...I salute you! Yep, an old AC/DC classic. Did a nice cook this evening with flap meat, and just wanted to say hi to all amazing friends here at the pitmaster club:
I fired up my offset smoker Rude Boy to cook a Wagyu/Angus flap meat. It weighed roughly 500 grams / 1 lb, so I dry brined it 4 hours in advance. Then got the oak wood burning, cooked it on indirect heat for roughly 40 minutes. It had then reached an inner temp of 50° C (122° F). I then seared it right in the fire box. I let it rest for 15 minutes in a faux cambro, then sliced and ate. My goodness, it sure was a slice of heaven! Will definitely buy and cook this more. So incredibly clean and fresh beef flavor. I served it with a risotto and some crossover between a tabbouleh and a chimichurri. See images.
Have a great evening all!
The parsely/tomato/olive oil/shallot/garlic salad
Firing up the smoker
Here's the flap, sliced and ready to serve, yum:
I fired up my offset smoker Rude Boy to cook a Wagyu/Angus flap meat. It weighed roughly 500 grams / 1 lb, so I dry brined it 4 hours in advance. Then got the oak wood burning, cooked it on indirect heat for roughly 40 minutes. It had then reached an inner temp of 50° C (122° F). I then seared it right in the fire box. I let it rest for 15 minutes in a faux cambro, then sliced and ate. My goodness, it sure was a slice of heaven! Will definitely buy and cook this more. So incredibly clean and fresh beef flavor. I served it with a risotto and some crossover between a tabbouleh and a chimichurri. See images.
Have a great evening all!
The parsely/tomato/olive oil/shallot/garlic salad
Firing up the smoker
Here's the flap, sliced and ready to serve, yum:
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