This is our favorite steak. I actually had one tonight in the camper! I had never heard of it, but our local meat locker (Anoka, MN) carries it in their fresh case. They call it their "butter steak" in the display. It was so good, that I had to go back and ask what it really is, and that's when I learned that it was the teres major. Whenever I post a pic on Snap, my buddies always ask what the cut is and I tell them where they can find it. Great video as always brother.
Please take this suggestion as an honest attempt to help from someone who has spent time in Japan, China, Hong Kong, Taiwan, and - you guessed it - Chinese restaurants in the US. You are holding the chopsticks in an unorthodox way. Break them in two. Use the flat part at one end to cut things and separate them, using both hands; they are used as "blunt knives" in the orient when eating. To pick things up, put one between your index finger and thumb, and rest it against the back of your thumb muscle; put the other between your middle finger and your ring finger and rest it against your knuckle, pinch that one between the sides of your ring and middle finger fingertips. Bring them together and tap them on the table so that their tips touch and are even. Keep the one between your thumb and index finger still, and move the other against it and whatever you are picking up. You can pick up just about anything this way, and have extremely fine control - even over a single rice grain. It's also not "illegal" to use one of the tapered points to stab a morsel and hold it in place with the other. I love your grill - really neat plate. Lots of control over temperature. It would be good to see how people cook this with an oven broiler, like I do, and sear it either before or after broiling - or both. Your southern accent gives you a 12 month broiling season, but up here in New England, there are times you can't see the grill under the snow. Gotta eat steak in the winter, too; ESPECIALLY in the winter. Thanks for the video.
Great video but Mojo is just a straight up country boy...couldn't stop laughing when he was struggling with those chopsticks. God bless and keep on cookin' Bubba 😆 ☘️
Those custom editions for your PK grill was awesome!! O and of course the steak was cooked to perfection as well lol. I never had that cut. Guess I gotta grab one of those bad babies from Porter road!!! Thanks Mojo team!
I haven't used the pk in years. Got these in a few weeks ago and I've used it about every night. Also got a grate for the Weber. The steak was awesome. Very flavorful and tender. Appreciate you Mr Eric
Had a lamb shoulder on the menu but had to go help a neighboring coop get their lights back on. Had this in the fridge. Thought I'd knock it out real quick so I could post today. Don't want y'all forgetting about me. It was a fine piece of meat.
@@MojoBarbeque Ah , we won't forget about ya !!! I'm still disappointed u didn't come to Galax ... but I still love watching and learning from ur channel !!! MOJO 💪🏆😁
@@MojoBarbeque It was me , Mixon , Lambert , Williams and the man who got me started cooking bbq Mr Reed all right together !!! The little guy from Galax was surrounded by GIANT'S !!! 💪🏆❤🎻
Hi Jay, greetings from the UK! Just dropping a comment to say I'm really enjoying your videos. All I've got is a weber kettle but with help of yourself and others we've cooked some great stuff. Please keep up the great work. Cheers!
This is our favorite steak. I actually had one tonight in the camper! I had never heard of it, but our local meat locker (Anoka, MN) carries it in their fresh case. They call it their "butter steak" in the display. It was so good, that I had to go back and ask what it really is, and that's when I learned that it was the teres major. Whenever I post a pic on Snap, my buddies always ask what the cut is and I tell them where they can find it. Great video as always brother.
Thank you brother. This ranks up there with my favorite cut of cow.
Great cut of beef, much more flavour than the filet
You've got that right. It has made up another top of my cow favorites list.
Please take this suggestion as an honest attempt to help from someone who has spent time in Japan, China, Hong Kong, Taiwan, and - you guessed it - Chinese restaurants in the US. You are holding the chopsticks in an unorthodox way.
Break them in two. Use the flat part at one end to cut things and separate them, using both hands; they are used as "blunt knives" in the orient when eating.
To pick things up, put one between your index finger and thumb, and rest it against the back of your thumb muscle; put the other between your middle finger and your ring finger and rest it against your knuckle, pinch that one between the sides of your ring and middle finger fingertips. Bring them together and tap them on the table so that their tips touch and are even. Keep the one between your thumb and index finger still, and move the other against it and whatever you are picking up.
You can pick up just about anything this way, and have extremely fine control - even over a single rice grain. It's also not "illegal" to use one of the tapered points to stab a morsel and hold it in place with the other.
I love your grill - really neat plate. Lots of control over temperature. It would be good to see how people cook this with an oven broiler, like I do, and sear it either before or after broiling - or both. Your southern accent gives you a 12 month broiling season, but up here in New England, there are times you can't see the grill under the snow. Gotta eat steak in the winter, too; ESPECIALLY in the winter. Thanks for the video.
that looked amazing! BTW i've never seen another bbq channel use chopsticks before lol is that really a thing? 😂
That amazing. Never heard of that cut of meat. Have you ever fixed a braided prok loin?
Thank you. Yes I have braided a loin. Check it out on my Insta page. I might just need to add it to my video list
Thanks@@MojoBarbeque I will look that up. A video on it would be great. P.S any updates on your t shirt?
Love the video. Does covering the meat with butcher paper while you let it rest make the meat any more tender?
Not really. I basically covered it up to keep the dang flies off of it. Appreciate you watching
Thank you for letting me know. I was about to start doing it on all the steaks I cook. You rock!
I didnt realize they've been around so long. I just started seeing them here in NOLA.
The link sells Teres major .050 .-075 for $ 29 my local butcher here in california sells for $8 lb. This is a fantastic steak
👍👍👍👍👍 had to add more thumbs ups! I love smoked salt! That steak looks great too!
I appreciate all the thumbs up I can get. I've become obsessed with salt here lately. Got a few different smoke flavors I'm working with.
Dang, Will have to try that one for sure. Great Video Jay
Lookin good, never heard of that cut
It is an awesome cut that I will adding to the rotation.
Looks delicious! Simplicity at its finest!
I am a fan of simple. Especially on a cut I've never had before. Get the true flavor before I start jacking it up trying to be fancy. Appreciate you
good vid dood!!!
Thank you Mr Harry
Great simple cook!! Nice looking custom grate for the PK… would love one of those… 👍🏻
Thank you. The Burn Shop can hook you up. I also got one for the Weber that will make it's debut soon.
I wanna know who are the knuckleheads that gave this a thumbs down. Anyways nice video sir and I'll give this a try. Thanks for sharing
Dang Jay! That’s some fine dining you got there! That customized grate for that PK looks great! Cheers y’all!
Thank you Jay. I do likebghe grate. Got one for the Weber to. Gives me options with the cook.
Great video but Mojo is just a straight up country boy...couldn't stop laughing when he was struggling with those chopsticks. God bless and keep on cookin' Bubba 😆 ☘️
Thx sir,you sir are funny...👍😊🤷♂️
Thank you. Just trying to keep it real while being me. Appreciate you
Lovely, 119 degrees f. is the perfect temp.
After you sit rested for five minutes, it will gain at least 5 to 7° so you’re close to 125 which is medium rare.
Those custom editions for your PK grill was awesome!! O and of course the steak was cooked to perfection as well lol. I never had that cut. Guess I gotta grab one of those bad babies from Porter road!!! Thanks Mojo team!
I haven't used the pk in years. Got these in a few weeks ago and I've used it about every night. Also got a grate for the Weber. The steak was awesome. Very flavorful and tender. Appreciate you Mr Eric
Wow that's cool! Good job buddy!
Thank you so much. Hope you have a great week.
Pues wow 👏
Thank you so much.
Dang Mr Jay ... that's some good eats for a monday evening !!! Great job as always !!! 💪🏆😁
Had a lamb shoulder on the menu but had to go help a neighboring coop get their lights back on. Had this in the fridge. Thought I'd knock it out real quick so I could post today. Don't want y'all forgetting about me. It was a fine piece of meat.
@@MojoBarbeque Ah , we won't forget about ya !!! I'm still disappointed u didn't come to Galax ... but I still love watching and learning from ur channel !!! MOJO 💪🏆😁
@@scottsinnett3360 I knew if I had come Mark would have just put a whoopin on me and I have a very tender heart.
@@MojoBarbeque It was me , Mixon , Lambert , Williams and the man who got me started cooking bbq Mr Reed all right together !!! The little guy from Galax was surrounded by GIANT'S !!! 💪🏆❤🎻
Hickory and pecan wood are the same thing!!
Ordered. I plan to use Mojo beef though :) Should be spectacular!
Looks excellent as always…
It looks absolutely delicious!
Hi Jay, greetings from the UK! Just dropping a comment to say I'm really enjoying your videos. All I've got is a weber kettle but with help of yourself and others we've cooked some great stuff. Please keep up the great work. Cheers!
Love the sticks Mojo! Great looking steak!
Are you Australian - or some kind of cowboy type person?
Always 👍
Hell yeah 😎
Thank you
The pausing after every couple sentences is killing me