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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Grass-Fed Beef Short Plate Question

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  • Potkettleblack
    commented on 's reply
    Weird. Never seen them cut that way. The lean portion is some chuck portion that would be better ground up or as part of a chuckie, methinks.

  • fzxdoc
    replied
    Originally posted by Potkettleblack View Post
    I’ll post a picture of what’s left, so we can be sure we’re talking about the same thing.
    Yup, looks like you had the upper (no fat) muscle layer removed already, leaving that wonderful layer next to the bone. Next time I'll do the same thing. Thanks, Potkettleblack .

    Kathryn

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  • HouseHomey
    commented on 's reply
    Chef Mike comes in handy for melting cheese too! Those look great!!

  • Potkettleblack
    replied
    Click image for larger version

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ID:	570684 This is right out of the fridge. Comes back very nicely in the science oven.

    Leave a comment:


  • Potkettleblack
    commented on 's reply
    I’ll post a picture of what’s left, so we can be sure we’re talking about the same thing.

  • fzxdoc
    commented on 's reply
    Good to know, Potkettleblack about the composition of that second layer. I've seen a lot of dino ribs here on the Pit with both layers, which is why I thought it should be left on. The lower layer on my ribs were just as you describe about your ribs--jiggly, tender, with fat like you'd find in the point of a brisket--sooooo good!

    K.

  • Potkettleblack
    commented on 's reply
    Was really great, even though I shoved it in the fridge, deboned a section, took to work and nuked back to life. Had that jiggle coming off the second smoke, and was pulled very simply, and cut very tender against the grain.

    So this was bones, fat, muscle on top of the fat. That's your usual short rib. If there's another layer on top of that, it's chuck. I'd separate it at the second layer

  • fzxdoc
    commented on 's reply
    Yeah, I see your point, Erik. I was trying to "dance with who brung me". I should have jettisoned off the top layer. I'll do that next time if I BBQ it all the way. But first I'm going to give it a chance with SVQ.

    K.

  • fzxdoc
    commented on 's reply
    Let us know how it eats, Potkettleblack. The piece I had was similar to yours except it had another layer of muscle all across the top. Looks like QVQ did a nice job.

    Kathryn

  • Potkettleblack
    commented on 's reply
    I don’t really see it as hot and fast, since I did a 200 Smoke, a 155 Sous and a bit of hot at the end. Seems alright, though.

  • Dadof3Illinois
    replied
    I’m not a fan of 100% grass fed beef either. Way too much variation in pastures even in the same regions.
    Ive had great luck by wrapping after you set a good bark. Then give them a good sear to finish.

    Leave a comment:


  • EdF
    commented on 's reply
    Assessment on hot and fast?

  • Potkettleblack
    replied
    Click image for larger version

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ID:	569928 Out of the bag after a
    dip in water warming for Sous Vide.

    and after about an hour and a half at 300 on the Grilla.
    Or opposite. The wet looking one is out of the bag.

    Any rate, it has the jiggle. Was Sous Vide at 155 for 24h.

    Will be portioned for meals this week.

    Leave a comment:


  • Potkettleblack
    replied
    As fortune would have it, I have a Crowd Cow procured 3 bone chuck short rib that I’m finishing today. I decided to experiment with 155 instead of my usual 133 for short rib, and do a QVQ process. First smoke was 200* for maybe 3 or four hours. To 150 IT and decent bark setting. 155x24 based on ChefSteps videos. I think second Q will be up at 275 or 300 on the Grilla. Note: my 200 works a bit more like 225 on Grilla because of convection.

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  • HouseHomey
    replied
    Kathyrn

    Any pics? It sounds like the bottom portion was great. Why mess with it. IMHO if the top piece was like lean pork loin I would cook it separately and " go with what you know" with the bottom portion.

    Eliminate the variable. Leave the ugly friend a home.

    Clean it up real nice, SV, shock in a new bag with marinade, square it up, cut it in half, kabob it or stir fry that sucker with onions peppers and a glaze of whatever your marinade was.

    This also proves the theory that fat does not melt into the beat.

    i just can't get over cooking the meat a different way adjusting for the odd piece that has no fat. Perhaps find the best way to help the ugly friend and see if the pretty one will take well to that date/method.

    Just my Opninion
    Erik

    Leave a comment:

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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