Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: jdmessner on September 28, 2022, 11:42:29 AM
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For sometime now I have seen beef knuckle for sale at Gordon Foods. From what I understand it is very lean and could be on the tough side. I have read there are a few cuts that join together to make the roast and it can be broken down further.
I am making food for a lunch on Sunday afternoon for about 50. If the weather is good we will be outside without a lot of table space. I am thinking wraps would be easy to hold and eat.
I have two knuckle roasts (20 lbs. total) and plan on marinating, smoking, cooling, and then thinly slicing them for wraps with, beef, onions, peppers, mozzarella and provolone cheese. They will be served hot. I will also do something similar with chicken.
Even though there have been times throughout the years where I may have wanted to offer a few folks a knuckle sandwich, I have never worked with knuckle. I hope this is a reasonable plan. Please let me know if you have worked with this cut before or have any advice. Thanks!
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Peeled beef knuckle is a whole sirloin tip. I have seen them there also been thinking of getting one and separating the muscles and make jerky. There used to be a small store not far from where we lived and I remember they would have them on sale quite often really cheap. Woman would order 2 of them ground,it made nice burger.
Leave us know how these turn out.They may make nice roast beef for sammies.
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I have used for jerky a few times.
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Since you are doing this for 50 people, maybe doing something like pulled pork might be better since I'm sure you've done that already.
You can put that in tortillas to roll up.
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A tough cut that you have no experience with is high risk. I would not try it for the first time serving 50 people. I would have to try it first.
I remember the issues I had with bottom round roasts. It was tough and I could not slice it thin enough to chew easily.
I think I would need a good quality slicer to turn it into something folks would enjoy eating. The same may be true of the knuckle sandwiches.
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Check out this guy cutting one up for a roast and talking about it, he even mentioned a Knuckle Sammich. I watched this one before. I may have to take a trip to Gordons.
https://youtu.be/faAVxgXsZyA
Here is one where he is cutting it up.
https://youtu.be/JaCVwQauuBA
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Are you gonna slice by hand or slicer? If you have a slicer it should not be an issue to get it thing enough for tenderness. Are you cooking so it is rare or medium rare? Are you gonna put it in a beef stock bathe after cooking? If it is red and thinly sliced it should be good Roast beef wraps!
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The picnic was yesterday and I was pleased with the results.
I was able to cut each of the knuckle roasts (20 lbs total) into three sections by following the membrane that brought the different muscles together. I marinated them overnight in Lowery's and beef marinade. I smoked them for two hours at 200* and then panned them with the juices, covered and cooked till the IT was 145*. Sliced it with slicer at the #2 setting. It was tender and had a nice flavor. I also did 5 lbs. of chicken thighs in Caribbean jerk sauce that I picked up at a farmers market.
The wrap consisted of a 12" tortilla, meat, sauted onions with green peppers, and a mixture of provolone and mozzarella cheese. We made 60 wraps, 20 chicken and 40 beef. There was a lot of beef left over, which will come in handy in a couple of weeks.
Wrapped in aluminum foil, refrigerated overnight and heated them up the next day in a roaster. The weather was a perfect fall day. I wouldn't hesitate to do a knuckle again.
Whole knuckle
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Looks like I need to try and post the pictures one more time.
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Apparently I can only do one at a time.
World's best wrap wrapper!
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Looks good. Is that one of those cast iron pans that you cleaned up real nice that was formerly very rusty?
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I had a couple more I was going to post, but now it won't let me post even one. Sorry about the formatting issues. Perhaps I will have better luck tomorrow.
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Looks good. Is that one of those cast iron pans that you cleaned up real nice that was formerly very rusty?
No, that is a custom made cast-iron pan that was made for me. A friend of mine had a metal casting business. He sold the business a couple of years ago. He thought he retired, but he ended up being my replacement after I moved!
When we began doing community dinners and I started using my large pellet grill, he told me I needed the right tools for the trade!
I love the pan and have done a lot of different things with it, cooking, baking, smoking. When he designed it, he measured it out so it will sit nicely in a conventional oven, or over two burners on top of the stove.
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Nice looking pan he made for you. I bet that weighs about 30#
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I normally use Imgur. I tried this as a test from my computer and it seems to work. I have no idea why folks have issues with the pictures.
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I use my Android phone for pictures and resize them and save, then I upload through the computer to the site.
On a subject related note, that beef looks excellent, It is making me want to pick up one or two when I go to Gordons.
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I use my Android phone for pictures and resize them and save, then I upload through the computer to the site.
On a subject related note, that beef looks excellent, It is making me want to pick up one or two when I go to Gordons.
I may need to hit the GFS near Coraopolis at the end of the month when I am out there at my buddies house.