hapaq
New Member
Posts: 8
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Post by hapaq on Apr 27, 2010 10:10:21 GMT -5
Ok Steve, here's a new one for me. I just had a fabulous 1 lb. pork 'steak' breakfast special at my local diner. It was so darned tender and tasty, grilled with just salt & pepper. It appeared to have been grilled only due to the crosshatch grill marks. I asked them what cut it was and they stated it was cut from the butt/shoulder. Is this possible? Butt/shoulder 'grilling' goes against everything I was taught about slow and lowin' this cut. If it was, in fact, from the shoulder/butt....
1. How do I cut my own from a Costco boneless cryo? 2. Is there a specific direction in which to turn the whole butt when cutting steaks? 3. About how long does it take to grill it?
As usual, you're the man when it comes to this and I appreciate all of your advice! Thanks.
Dale
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Post by BBQ Butcher on Apr 27, 2010 11:48:29 GMT -5
Ok Steve, here's a new one for me. I just had a fabulous 1 lb. pork 'steak' breakfast special at my local diner. It was so darned tender and tasty, grilled with just salt & pepper. It appeared to have been grilled only due to the crosshatch grill marks. I asked them what cut it was and they stated it was cut from the butt/shoulder. Is this possible? Butt/shoulder 'grilling' goes against everything I was taught about slow and lowin' this cut. If it was, in fact, from the shoulder/butt....
1. How do I cut my own from a Costco boneless cryo? 2. Is there a specific direction in which to turn the whole butt when cutting steaks? 3. About how long does it take to grill it?
As usual, you're the man when it comes to this and I appreciate all of your advice! Thanks.
Dale Dale, #1 and 2 can be found in this thread, about the middle askabutcher.proboards.com/index.cgi?board=essays&action=display&thread=49Cut your steaks on the same side as the blade was showing. Not sure how the restaurant cooked them....braise and grill or grill or braise, but this is how I do it. Indirect at about 250° for about an hour and then raise the temp to 350° and finish grilling them direct. Steve
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