PDA

View Full Version : What's your favorite part of Bevo?


StoopTroup
9/6/2007, 02:23 PM
http://www.schwimmerlegal.com/images/meatcuts.gif
Petro-Sooner
9/6/2007, 02:25 PM
The tail. Very tender.
royalfan5
9/6/2007, 02:30 PM
Should cajones be an option since they have long been removed from Bevo?
sanantoniosooner
9/6/2007, 02:31 PM
Why is the "top sirloin" below regular sirloin?

Wouldn't it be "middle sirloin" then?
StoopTroup
9/6/2007, 02:32 PM
Never thought of it that way...

I think Mack probably already ate them anyway.
olevetonahill
9/6/2007, 02:33 PM
Should cajones be an option since they have long been removed from Bevo?
Reminds me of a joke :D
StoopTroup
9/6/2007, 02:34 PM
:pop:
royalfan5
9/6/2007, 02:36 PM
Also, since it's a Longhorn it's not going to be high quality meat anyway. Really, it would only be fit for cheap lunch meat. It's probably better just to take all of Bevo to a rendering plant to turn him into dog food and soap.
StoopTroup
9/6/2007, 02:38 PM
http://www.sci.fi/~jpoyry/huijarit/spam.jpg ?
rufnek05
9/6/2007, 02:49 PM
mountain oysters
Frozen Sooner
9/6/2007, 02:51 PM
Whatever part the porterhouse is.
sanantoniosooner
9/6/2007, 02:54 PM
Whatever part the black angus is.
;)
Boarder
9/6/2007, 02:58 PM
Whatever part the porterhouse is.

That would be the short loin.
Boarder
9/6/2007, 02:59 PM
And the chuck, although cheap and fatty, can be really good if cooked low and slow in a smoker. As some of you may find out at the breakfast tailgate.
crawfish
9/6/2007, 03:07 PM
Bevo's brains could hardly be satisfying.
Petro-Sooner
9/6/2007, 03:08 PM
Nobody has love for tail?

:twinkies:
SoonerStormchaser
9/6/2007, 04:47 PM
I voted for his cajones...cause, like his brain, HE DOESN'T HAVE THEM!!!

And that's 3000...
Tulsa_Fireman
9/6/2007, 05:24 PM
Where's the tongue love?

Some of the most tender, delicious beef I've ever had is the tongue.

Granted, you feel slutty for a while afterwards, but hey. Why not?
proud gonzo
9/6/2007, 07:49 PM
guh
Williesan
9/6/2007, 09:56 PM
Brisket. Hands down.

Cook it low and slow, over charcoal with oak & mesquite wood mixed in. Start the fire about 6:00AM when OU/Hook 'em is a 2:30 kick, and dinner's ready about halftime.

Next would be the flank or skirt steak for fajitas, then top sirloin for the requisite steaks.

Did steaks last week for the UNT game. Maybe fajitas for the Tulsa game. But we'll be BBQ'ing Bevo brisket on 10/6 for sure.

I was within a Roy Williams "superman" leap of Bevo at the 2001 game. I shouted to one of the steer's numerous handlers "I've got dibs the brisket and ribeye if we win today!" and got a very evil look in return. Still waitin' on payment tho. ;)

Williesan
GottaHavePride
9/6/2007, 11:19 PM
All I can hear right now is the "Know Your Cuts Of Meat" song.
proud gonzo
9/6/2007, 11:32 PM
All I can hear right now is the "Know Your Cuts Of Meat" song.http://youtube.com/watch?v=6gGN6How15c
soonerboomer93
9/7/2007, 12:34 AM
they do meat cuts differently over here

I wanted some flank so i can make fajita and quesadillas for the game, I ended up with a different cut from the rib area (it's a bulgogi cut)

but it is us beef...
Fugue
9/7/2007, 10:19 AM
http://www.schwimmerlegal.com/images/meatcuts.gif

reminded me of this:

http://www.youtube.com/watch?v=vl-4XdVVjaM

about 4 minutes in. :)

I'm a child. :O
StoopTroup
9/7/2007, 02:33 PM
Mmmmm...diced roadrunner on a roulette wheel...yum.
SoonerTitan
9/7/2007, 04:24 PM
You can't beat a good T-bone!
Tiptonsooner
9/7/2007, 05:54 PM
You can't beat a good T-bone!


You can beat T.Boone at your discretion though....