עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-20-2012, 02:40 AM   #1
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Question What's "Beinfleisch" & how to smoke it?

I am interested in a cut of beef call "Beinfleisch" (translates to "leg meat", although I guess it does not have anything to do with legs at all, because Austrian butchers seem to think it's funny to give cuts of meat completely different names than the body parts they are coming from).

I have seen pictures here in the forum before, but I can not find any right now. Those pieces of beef are cut rectangularly and seem to be quite large and fatty, so I think it should be well suited for a SNL smoke.

Can anyone imagining what I mean please post a picture, tell the cut's name and explain how it's prepped and smoked?
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Unread 11-20-2012, 03:56 AM   #2
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Did some googling but maybe it's beePh ribs.
"Bein" can mean leg but can also refer to bone.
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote


Unread 11-20-2012, 04:04 AM   #3
Smokey Mick
Knows what a fatty is.
 
Join Date: 11-17-12
Location: Tweed Northern Rivers Australia
Downloads: 0
Uploads: 0
Default

Not Hanger steak ?
http://en.wikipedia.org/wiki/Hanger_steak
Also know as top skirt in Australia

Last edited by Smokey Mick; 11-20-2012 at 04:08 AM.. Reason: added link
Smokey Mick is offline   Reply With Quote


Unread 11-20-2012, 04:11 AM   #4
Smokey Mick
Knows what a fatty is.
 
Join Date: 11-17-12
Location: Tweed Northern Rivers Australia
Downloads: 0
Uploads: 0
Default

Did something wrong there?
Cant copy a link? Mods please help
Smokey Mick is offline   Reply With Quote


Unread 11-20-2012, 04:13 AM   #5
westy
is one Smokin' Farker

 
westy's Avatar
 
Join Date: 06-01-11
Location: valley village, ca.
Downloads: 0
Uploads: 0
Default

Beinfleisch is indeed from the leg or shank. But it looks like you are right. This website describes it as a cut from the rib area. Interesting. Kinda like a short rib. http://www.premiumrind.at/die_teilst...e/beinfleisch/
westy is offline   Reply With Quote


Unread 11-20-2012, 04:14 AM   #6
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Default

No, not what I meant, but I forgot to mention, those pieces are not only rectangular in shape but also pretty thick, so they are more like cuboids, and I think they are boneless. The are kind of big pieces, but you usually cook a few at a time.

There are some nice pictures here in the forum somewhere, but to find them I guess I would have to dig through the endless picture thread.
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Unread 11-20-2012, 04:16 AM   #7
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by westy View Post
Beinfleisch is indeed from the leg or shank. But it looks like you are right. This website describes it as a cut from the rib area. Interesting. Kinda like a short rib. http://www.premiumrind.at/die_teilst...e/beinfleisch/
Ok, that could be close, if it's cuboid without bone as well. I really have to dig because I remember seeing some amazing pictures around here.
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Unread 11-20-2012, 04:38 AM   #8
westy
is one Smokin' Farker

 
westy's Avatar
 
Join Date: 06-01-11
Location: valley village, ca.
Downloads: 0
Uploads: 0
Default

I see what you are talking about now. Go to google images and put in Beinfleisch. Pretty sure those are short ribs you are talking about.
westy is offline   Reply With Quote


Unread 11-20-2012, 04:41 AM   #9
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Default

It could be something like this as posted by Al Czervik in "The Wordless Picture Thread" on 10-19-2012:



They are not really cuboids but blocks of beef. If this is "Beinfleisch" it is a lot different then the pieces I failed to make as "Kind of" Beef Ribs some time ago.

So how would I want to smoke such blocks of beef (with or without bones)?
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Thanks from:--->
Unread 11-20-2012, 04:46 AM   #10
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by westy View Post
I see what you are talking about now. Go to google images and put in Beinfleisch. Pretty sure those are short ribs you are talking about.
That's what I thought first, but those blocks of meat look quite different from what I have seen here considered "short ribs".

There should be a lot more pictures around here somewhere, but except the one from Al Czervik I can not find any right now.
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Unread 11-20-2012, 04:55 AM   #11
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Default

Blind on both eyes, searching for "short ribs" indeed brought up some more results, like Al Czervik's cooking thread.

So I am pretty confident to say it's indeed "Beinfleisch". Al Czervik smoked and braised them. Can they be just smoked as well?

I am still confused because there seem to be different types of "Beinfleisch" cuts around here, so I am looking for such large blocks of beef instead of the short ribs I already had mistaken for beef ribs.

These blocks of meat seem to have enough fat for a SNL smoke. With or without foiling?
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Unread 11-20-2012, 04:58 AM   #12
westy
is one Smokin' Farker

 
westy's Avatar
 
Join Date: 06-01-11
Location: valley village, ca.
Downloads: 0
Uploads: 0
Default

Have you tried beef chuck or shoulder? Might be what you're looking for. Something you can pull or cook to nice soft slices.

Sent from my HTCEVOV4G using Tapatalk 2
__________________
John

Kingsford COS
Masterbuilt CES
WeberQ 220
Santa Maria 30x20
WGA
westy is offline   Reply With Quote


Unread 11-20-2012, 05:03 AM   #13
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

You can just smoke them without braising/Phoiling...it's not something that is done within a hour.
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote


Thanks from:--->
Unread 11-20-2012, 05:10 AM   #14
westy
is one Smokin' Farker

 
westy's Avatar
 
Join Date: 06-01-11
Location: valley village, ca.
Downloads: 0
Uploads: 0
Default

Beinfleisch is confusing. I'm going to sleep.

Sent from my HTCEVOV4G using Tapatalk 2
__________________
John

Kingsford COS
Masterbuilt CES
WeberQ 220
Santa Maria 30x20
WGA
westy is offline   Reply With Quote


Thanks from:--->
Unread 11-20-2012, 06:51 AM   #15
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by westy View Post
Have you tried beef chuck or shoulder? Might be what you're looking for. Something you can pull or cook to nice soft slices.
My 12th cook was a beef shoulder, but that's something completely different. I still have no idea how a beef chuck translates to German, but I didn't really bother, because beef is quite expensive around here, so I always only go after the cheap pieces nobody else likes (which usually is "Brustkern" aka European style brisket).

Such "Beinfleisch" should not be that expensive as well, and if I find such nice blocks of beef I am certainly going to try it.

Quote:
Originally Posted by westy View Post
Beinfleisch is confusing. I'm going to sleep.
+1 (except that it's early afternoon here, so no sleeping but working)
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:46 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.