There are no words in any human language or dog that would describe the sheer amazement and gratitude your furry best friend would have if you gave him that shoulder blade bone to gnaw on.
Been doing this since 2012. Worked in a research and development restaurant for Texas-Tbone steakhouse. Tried probably everything you could imagine. We don’t call it a Beef wing but we did call it Flat Iron plate. I like beef wing better. Irritating to cut it unless you have a large commercial saw for cutting meat. It’s like a rib instead of a wing. Cool to see it again. Maybe it will become popular and start to become readily available in stores.
Absolutely... Also try this - I put a little soy sauce and olive oil on both sides, rub on some SPG, cook at 275 in a pellet cooker until 119. Then seat hit in a cast iron for 45 seconds to a min per side. Rest, slice and eat.
Thank you so much for all delicious Videos and that you give us the rub recipes on your homepage! Nobody do it that way! So…you are the best👍 Greetings Bernd
What you made here actually is a marinade... A binder is nothing more than a wet substance that holds the seasoning on the meat. Period. It doesn't transfer any particular flavor (no matter what the videos all try to tell you) because it all cooks away without penetrating. If the meat is particularly moist and it sticks, just roll with it. For that matter, you can actually use water as a binder in a pinch... If the meat is too dry to hold the seasoning, any cooking oil, mayo, mustard, ketchup... It doesn't matter as long as it sticks but, remember that the thicker the substance is the more the seasoning has to try to work through before it even gets started on the meat. So, a thin layer of something wet that isn't a "blocker" to the seasoning is what you want. You can. use anything you like,just don't be under the misunderstanding that it's imparting any amount of real flavor and try to use as little as possible yet still does the job and nothing at all if the meat is sticky enough on its own to hold your favorite seasoning. 😊 And if your cooking something with a fat cap on it, score the fat cap in a checkered pattern to let the seasoning penetrate in or its not doing any real good at all to just season the fat, make sense? It should cuz, science! 😀
why not just take it off the bone, and smoke it, will fit better on your smoker, have shorter cooking time, have better bark and smoke flavor all around 🤷♂🤷♂ been doing that for years now, and I even manage to render most of the connective tissue band in the middle without drying the meat
![โรงเรียนตอนตี 2 โคตรหลอน..!! [โรงเรียนไดเม่]](http://i.ytimg.com/vi/2MAEMwqVYh8/mqdefault.jpg)
There are no words in any human language or dog that would describe the sheer amazement and gratitude your furry best friend would have if you gave him that shoulder blade bone to gnaw on.
The flat iron steak is a great cut to work with.
Been doing this since 2012. Worked in a research and development restaurant for Texas-Tbone steakhouse. Tried probably everything you could imagine. We don’t call it a Beef wing but we did call it Flat Iron plate. I like beef wing better. Irritating to cut it unless you have a large commercial saw for cutting meat. It’s like a rib instead of a wing. Cool to see it again. Maybe it will become popular and start to become readily available in stores.
The Flat Iron Steak - cooked basic in cast iron to medium rare has to be one of the best steaks out there
Absolutely... Also try this - I put a little soy sauce and olive oil on both sides, rub on some SPG, cook at 275 in a pellet cooker until 119. Then seat hit in a cast iron for 45 seconds to a min per side. Rest, slice and eat.
Thank you so much for all delicious Videos and that you give us the rub recipes on your homepage! Nobody do it that way! So…you are the best👍 Greetings Bernd
Wow I'm from Texas live and learn my man way to go that looks outstanding😊
I MUST, MUST, MUST try this!!!
That looks AMAZING! I'm going to have to try it.
Awesome
Nice Job! That looks really good. Keep up the good work
Now that’s a hell of a thanksgiving dinner
Wow! When you first unwrapped, it liked like a giant beef plate rib. Yum!!
Well done MR Roel. That looks like a dragon’s tongue.
Got to try this!
Just got my Meater 2 Plus! - (I have every single Meater model!) - Love it!! - Cheers Roel!
Awesome
Not sure if you are familiar with medieval ruler names but you eat like a Duke or a jarl enjoy your feast
Flat iron..my fav cut of meat!!!!!!
That’s a serious slab of meat, awesome 👍👍
This looks amazing man. 🔥🔥🔥
Did you say Hanos? In Eindhoven? Well I will have to go check that out.
Amazing Roel!!!
Good day.
Ziet er goed uit.
Awesome!
Ziet er goed uit! Bij de Hanos in Apeldoorn te koop? Moet ik wel een paar maten uitnodigen... En misschien grotere bbq😂
👌🤩👌
Flat iron? looking nice Roel
love it
nice.
Nice 😋
Flat iron?
Wouldnt you be better off putting the thicker side at the lowest point of the grill instead of the other way around?
Flat Iron? I think...
are you dutch?
It's a Yabba Dabba Doo roast
No kechapmais sauce. 😅
What you made here actually is a marinade...
A binder is nothing more than a wet substance that holds the seasoning on the meat. Period. It doesn't transfer any particular flavor (no matter what the videos all try to tell you) because it all cooks away without penetrating. If the meat is particularly moist and it sticks, just roll with it. For that matter, you can actually use water as a binder in a pinch... If the meat is too dry to hold the seasoning, any cooking oil, mayo, mustard, ketchup... It doesn't matter as long as it sticks but, remember that the thicker the substance is the more the seasoning has to try to work through before it even gets started on the meat. So, a thin layer of something wet that isn't a "blocker" to the seasoning is what you want.
You can. use anything you like,just don't be under the misunderstanding that it's imparting any amount of real flavor and try to use as little as possible yet still does the job and nothing at all if the meat is sticky enough on its own to hold your favorite seasoning. 😊 And if your cooking something with a fat cap on it, score the fat cap in a checkered pattern to let the seasoning penetrate in or its not doing any real good at all to just season the fat, make sense? It should cuz, science! 😀
🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯
why not just take it off the bone, and smoke it, will fit better on your smoker, have shorter cooking time, have better bark and smoke flavor all around 🤷♂🤷♂
been doing that for years now, and I even manage to render most of the connective tissue band in the middle without drying the meat
First one 👏👏👏👏👏
❤😂😅😊