A beef cut rarely seen smoking on a BBQ: the shoulder blade with the flat iron steak attached. In this recipe, discover how to cook this unique beef cut properly, ensuring you can savor its deliciousness too!
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
4 kg 8.8 lbs Bull's Wing (cow shoulder blade with flat iron attached)
62.5 ml / ¼ cup olive oil
1 twig fresh rosemary
2 cloves of garlic
2 twigs fresh thyme
3 twigs fresh parsley
1 pinch finishing salt
½ tsp ground black pepper
- 8 tbsp PitmasterX's Beef Rub
100 grams / 3.5 ml bacon strips
125 ml / ½ cup honey
2 tbsp molasses
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp pickled onions
1 tbsp pickled jalapenos
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Ask your butcher to get you a shoulder blade of the cow with the flat iron steak still attached to the meat.
- Take a blender and add 62.5 ml or ¼ cup of olive oil, the leaves of 1 twig of rosemary, 2 cloves of garlic, the leaves of 2 twigs of thyme, 3 twigs of fresh parsley, 1 pinch of finishing salt and ½ tsp of ground black pepper.
- Grind everything down in the blender until you'll end up with a smooth puree.
- Rub around 2 tbsp worth of the marinade on top of your meat and spread it out by hand.
- Season the meat with a thick coating of the PitmasterX's Beef Rub only on the meat.
- Fire up your BBQ for indirect heat and set the temperature to 120°C or 250°F.
- Put the meat in with the bone pointing towards the fire and stick in a wireless thermometer.
- Once you reached a core temperature of around 80°C or 175°F it's time to take off the meat and wrap it in aluminium foil and put it back on the grill to let it continue to cook
- Heat up a pan and render out 100 grams or 3.5 oz of bacon strips.
- Take out the bacon and add 125 ml or ½ cup of honey to the pan and let it caremelize together with the leftover residue of the bacon that remains in the pan.
- Add 2 tbsp of molasses, 2 tbsp of ketchup and 1 tbsp of Worcestershire sauce.
- Wait for a syrupy bubble and add 1 tbsp of pickled onions, 1 tbsp of pickled jalapenos and chop up the rendered out bacon and add it to the pan as well.
- Mix it up and your sauce is done.
- Once the beef has reached a core temperature of 92°C or 200°F, It's time to unwrap it and pour over that bacon jalapeno sauce on top.
- Slice in to the beef and serve it up!
