Mystery Meat

txschutte · 01-04-2008, 05:31 PM

It's beef. That's all I know. The cut is unknown. Do you know what it is? It is about 20" long, 2 1/2" thick, and about 5 1/2" wide. The grain is uniform along the length, and has a shallow(1/2") fat cap. What the fark is it, and how do I cook it?

gotwood · 01-04-2008, 05:37 PM

Quote:

Originally Posted by txschutte

It's beef. That's all I know. The cut is unknown. Do you know what it is? It is about 20" long, 2 1/2" thick, and about 5 1/2" wide. The grain is uniform along the length, and has a shallow(1/2") fat cap. What the fark is it, and how do I cook it?

My Guess is a Hanger(Hangar?) steak

Great Piece of meat
If it is a hanger you will need to get to the sinew that runs lengthwise in it

Leave it as large as possible, the way I cook it is very high heat, medium rare. Then Slice it into medallions

short marinade is good too

wnkt · 01-04-2008, 05:46 PM

looks like a tenderloin to me......but I just eats em...i dont name em

acorette · 01-04-2008, 05:49 PM

My vote is tenderloin, that's what I sees.

puff · 01-04-2008, 06:00 PM

A few of those cookies pictured in the corner might help my thought process

Just grilled a flat iron for dinner but that looks way to small.

01-04-2008, 06:07 PM

i guess tenderloin, but i'm no expert.

how much per pound was it? or did you find it laying in the road?

txschutte · 01-04-2008, 06:15 PM

Quote:

Originally Posted by Rick's Tropical Delight

i guess tenderloin, but i'm no expert.

how much per pound was it? or did you find it laying in the road?

It was given to me by my wife's cousin. He works at the Tyson nearby, and asked me to Q it tomorrow. I just didn't want to end up cooking it like a brisket if I could cook it like a better cut.

CajunSmoker · 01-04-2008, 06:21 PM

It'd be a lot easier to tell if it was out of the cry o vac.

gotwood · 01-04-2008, 06:22 PM

Quote:

Originally Posted by txschutte

It was given to me by my wife's cousin. He works at the Tyson nearby, and asked me to Q it tomorrow. I just didn't want to end up cooking it like a brisket if I could cook it like a better cut.

Probably not a hanger then.

BBQ Grail · 01-04-2008, 06:31 PM

Ask Wyatt!

smokinbadger · 01-04-2008, 06:37 PM

Looks like a tenderloin to me.

txschutte · 01-04-2008, 06:43 PM

Quote:

Originally Posted by trp1fox

Ask Wyatt!

OK, Farker!!! Keep laughing!!!

QansasjayhawQ · 01-04-2008, 06:58 PM

Here's what I'd try . . . take it or leave it . . .

I'd divide it in two, grill the thinner end like a tenderloin and smoke the thicker end like a chuck roast. That way you cover all your bases and get the best of both worlds.

Huh?

Otherwise, I agree with trp1fox

Norcoredneck · 01-04-2008, 07:05 PM

Roll it, tie it season and smoke. Add bacon if fat content is low.

LMAJ · 01-04-2008, 07:12 PM

Looks like the butt end of a tenderloin.

01-04-2008, 05:46 PM	#3
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina	looks like a tenderloin to me......but I just eats em...i dont name em __________________ Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie--

01-04-2008, 05:49 PM	#4
acorette Full Fledged Farker Join Date: 07-01-07 Location: Hamlin, NY	My vote is tenderloin, that's what I sees. __________________ Aaron 8 Ball and the 'Que Sticks Custom Southern Yankee rotisserie trailer towed by the 8-Ball RV Brinkmann Cimarron, Weber One Touch Gold (22.5), Camp Chef 2 burner stove + Griddle, 10, 16 and 20 qt Dutch ovens, Scottims Pit Grille

01-04-2008, 06:00 PM	#5
puff Full Fledged Farker Join Date: 01-16-06 Location: Warren Mi.	A few of those cookies pictured in the corner might help my thought process Just grilled a flat iron for dinner but that looks way to small. __________________ [FONT=Arial]Chargriller Pro /with side firebox[/FONT] [FONT=Arial]2 WSMs & 1 Pro Q Stacker[/FONT] [FONT=Arial]Weber 18 1/2 kettle[/FONT] [FONT=Arial]Weber 22 in. kettle (rescued from eradication)[/FONT] [FONT=Arial]Weber Smokey Joe Platinum.[/FONT] [FONT=Arial]1 Ugly Drum Smoker[/FONT] [FONT=Arial]Weber Silver gasser..:icon_blush:[/FONT] [FONT=Arial][B]Member GLBBQA[/B] :cool:[/FONT]

01-04-2008, 06:21 PM	#8
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	It'd be a lot easier to tell if it was out of the cry o vac. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

01-04-2008, 06:31 PM	#10
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Ask Wyatt! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

01-04-2008, 06:07 PM	#6
Rick's Tropical Delight Guest	i guess tenderloin, but i'm no expert. how much per pound was it? or did you find it laying in the road?

01-04-2008, 06:37 PM	#11
smokinbadger Full Fledged Farker Join Date: 09-17-06 Location: Dexter, MI	Looks like a tenderloin to me. __________________ The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser *

01-04-2008, 06:58 PM	#13
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback	Here's what I'd try . . . take it or leave it . . . I'd divide it in two, grill the thinner end like a tenderloin and smoke the thicker end like a chuck roast. That way you cover all your bases and get the best of both worlds. Huh? Otherwise, I agree with trp1fox __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute.

01-04-2008, 07:05 PM	#14
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Roll it, tie it season and smoke. Add bacon if fat content is low. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-04-2008, 07:12 PM	#15
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Looks like the butt end of a tenderloin. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

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