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Flap meat help needed (part 2)

Big'unBig'un Posts: 5,909
edited 7:39AM in EggHead Forum
Sorry, I posted below and then got swamped.

Ok, these are the pics, obviously it isn't what Desert Filly put out against Max. We need to stop calling DFs entry flap meat. So what can I do with it now? Can I cook it whole, or do I need to cut it down.

DSCI0002-23.jpg

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Comments

  • BENTEBENTE Posts: 8,337
    f i were you i would jump into cutting that bag open.. when i buy hangers they come two to a package.. so don't throw them in the freezer like that you will have to have an army over to eat it all. ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • "Sparky""Sparky" Posts: 6,024
    Hey Todd,I haven't seen that before,so looked it up :whistle: I'm curious about the outcome,so keep us posted ;)

    http://www.gourmetsleuth.com/flapsteak.htm
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  • Celtic WolfCeltic Wolf Posts: 9,768
    See my response in your other post..

    Desert Filly had flap meat, but it wasn't in one big hunk'n piece
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  • Big'unBig'un Posts: 5,909
    Not to belabor the point(much), I thought this meat was the meat that rested on the inside of the ribs, I'm guessing it must also be the part that hangs from the diaphragm. AZRP says they cook theirs quite a bit like ribs.
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  • Celtic WolfCeltic Wolf Posts: 9,768
    Flap Meat

    Just make sure when you cut the steak you cut it WITH the Grain, so you can cut it against the grain when served.
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  • Big'unBig'un Posts: 5,909
    Yeah Doug, see what happens when you aren't there for me to get in trouble with? Now I gotta take the brunt! I saw thatlink when I looked it up after so many coments below. Thanks, I hope it'll be a delish outcome!
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  • "Sparky""Sparky" Posts: 6,024
    Well if it's good,you better save me some :lol: ;) I'll be there next time,I promise :laugh: I'll take the heat for ya :silly:
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  • Big'unBig'un Posts: 5,909
    I'm ready to chow down, but even for me a 14 lb. steak may be a bit much.
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  • Big'unBig'un Posts: 5,909
    Don't forget, a real buddy is usually sitting beside you trying to raise the bail money!Haha.
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  • Big'unBig'un Posts: 5,909
    Thanks for reminding me! That does makes sense.
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  • Celtic WolfCeltic Wolf Posts: 9,768
    If he's beside you how does he raise the bail money???
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  • Big'unBig'un Posts: 5,909
    We get you to bring it in a shopping cart! :evil: :woohoo:
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  • BrocBroc Posts: 1,398
    A perspective -- looking at your closeup photo --

    "Halal" in ancient Hebrew means "to praise!"





    ~ Broc
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  • Big'unBig'un Posts: 5,909
    Thanks Broc, you always bring something to the party.
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  • Big'unBig'un Posts: 5,909
    I decided I was going to open the package and cut them up, as Pete had suggested. Lo and behold, there are four flap steaks inside. How perfect! Now I can freeze two for later. This what I thought I was buying! Whoo hoo! The universe makes sense now!
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  • You sure that's one piece of meat? Never gotten the flap meat but a close relative, the tritip, is cryovaced about six to the bag...

    (Edit...Memo to self...type faster.....)
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  • BENTEBENTE Posts: 8,337
    told you so not pete!!!!!!!!!!!!

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Celtic WolfCeltic Wolf Posts: 9,768
    I went to BJ's today and they had one package of Pork Butt left. Normally the Butcher leaves at 3:00, but there was a guy back there wrapping meat so I asked he could cut one of the butts for me or did I miss my chance.

    He laughed and told me I almost missed out. So now I have five 1" pork steaks and one butt ready to cook.

    The Universe is indeed in balance..

    Ohh and my resume is going to two almost local companies looking for my exact skill set. Yes the universe is in line.
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  • FlaPoolmanFlaPoolman Posts: 11,670
    Or you could send one to a friend :whistle: :evil: :woohoo:
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  • Big'unBig'un Posts: 5,909
    I'm hoping for ya, Pete!
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  • Big'unBig'un Posts: 5,909
    What!? Sorry but I don't understand you, I haven't started drinking yet. :woohoo:
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  • Big'unBig'un Posts: 5,909
    :huh: If only i liked someone! :woohoo: Hey pal, if you want it, you got it!
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  • Big'unBig'un Posts: 5,909
    Thanks Bill, but I finally figured it out it was 4 total. 1 must weigh almost 5lbs. It is huge. Glad to see you posting!
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  • Celtic WolfCeltic Wolf Posts: 9,768
    Well cut that one into smaller steaks.. 3/4 to 1 pound is a good size..
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  • BENTEBENTE Posts: 8,337
    sorry i will quote my earlier post to help you out

    "f i were you i would jump into cutting that bag open.. when i buy hangers they come two to a package.. so don't throw them in the freezer like that you will have to have an army over to eat it all. "

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Hey Todd....
    Just called my butcher. The flap meat...actually comes from the tip of the sirloin. Three pieces here...the tri-tip, the ball-tip, and the flap. The flap is usually no more than 3-3.5 pounds. He usually gets about 3-4 steaks from this...then the rest is tooo thin, so he slices it and sells it as fajita meat. SOOO, I don't think what you got is actually flap meat. IMHO.
    Boy...one of those sure would be good right now.
    Take it easy....good luck cooking what you have.

    Kim
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  • Todd...I just now read this. You might be in luck there boy. OK...take it from the pro.....haha. All I did, per butchers instructions. Salt and pepper, hot tub them, then cook about 2.5---3 mins per side. They are very tender..well done. Randy did them med rare and they were tough. But hey...you were a judge...you had the best. AND...cut accross the grain.

    I'm so happy for you...let me know how it turns out.

    Kim
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  • Big'unBig'un Posts: 5,909
    Hey, You ARE the master!Haha. So let it be done....
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  • Big'unBig'un Posts: 5,909
    Gotcha, but I was merely working up an excuse for a beer! :laugh: Help a brother out! B)
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  • AZRPAZRP Posts: 10,116
    Yeah Todd, don't be afraid of overcooking them,like Kim said I tried doing them med rare and they were not good. She cooks the snot out of them and they are fabulous. -RP
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