For me, arguing about what is the best cut would be like arguing over what the best song is.

When I am out to eat at a restaurant, the last thing I want to hear is heavy metal music blaring, yet love to hear it when I am working out.

Texas barbecue recipes use a lot of the "less desirable" cuts like the brisket. When done right, the brisket will taste like the best cut. Cook it like you would a tbone and you are going to find its texture that similar to a rubber boot.

I agree with ky, that I grill flank steak all the time and it comes out great. No marinating, just spices, and then I cut it at a very sharp angle and very thin. This steak is so tender and wonderful, it makes me hungry typing about it.

I am a firm believer that there are no absolutes in recipes. I always cringe when I hear "never" or "always". If everyone thought that way, we would still be eating raw meat.

Ding Ding. Round 3.

Y'all missed the point, Jafo.

It wasn't which cut is "best" that I thought would start a fight. Everyone knows "best" is a personal decision.

But I've had problems, in the past, with folks who don't realize that barbecue is the part that you eat; not what you cook it on. And that there's no such thing as "barbecuing." That act is called "grilling."

That aside, there really are regional differences that associate particular meats or cuts of meat with a geography. In Texas, as you hint, if they say "barbecue" they mean "brisket." In most of the south, "barbecue" means pulled pork---except in Memphis, where it means ribs. In the rest of the south they'll specify ribs if that's what they mean.

In the Midwest it pretty much means ribs.

In California---well, forget that. What can anyone who thinks tofu is edible really know about barbecue? :rolleyes:

I agree there. I remember when I moved to North Carolina when I was a kid for a short time and everyone there called pulled pork barbecue. That drove me nuts.

And California & barbecue go together like New York and tropical..

Hey Jafo,

You win:D And you're right in a way;)

But seriously thanks for the in-put.

The real reason I am writting you is to let ya' know my sister received her copy of Jeff's recipes! She loves it, and is so happy I had thought of her. She loves the Southern Comfort Chicken recipe (I knew she'd flip for that one, she's a push-over when it comes to cooking with booze) and so I just wanted to thank you for the opportunity to make my baby sis happy with a gift from the heart!

Sincerely, Cathy

I am curious what the heck is a flatiron steak? I've heard the term a few times on FoodNetowrk and I am stumped. Is this a new name for a cut of steak? I am 51 yrs. old and have been cooking since I was 18yrs old and then just of late start hearing the term flatiron steak, am I just confused or is this a relatively new thing? From the way KYH explains it I think it sounds good, I have not seen them here in our stores for sale, but then I have never looked for that cut. Can anyone help me out.

Thank you, CCCathy