View Full Version : 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
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
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.
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.
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.
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?
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!!
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!
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?
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:
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?
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