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what is this meat?

CanuggheadCanugghead Posts: 4,660
edited 2:39PM in EggHead Forum
Never seen this before, look like mini tenderloins, two in a pack. Couldn't resist and picked up six packs, how do I cook them, Char Siu?

IMG_6903.jpg
canuckland
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Comments

  • PicklePickle Posts: 74
    Never seen it before. Let us know how it turns out.
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  • Don't know
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  • It's Pork Skirt Meat. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • I would assume it's a similar cut to a beef skirt steak, but just guessing. Since I'm guessing and really have no idea, I'm not sure why I even chimed in. I say sear and roast to 140 degrees and then slice and make pork fajitas!
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  • 2Fategghead2Fategghead Posts: 9,623
    :) ;) :side: :lol: :silly: :huh:
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  • Carolina QCarolina Q Posts: 8,383
    Aren't you glad you asked? :unsure:
    Michael 
    Central Connecticut 

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  • CanuggheadCanugghead Posts: 4,660
    It's so small and skinny I think searing alone would cook it!
    canuckland
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    A very wild guess, but at 99 cents a lb. won't be tender. I am thinking it might be the flap meat off spares. Never heard or seen it until now.

    Mike
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  • CanuggheadCanugghead Posts: 4,660
    Mike, don't let the price distort your guess. The regular price is $2.99/lb but on sale for 0.99 .
    -Gary
    canuckland
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    Okay, but any idea what it is? Looks like it might have a membrane on it.
    Curious to find out, let us know what you did.

    Mike
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  • 2Fategghead2Fategghead Posts: 9,623
    Flap (a.k.a. skirt, a.k.a. Chef's Bonus). There is a flap of chewy meat from the diaphragm on the concave side of the spare ribs and St. Louis cuts from the head end of the slab. Many cooks remove it and cook it as a snack, toss it in with the tips, or grind it into sausage.

    http://www.amazingribs.com/recipes/porknography/rib_cuts.html#flap
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  • CanuggheadCanugghead Posts: 4,660
    'chewy' is not good :angry:
    canuckland
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  • Carolina QCarolina Q Posts: 8,383
    Couldn't you cook it like ribs, lo 'n slo? Or maybe braise it. That'll make anything tender, won't it?!
    Michael 
    Central Connecticut 

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  • I found the following on this site:

    http://www.adams-rib-smoke-house.com/about/pork.htm

    Skirt Meat - BBQ Tender
    The flap of meat found on the inside of the Spare Rib. It has a tendency to dry out during cooking and if the outside edge is not trimmed off, it can be very chewy. Many BBQers remove the skirt and put it into chopped BBQ.

    I don't know who Adam is, but he has a website, so he must be an authority.

    I also located this quote on http://bbq.about.com/od/ribs/ss/aa010607a_3.htm

    The skirt is a thin strip of meat the runs along the membrane line on the back (or bone) side of the ribs. With the skirt intact the rack is twice as thick at this point which means this section is going to cook much slower. This is why you want to trim off the skirt. This is easily done by laying a knife along the rack of ribs and cutting the skirt completely off. Save it for later. You want to make sure that the ribs are even across this section of the rack once the skirt is removed.

    Hope that helped.
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  • This info brings us a point. I just bought some spares at Costco for $1.89 / lb. I plan to trim off the skirt and use it for making a fatty.

    What justifies your grocer in charging $2.99 / lb. for something that is St. Louis style ribs leftovers. There is nothing wrong with the skirt meat, but I think $2.99 / lb. is pretty outrageous. I think you paid a good price for the meat at $.99 / lb.

    Next time you go to that grocery, you should ask them to give you the skirt meat for free. They are probably making a good mark-up on trimmed spares selling St. Louis style ribs for at least $1.00 / lb. more than untrimmed spares. The skirt is the by-product of their inflated profits.
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  • CanuggheadCanugghead Posts: 4,660
    The seals on the cryovac pack tell me they are pre packaged at the meat packer. Thanks for all the information.
    canuckland
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  • CanuggheadCanugghead Posts: 4,660
    Thanks to everyone for chiming in.

    Like some of you indicated, it's a skirt of thick membrane with meat stuck on it. We separated and discarded the membrane. The meat has the same texture/grain as flank steak but thin. I knew it was tender even before cooking because even a blunt knife slices it like butter. Marinated a few slices and stir fried to taste what it was like - it was super tender BUT with moderate taste of liver :ermm: We decided to cook a plate with fried onion and hot pepper, basically treating it as liver. Will use the rest as liver substitute in a soup dish and a congee dish.
    canuckland
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  • KokemanKokeman Posts: 815
    Village Idiot wrote:
    It's Pork Skirt Meat. :)
    Master of the obvious.
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  • 2Fategghead2Fategghead Posts: 9,623
    Glad it worked out for you. Tim
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  • hmm???? ... how much does pork tenderloin sell for in your neighborhood?
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  • CanuggheadCanugghead Posts: 4,660
    often at $2.99/lb, sometimes as low as $1.99/lb. bought the skirt meat out of curiosity though, not meant to substitute tenderloin.
    canuckland
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