Huge sucker for marbled red meat, no matter the cut. Saw these at HEB and couldn’t resist for the price (seems like an ok deal?)
Having a dilemma on how to cook this though! I was hoping for just a nice barky bite without taking them all the way to burnt ends.
Does anyone have any suggestions? I have a Traeger & a sous vide. I am open to both options. Thanks!
by Forever-Brokey
19 Comments
Meat candy
Heavy salt and pepper. On the grill until the bark sets heavily. Put them in a foil pan, Cover in your favorite sauce, cook until they are probe tender
My first thought was definitely cut them down a bit more and do burnt ends but if you don’t want that maybe just try and smoke them like normal? Might come out a bit dry I would imagine, maybe not? Might be a fun experiment.
Or if you have all day they seem about the right size to make Boeuf Bourguignon? I think? I’ve never made that before but always interested in the idea.
smoke em until about 165° or great bark then braise until fall apart.
Honestly I’d smoke them then braise them in a broth with some roasted dried chilis, garlic, onion, oregano, and bay leaves until they shred. Then I’d make some corn tortillas and have some killer beef tacos.
ETA: Or, smoke and braise in a red wine/beef stock braise with some tarragon and thyme until it shreds, reduce braise liquid into a gravy, then serve over polenta, or risotto if you’re feeling particularly fancy. That’s some good shit.
Birria
I’d smoke them over a pot of chili until they get good color then plop them in braise until melty and soft.
I would braise rather than smoke something like that personally
Grind for burgers
Maybe not the most respectful way to handle it, but grinding would make awesome burgers, meatballs, loaf, etc
Seconding the smoke then braise philosophy you’re hearing a lot of. Hard to go wrong.
I think if you braised in tomato and shredded it you’d have a fantastic pasta sauce on your hands.
Sear, then cut to stew sizes, make carne guisada.
Never say you cant find a man a good gift. I would take this over a sweater.
Try cooking them like cheeks: smoke *250 for 3-4 hours to get the color you want and then confit them in tallow at 250* for 3 hours; pillowy soft and ready to be coated in burnt end sauce
This is the actual cut of meat that original and real burnt ends were chopped from.
They were NEVER cubed meat squares from the flat. That was too expensive and sliced for the actual meals charged for and served.
The crispy point ends were chopped from the point and given away as scraps to customers waiting in line at Arthur Bryant’s in Kansas City, MO in the 1950’s to well into 1970.
The new BBQ culture has ALWAYS missed this.
Enjoy them however you cook them. They are going to be delicious.
Burnt ends
Those would make some killer burgers.
That or quarter them, smoke 3-4 hours with your favorite rub, braise until done and toothpick tender. Put a cube on a slider bun with a slaw and sauce of your choice and enjoy.
These are cool. Never seen these in my shop
Smoker 200 for a while