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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-20-2012, 02:40 AM | #1 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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What's "Beinfleisch" & how to smoke it?
I am interested in a cut of beef call "Beinfleisch" (translates to "leg meat", although I guess it does not have anything to do with legs at all, because Austrian butchers seem to think it's funny to give cuts of meat completely different names than the body parts they are coming from).
I have seen pictures here in the forum before, but I can not find any right now. Those pieces of beef are cut rectangularly and seem to be quite large and fatty, so I think it should be well suited for a SNL smoke. Can anyone imagining what I mean please post a picture, tell the cut's name and explain how it's prepped and smoked?
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11-20-2012, 03:56 AM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Did some googling but maybe it's beePh ribs.
"Bein" can mean leg but can also refer to bone.
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11-20-2012, 04:04 AM | #3 |
Knows what a fatty is.
Join Date: 11-17-12
Location: Tweed Northern Rivers Australia
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Not Hanger steak ?
http://en.wikipedia.org/wiki/Hanger_steak Also know as top skirt in Australia Last edited by Smokey Mick; 11-20-2012 at 04:08 AM.. Reason: added link |
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11-20-2012, 04:11 AM | #4 |
Knows what a fatty is.
Join Date: 11-17-12
Location: Tweed Northern Rivers Australia
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Did something wrong there?
Cant copy a link? Mods please help |
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11-20-2012, 04:13 AM | #5 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Beinfleisch is indeed from the leg or shank. But it looks like you are right. This website describes it as a cut from the rib area. Interesting. Kinda like a short rib. http://www.premiumrind.at/die_teilst...e/beinfleisch/
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11-20-2012, 04:14 AM | #6 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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No, not what I meant, but I forgot to mention, those pieces are not only rectangular in shape but also pretty thick, so they are more like cuboids, and I think they are boneless. The are kind of big pieces, but you usually cook a few at a time.
There are some nice pictures here in the forum somewhere, but to find them I guess I would have to dig through the endless picture thread.
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11-20-2012, 04:16 AM | #7 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
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11-20-2012, 04:38 AM | #8 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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I see what you are talking about now. Go to google images and put in Beinfleisch. Pretty sure those are short ribs you are talking about.
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11-20-2012, 04:41 AM | #9 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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It could be something like this as posted by Al Czervik in "The Wordless Picture Thread" on 10-19-2012:
They are not really cuboids but blocks of beef. If this is "Beinfleisch" it is a lot different then the pieces I failed to make as "Kind of" Beef Ribs some time ago. So how would I want to smoke such blocks of beef (with or without bones)?
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11-20-2012, 04:46 AM | #10 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
There should be a lot more pictures around here somewhere, but except the one from Al Czervik I can not find any right now.
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11-20-2012, 04:55 AM | #11 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Blind on both eyes, searching for "short ribs" indeed brought up some more results, like Al Czervik's cooking thread.
So I am pretty confident to say it's indeed "Beinfleisch". Al Czervik smoked and braised them. Can they be just smoked as well? I am still confused because there seem to be different types of "Beinfleisch" cuts around here, so I am looking for such large blocks of beef instead of the short ribs I already had mistaken for beef ribs. These blocks of meat seem to have enough fat for a SNL smoke. With or without foiling?
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11-20-2012, 04:58 AM | #12 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Have you tried beef chuck or shoulder? Might be what you're looking for. Something you can pull or cook to nice soft slices.
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11-20-2012, 05:03 AM | #13 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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You can just smoke them without braising/Phoiling...it's not something that is done within a hour.
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11-20-2012, 05:10 AM | #14 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Beinfleisch is confusing. I'm going to sleep.
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11-20-2012, 06:51 AM | #15 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
Such "Beinfleisch" should not be that expensive as well, and if I find such nice blocks of beef I am certainly going to try it. +1 (except that it's early afternoon here, so no sleeping but working)
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