Chuck-roaniecowpony
TVWBB Super Fan
While at a Wild Fork store last week, I picked up a full Flap Meat cut. If you're not familiar, Flap is from the belly area behind and above the flank, below the sirloin. It's not very thick on average, but my particular primal cut was almost 1 1/4" at the thickest and tapered to a thin point at the thinest. Tonight I trimmed it up and cut it into steaks and grilled one for me (bachelor night). I seasoned it well with a classic beef rub (S&P, garlic, onion powder, paprika) and grilled it on a very hot and close lump charcoal with smoldering mesquite chunks in a komado. I seared to a nice even Malliard reaction and set it aside the direct fire and closed the lid on the cooker and let it come up to about 110F in the very middle, while the mesquite smoke was doing it's majic. While I did this on my Bubba Keg, it could just as well been done on a kettle with a Vortex or a SnS or just a charcoal basket on one side. It could also be done on any grill (gas or other) that gets hot enough to sear. It's perfect for the hibachi too.
After a 10 minute rest, the internal was 115F and had stopped rising. Time to eat!
I sliced it on a cutting board, plated and had it with some green beans. Wow! Incredible big beefy flavor. The salty and spicy seasoning complimented it very well. Since it was sliced across the grain in about 1/8 to 3/16" thick slices, it was not chewy, but actually had a nice tenderness to chew. The meat has a large grain structure. Flavor was BIG!! I highly recommend it.
After a 10 minute rest, the internal was 115F and had stopped rising. Time to eat!
I sliced it on a cutting board, plated and had it with some green beans. Wow! Incredible big beefy flavor. The salty and spicy seasoning complimented it very well. Since it was sliced across the grain in about 1/8 to 3/16" thick slices, it was not chewy, but actually had a nice tenderness to chew. The meat has a large grain structure. Flavor was BIG!! I highly recommend it.