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Thor’s Hammer

RagingIrishman
RagingIrishman Posts: 165
in EggHead Forum
I’m very intrigued about this. How would you cook and serve this?  


Plainfield, IL
XL BGE
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    edited June 2022

    Some good info here:
    Thank you,
    Darian

    Galveston Texas
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  • scdaf
    scdaf Posts: 177
    Your post is devoid of info about where to find these...

    My local Safeway has none.
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  • RagingIrishman
    RagingIrishman Posts: 165
    A local butcher shop in my town. I’ll be picking up 2 tomorrow. 
    Plainfield, IL
    XL BGE
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  • scdaf
    scdaf Posts: 177
    Do you ship???
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  • RagingIrishman
    RagingIrishman Posts: 165
    scdaf said:
    Do you ship???
    Unfortunately not, but I’ll post the cook
    Plainfield, IL
    XL BGE
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  • TWags15
    TWags15 Posts: 71
    RagingIrishman said:
    A local butcher shop in my town. I’ll be picking up 2 tomorrow. 
    #Tischlers
    Tim
    Large BGE (2020), Outdoor Kitchen (Summer 2021)
    Aurora, IL
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  • Ybabpmuts
    Ybabpmuts Posts: 989
    I always wanted a hammer with a bone handle and a beefy end.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,724
    Ybabpmuts said:
    I always wanted a hammer with a bone handle and a beefy end.
    TWSS
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Ybabpmuts
    Ybabpmuts Posts: 989
    edited June 2022


    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"
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,672
    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.

    I would rather light a candle than curse your darkness.

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  • paqman
    paqman Posts: 4,923
    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.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Ybabpmuts
    Ybabpmuts Posts: 989
    edited June 2022
    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.


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  • Ybabpmuts
    Ybabpmuts Posts: 989
    Subtle, I know
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  • Langner91
    Langner91 Posts: 2,120
    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.
    Clinton, Iowa
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  • RagingIrishman
    RagingIrishman Posts: 165
    Bearded Butcher cut and cook of Thor's Hammer

    https://www.youtube.com/watch?v=a3oOxbxvRUg
    Plainfield, IL
    XL BGE
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  • fishlessman
    fishlessman Posts: 34,583
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Langner91
    Langner91 Posts: 2,120
    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.


    Clinton, Iowa
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  • ColbyLang
    ColbyLang Posts: 4,394
    What did they cost? I want some bad
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  • Langner91
    Langner91 Posts: 2,120
    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.
    Clinton, Iowa
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  • Langner91
    Langner91 Posts: 2,120
    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. 


    Clinton, Iowa
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,672
    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.

    I would rather light a candle than curse your darkness.

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  • Langner91
    Langner91 Posts: 2,120
    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.  

    Clinton, Iowa
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  • Photo Egg
    Photo Egg Posts: 12,137
    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 
    Thank you,
    Darian

    Galveston Texas
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  • lousubcap
    lousubcap Posts: 36,765
    @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!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • TWags15
    TWags15 Posts: 71
    @Langner91 Fascinating ride. Appreciate the play-by-play. Thanks.
    Tim
    Large BGE (2020), Outdoor Kitchen (Summer 2021)
    Aurora, IL
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  • RagingIrishman
    RagingIrishman Posts: 165
    Great cook and I’m glad you enjoyed it. Thanks for the info
    Plainfield, IL
    XL BGE
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  • Legume
    Legume Posts: 15,936
    Deep fry the next one.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,672
    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.

    I would rather light a candle than curse your darkness.

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  • caliking
    caliking Posts: 19,780
    Man, that looks good. I'm dreaming of a sammich, and nap time!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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