Beef Knuckle  
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Author Topic: Beef Knuckle  (Read 1886 times)
Vindii
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« on: April 26, 2011, 07:59:43 PM »

Got one of these at RD this weekend for $2.30lb.  Wasn’t sure what to do with it…

Cut it in half



Quick sear on the stove



Added some broth and seasonings and onto the keg until the biggest piece was 130



Wrapped in foil to rest then into the fridge until the next day. Sliced thin on the Hobart



Reheated some in the broth and made some Italian sandwiches with hot giardiniera



Very good

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ronbeaux
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« Reply #1 on: April 26, 2011, 08:02:10 PM »

Tilt Tongue
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Skinsandos
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« Reply #2 on: April 27, 2011, 03:34:15 AM »

Italian Beef love it
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RazorbackBBQJim
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« Reply #3 on: April 27, 2011, 05:33:35 AM »

Nice!!!!

Jim
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Smokin in Peosta
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« Reply #4 on: April 27, 2011, 06:38:18 AM »

I love it, the non-traditional Knuckle Sandwich. It looks awesome.
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Mike
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« Reply #5 on: April 27, 2011, 06:55:37 AM »

Looks like to me you found something to do with it! NICE!!
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Smokey_Mtn
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« Reply #6 on: April 27, 2011, 08:42:36 AM »

Top Notch as usual Vindii.  Looks delicious.
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Boat-n-BBQ
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« Reply #7 on: April 27, 2011, 09:04:07 AM »

Dang, looks like you figured out what to do with it Shocked
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smokey
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« Reply #8 on: April 27, 2011, 09:21:00 AM »

Thanks for sharing
You have once again taught me something
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« Reply #9 on: April 27, 2011, 07:53:48 PM »

 Tongue  Awesome!

But, what's a beef knuckle...  where does it come from Huh  Is this cut boneless?  Was there any toughness to it?
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scubasmoke
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« Reply #10 on: April 28, 2011, 05:42:26 AM »


In FL, most knuckles are sold to Latin rest. for sandwichs. what you did looks great.
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Vindii
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« Reply #11 on: April 28, 2011, 06:34:54 AM »

Tongue  Awesome!

But, what's a beef knuckle...  where does it come from Huh  Is this cut boneless?  Was there any toughness to it?

Best I can tell the knuckle can be cut to make a london broil and a sirloin tip roast.  It is boneless.  It was not tough but I sliced it pretty thin so its hard to tell if it would be tough if carved like a roast.

Here some pics of someone cutting it up.

http://askabutcher.proboards.com/index.cgi?board=essays&action=display&thread=45

Had more sammies for dinner last night.  mmmm....
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