Never did a flat iron before and my butcher gave me a killer deal so on the pit it..225° for just about 2hrs and then finished in the fire box for some color...and smoked Mac & Cheese to go along went
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
Flat iron and tri tip. If people don't know to ask for them they simply miss out on a good cut of beef. Don't over season and don't over cook. Like yours, it's a delicious piece of cow.
sigpic
Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...
It's my favorite cut of streak. We always ate it as steak dinners but recently started using it with fajitas. Although it's getting more expensive out here, it's still cheaper than a flank or skirt steak..... When we started using FI, they were $4.99# on sale, regular $5.99.....now $8
Pete
Large BGE
Char Broil Tru-Infrared Commercial series
Comment