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The BBQ place near me uses their extra brisket to make brunswick stew, it is very very good and I expect it would be a good use of overcooked brisket.
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Apr 2, 2012 05:20
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| # ¿ May 3, 2024 08:22 |
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You should have cut the loin in half and done half to 145 and half to 170, just to show them the difference, or even just to not ruin your own meal.
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Mar 8, 2018 01:13
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Hasselblad posted:Where would one actually find steaks for $27 a pound? In California at my Local high quality butcher, Tenderloin is 30 a pound, T-bones are 27, and bone in Rib-Eyes are 25.
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May 24, 2018 01:39
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Kalman posted:Reverse sear seems to be the widely recommended method. Kenji's approach looks pretty good to me (and now I know what I'm doing for Christmas dinner this year.) I followed Kenji's method for this a few years ago for a Christmas dinner, and it was easily the best meal I have ever had. The crust on this is so tasty and the combination of the crust and the tender meat is amazing. Adding a pellet smoker into the mix for this sounds like it could take it up another notch, I may have to try that for this Christmas.
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May 11, 2022 07:20
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I am of a similar mind to you in that I do not really care for ribeye steaks and love some tenderloin. My go to cheaper alternative to tenderloin is the hanger steak, which I finally found a regular supply of locally. It can be hard to find, but if you can, you should not pass it up. Tri-Tip is also another one of my favorite cuts, just do not make the mistake of treating it like brisket as so many bad BBQ joints do.
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May 23, 2022 16:22
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| # ¿ May 3, 2024 08:22 |
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Murgos posted:Personally, my preferences go Rib Eye -> Tenderloin -> NY Strip -> flat iron (aka hanger) -> skirt -> Top Sirloin -> etc... While flat iron steaks have some similarities in taste and texture to hanger, they are completely different cuts of beef, from completely different parts of the cow.
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May 23, 2022 17:58
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