Mystery Beef Q-View

Discussion in 'Beef' started by jonathan, Jan 24, 2008.

  1. jonathan

    jonathan Fire Starter

    Well I have no idea what it's called, but I ended up smoking a pound and a half hunk of meat at the base of some ribs I bought today. I figured in my bumbling novice way 'That should be done in 3 or maybe at most 4 hours.'

    And so I set about rubbing this hunk of rib meat with a magic dust derived rub. I then tossed it in at 215 and fed it with the sweet caresses of peach wood, less alder, and less still pecan wood smoke.

    And then.... it plateaued.

    So I broke out some lovely cyser I brewed up last year from cider from nearby orchard that grows organic asian pears and apples.

    And it was still plateaued.

    So I drank a bit more and watched a movie.

    And this little mystery piece of beef from the base of the ribs was still plateaued.

    So I decided, better start spritzing it with apple juice at least to keep it moist. And lo, it was good.

    Alas, it was still plateaued.

    And so after six hours it broke past the plateau of 156, and headed north to 165, and then I decided such was adequate, so I took it out and foiled it, and contacted my friends who I had missed spending time with due to my stubborn mystery meat and mocked them due to the lovely scents in my kitchen. Lo, and they were bitter as only those who do not smoke can be.

    And then, finally after a bit of foiling the meat was freed and sliced and unto me was rendered what was mine, and it was juicy and moist and tender and it was quite fine.

    And here for you all are a few pics.

    [​IMG]
    [​IMG]

    Now tipsy and wet fed though I am, I still have the mystery of, what is the section of beef at the base of the ribs called?
     
  2. triple b

    triple b Smoking Fanatic OTBS Member

    Sorry Jonathan,but the colour of the meat after you sliced
    it looks more like pork to me.
    It would have been nice to see it in the raw stage.
    Maybe someone will come along with a better idea.
    [​IMG]
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Yeah... sure does look like pork.
     
  4. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Yeah it really does look like pork. NOt sure what to tell ya.
     
  5. stacks

    stacks Smoke Blower

    BEEF... The "other" white meat?
     
  6. white cloud

    white cloud Master of the Pit OTBS Member

    PORK being only a pound and a half I thought you were going to say it plateued @ 215 hehehe
     
  7. jonathan

    jonathan Fire Starter

    I know.. it does look like pork (particularly in the pics, the color is a little off in the pics, but not much. Its pretty pale). Definitely beef. I wondered about the color myself though.

    Came right off the base of some beef ribs. I was there at the butcher as they were chopped. Also tastes like beef.

    And even if I were confused, the butcher happens to be a halal butcher (aka no pork on premises).

    Thus my mystery meat continues
     
  8. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Yeah I must say if you just showed me the picture of it I would say it was pork. If you ever figure this one out let us know. Maybe this cow ate alot of pork?
     
  9. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Well you chose the right word for the topic thats for sure. Mystery indeed. Upon first glance I actually thought it looked like chicken, but definitely not beef. As long as it tasted good thats what really counts.[​IMG]
     
  10. glued2it

    glued2it Master of the Pit

    Doesn't look like any beef I ever seen.
     
  11. charles1056

    charles1056 Meat Mopper

    From your description of the location of this cut of meat, I would say it is part of the flank or plate. Not especially the most tender cut of beef. Usually made into flank steaks, skirt steaks or ground into hamburger. But I think if slow smoked long enough would be very tender and juicy.
     
  12. fatback joe

    fatback joe Master of the Pit OTBS Member

  13. glued2it

    glued2it Master of the Pit

    cool site![​IMG]
     
  14. jonathan

    jonathan Fire Starter

    Great site. Thanks for giving me a new bookmark :)
     
  15. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    After that long in the smoker, anything beef will probably like that!![​IMG]
     
  16. pitrow

    pitrow Smoking Fanatic

    The only beef I've ever seen that was that white was veal.
     
  17. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Maybe it was a MAD COW!!!!!!!!!!![​IMG]
     
  18. jonathan

    jonathan Fire Starter

    Well, it has(had) a bit more color than the pics showed. Just tossed the ribs themselves on. Your idea of it being a younger steer is possible.

    Dunno. Tasted good though ;)
     
  19. rw willy

    rw willy Smoking Fanatic OTBS Member

    I call that a snack!
     

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