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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-09-2008, 11:49 AM   #1
eugenius
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Default Flat Iron Fillets

Lookin to do a flat iron, anything special I should know or do. Never messed with one b efore, and couldn't bear the greif of screwing up.
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Unread 07-09-2008, 12:15 PM   #2
thillin
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don't over cook them and cut against the grain. We do em med rare.
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Unread 07-09-2008, 12:20 PM   #3
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I coat with a little olive oil, season, and cook to medium rare to medim.
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Unread 07-09-2008, 01:05 PM   #4
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A good hot smokey joe, or low and slow???
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Unread 07-09-2008, 01:58 PM   #5
thillin
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Quote:
Originally Posted by eugenius View Post
A good hot smokey joe, or low and slow???
Cook em hot and fast.
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Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
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Klose 20x42-SOLD

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Unread 07-09-2008, 02:09 PM   #6
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What he said ^^^^^^^!
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Mike
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WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09)
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Unread 07-09-2008, 02:14 PM   #7
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Many thanx gentlemen, Been marinating for 2 hrs., fixin to fire up the JOE and eat like a king. Will try the pron thing but I suck at gettin pics to upload or download or WTFE. Thanx again for the help
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Unread 07-09-2008, 02:18 PM   #8
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Been using these Flatiron cuts for fajitas lately. We marinate them in a Carne Asada marinade overnight and throw them on the grill. Also throw some sliced onions and bell peppers in a cast iron griddle on the grill. A little cheese, pico de gallo, and tortillas and you are good to go. Has been a real crowd pleaser for me.
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