Thor’s Hammer

RagingIrishman

I’m very intrigued about this. How would you cook and serve this?  

Photo Egg

Some good info here:

https://eggheadforum.com/discussion/1230067/thors-hammer-wow

.

scdaf

Your post is devoid of info about where to find these...

My local Safeway has none.

RagingIrishman

A local butcher shop in my town. I’ll be picking up 2 tomorrow. 

scdaf

Do you ship???

RagingIrishman

scdaf said:

Do you ship???

Unfortunately not, but I’ll post the cook

TWags15

RagingIrishman said:

A local butcher shop in my town. I’ll be picking up 2 tomorrow. 

#Tischlers

Ybabpmuts

I always wanted a hammer with a bone handle and a beefy end.

JohnInCarolina

Ybabpmuts said:

I always wanted a hammer with a bone handle and a beefy end.

TWSS

Ybabpmuts

JohnInCarolina said:

Ybabpmuts said:

I always wanted a hammer with a bone handle and a beefy end.

TWSS

We don't even know who she is? Heck, she could be Vedorah the Witch with the Head Ditch and say all kinds of strange things that nobody can even decipher, in which case .. nobody could really say "That's What She Said"

Ozzie_Isaac

I talked to a butcher acquaintance about these.  When you have your butcher make them, only have them cut a hand width, 5" - 6" off the shank.  You go through all the trouble to cook it, might as well maximize the cook.  He uses the trimmings in his burger and stuff, so he would prefer to sell it on the shank.  They are good, come put like a pulled beef consistency.

paqman

You cook it exactly like you would cook a pork butt.  It depends on the size but it should be about a 12 hours cook.  I typically smoke until it reaches about 165F and then I braise it in a mix of broth/wine/onions until it pulls (which can be anything between 203-210F).  I typically bring it to the table on a platter and then shred it just before serving.  Marrow goes in with the meat.  We serve it with flatbreads and the sides can be anything you want.  We top it with a fruit chutney (tomatoes, pears, peaches, onions).  It makes for a nice presentation but personally I much prefer short ribs.

Ybabpmuts

Ybabpmuts said:

JohnInCarolina said:

Ybabpmuts said:

I always wanted a hammer with a bone handle and a beefy end.

TWSS

We don't even know who she is? Heck, she could be Vedorah the Witch with the Head Ditch and say all kinds of strange things that nobody can even decipher, in which case .. nobody could really say "That's What She Said"

To put that a different way, so you don't think I lost my mind. About 5 years ago my oldest daughter, who was 21 at the time and was living with us briefly,  before going on to her masters program at UVA, asked for a card game for Christmas. My wife bought her a card game ... Literally called "That's What She Said".

This did not go over well for my daughter, for obvious reasons and made us both think hard about who says what on card games. The game is still upstairs, unwrapped, and serves as a reminder of that time, which we both felt awful about, my wife maybe a little bit more so than me, as she bought the game in the first place. 

Women say all kinds of really good ****, if you just listen, none of which was probably on a single card in that game, period.

Ybabpmuts

Subtle, I know

Langner91

I am calling my butcher today.  If I can get one, I plan to do "Pepper Stout Beef" style cook with it.  He probably won't cut one for me, or it will be a gimpy cow.  He has no sense of adventure.

RagingIrishman

Bearded Butcher cut and cook of Thor's Hammer

https://www.youtube.com/watch?v=a3oOxbxvRUg

fishlessman

RagingIrishman said:

Bearded Butcher cut and cook of Thor's Hammer

https://www.youtube.com/watch?v=a3oOxbxvRUg

with all that melted bone marrow, that would make one mean barria taco platter

Langner91

RagingIrishman said:

A local butcher shop in my town. I’ll be picking up 2 tomorrow. 

What exactly did you call them when you inquired?  My butcher isn't understanding what I want and he isn't willing to watch the You-Tube Video above.

ColbyLang

What did they cost? I want some bad

Langner91

My guy called me back.  He will sell me the whole roast, but I would have to trim it.  So, I will cook the meat from the "handle" with the hammer and have more beef to pull.

Langner91

Two-pack secured.  I will have to try my hand at trimming them.  I will probably just vacuum pack one and try one.  $3.09 per pound would make them about $25 each.  Not bad, but I wish I didn't have to trim it. 

Ozzie_Isaac

Langner91 said:

Two-pack secured.  I will have to try my hand at trimming them.  I will probably just vacuum pack one and try one.  $3.09 per pound would make them about $25 each.  Not bad, but I wish I didn't have to trim it. 

They are pretty easy to trim.  Make sure you take the silver skin off, then tie it too.

Langner91

They were pretty easy to trim.  However, with no band saw, I have no way to cut the knuckle off so they don't stand up.  I will try to wedge an onion under it when I smoke it.

I trimmed about 5.5# off the two, so I figure I am in it $4.50 per pound, not counting the bone-loss.  Not bad for something new.  

Next time, I will ask him to trim the knuckle end for me.  

Langner91

So, that was a fun cook.












9.5 hours at 250°F.  I pulled at 203°F IT. This was my maiden cook with the Meater+ that is shown in some of the pictures.  I am really impressed with that.

The shin is very rich, probably from the marrow and all the collagen.  I made a quick sandwich out of it.  It is tasty, but I think I prefer chuck roast. I will make some tacos out of the leftovers.  

I will cook the other one I have, but I don't know that I will go out of my way to do it again after that.  It was fun for the "wow" factor, but I prefer Pepper Stout Beef.

Photo Egg

Langner91 said:

So, that was a fun cook.












9.5 hours at 250°F.  I pulled at 203°F IT. This was my maiden cook with the Meater+ that is shown in some of the pictures.  I am really impressed with that.

The shin is very rich, probably from the marrow and all the collagen.  I made a quick sandwich out of it.  It is tasty, but I think I prefer chuck roast. I will make some tacos out of the leftovers.  

I will cook the other one I have, but I don't know that I will go out of my way to do it again after that.  It was fun for the "wow" factor, but I prefer Pepper Stout Beef.

Great post and overall opinion of the cook. Thanks 

lousubcap

@Langner91 - Way to take on the challenge and document the cook and outcome.  Congrats on powering thru the trim adventure.  Thanks also for the straight-up evaluation.  I'm sure the banquet was delicious.  Well played!

TWags15

@Langner91 Fascinating ride. Appreciate the play-by-play. Thanks.

RagingIrishman

Great cook and I’m glad you enjoyed it. Thanks for the info

Legume

Deep fry the next one.

Ozzie_Isaac

That looks very cool, thank you for the follow-up.  That seems like a great "party" cook with the showmanship, but not a regular rotation type.

caliking

Man, that looks good. I'm dreaming of a sammich, and nap time!