I split a 1/4 cow with a coworker whose brother in law raises pigs and cows. It's been exciting learning about new cuts. I'll be asking questions in the beef section soon.
They generously threw in a few "pork roasts" for me to try as well. Pulled one out of the freezer yesterday, still wrapped in butcher paper I imagined it was some lean cut of sirloin or something, and I had some leftover buttermilk so I decided to brine it. When I unwrapped it tonight I realized it is a butt steak, about an inch thick. Well I had already mixed up the brine so I'm going for it. This will either be really good or chance to learn from mistakes.
Some smashed garlic cloves, rosemary, black pepper, red pepper, onion powder, ground mustard, bay leaves, 2/3 cup salt, 1/2 cup sugar
3 cups buttermilk
I Checked a few recipes to see how much salt to use but this tasted way too salty. Maybe that's how a brine should be? I might rinse before I cook it.
The newly identified butt steak
In the bath overnight
Tomorrow I think I will rinse and maybe sprinkle with some more onion powder, then grill indirect on charcoal, probably with a bit of wood because why not. Then a last minute sear, maybe a honey mustard glaze. I plan to slice like London broil to serve.
Fingers crossed. Does anyone have recommendations for times and temps? I'm hoping the buttermilk will tenderize the meat a little and I can cook it pretty hot and fast without problems. I'll report back Saturday night.
They generously threw in a few "pork roasts" for me to try as well. Pulled one out of the freezer yesterday, still wrapped in butcher paper I imagined it was some lean cut of sirloin or something, and I had some leftover buttermilk so I decided to brine it. When I unwrapped it tonight I realized it is a butt steak, about an inch thick. Well I had already mixed up the brine so I'm going for it. This will either be really good or chance to learn from mistakes.
Some smashed garlic cloves, rosemary, black pepper, red pepper, onion powder, ground mustard, bay leaves, 2/3 cup salt, 1/2 cup sugar
3 cups buttermilk
I Checked a few recipes to see how much salt to use but this tasted way too salty. Maybe that's how a brine should be? I might rinse before I cook it.
The newly identified butt steak
In the bath overnight
Tomorrow I think I will rinse and maybe sprinkle with some more onion powder, then grill indirect on charcoal, probably with a bit of wood because why not. Then a last minute sear, maybe a honey mustard glaze. I plan to slice like London broil to serve.
Fingers crossed. Does anyone have recommendations for times and temps? I'm hoping the buttermilk will tenderize the meat a little and I can cook it pretty hot and fast without problems. I'll report back Saturday night.
