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

Rick's Tropical Delight
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? :biggrin:

txschutte
01-04-2008, 06:15 PM
i guess tenderloin, but i'm no expert.

how much per pound was it? or did you find it laying in the road? :biggrin: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
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
Ask Wyatt!OK, Farker!!! Keep laughing!!!:roll:

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.

butts a fire
01-04-2008, 07:12 PM
That looks like a tenderloin love them things Wish someone would drop one off for me. To be sure I will need to know what time dinner is tomorrow so I can sample it.

qman
01-04-2008, 07:23 PM
Tenderloin.

To be sure, give it a pinch test. Go about one third up from the small end, put your fingers under the meat, your thumb on top and give it a good squeeze. If it feels like you can almost touch your finger and thumb, it is definitely a tender cut [tenderloin]. If you get some serious resistance to the pinch, then maybe it is something else, but it sure looks like a cyro-pak tenderloin.

txschutte
01-04-2008, 07:28 PM
Tenderloin.

To be sure, give it a pinch test. Go about one third up from the small end, put your fingers under the meat, your thumb on top and give it a good squeeze. If it feels like you can almost touch your finger and thumb, it is definitely a tender cut [tenderloin]. If you get some serious resistance to the pinch, then maybe it is something else, but it sure looks like a cyro-pak tenderloin.Yep, it must be a tenderloin, as the pich test reveals. Ways to cook?

qman
01-04-2008, 07:34 PM
Me, my preference would be to hot roast the whole thing to no more that medium rare. Or slice it into steaks and grill over hard wood coals to rare-medium rare.

jestridge
01-04-2008, 07:40 PM
Prolly a loin

jgh1204
01-04-2008, 08:05 PM
Dont bbq, grill. Kosher Salt, pepper, a little granulated garlic. Cook to internal 125-135. But, you probably know that already.

we'll smoke u
01-04-2008, 09:06 PM
tenderloin is my guess

Bbq Bubba
01-05-2008, 08:39 AM
Damn bro, that's gotta be a tenderloin...cut into 3" steaks and wrap in bacon and grill and have Wyatt cook them for ya so as not to get ruined!!

LMAJ
01-05-2008, 08:49 AM
What ^^^^^^ he said - but I would only cut the smaller end into steaks, the thicker end, butterfly and studd with sautee'd mushrooms, onions, garlic and a few breadcrumbs then roast to medium rare... yum....

biffleg
01-05-2008, 08:52 AM
Ask Wyatt!

:lol:

Another vote for a tenderloin. Good eats right there!

hnd
01-05-2008, 09:50 AM
its a tenderloin...

as many have said, save the smoker...

cut it up into 1-1/2" steaks, wrap in bacon and grill...

Rick's Tropical Delight
01-05-2008, 10:36 AM
who's wyatt? :confused:

i did my first two tenderloins back in december... seared at 700 for 2 minutes a side, pull and rest for 20 minutes, then 10 minutes a side at 350, pull at 125, rest and slice, perfect! :biggrin:

Wyatt
01-05-2008, 10:38 AM
who's wyatt? :confused:

i did my first two tenderloins back in december... seared at 700 for 2 minutes a side, pull and rest for 20 minutes, then 10 minutes a side at 350, pull at 125, rest and slice, perfect! :biggrin:I'm Wyatt!

Rick's Tropical Delight
01-05-2008, 11:22 AM
I'm Wyatt!

hello wyatt! nice to meetcha :biggrin:

how you gonna cook up that beef?

Bevo
01-05-2008, 11:35 AM
I cook em like Rick said....but what ever you do be carefull that thing is pretty expensive!!!!

boatnut
01-05-2008, 11:39 AM
i guess tenderloin, but i'm no expert.

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

that gives a whole new meaning to "road meat"!!! :wink:

DDT
01-05-2008, 12:26 PM
To me it looks like a Costco beef loin. should make some good steaks.

JD McGee
01-05-2008, 12:34 PM
If it looks like this after you slice it...it's a tenderloin! :-P

http://i183.photobucket.com/albums/x206/johnrhana/IMG_3134.jpg

txschutte
01-05-2008, 12:41 PM
If it looks like this after you slice it...it's a tenderloin! :-P
That's it! We've already sliced it up and ready for Wyatt to grill later.

Rick's Tropical Delight
01-05-2008, 12:52 PM
That's it! We've already sliced it up and ready for Wyatt to grill later.

cool! i did them whole, so disregard what i said. :icon_shy

DaChief
01-05-2008, 01:17 PM
I get whole tenderloins all the time...... then slice em up & grill them. Good eats!!!!

JD McGee
01-05-2008, 01:25 PM
That's it! We've already sliced it up and ready for Wyatt to grill later.

WooHoo...mystery solved!!! Now all we need is some pron pics from Wyatt! :-P

Jorge
01-05-2008, 01:41 PM
Looks like tenderloin to me. I'd grill it hot and fast, and pull med to med-rare depending on when it will be eaten and preference.

Jorge
01-05-2008, 01:42 PM
Wrap them in bacon, secure with toothpick.

Wyatt
01-05-2008, 03:35 PM
Yep! We're cooking them today! I believe That it's going to be awesome if it's a 1 in. cut.

Bbq Bubba
01-05-2008, 03:38 PM
O.K. lil bro, don't forget to have your pit boy snap some pic's!!:biggrin:

Kevin
01-05-2008, 04:23 PM
Tenderloin?
http://www.bbq-brethren.com/forum/showpost.php?p=313842&postcount=46