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Sunday, September 28, 2014

Teres Major: Economical and Delicious Cut of Beef

Teres Major
Next time you are shopping for beef, keep an eye out for a cut called teres major. Sometimes it's also called mock tender. It's a delicious and tender cut from the shoulder (chuck). It rivals tri-tip in flavor and beef tenderloin in tenderness. I like to cook it in my smoker at about 225F until it reaches 125F internal. Then, I quickly sear the outside on my grill and let it rest before slicing. The only seasoning I use is salt, pepper, and garlic. While tri-tip was selling for about $8.00 a pound and ribeye at about $10.00 a pound, I got two teres major roasts for $5.49 per pound. Please don't tell the butcher that it's worth way more.

Old School Virginia Brunswick Stew

,You know the stew is done when your paddle stands up in the pot.

Recently, I had the privilege of hanging out with the Proclamation Stew Crew as they cooked a "little" pot of Brunswick Stew. Lots of fun and delicious Brunswick stew to boot!

A close up look at the stew.

Time to eat!