babybacks...
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Nice!!!!Comment
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So, here's the final result of the pastrami I started last week:
It was the point, so it didn't slice very nicely, but it tasted amazing.
DEWComment
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Looks good DewComment
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Long day need to have an easy dinner with no thought that was tasty. Found some pulled pork in the freezer and a couple of sub rolls. A little onion, pickles, mini sweet peppers, BBQ sauce, and provolone cheese. The good old cheese pulled pork sub.
It was terrible and quick!!
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It looks terrible too (jk). That's my kind of meal BarryComment
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Great leftovers Barry!
I did some spice-rubbed flat iron tonight. My Shop-Rite had some CAB at $5.49/lb and regular choice for $4.99. I bought all six that they had. I swear it's almost impossible to mess this stuff up. Hot grill (50 coals in an inverted Vortex) and flip a lot over 10 minutes.
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DEW not sure if this will help you or not, but my local grocery store sells what they call "petite roast", which is what I use for pulled beef (lots of marbling). I knew petite roast was not an official name, so we got ahold of Dr. Antonio Mata, the meat geek, and he confirmed it was the flat iron roast, where the flat iron steak comes from... but more scientifically correct it's the [EDITED:] infraspinatus muscle, 'infra' meaning below, 'spinatus' meaning the spine/ridge of the scapula (shoulder blade), or in layman's terms "top blade", dorsal side of the shoulder blade on a bovine. The point of these ramblings is that perhaps it could also be called 'petite steak, or 'top blade steak', if not flat iron.Last edited by Huskee; January 22, 2015, 05:02 AM.Comment
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Yup. As a personal injury lawyer, I know where the supraspinatus is on a human (frequently involved in shoulder injuries) and it didn't quite make sense that it would be the flat-iron steak. The supraspinatus goes across the top of the shoulder, but this definitely does make sense since it goes across the posterior side (back) of the scapula.Last edited by Dewesq55; January 21, 2015, 01:51 PM. -
DEW you are correct. I researched my correspondence with Meathead and Dr Mata and it is in fact the infraspinatus, I should have checked that before posting the above
I have edited the above comment to reflect that (so as not to steer someone wrong who doesn't read all these comments here).
Interesting sidebar that the supraspinatus is actually the chuck tender roast. I never knew that. I have cooked one of them in tri-tip style before. It is very good but has a tendon in it that gets in the way that the tri tip wouldn't have.
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There was some unsliced pastrami left from a few nights ago so we sliced it up and warmed it with a splash of water in the microwave and had it on sandwiches. First of all, we sliced it when it was cold so it sliced much better than when it just came off the steamer. Secondly, it tasted even more amazing today than the first night. I don't know why but it was more "pastrami-like" in aroma, texture, bark color and flavor. It was so good that my GF, for whom I made it basically, said the next time she will wait until the next day (after steaming) to eat it at all. It was flat out great.
DEWComment
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I envy you guys cooking outdoors on a daily basis. I have about 2 hours between coming home and tucking the kids into bed. But I make that I cook for the family.
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Ernest, you do some amazing things in your two hours. It is a time in your life when it is more important to tuck the kids into bed.
Believe me they will be gone all to soon. And then, you can cook outside a lot as there will be a void from the kids going out on their own and you will really miss them.Comment
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Thank you Doc!!Comment
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