BBQ Brethren "Lesser Known Cuts of Meat" Throwdown!

Espinazo Con Lomo - basically a pork chop. I think this will just get grilled up over some lump.



Espinazo Delgado - no clue what I'm gong to do with this. Looks like it should be put into a stew or beans...

Interesting stuff K. That second cut looks like it comes from the spine.

What timing! I just picked up a huge box of calf fries (mountain oysters) from my butcher. :becky:
Hey... would beef cheeks be considered as a lesser known cut?

I would say either mountain oysters or beef cheeks would qualify as lesser known.

Even more lesser known are turkey cheeks. :becky:

What the heck are beef cheeks? Never heard of them. :thumb:

cowgirl said:

would beef cheeks be considered as a lesser known cut?

Click to expand...

Only if they were from a cute cow. :becky:

Bam!


See: http://www.bbq-brethren.com/forum/showthread.php?t=125480#post1938278

:clap2::clap2::clap2:

Looks and sounds very tasty Ryan... I'd eat that in a heartbeat. :becky:

The soup looks awesome, good job.

My first TD entry!

Beef loin flap; marinated in lime, soy, mirin, sriracha, and cilantro...grilled over high heat till medium rare, paired with an Insalada Caprese and a 1995 Rioja:



Bruce

Nicely done!

FYI: the background for my serendipitous entry:
http://www.bbq-brethren.com/forum/showthread.php?t=125482

Bruce

Glad you entered it. It looks great. :thumb:

bigabyte said:

Our new category is...

[size=+2]"Lesser Known Cuts of Meat!"[/size]

Anyone know what kind of meat this is?

...as chosen by ---k---, the winner of the Saucy Throwdown!

The title speaks for itself.:nod: The rest is up to you!:thumb: There are no special rules.:tsk:

Click here to read the rules for the BBQ Brethren Throwdown...

You may submit entries that are cooked from Friday 2/3 through Sunday 2/12.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 2/12.

By submitting entry photos to this Throwdown thread you are agreeing that you have read and understand the Throwdown Rules.

The voting will begin Monday 2/13 after the "Vote" thread is submitted and will run through Sunday 2/19. All votes will be public.

Don't forget, you can still enter the "Make It Funky" Throwdown until Sunday night 2/5 by midnight Central time.

Our next category will be decided by the winner of the "Street Food" Throwdown!

Best of luck and even better eats to all!

Click to expand...

That's kaebul. They're worms. :eusa_clap Is that gonna be your entry meat, biggie?

Pied Du Cochon

Otherwise known as Pig Trotter, or Pig Foot. :becky:







The traditional method is to slice open length remove the shank bone and tendons, stuff then sew back together.

I used a method in Michael Ruhman’s book, which uses a knife to carefully tunnel into skin and remove the skin from the shank, like you are rolling down your socks.



Once it is down to the first joint (ankle), use a meat cleaver and separate the shank from the foot.



What you have now is something that looks like a Silence of the Lambs version of a ladies glove. :shocked:



Now take the shank, and using a boning knife, remove the meat from the bone.



A little chopping.





For the stuffing I used 8 ounces of pork belly salt pork, and 9 ounces of Italian sausage, along with chopped porcini mushrooms.







All in the tub



Incorporate well, and fry up a small amount to check seasonings.



Stuffed Trotter



Wrap in cheesecloth and tie.



Put into chicken stock & OJ bath




And into the smoker to smoke & braise. (this will soften the skin and such)



Please pay no attention to the peppers (I’m also smoking red jalapenos for chipotle powder).

After about 12 hours in the smoker at 225.



With the cheesecloth removed.




Edit: I neglected to mention I put it in fridge overnight to chill and congeal, then.....

Now I slice it up into 3/4” thick slices







Take the splices and bread them in a flour/cracker/breadcrumb mixture.



and into a pan with a 1/2” of oil in the bottom.



Drain and serve with Basmati rice and Artesian bread.







It was just as good (maybe better) than it looks.

Smoked & Fried Pork, how can it not rock!

Looks awesome John! Wish I had one of those for a snack while my wings cook...

Wow! That is so different. Thank you for sharing.

But, I'm trying to picture the reactions I would get from people up here: I'm eating the skin? or Fried sausage?

I'd definitely try that. It looks very tasty. :thumb:

Oh My!!!!!!!!!:eusa_clap

Hanger Steak: A lesser known cut of meat that’s off the hook!

I’ve heard great things about hanger steak the last year or so, so I decided it was time to give it a try. Prized for its robust flavor, it was often called “butcher’s filet”, as butchers in the know kept it for themselves rather than sell it. Sadly, like other wonderful but lesser known cuts of beef, like tri-tip and flat iron steak, it often winds up in the meat grinder. Perhaps many of us have already sampled hanger steak in hamburgers past!

Like skirt steak, hanger steak is best marinated and cooked to no more than medium rare or it can become tough and lose its moist, tender texture. Hanger steak also has a tough membrane running through the middle of it, so it must be removed, which then separates the meat into two elongated pieces that look like a slim tenderloin.


I was able to locate some USDA Prime Hanger Steak at Huntington Meats at the LA Farmer’s Market for $5.99 per lb, and asked the butcher to trim it for me. When I brought it home, I assembled the ingredients for my marinade: Olive oil, salt, pepper, crushed garlic, fresh chopped rosemary and thyme, lemon(yes, that IS a lemon and not an orange!), and Dijon mustard.



I opened the package to take a closer look:






I added all my marinade ingredients to a bowl:



After I mixed up the marinade, I put the two pieces of hanger steak in a bag and poured the marinade over the meat, making sure to coat it thoroughly:



The meat then went into the fridge for the day.

That evening, I pulled the meat out of the fridge and out of the bag:







I seasoned the steak with Rub Company Original rub and let the meat sit for a while so it could come up to room temp:



A bit later, I fired up the Kingsford Oval for indirect, and added a piece of oak:






About 10 mins later, I flipped the steaks:




When the steaks reached an internal temp of 110 degrees, I put it them on the hot side of the grill:







I pulled the steaks when the internal temp was about 130 degrees, and brought the meat inside to rest for a bit.

Time to start slicing!







Serious juicy goodness:




Served up and ready to eat:




The Missus and I were blown away at the fork tender texture of the meat. It almost melted in our mouths, and what incredible, rich beefy flavor! We'll be doing this again, and hope you'll give it a shot if you've never had it before...

Last shot for TD entry, please.