OT: The M-Fing Food Thread

[CH1]

hurry!!! what if your DNA gets re-configured and your food tastes take a hit and you suddenly think Pizza Pizza is deliciousness!!!

 

[MindzEye]

Flat iron is 100% underrated. Also Denver/Bottom Chuck....underrated.

 

[CH1]

when I worked at the butcher shop and people would ask for underrated or unorthodox cuts, I would often direct them to the flatiron. really fucking delicious.

have you ever attempted a full flatiron roast?

No...should I???

 

[Preston]

hurry!!! what if your DNA gets re-configured and your food tastes take a hit and you suddenly think Pizza Pizza is deliciousness!!!

Well that would make my life a lot cheaper so no complaints if that happens.

 

[CH1]

Flat iron is 100% underrated. Also Denver/Bottom Chuck....underrated.

called G-Force in LA

 

[Preston]

I need to stop reacting to everything with a laughing emoji but YOU ARE MAKING IT FUCKING HARD

 

[Wayward DP]

No...should I???

it is a lot of effort but if you get it right it is pretty amazing. we basically slow roasted the full flatiron until the tendon had essentially melted.

then again, flat iron is so delicious as a grilling steak...

 

[CH1]

I need to stop reacting to everything with a laughing emoji but YOU ARE MAKING IT FUCKING HARD

WE NEED A BIGGER RANGE OF REACTION EMOJIS....

sometimes like is not enough but love is too over the top....fucking Habsy

 

[Wayward DP]

fucking Hansy indeed

 

[Kritter]

That flat iron is what I would call a flank steak?

 

[Wayward DP]

That flat iron is what I would call a flank steak?

different cuts. flank is more of a marinating steak and is close to the actual flank of the cow. it is tougher but tasty.

flatiron is a unique cut because it is both very flavourful and very tender. tender as it is nestled under the shoulder blade and not used a ton, flavourful because cows do use their shoulders a lot which increases blood flow and brings in flavour.

 

[MindzEye]

That flat iron is what I would call a flank steak?

Nah, flat iron is out of the blade/shoulder. Flank steak is off of the flank/abdomen

 

[CH1]

That flat iron is what I would call a flank steak?

flat iron is shoulder area...so different part of the cow

 

[Kritter]

Tri tip
flat iron

the todo list

 

[trujaysfan]

Have a friend checking to see if his butcher has tri tip. If so this may be a sat/sunday smoke

 

[trujaysfan]

Would still reccomend the pork shoulder blade chop... 90 min smoke and then sear it. Brush it with whatever sauce you like on ribs and its great.

 

[CH1]

it is a lot of effort but if you get it right it is pretty amazing. we basically slow roasted the full flatiron until the tendon had essentially melted.

then again, flat iron is so delicious as a grilling steak...

how big is your typical flat iron roast?

 

[MindzEye]

Have a friend checking to see if his butcher has tri tip. If so this may be a sat/sunday smoke

Smoker to reverse sear combo....

 

[trujaysfan]

Smoker to reverse sear combo....

Just like the pork shoulder blade chop. Gotta let the smoke flavour in.

 

[Wayward DP]

how big is your typical flat iron roast?

like four steaks worth? plus fat and connective tissue and whatnot.

I dunno how your shop usually prepares the flatiron, but basically there are two long skinny pieces that can each be cut into smaller pieces. those long skinny pieces start off being connected with a big ole tendon in between 'em. melting the tendon is the key.