Gnarlbecue
11-13-2020, 05:20 AM
It was windy and cold and rainy and gross outside here in the PNW tonight.....so of course I decided to spend some time outside playing with fire, smoke and meat!
Picked up a cheap Choice Flat Iron.
I pulled it out of the cryo and blotted excess moisture off before hitting it with a light dusting of Oakridge SPOGOS and Redmond Kosher Realsalt about 24hrs before the cook. I then threw it in a freezer bag and left it in the fridge overnight.
I lit about 20 Cowboy briquettes and a chunk o' hickory in the ol' rustomatic charcoal chimney, and dumped that over the leftover mesquite lump from yesterday's cook in the trusty ol' Weber 22", set up for indirect heat with 2 firebricks to corral the direct heat on one quarter of the grill space.
I pulled the meat out of the bag and rubbed it with EVOO, then applied a generous dusting of garlic powder, fresh ground black pepper and just a pinch of Oakridge Black OPS rub for that "kick" of chipotle and earthy notes from chili, cumin etc.
187787
I got her up to about 250F and waited for clean smoke before slapping this bad boy on the indirect side of the grill for about 40 minutes, adding some soaked hickory chips a few times for some extra smoke flavor and trying for a brisket like smoke ring (wet chips produce more gasses that lead to a smoke ring, which normally eludes me when I fixate on TBS on a relatively short cook).
After the internal temp hit about 125ish, I pulled it off and tented loosely with foil. I then opened the bottom vent all the way, left the lid off and added a medium sized log of Mesquite lump to the existing fire, and tended that until it was blazing hot and burning clean with no smoke.
I then blotted excess moisture off both side of the steak and added a medium dusting of Oakridge Carne Crosta rub.
I then seared each side over insane direct heat, flipping and rotating every 45 seconds to 1 minute for a total of 4 minutes or so to achieve an awesome charred crust, then pulled it.
Tented loosely and rested for about 10 minutes before slicing.
187788
Simply one of the best pieces of beef I have cooked in a long time! (Coming from the guy who does steak 2-3 times a week)
Farking amazing! Great flavor, supremely tender, easy to cook and fairly forgiving...and cheap! I just ate it as is, but I can see fajitas, tacos, cuban sandwiches etc in the future with this cut and this method of cooking.
Do yourself a favor and do this!
Thanks for lookin!
Picked up a cheap Choice Flat Iron.
I pulled it out of the cryo and blotted excess moisture off before hitting it with a light dusting of Oakridge SPOGOS and Redmond Kosher Realsalt about 24hrs before the cook. I then threw it in a freezer bag and left it in the fridge overnight.
I lit about 20 Cowboy briquettes and a chunk o' hickory in the ol' rustomatic charcoal chimney, and dumped that over the leftover mesquite lump from yesterday's cook in the trusty ol' Weber 22", set up for indirect heat with 2 firebricks to corral the direct heat on one quarter of the grill space.
I pulled the meat out of the bag and rubbed it with EVOO, then applied a generous dusting of garlic powder, fresh ground black pepper and just a pinch of Oakridge Black OPS rub for that "kick" of chipotle and earthy notes from chili, cumin etc.
187787
I got her up to about 250F and waited for clean smoke before slapping this bad boy on the indirect side of the grill for about 40 minutes, adding some soaked hickory chips a few times for some extra smoke flavor and trying for a brisket like smoke ring (wet chips produce more gasses that lead to a smoke ring, which normally eludes me when I fixate on TBS on a relatively short cook).
After the internal temp hit about 125ish, I pulled it off and tented loosely with foil. I then opened the bottom vent all the way, left the lid off and added a medium sized log of Mesquite lump to the existing fire, and tended that until it was blazing hot and burning clean with no smoke.
I then blotted excess moisture off both side of the steak and added a medium dusting of Oakridge Carne Crosta rub.
I then seared each side over insane direct heat, flipping and rotating every 45 seconds to 1 minute for a total of 4 minutes or so to achieve an awesome charred crust, then pulled it.
Tented loosely and rested for about 10 minutes before slicing.
187788
Simply one of the best pieces of beef I have cooked in a long time! (Coming from the guy who does steak 2-3 times a week)
Farking amazing! Great flavor, supremely tender, easy to cook and fairly forgiving...and cheap! I just ate it as is, but I can see fajitas, tacos, cuban sandwiches etc in the future with this cut and this method of cooking.
Do yourself a favor and do this!
Thanks for lookin!