Tonight's dinner. Cheap but tender and full of flavor. Three steaks of this approximate size were a total of $18.55. This should be an easy one for anyone who knows their way around a steak.
Let's see who knows their way around a cut of beef. Name that cut.
- Thread starter Quiganomics
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So fucking delicious. Local Piggly Wiggly had choice flat-iron for $5.99/lb. Bastages had only 3 in the meat case, otherwise I'd have bought everything they had....
...which I did. All three of them.
...which I did. All three of them.
Now for dessert. Apple-maple-cinnamon rolls on the smoker.
You’re killin’ me!
It’s 0130, I’m at work, nothing open for me to get chow other than the local gas station, and I’m reading about flat steaks and apple-maple-cinnamon rolls…..
It’s 0130, I’m at work, nothing open for me to get chow other than the local gas station, and I’m reading about flat steaks and apple-maple-cinnamon rolls…..
You can get a better beer with the money you saved.
Modelo ain't bad. And, it beats the hell out of transweiser.........
How about this one?
This is actually hard, because that looks like it could be a couple of different cuts to me. Something to scale it would help, so I’ll say this is one of the smaller chunk cuts.
This is actually hard, because that looks like it could be a couple of different cuts to me. Something to scale it would help, so I’ll say this is one of the smaller chunk cuts.
"Ain't bad". Wasn't that the advertisement Yugo used ?
How about this one?
This is actually hard, because that looks like it could be a couple of different cuts to me. Something to scale it would help, so I’ll say this is one of the smaller chunk cuts.
Tri-tip
They do very well with a long marination. I like to do a bloody mary marinade with them, but I use gin instead of vodka. Boil the marinade after 24 hours and use it to baste the meat over a direct medium fire. Cook until about 120 degrees internal, rest 15 minutes, slice across the grain.
I don't think I've ever smoked and eaten one like a brisket. I buy a tri-tip to make chili, and marinade it a long time before I smoke it. By the time it's simmered in the chili it's as tender as I want it. Not sure it works any better than brisket, but this is just how I do it.
I don't normally buy meat at Aldi, but I bought a "Southwest Seasoned Tri Tip" one time that was fantastic. Haven't seen it since.
No one else is going to go? I've got a stumper.
I don't normally buy meat at Aldi, but I bought a "Southwest Seasoned Tri Tip" one time that was fantastic. Haven't seen it since.
No one else is going to go? I've got a stumper.
Those are Abs, I can tell by the way that it is. That steer was in good shape, lots of sit-ups and crunches.
Only steak I ever put ketchup on was a nicely done uncle sugar cooked one, gently placed into a murmite, and delicately kicked out of a chinook flying low and slow. Best boot sole I ever ate
After AIT, several of us went to Steak & Ale in Augusta to celebrate. 1 guy brought a local girl he'd been dating with him. She ordered a prime rib, and ketchup. 
Does flat iron come from the shoulder blade? It’s the meat next to the ridge of bone on the outside of the shoulder blade?
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