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[Bentley]

Not a pretty slice of Roast Beef, but it is tasty, and it did slice at #3 on the 610!  Basically $4/lb Roast Beef, not sure what the supermarkets and deli's get!

[BigDave83]

That looks good, a bit of horseradish and some mayo, provolone and a big slice of tomato, make a great sammie.
 

[Free Mr. Tony]

Supermarket probably is anywhere from 4.99/lb for the cheaper brands up to maybe 9.99/lb for better brands. 

Deli prices by the pound can get up there fast.  This is the place I took you and Trooper to in Indianapolis.  19+ dollars a pound for their peppered beef and brisket.  Worth it by the way.  I love that place.

https://shapiros.com/menu/

[Bentley]

Figured I would post in both places as it seems to apply to both.  I see by the FDA chart I should be safe at 60 minutes @ 137°.  I will hope that it is cooked enough.  It has been beaten more then a Government Mule, so it should be tender.  i will be honest, I hold no hope of the butter staying in the meat, but I will just put it in dish and pour over after being fried.

Meat Gloo Hybrid Chicken Kiev

[Bentley]

It did not look of feel like it was done, decided another hour, hope it does not ruin it for moistness.

[Bentley]

If you think Chicken Kiev should look like a Grapefruit and feed a small family, this Chicken Kiev is for you!  It was good.  Kristin kept saying it does not look like the way Mom made it. Really, imagine that.  It was an experiment with 1lb of chicken, ya think Mom was using both thigh and breast in hers.  Although my Mom did use mushrooms, which is not traditional, but would have made it even better.  At 1st I thought it was under cooked till I realized it was just the color of the thigh meat!

Will go into chicken salad sandwich for tomorrow nights meeting!

Wish I had just cut it in half to show the butter, I was pleased that it all stayed in!

The Cutting.

[BigDave83]

Looks good,and looks like it held together.

[Bentley]

The butter all stayed in, that surprised the heck out of me!

[Bentley]

I think I will take the remaining beef and layer it, then bond it, then roll and truss & cook.  Half for a roast, half for sandwich meat.  Will try ad get some pictures up.

[Bentley]

Would be wonderful to have uniform slicing ability.  I cant really think of any other things to do, will need to look and see what folks are doing with different meats on the internet and try some of those.

1st photo is the butchered butterflied Brisket flat, then some bits and pieces to fill in the gaps in butterflying, not even sure what cuts in 2nd layer, then the Round Tip,  All my 15 inch vac roll was gone, so I had to cut it in two, which I was not happy with.  Will see how it bonds tomorrow.  Will then see if they can be trussed and cooked.  Then it is some French Dips this weekend!

[Brushpopper]

I wish I had the knife skills to do that.  I'd be bleeding if I tried it.  Again in fact. 

[Bentley]

To see someone with real knife skills peel (I guess the butchers term is roll cut) a loin or tenderloin truly is a work of art.  I am far from it, but I have seen some videos of it and it is like someone unrolling a Swiss Roll cake...

[Bentley]

I cut these up to grind.  Just though you all might like to see the cross section. This was the Brisket, Chuck, Round and Sirloin in the above photos, the bag on the left I believe.  They might have made a decent $4 steak to grill, should have saved one to try!

[pmillen]

Yes, they look as though they might have been an acceptable steak.

I was making fall off the bone ribs for Marcia a couple of days ago and I recalled your thoughts about pulling out the bones and making a McRib sandwich.  Do you have any of that glue left?  How about trimming the rib meat from the bones of raw ribs and glueing them back together for that sandwich?

[Bentley]

I do, and I will be happy to do your suggestion.  But would it not just be easier to cook and pull out bones for sandwich?

I guess I cannot completely picture what you are asking for?  So I get a rack of spare ribs and cut off knuckle so we are close to St Louis?  Then cut all the way through, top to bottom between each rib, lay on cutting board, glue together and then cook?

Like I said, I will be happy to look for some ribs & bread tomorrow!

I recalled your thoughts about pulling out the bones and making a McRib sandwich.  Do you have any of that glue left?  How about trimming the rib meat from the bones of raw ribs and glueing them back together for that sandwich?