Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: pmillen on March 14, 2021, 04:01:12 PM
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(https://ch3301files.storage.live.com/y4mfxwJKcMs7boe_K2jvqsNJr2cHeEhoLymckdu2ckHyD0pwpBt13qR8oUTFIH6LMPYCsMV1nZzaO37eQ6KwFyWFgesonTQ3eeOSbGuvpJe6uqO5suBd7TtvaldCPytk9A93cyfYgV53546DKAIWNwi5Lpw_Oy0GRmRzMM0KoibVfC3rOTTCOUFCypVzuLsww_n?width=247&height=256&cropmode=none)
I bought this package of 7 “Boneless Chuck Short Ribs”. (Notice the Blade Tenderized warning?)
(https://ch3301files.storage.live.com/y4mSfsRDtG2LippYlTvQU9mJOjginyYPLmZy6lZEFb6ma9Zn567Lhcl-Vb0nBqBKrCVKTt1foOo2dRfivRuuC_npT_-e3fk6_vXSkT7M159_Jw-r3izly2_YR2oRcFg7ojbYn2sD27rXdrQQazDi8OoOBjXjTyRbzjAVIQzCtN_yHsXULIDIaBXug53vf8k2pJ8?width=320&height=240&cropmode=none)
I should have photographed the Costco packaging. It would have shown them better.
I spent a lot of my youth in my dad’s butcher shop. I was just a go-for, but I cut and wrapped a lot of beef. I don’t really recognize these.
From the description, I’m guessing that they’re the meat that would have been on a nice cut of short ribs from the chuck. I plan to rub them with my favorite brisket rub and smoke them for three hours at 235°F. Then I’ll wrap them with a few butter pats, ¼ cup of soy sauce, ¼ cup of beef consume and ¼ cup of Worcestershire sauce. Putting them back in the pit for two more hours should get them to a good IT.
Do you think that’s a workable plan? How would you smoke-roast them?
For the next batch I’ll sous vide them something like what hughver and bregent suggest in this post (https://pelletfan.com/index.php?topic=6571.msg67207#msg67207) and compare.
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(https://ch3301files.storage.live.com/y4mfxwJKcMs7boe_K2jvqsNJr2cHeEhoLymckdu2ckHyD0pwpBt13qR8oUTFIH6LMPYCsMV1nZzaO37eQ6KwFyWFgesonTQ3eeOSbGuvpJe6uqO5suBd7TtvaldCPytk9A93cyfYgV53546DKAIWNwi5Lpw_Oy0GRmRzMM0KoibVfC3rOTTCOUFCypVzuLsww_n?width=247&height=256&cropmode=none)
I bought this package of 7 “Boneless Chuck Short Ribs”. (Notice the Blade Tenderized warning?)
(https://ch3301files.storage.live.com/y4mSfsRDtG2LippYlTvQU9mJOjginyYPLmZy6lZEFb6ma9Zn567Lhcl-Vb0nBqBKrCVKTt1foOo2dRfivRuuC_npT_-e3fk6_vXSkT7M159_Jw-r3izly2_YR2oRcFg7ojbYn2sD27rXdrQQazDi8OoOBjXjTyRbzjAVIQzCtN_yHsXULIDIaBXug53vf8k2pJ8?width=320&height=240&cropmode=none)
I should have photographed the Costco packaging. It would have shown them better.
I spent a lot of my youth in my dad’s butcher shop. I was just a go-for, but I cut and wrapped a lot of beef. I don’t really recognize these.
From the description, I’m guessing that they’re the meat that would have been on a nice cut of short ribs from the chuck. I plan to rub them with my favorite brisket rub and smoke them for three hours at 235°F. Then I’ll wrap them with a few butter pats, ¼ cup of soy sauce, ¼ cup of beef consume and ¼ cup of Worcestershire sauce. Putting them back in the pit for two more hours should get them to a good IT.
Do you think that’s a workable plan? How would you smoke-roast them?
For the next batch I’ll sous vide them something like what hughver and bregent suggest in this post (https://pelletfan.com/index.php?topic=6571.msg67207#msg67207) and compare.
I would think 1/4 cup Worchesteshire would make them too salty. ? Considering that soy and consume are also very salty, esp soy.
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You are talking about wrapping them in the TX crutch? I would take it a step further if you get the smoke in them you are happy with. Braise them. I think they are like a Lamb shank or Ox tail, they beg for that. You not only make them tender, you get that liquid infused in that meat!
Man what would I give for some braised Ox Tails over mashed potatoes right now!
Then I’ll wrap them with a few butter pats, ¼ cup of soy sauce, ¼ cup of beef consume and ¼ cup of Worcestershire sauce. Putting them back in the pit for two more hours should get them to a good IT
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I have braised short ribs on the pellet grill and they turned out really good. I did a mix of Beth broth and Worcestershire.
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Those look similar to Spencer steaks, they are cut from the chuck area. I like to SV them for a about 8 hours then pan sear. I bought a chuck roast that had the steaks not cut off. It was great, smoked for a few hours then finished in the instant pot.
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Those look similar to Spencer steaks, they are cut from the chuck area.
The Spencer steak I'm familiar with is a Ribeye without the bone.
But meat cut names have changed over the years (i.e., Denver, flat iron, culotte) and I didn't have a good way to keep up. So, could be. Sous vide and searing sounds like a winner.
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Man what would I give for some braised Ox Tails over mashed potatoes right now!
Agreed. Neck bones are even better (more meat per weight).
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Those look similar to Spencer steaks, they are cut from the chuck area.
The Spencer steak I'm familiar with is a Ribeye without the bone.
But meat cut names have changed over the years (i.e., Denver, flat iron, culotte) and I didn't have a good way to keep up. So, could be. Sous vide and searing sounds like a winner.
Hope I can share this with out issue. The Spencer steak i usually find is what this page calls a Top Blade steak.
https://www.finecooking.com/pdf/SteakGuide-Complete.pdf
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Hope I can share this with out issue. The Spencer steak i usually find is what this page calls a Top Blade steak.
https://www.finecooking.com/pdf/SteakGuide-Complete.pdf
I missed this when you first posted it, BigDave.
I also had not seen that web site. I saved it. I wish that meat cuts had a more consistent naming convention. It's almost as confusing as wine naming.
But, I see that they list the Spencer as a boneless Rib-eye. And you're right, they might be Top Blades.
They're still in the freezer.