Let's Talk BBQ

Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: Rummm on April 21, 2013, 07:49:06 PM

Title: Pork "Flat Iron" Steaks©
Post by: Rummm on April 21, 2013, 07:49:06 PM

I pulled the two muscles from each side of the Blade bone in a large Boston Butt/Pork Shoulder Blade Roast. In 'beef' terminology they are commonly called the Chuck/Mock Tender and the Chuck Top Blade Roast/Flat Iron.

These weighed about 6-7 oz each and came from a 9.5 lb Butt.

(http://primogrillforum.com/gallery/data/506/medium/PorkFlatIron1.jpg)

I seasoned them with simple Kosher Salt, black pepper and garlic.

(http://primogrillforum.com/gallery/data/506/medium/PorkFlatIron2.jpg)

They were cooked direct at roughly 450° and turned a few times until the interior was 140°

(http://primogrillforum.com/gallery/data/506/medium/PorkFlatIron3.jpg)

The three 'medallions' at the bottom are the Flat Iron and the three above that are Mock Tender. Served with Tater Tots and Pineapple Slaw.

(http://primogrillforum.com/gallery/data/506/medium/PorkFlatIron4.jpg)

These were moist, tender and will go into the "keeper file" :)

If you want to treat yourself, try this the next time you have a Pork Shoulder Blade Roast/Boston Butt, you won't be disappointed.
Title: Pork "Flat Iron" Steaks©
Post by: Pappymn on April 21, 2013, 07:59:22 PM
Great looking plate. Nice cook!
Title: Pork "Flat Iron" Steaks©
Post by: Scott6049 on April 21, 2013, 09:13:10 PM
Can't beat good ole meat & taters
Title: Re: Pork "Flat Iron" Steaks©
Post by: muebe on April 21, 2013, 09:30:10 PM
Yep that plate looks mighty fine ;)
Title: Re: Pork "Flat Iron" Steaks©
Post by: drholly on April 21, 2013, 09:32:34 PM
Rummm,

At least for me - this is another opportunity for a tutorial - how do I "pull" these muscles?

Thanks,

David
Title: Pork "Flat Iron" Steaks©
Post by: Pappymn on April 21, 2013, 09:49:05 PM
I'm waiting for the movie ;)
Title: Re: Pork "Flat Iron" Steaks©
Post by: Rummm on April 22, 2013, 05:02:11 AM
Quote from: drholly on April 21, 2013, 09:32:34 PM
Rummm,

At least for me - this is another opportunity for a tutorial - how do I "pull" these muscles?

Thanks,

David

No real 'tutorial' on this, so will try to explain with a couple of photo's

#1 shows the blade bone with the two muscles on each side of the bone. Just put your knife in beside the bone and follow it to the end.

(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/mojobutt1_zpsefecda76.jpg)

#2 shows the blade bone after the muscles have been removed

(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/mojobutt2_zps869e82b5.jpg)

#3 shows the two muscles on the left

(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/mojobutt3_zps9f24117b.jpg)

Best I could do right now, sorry  :(
Title: Re: Pork "Flat Iron" Steaks©
Post by: sliding_billy on April 22, 2013, 05:46:58 AM
Very nice.  Especially love the tots.  Not sure why, but my kids and wife don't like them (so I never buy them).