Sorry for my absence, folk, but I had some issues to handle
Anyways, a couple of friends that are not able to do barbecue but are very interested in the matter, asked to me about "pepper stout beef"
well.. I think that the best way to understand a meat is to taste it, so...
on friday evening I've been at my favourite butcher shop, asking for the right beef cut. In Italy is called "reale" but I'm not sure if the right translation is "beef plate"
anyways, the butcher didn't had that cut. :shocked:
Ok, I explained what I'd like to do and what is supposed to be the final result, asking for a cut that has similar features
"Try this one" said the butcher, proposing the "campanello" that should be transalted as Silverside Heel
So I did....
The preparation of the meat was as per "standard" Pepper Stout beef, with a salt'n'pepper rub, smoked for a couple of hours (until 130 F) and then lied on onion and pepper sliced and a couple of bottles of dark beer with a Texas crutch
Result, in my opinion, was fantastic. Maybe better that using the classical cut
Strongly suggested :thumb:
Anyways, a couple of friends that are not able to do barbecue but are very interested in the matter, asked to me about "pepper stout beef"
well.. I think that the best way to understand a meat is to taste it, so...
on friday evening I've been at my favourite butcher shop, asking for the right beef cut. In Italy is called "reale" but I'm not sure if the right translation is "beef plate"
anyways, the butcher didn't had that cut. :shocked:
Ok, I explained what I'd like to do and what is supposed to be the final result, asking for a cut that has similar features
"Try this one" said the butcher, proposing the "campanello" that should be transalted as Silverside Heel
So I did....
The preparation of the meat was as per "standard" Pepper Stout beef, with a salt'n'pepper rub, smoked for a couple of hours (until 130 F) and then lied on onion and pepper sliced and a couple of bottles of dark beer with a Texas crutch
Result, in my opinion, was fantastic. Maybe better that using the classical cut
Strongly suggested :thumb: