Recent content by B Gin

Yep, except I use the 91% variety.

I with you except my meat choices are flatiron, outside skirt and hanger (can't find any more) steaks. These are my favs but tend to get whatever is on sale.

The greater portion of flap meat runs almost the length of the shortloin and is between it and the flank steak. Inside skirt steak also comes from this section.

I don't use starter cubes either. I use a few sheets of toilet paper soaked with maybe 1/2oz of 91% isopropyl alcohol on top of an inverted sardine can. Under 3 bucks for a quart....+or- 64 burns plus having an antiseptic around.

Von's/Safeway labels the flat iron as "BEEF CHUCK TOP BLADE STEAK BONELESS".

Yep, that top-left piece of meat in pic 4 (small piece in pic 3) is part of the tri tip. Judging by the bone shape, you got a second cut sirloin from the rump.

Dang...I haven't seen a full cut sirloin in about 30 years. It's got everything...bone, filet, and a piece of tri-tip. Thanks for the pics.

Some meat prices from May 1977 [/URL][/IMG]

[/url] IMG_4681 di BBQness, su Flickr[/IMG] If that collagen material running thru middle of your "brisket" come out tender and gelatinous, then I would say you did a perfect cook...I love the taste and texture of properly cooked collagen. If you tried to grilled it under dry heat, that...

That's a whole chuck (shoulder) top blade roast...completey trimmed would be that flat-iron steaks. My favorite cut of beef.

I've read somewhere when smoking that the meat will absorb only so much smoke. So when do you stop adding wood chips/chunks to the heat source? TIA...B Gin

My choice will be a Flatiron steak or a chuck top-blade steak. They're both the same only the former is trimmed and ready for use whereas the latter has a strip of collagen running thru the middle and has to be removed (some places sell it silver-skin attached to its sides that also needs to be...