night, true blue Californian here.

 

Very lean, delicate/tender, expensive. Grilling highly likely to dry it out and turf the texture. IMHO better bang for the buck is in a pan, way better temperature control and you can co-pilot with butter/oil/sauce. YMMV!

 

Pro tip: tri-tip!

 

We sure that hamburgers & hot dogs arent 1 & 2?

 

Their data is wrong. Texas is Brisket, Brisket, Brisket, Brisket, and Brisket.

 

And probably on a barbecue right, not a grill?

 

That's more dependent on which of the 5 clearly distinct Texas's you're in.

 

Mind you this is not a dilemma I’ve had very often, only when the in-laws were visiting and bankrolling our steak dinner. I’ve grilled them a couple times but it was…unnerving to be responsible for something that cost that much, felt like a high wire act. Fortunately they turned out great.

 

You cant bring the heat too high on any steak.Otherwise the grill works fine.My issue is my beloved will not eat any pink and doesn't understand why it's a little dry sometimes.

 

I suggest starting with a gentle suggestion, then watching a few videos.

 

I didn't see spiedies mentioned.

Spiedies are a popular sandwich from Binghamton, New York, consisting of marinated, grilled meat (often lamb, pork, or chicken) served on a crusty sub roll. The term "spiedie" comes from the Italian word "spiedo," referring to meat cooked on a skewer. The lamb ones are killers!


Note...remember to remove skewers before eating!

 

You must have married her for other reasons.

 

Have I mentioned the handmade cutlets for chicken parm?

 

I'm talking about steak,perv.

 

Must everything be chicken! Geez...just buy a leg of veal, cut off some 1/4" slices against the grain, put between saran wrap and evenly pound to 1/8", dredge in flour and fry a couple minutes.

 

I actually like veal marsala over veal parm.

 

I initially thought you meant "over" like "slathered on top of."

 

Different strokes!

 

On 2nd thought Veal Oscar is my fave!

 

I would go picatta, marsala, parm. But would refuse none.

 

I limit my meateating to adults.

See that, Morrissey?

 

Point of order:

You don't, like, GRILL brisket, do you?

Edit: @Pittsburgh Ref has already got you covered.

 

Sorry if you got a bunch of alerts. My mouse is still double clicking, and it kept turning the rep on and off.

 

That would work too-pre GLP-1.