Cooked this on the weber the other week, and was really impressed. That collagen in the middle is absolutely delicious, and much better for a family cook than a brisket where you end up with half of it leftover in the freezer
One of my go to’s especially with a beef n gravy roll, I love that collegian when it’s broken down properly, and you’re spot on it’s an underrated steak can be so tender when cooked properly
Great video, keen to try it. The only thing I'd like to see is maybe some different rub combos? It'd be good to know what other spice blends work well with beef or other proteins.
Another ripper video mate, I realise you’ve already been smashed with the different names of this cut but wondering if this is the same or similar to a ‘round roast’ I have in the freezer?
Thanks Aaron. I’m getting my smoker out tomorrow and cooking this up. I’ve bought your Steak shooter, beef bounce to give that a try. Also bought your BBQ Whiskey Jalapeño sauce again. It was sensational. I’m in Sydney, do you self this anywhere in Sydney?
Maybe flat iron? Ask for it as a whole piece as flat iron is usually either the top or bottom of oyster blade with that gristle removed through middle.
![[MASTER CUTS] Beef Oyster Blade](/img/n.gif)
Yes please - going from family of four to myself - vac seal and sous verde is working for me. Best way to re heat
Definitely is 🤘
Cooked this on the weber the other week, and was really impressed.
That collagen in the middle is absolutely delicious, and much better for a family cook than a brisket where you end up with half of it leftover in the freezer
Great to hear mate. Such a good cut hey.
One of my go to’s especially with a beef n gravy roll, I love that collegian when it’s broken down properly, and you’re spot on it’s an underrated steak can be so tender when cooked properly
Oooh now I’m craving a beef and gravy roll!
I cooked this and it’s amazing. Thank you for posting as I’d never thought to smoke this cut. Frankly I enjoyed it more than brisket.
Good to hear mate. No worries.
@@LownSlowBasics also Dan at Albert Street Butchers in Daylesford did a great job of trimming so all I had to do was add rub and go. :D
I’ll be definitely trying this recipe mate I’ve always wondered what other beef cuts we can smoke, thanks for the video brother.
No worries mate, enjoy!
That sandwich at the end looked awesome!
It definitely was 🤘
Did this last week on the Weber. Made awesome burnt ends out of half.
About to tackle the lollipops from yesterday !!
Ooh nice! Would make great burnt ends 🔥
This my friend looks the business. 🏆🏅🎖
🙏🙏🙏
Great vid! I'm gonna try this :) Keen to see a reheating vid as well! I've just started vac sealing.
I’ll definitely do one 🤘
That would make some epic sliders! I love your bbq area. Looks amazing!!
Thanks mate 🙏
Never realised this next on my to do list cheers!
🤘
Keen to see vac sealing and reheating!
I’ll definitely do it 🤘
Great idea, size more manageable than a brisket and cheaper than brisket, at least on The Netherlands. Cut here is called sukade. Cheers!
Oh nice. Never heard it called that, interesting 🤘
Great video, keen to try it. The only thing I'd like to see is maybe some different rub combos? It'd be good to know what other spice blends work well with beef or other proteins.
Definitely can do 🤘
That looks amazing! Smoke a whole bavette next!
Cheers mate!
1:48 for anyone doubting I actually bought these. They are actually quite nice would recommended
Legend 🙏
Another ripper video mate, I realise you’ve already been smashed with the different names of this cut but wondering if this is the same or similar to a ‘round roast’ I have in the freezer?
Ah nice! Cheers mate 🙌
What brand of charcoal do you use 🤔
Olive pip co briquettes or B&B charcoal at the moment.
Thanks Aaron. I’m getting my smoker out tomorrow and cooking this up. I’ve bought your Steak shooter, beef bounce to give that a try. Also bought your BBQ Whiskey Jalapeño sauce again. It was sensational. I’m in Sydney, do you self this anywhere in Sydney?
Oh nice! Cheers mate. Yeah quite a few places. Check out the pinned post on our Facebook page to see our stockist list.
Do you prep your meat at room or out of the fridge temperature??
Just out of fridge.
Maybe I missed it in the video but how long was the cook?
About 8 hours
I made this today, along with your lollipops!
did you make the vac-seal/reheat vid??! I need to see that please! Im smoking four of these on sunday!
Oh awesome! What did you think? I’ve done an old video on it but I’ll try do another.
@@LownSlowBasics the flat iron is lovely; haven’t had the lollies yet. In an hour or so!
Mate I’d love to see how you re heat I love cooking but I live alone so I have to vacuum seal too
I’ll definitely do a detailed video soon.
Storing/reheating leftovers would be a good video.
I’ll see what I can do 🤘
Did you get a new mic mate? Audio is sounding crisp 🤌🏻
Cheers mate! Good to hear. I’ve had the Rode Wireless Pro a couple months now 🤘
Is this the cut, used for boneless ribs?
Not really but produces a similar taste and texture
@@LownSlowBasics what is the cut that is labelled as boneless beef ribs?
@@9hundred67 this is oyster blade. Not sure what other cut boneless beef ribs would be named as other than boneless beef ribs.
Is this what they call a "Top Side Roast" at Coles?
@@mike.t.0007 they shouldn’t. That’s completely different.
@@LownSlowBasics thanks I'll hit up a butcher for it then!
What cut is this in America? I can’t recognize it at all. I know some of y’all’s cuts are different from ours. I’m in Texas!
...g'day mate, I believe in America it's called flat iron steak, it sits on the shoulder blade...
Maybe flat iron? Ask for it as a whole piece as flat iron is usually either the top or bottom of oyster blade with that gristle removed through middle.
yes, flat iron or 'minute roast' depending on where you buy.
How do you reheat the vac sealed later from frozen?
@@hexecute1573 simmering water.
Is this cut the same as a housekeepers cut?
Haven’t heard of that sorry.
@@LownSlowBasics No worries, its probably an Irish thing.
Hey mate is this recipe vegan? ;)
100% 😆
The donor was
That looks fat. Surly a video of all ya cool gear outside there.
Will see what I can do 🤘