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OT: The M-Fing Food Thread

CH1

The Artist Formerly Known as chiggins.
hurry!!! what if your DNA gets re-configured and your food tastes take a hit and you suddenly think Pizza Pizza is deliciousness!!!
 

CH1

The Artist Formerly Known as chiggins.
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

The Artist Formerly Known as Goldust
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.
 

Preston

The Artist Formerly Known as Goldust
I need to stop reacting to everything with a laughing emoji but YOU ARE MAKING IT FUCKING HARD
 

Wayward DP

Well-known member
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...
 
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Wayward DP

Well-known member
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.
 

trujaysfan

Well-known member
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

The Artist Formerly Known as chiggins.
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?
 

Wayward DP

Well-known member
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.
 
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