W L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
SMOKEY BBQ FEATHER BLADE
Feather blade or flat iron as many now know it , is a much under appreciated cut of meat . Underneath the shoulder blade bone sits two muscles , the bigger of the two is the one we are after , the feather blade . This is a relatively cheaper cut which is extremely versatile . In this instance you can use it as a sharer steak . The feather blade is a great addition to the usual grilled veggies and sausages . You and your guests can enjoy steak that ’ s full of flavour and also a good talking point . Here is our recipe on how to flavour your meat .
INGREDIENTS
• 1 / 2 mug paprika
• 3tbsp garlic granules
• 3 tbsp cayenne pepper
• 4 tbsp salt ( good quality sea salt not too coarse though )
• 3 tbsp freshly ground peppercorns
• 1 tbsp celery salt
• 2 tbsp fennel seeds
• 1 tbsp oregano
• 1 / 2 tbsp dried thyme
• 1 tbsp cumin
• 1 tbsp yellow or black mustard seeds
• 1 / 2 tbsp ground coriander
• 2 tbsp dark sugar
METHOD
The Rub : When it comes to dry rubs , I think it ' s down to personal preference . I tend to like spicy rubs with distinct fennel and star anise flavours . Use this recipe as a guide but make it your own ! The great thing about this is that you can keep it in an airtight container and keep it for ages . Just add to it and adjust along the way . I would highly stress that you need to get the best quality and freshest herbs and spices you can . This will have a huge difference in the rub you end up with . If you are getting your spices in packets or the little jars in the supermarket the packaging will have a packing date on them . This will help you determine how fresh they are . Also I wouldn ’ t recommend storing your rub for more than six months . By then the spices would have deteriorated and lost all their punch . I ' m constantly using dry rubs and use them as general seasoning .
• Combine all your spices and mix thoroughly . As always get the meat to room temperature .
• We have options here to combine the meat and spices . Firstly we could just use some oil on the meat then rub in the spices . Alternatively use some dijon mustard or horseradish . I personally go for a good quality British rapeseed oil . You can get different flavoured oils but for this purpose they would get lost so a standard oil will suffice .
• While the meat rests with all your wonderful spices , your BBQ coals should be ready to cook on . We are going to use an indirect cooking method to get maximum flavour on the meat without overcooking . To do this pile up all your coals to one end of your grill leaving one side cool and one side super hot . Put the meat on the cool side . If it has a lid that can close , do this to maximise the amount of smoke on the meat , you can add some wood chips to the coal at this stage . You can get all different types online , soak them in water first to slow down how quickly they burn out . Watch the meat doesn ’ t cook too quickly , it ' s about getting all the lovely smoke flavours going without cooking all the way .
• After about 30 minutes of turning the meat , it will be starting to cook . At this stage place it on the hot side to sear . It will only need a couple of minutes either side to finish off . Rest on a large chopping board for 5 minutes . Slice thin strips off to serve . I aim for medium rare meat , if people want it well done all you need to do is give some slices a quick blast to get the desired finish .
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