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OT: The M-Fing Food Thread

Wayward DP

Well-known member
With a sexy name like the Clod Steak, I'm shocked that it's not more popular.

It needs to hire a better publicist.
hey if the longer it stays under the radar the more left for you and me. its not a cash cut like striploin or tenderloin cause each cow produces so few teres major steaks. we did whole animal butchery so were incentivized to use the 'off cuts', but most big box butchers cannot be bothered.
 

MindzEye

Wayward Ditch Pig
hey if the longer it stays under the radar the more left for you and me. its not a cash cut like striploin or tenderloin cause each cow produces so few teres major steaks. we did whole animal butchery so were incentivized to use the 'off cuts', but most big box butchers cannot be bothered.


I 'member when skirt and flank were considered "off cuts".

I miss cheap skirt steak man.
 

CH1

The Artist Formerly Known as chiggins.
hey if the longer it stays under the radar the more left for you and me. its not a cash cut like striploin or tenderloin cause each cow produces so few teres major steaks. we did whole animal butchery so were incentivized to use the 'off cuts', but most big box butchers cannot be bothered.

yeah...The clodhammer cut is great value play for home cooks (wish it had a bit more fat) and also a win for butchers as they get to rescue a steak from the $5/lb chuck area.

I heard it also referred to as "Petit Tendre"
 

WellPlayed

Well-known member
What are you guys smoking with?

I was looking at Kamado style grills that will let me grill and smoke like Kamado Joe, Broil King Keg, but fuck me they're expensive and never seem to go on sale (probably because of the pandemic).

Now I'm considering just buying a Weber Kettle with some of the smoker accessories that are available to see if I actually enjoy it before dropping bigger $.
 

trujaysfan

Well-known member
What are you guys smoking with?

I was looking at Kamado style grills that will let me grill and smoke like Kamado Joe, Broil King Keg, but **** me they're expensive and never seem to go on sale (probably because of the pandemic).

Now I'm considering just buying a Weber Kettle with some of the smoker accessories that are available to see if I actually enjoy it before dropping bigger $.

If i was buying new i would look at the treager.
 

Kritter

Well-known member
Got two 3-4 lb tri tips coming my way tomorrow. If the weather cooperates this weekend they being had.
so I’m going to treat these like a brisket. at 3-4 pounds I figure it’s gonna be a 6-7 hour smoke. Would like to flavour them up 2 different ways.
 

Preston

The Artist Formerly Known as Goldust
I'll give you Mrs. Preston's Nicaraguan grandma's number for that. She doesn't speak english but you can figure it out. Her curtido is great and we can never nail it like hers. She uses the old school method of "just throw a bunch of shit here and there and hope for the best" and it always comes out the exact same fucking way.
 

CH1

The Artist Formerly Known as chiggins.
That’s great but I need specifics... ie does she poor warm water over her veggies?
 

Preston

The Artist Formerly Known as Goldust
Oh oops I didn't finish my post. Didn't mean to submit it.

We'll call her later tonight or tomorrow. I used to make it every few months but stopped awhile ago and we would always call her to ask whenever we did it. I'll let you know more specifics or maybe find a recipe online that looks similar-ish that it can be based off of. On first glance every recipe I can find looks very... not authentic and now how we did it.
 

Kritter

Well-known member
Got two 3-4 lb tri tips coming my way tomorrow. If the weather cooperates this weekend they being had.
so I’m going to treat these like a brisket. at 3-4 pounds I figure it’s gonna be a 6-7 hour smoke. Would like to flavour them up 2 different ways.
Researched it…..

going to go basic and simple… going to treat these like steak as they are meant to be ( I have seen many people do them like a brisket)
salt/pepper/garlic powder, on the smoke at 225 till 130 then sear them on the grill
 

CH1

The Artist Formerly Known as chiggins.
Oh oops I didn't finish my post. Didn't mean to submit it.

We'll call her later tonight or tomorrow. I used to make it every few months but stopped awhile ago and we would always call her to ask whenever we did it. I'll let you know more specifics or maybe find a recipe online that looks similar-ish that it can be based off of. On first glance every recipe I can find looks very... not authentic and now how we did it.

gracias
 

Wayward DP

Well-known member
Researched it…..

going to go basic and simple… going to treat these like steak as they are meant to be ( I have seen many people do them like a brisket)
salt/pepper/garlic powder, on the smoke at 225 till 130 then sear them on the grill
yeah tri tip is much loser to a grilling steak than a brisket IMO
 

Preston

The Artist Formerly Known as Goldust
Actually my wife remembers what we did and made fun of me for thinking it was way more complicated than it actually is. This is just an easy version. I will say that it's a very convenient/awesome thing to have in a pinch especially when you have an animal pain in the ass infant.

FYI in most countries they'll usually pour boiling water over the veggies but if you prefer the veggies more firm and having more crunch you can skip that part.


So basically slice your veggies, combine them, we usually put it in a giant colander and pour boiling water over it. We then pour cold water over it and drain as much as possible. Remove as much water/moisture as you can, letting it rest for 5-10 minutes after pouring the cold water on it. Put in jar or whatever vessel you use, pour the vinegar brine in it, season with Mexican oregano and a fuckton of salt to taste of course (and whatever the fuck you want since you're the one eating it) stir and pop it in the fridge. If you find a recipe similar to that, go for it. There are a few out there.
 

CH1

The Artist Formerly Known as chiggins.
Actually my wife remembers what we did and made fun of me for thinking it was way more complicated than it actually is. This is just an easy version. I will say that it's a very convenient/awesome thing to have in a pinch especially when you have an animal pain in the ass infant.

FYI in most countries they'll usually pour boiling water over the veggies but if you prefer the veggies more firm and having more crunch you can skip that part.


So basically slice your veggies, combine them, we usually put it in a giant colander and pour boiling water over it. We then pour cold water over it and drain as much as possible. Remove as much water/moisture as you can, letting it rest for 5-10 minutes after pouring the cold water on it. Put in jar or whatever vessel you use, pour the vinegar brine in it, season with Mexican oregano and a fuckton of salt to taste of course (and whatever the **** you want since you're the one eating it) stir and pop it in the fridge. If you find a recipe similar to that, go for it. There are a few out there.

awesome... thanks. I might go with almost boiling water and see what crunch level ensues
 

lecoqsportif

Well-known member
So smokers are not in my food background, but I am seriously eyeballing. Cabinet? Electric? Charcoal? Interested in perspectives.
 
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