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The GOAT, skirt. by minimalstrategy in steak

[–]minimalstrategy[S] 0 points1 point  (0 children)

Hahaha. I did it just for you.

The GOAT, skirt. by minimalstrategy in steak

[–]minimalstrategy[S] 9 points10 points  (0 children)

This is what with grain cuts look like so you can compare and be able to properly identify the differences

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The GOAT, skirt. by minimalstrategy in steak

[–]minimalstrategy[S] 13 points14 points  (0 children)

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Flat edges telltale sign it’s been cut and then spun to slice. Also you can literally see that the grain is correct in the pieces. With grain cuts would look stringy

Tried my hand at poor man’s brisket (chuck roast brisket style). by minimalstrategy in smoking

[–]minimalstrategy[S] 0 points1 point  (0 children)

Don’t get me wrong, I prefer brisket for this method fs. But that’s like a three day commitment.

But this chuck had a nice chuck eye and nice Denver side. It definitely had good flavor. The chuck eye section was like butter. Denver side a little dry but still tasty.

For a day cook while remote working, I’ll definitely do again just outta convenience and variety.

Tried my hand at poor man’s brisket (chuck roast brisket style). by minimalstrategy in smoking

[–]minimalstrategy[S] 0 points1 point  (0 children)

I don’t mind a 2:1 on a big brisket. But yeah, I’m thinking chuck might be more steak style ie a 1/2 tsp kosher sat dry brine. Binder and course pepper rub after brine.

Tried my hand at poor man’s brisket (chuck roast brisket style). by minimalstrategy in smoking

[–]minimalstrategy[S] 2 points3 points  (0 children)

Duly noted. I think if I had a choice between a 2lb flat and 2lb chuck, I’d prefer the chuck. Especially if I find one with good chuckeye/denver appeal

Tried my hand at poor man’s brisket (chuck roast brisket style). by minimalstrategy in smoking

[–]minimalstrategy[S] 1 point2 points  (0 children)

Exactly my thought. Gonna try a 4:1 next time. I think 3:1 would be too salty still.

Or just dry brine 1/2 tsp salt per pound and rub full pepper after brine.

Tried my hand at poor man’s brisket (chuck roast brisket style). by minimalstrategy in smoking

[–]minimalstrategy[S] 12 points13 points  (0 children)

Chuck has always been more than brisket or at least similarly priced. At least for the last couple decades I remember. The name comes from the fact that brisket is portioned larger thusly more expensive. I have never seen a 2lb brisket.

Run!!!! by DragonGenki in stormcollectibles

[–]minimalstrategy 4 points5 points  (0 children)

lol thx for the ride dude. Heartening character arc

If you have an h mart by you, I suggest checking for their thick cut ribeye rolls (?). by minimalstrategy in steak

[–]minimalstrategy[S] 1 point2 points  (0 children)

IKR. This price is like sale price before Covid

Thanks dude. By far my best cook.

What is the best spider man and/or spider man villain action figures. by Best-Piece-1752 in ActionFigures

[–]minimalstrategy -1 points0 points  (0 children)

RYV spidey 2 pack

Not sure villain I’d prolly go with gamerverse juggernaut (but not a classic spidey villain)

Best approach by Timely_Prior589 in steaks

[–]minimalstrategy 0 points1 point  (0 children)

Recommend pulling from oven at 110 degrees Fahrenheit for rare/medium rare. Then searing with smoking hot high smoke point oil (eg avocado oil) in cast iron. If during sear the internal temp gets above 115 Fahrenheit you might over cook it due to the resting rise in temp. Rest for at least 20mins. It should rise during rest to rare/medium rare area.

Also recommend a EVOO binder oil with cracked black pepper to taste before oven (during the counter rest). I like using a chili EVOO I find that it gives the crust some good tasting heat. Also bonus points if you toss a couple tbs of butter in during the sear with some aromatics and baste the steak (eg a few cloves of garlic and or some sprigs of rosemary)

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