Jerome D.
TVWBB All-Star
Inspired by another recent post by our very own Don Cash, I cooked up some Teres Major, otherwise known as the beef shoulder tender. I was able to dig up some detail on what Teres Major actually is, and it turns out that it comes from the shoulder clod (click here for a link to the article in PDF format). For those of you who can get your hands on this cut, I highly recommend it. I hope everyone had a good first day of Spring, now onto the photos...
Here are the steaks right out of the butcher paper...

Seasoned with some Ancho-Coffee rub, and reverse-seared on the old Performer using Wicked Good Lump charcoal with a chunk of olive wood for a little smokiness...

Fresh off the grill and resting...

Carved and plated...

Here are the steaks right out of the butcher paper...

Seasoned with some Ancho-Coffee rub, and reverse-seared on the old Performer using Wicked Good Lump charcoal with a chunk of olive wood for a little smokiness...

Fresh off the grill and resting...

Carved and plated...
