Bavette experience with uneven pieces

[pinot59]

I really like the flavor of Bavette, so for a fun Friday cook, I got some from Savenors, my local butcher. But when I opened the pack, I saw one was big and thick, the other was small and thin. What the heck!



Here's what I did - because they turned out amazingly well.

• I salted both and left on a plate for a while
• I used my Kamado, with dual zone thanks to a Slow n Sear
• The fat one I reverse seared, using a probe thermometer, until about 110.
• I then took the fattie off the grill and got the hot side legitimately hot
• I put a chunk of burning hickory in the coals for a bit of wood flavor
• I did quick flips for the skinny and an outside sear on the fattie
• I used a probe thermometer to determine when the skinny was cooked, though the finger test was easier and probably just as accurate
• Fattie got nice and brown before it was fully cooked so I gave it a bit more reverse sear time

This led to meat with a kiss of woodsmoke and perfect doneness! Very happy with how this turned out and I will do this again.

[TripleB]

Thanks for posting. I purchased a Bavette cut myself a few months ago by accident. It’s in the freezer still. Mine has a nice fat cap on it. Did yours come with a fat cap? Would you say the flavor and texture is comparable to a tri-tip or something else?

[TripleB]

Draznnl Thanks. I'll probably use mine for stir-fry or tacos then.

[pinot59]

Hi - mine did not have a fat cap and I wouldn't think a fat cap would help much. Flavor and texture: to me, Bavette is chewy and beefy - skirt and hanger are good comparables.

[Ace]

A bit of finishing salt? Very nice touch... 😎

[barelfly]

Flap is one of the cuts I cook most often when it comes to beef and I love it. Costco sells it and some pieces are thinner, or it comes in two big slabs and they thin towards the ends. I’ll either cut them so I can cook them at different times, or if able, I’ll fold over the thinner sides to keep it from direct heat. works out ok. And then slicing, I’ll cut these in 4-5” cuts once cooked, then cut against the grain if I’m using for tacos (which is most of the time). Or slice prior to cooking if using for steak frites!

But the way you cooked these, sounds like you nailed it from that picture! Love the kiss of wood smoke!

[fzxdoc]

Nice solution to that problem. I bet everyone's tummy was happy too.

Kathryn