- Joined
- Feb 24, 2013
- Location
- Port...
Started with a forequarter of beef awhile ago. After removing the brisket I had plenty of chuck and blade meat. I cut out a large piece of the chuck and carved out a couple Flatirons.
Put a nice crusty rub of Bovine Bold on both sides.
Fired up a chimney full of lump.
Seasoned up a fresh Dorada for Mrs CA
Fired everything up hot and fast!
Looking good right about now!
Sliced and ready to go after about a ten minute rest in foil.
Plated with taters and peas
This morning I decided to slice the rest of the Flatiron for a steak sandwich.
Sliced some Pata Negra ham and Manchego cheese
Cut a fresh baguette in half fresh from the oven.
Added the sliced steak into a skillet with fried onions and cooked till heated through.
Topped with sliced and salty manchego cheese, so good.
Steam the bread on top of the meat and cheese.
Time to eat! Come and get it!
I think I will enter this into the current Throwdown, Chuck Primal. What do you think?
Put a nice crusty rub of Bovine Bold on both sides.
Fired up a chimney full of lump.
Seasoned up a fresh Dorada for Mrs CA
Fired everything up hot and fast!
Looking good right about now!
Sliced and ready to go after about a ten minute rest in foil.
Plated with taters and peas
This morning I decided to slice the rest of the Flatiron for a steak sandwich.
Sliced some Pata Negra ham and Manchego cheese
Cut a fresh baguette in half fresh from the oven.
Added the sliced steak into a skillet with fried onions and cooked till heated through.
Topped with sliced and salty manchego cheese, so good.
Steam the bread on top of the meat and cheese.
Time to eat! Come and get it!
I think I will enter this into the current Throwdown, Chuck Primal. What do you think?