As a butcher myself these last few months have been the busiest in my career, And I just like to thank all the other meat guys out there For working every day through this Pandemic to help people eat.
@Pablo Escobar yes we had almost nothing coming inchicken beef and pork at one point are box was completely empty whatever came in go's out nothing for back up. Now were doing ok but its starting again with people going crazy.
My Grandfather was a butcher his entire life and I learned a ton... I still have his 6inch and his Dexter cleaver... thanks for the tips on keeping his knives sharp... Darryl
Bearded Butchers - I just wanna thank you guys for sharing your knowledge. A lot of your viewers greatly appreciate it. Please keep up the excellent work! 💜
I’m making this tonight…from my first ever butcher of a whole steer…that I learned about from you guys. Thanks for offering your knowledge of your trade to us all. I have a much greater appreciation of quality butchers .
Just made this and it was fantastic!! I used the same ingredients but smoked it on my pellet grill for 45 minutes on 250deg. Then went 300 deg for 25 minutes then used direct flame turning it every 3 -4 minutes!!! Perfectly done and my wife was so pleased. The Aioli was amazing and I think it really added great flavor to the dish. Thanks again!!
Been watching you guys for years.. I finally called a local butcher shop told them I have no experience but I want to learn the skill.. told me to stop by tomorrow at 10 am. I'm excited.
I did something similar to this last year. Butterflied the flank and stuffed it with onion, green peppers, panko bread crumbs, bacon strips and a touch of butter. Seared it first though and finished it in the oven. Didn't go crazy on the seasoning, just salt, black pepper and garlic powder. Did it all in my regular old normal guy kitchen. It was amazing. Thanks to you all for helping to show us how these great foods come to us. Your videos always give me ideas and you always say that we can do it our own way if we don't have the tools and resources that are available to you. That's from a Pennsylvania guy btw 😀. Keep doing what you do!
Honestly I’ve been watching smoking videos for years because like many it’s a passion but you guys are seriously the best videos out there since it’s straight from the carcass to the grill. You guys are pioneers and I hope are around for us to watch for many years to come
I was fortunate to grow up in a family of cooks and my Mom made a stuffed flank often. Her stuffing was tomatoes, onions, green olives and bread crumbs.
Love these type of videos from you guys. This is how you separate yourselves from the others out there. Show us where the cut is on the animal, how to cut it off, how to trim it, how to prep it, how to cook, and how to present it. Awesome job!! Thank you so much for taking the time to put these videos together. For all of your hunters out there, watch their videos on wild game. You'll learn so much and never take your deer, etc. to a processor again. It adds another layer to the hunting experience!!!!
Made two of these tonight with a filling of spinach mushrooms onion that I had cooked down the night before and used goat cheese for the filling. I cooked them in my XL BGE and used pecan for the smoke. Was soooo good. I really appreciate all the cooking videos that you guys do! My kids love it even more!
@@TheBeardedButchers I did end up with a question. Rolling it with the grain running along the direction of the roll makes it easy to slice disks off the roll for serving , but when serving I cut it into ~1" slices. I unrolled the disk on my plate and was cutting bites off that. My issue was a bit tough if I didn't cut them in half (back across the grain, making the strip ½" wide). Would it be better to roll is so the grain ran around the roll? Then as you cut bites off each strip you would be cutting against grain. I might try that next time. Other question was I got a choice flank, yours looked better, more marbled(and thinner and uniform in thickness). Was that prime? I just don't want to be a goober asking my butcher for prime flank if it doesn't exist. Thanks again for all your videos! I probably watched this one 10 times as I was making this. Thanks for the inspiration!
Great way to cook flank steak! It made me think of German rouladen, which you could do with this as well. Spread with mustard, chopped pickles, raw bacon pieces, then put in the oven!
It's sort of a variation of matambre, we do it as well, but we put ham, sausage, carrots and a cheese that have taste in it, wrap it it bacon and then in tin foil and tie it up. We give "shape" it so thats its a bit square and gives it about 15 minutes per four sides. Tastes amazing!
Looks fantastic. I visualize stuffing it with sauerkraut, bratwurst and seasoned mustard. But that's just me. I've learned so much from you both. Thank you.
Hello, that beef flank steak looked delicious, you really know how to cook it, you know I have not ate breakfast yet, I wanted to watch you first, and now I am very hungry watching you cook that flank steak it really looks good, enjoyed watching you ,hope you and family are all well and blessed.
I see a lot of these in Dutch BBQ groups. In the Netherlands we call it a Bavette Rollade. Mostly stuffed mediterranean with Pesto, parma/serranoham, sundried tomatoes, parmesan and or mozzarella cheese. Tomorrow i am going to do one with Chimichurrie and Chorizo :)
Nice job !!! As a retired Chef, well kind of LOL- You never retire. I could Taste it through my monitor LOL Flank Steak was one of my favorites to try new things with, even just by it's self. Thank you I just hopped on board and look forward to seeing more. My Sis lives in Dayton, so I will definitely look you guys up...…….. where ever you are :):) I'll find it :)
I went to a local "butcher" shop in SoCal and asked them for Bavette Steak and Chuck Eye Steak and they didn't know what I was talking about, so I left. I left a review on Yelp and suggested that they go to UA-cam and check out the Bearded Butchers to learn some things about what they are selling. Thanks for the information guys.
What a great video, great result. This reminds me right away to a stuffed cut that we have here where im from. Its amazing how every part of the world have its own way of breaking down a cow. The cut im saying its the first one that you find on your carcous. Is that big and flat muscle outside the belly. Its tough and chewy im not going to lie. You have to work it out. For the grill you leave on the meat a very thin layer of fat. You can boil it for a few hours, let it chill and then grill it (the fat side down will make the magic).Some people makes it pizza style. And to stuffed it, you put the ingridients in the raw meat, then you roll it, then you cover it un floil, then you tai and boil it untill gets tender. This one is served cola. Its an entree. Sorry for the english, its fun talk about this. Greeting from argentina. Oh, the cut name is “matambre”
My mother used to stuff them very often and it was amazing!!!!! She stuffed hers with a bread stuffing and cooked it in the oven. We still have snow in Winnipeg, Manitoba, Canada. LOL
O M G ! After watching this video, I'm sitting here alone wishing we were best friends, and you invited me over for some Flank Steak !!! Hickory smoked, or Applewood smoked ? Either one is a WIN , WIN !🍽🍽🍽🥰🥰🥰 Those Victorinox knives are as good a knife as you can get ! Had one once. I'm not sure whatever happened to it ! I love watching your video's !
Love it, lol! The dude that comes out of the shop at 17:48 with his bag of goodies, looking at the camera like, "Huh, what?" Your videos are the best! So very human and unassuming - don't change a thing!
Brilliant video. On the recommendation of my nephew I picked up some flank/bavette yesterday from our butchers. The butcher told me about butterflying it and rolling it up with all sort of fillings and lo and behold I found your video doing the same thing. I'll have a go tomorrow or Sunday on our kamado. Cheers
Do a video on how to tie a fancy roast. detail all the knots and beautiful presentation. Thanks Also video on wrapping or prepping for freezer storage. Thanks!
@@TheBeardedButchers Guys, I second this request for a video detailing the impressive twine tying skills shown in this video. Obviously, it takes years of experience to do it as easily and fluidly as what we see in the video, but it would be great to be able to practice those same techniques. Thank you!
Agreed. Who needs "competition" and fake drama anymore? Unfortunately Food Network turned into a reality TV channel instead of instructing people on how to prepare something. And it's not about fancy recipes. Working with cheap cuts and making them taste great is the real artistry. Any fool can stick foie gras and filet mignon on a plate, but how much can you do with 1/10th the budget?
I just found you guys last night at midnight, watched a couple of videos the it was 2 am. Wish I lived out there to come get some awesome food from your store. You guys are the Diesel Brothers of Meat.
Been watching you guys for a while now. Honing in my knife techniques and butchers tactics! Just bought a shaker of 4 seasonings. Try em out and I'll buy a 4.5 POUND! bucket of my favorite. Keep up the nice slicing!
I am very thankful for this channel and videos y'all make. Such a respectful channel that is a pleasure to be involved with. If you ever have any questions on beard products I am always here family. #beardsandbbq
In order to try this recipe with the flank you will need lots of money! It’s about $7 to $10 a pound in my area! It’s amazing because it’s not one of the “better” cuts of meat on a steer... Bought many of vac bags of fajitas for 60 to 80 cents a lb when I was younger. 🤷♂️ Food looked good! ✌️
SETH,, hello, I remember when FLANK STEAK ,,was not an item in the supermarket, but now if you see none , it’s an arm &a leg, years ago I made one with a recepie from BRAZIL, IT was wonderful, spinach, hard boiled egg, And some other stuff,
We have always eaten flank steak. This is a new way to make a great piece of meat taste better. I can not wait to try your blends of spices. I am new to your channel and I love all of it. My dad was a butcher. He died when I was 4 so I did not take after him in careers.
I love to do this with roasted/grilled red peppers for filling, but always have feta filling with it!!! Glad to see you doing something similar. Regards, Solomon
We are basically on voluntary lock-down here in Louisville, Ky. (not as ate up as some places but still a local area Hot-spot). Had some Flat Iron Steaks in the freezer, which by the way I spent extra attention to ( since I had obvious time to do so, last one was a bit over cooked), and was perfectly cooked. I would enjoy seeing what the difference is between flat Iron and flank steak (they're often found next to each other in the market).
I really enjoy your videos and have learned a lot!! I am a Big Green Egg loyalist and I wanted to recommend an “Eggcessory”. My favorite Eggcessory Is a Kick Ash Basket. It makes emptying coals and loading new coal so much faster, easier and cleaner. I do not work for, nor am I sponsored in any way by Kick Ash Basket, but I have 3 Big Green Eggs and I have a Kick Ash Basket in each one because they work! Thank you for sharing your knowledge with the detailed step by step videos!
In Atlanta they are called flank steak rolls. I like to stuff them with spinach and mozzarella, but I slice them after I tie them, but before I cook them. And then place the slices on a bed of spinach coated in olive oil and bake them in the oven
Love you guys, the Bearded Butchers Rock. I am just getting into the whole bbq, pellet grill hobby/lifestyle and have been onto a certain pellet grill website multiple times and their recipes seem to be very off . You guys have been on point with your cooking info and been very helpful.
amazing! just an FYI, i was watching matambre videos and it automatically went to yours… probably because the title has stuffed flank, the previous vid had it too. In Argentina, they make this, often with chimichurri and many other ingredients. First one i have seen using feta… which sounds amazing. Will have to give it a shot after i do an proper Argentine version
You can do this with a pork belly as well. Butterfly, stuff and cook it the same way, except you need to make sure the fat does not drip on the coals. Consider putting a drip pan under it filled with potatoes.
Got a Victorinox flex boning knife last year for Christmas and use it all the time in the kitchen! Including to break down two white tails this fall and it’s an amazing blade...used a German boning knife before and this one is way better
As a butcher myself these last few months have been the busiest in my career, And I just like to thank all the other meat guys out there For working every day through this Pandemic to help people eat.
Is flank,skirt and fajitas the same thing?
@@robertthibodeaux4435 Flank and skirt are different cuts of meat, You wanna use skirt for fajitas
@Pablo Escobar yes we had almost nothing coming inchicken beef and pork at one point are box was completely empty whatever came in go's out nothing for back up. Now were doing ok but its starting again with people going crazy.
So glad I've been out of retail for 15 years. You poor guys got killed well I'm sure you got huge bonuses. Or a gold star on your pay stub.
@Pablo Escobar That's horrible this country is In real danger.
I own a restaurant and starting doing my butchering. These guys have been a great help. Long live the Bearded Butchers
My Grandfather was a butcher his entire life and I learned a ton... I still have his 6inch and his Dexter cleaver... thanks for the tips on keeping his knives sharp... Darryl
It's amazing that most people don't understand the difference between honing and sharpening. Nice video.
Bearded Butchers - I just wanna thank you guys for sharing your knowledge. A lot of your viewers greatly appreciate it. Please keep up the excellent work! 💜
I’m making this tonight…from my first ever butcher of a whole steer…that I learned about from you guys.
Thanks for offering your knowledge of your trade to us all. I have a much greater appreciation of quality butchers .
Wow, thank you! We appreciate your kind words and support.
10:27 to 10:37, since the beginning of time, it has always been the solemn duty of brothers to make fun of each other. You guys are great.
Just made flank stuffed with mozzarella cheese, spinach and sauteed mushrooms. So good.
That sounds too fire🔥🔥
that sounds fantastic... Will have a look at doing that!
Just made this and it was fantastic!! I used the same ingredients but smoked it on my pellet grill for 45 minutes on 250deg. Then went 300 deg for 25 minutes then used direct flame turning it every 3 -4 minutes!!! Perfectly done and my wife was so pleased. The Aioli was amazing and I think it really added great flavor to the dish. Thanks again!!
Been watching you guys for years.. I finally called a local butcher shop told them I have no experience but I want to learn the skill.. told me to stop by tomorrow at 10 am. I'm excited.
I did something similar to this last year. Butterflied the flank and stuffed it with onion, green peppers, panko bread crumbs, bacon strips and a touch of butter. Seared it first though and finished it in the oven. Didn't go crazy on the seasoning, just salt, black pepper and garlic powder. Did it all in my regular old normal guy kitchen. It was amazing. Thanks to you all for helping to show us how these great foods come to us. Your videos always give me ideas and you always say that we can do it our own way if we don't have the tools and resources that are available to you. That's from a Pennsylvania guy btw 😀. Keep doing what you do!
Sehr gute Arbeit.Du bist ein Meister der Schlachterzumpft. Danke und viele Grüße aus Deutschland.
Very good job, you are a master of butchering. Thank you and best regards from Germany.
Danke. Mach weiter so.
Honestly I’ve been watching smoking videos for years because like many it’s a passion but you guys are seriously the best videos out there since it’s straight from the carcass to the grill. You guys are pioneers and I hope are around for us to watch for many years to come
I was fortunate to grow up in a family of cooks and my Mom made a stuffed flank often. Her stuffing was tomatoes, onions, green olives and bread crumbs.
Sounds lovely!
Its 6 a.m. where I'm at and I'm starving as hell now
Chris V, you took the words right outta my mouth.
Love these type of videos from you guys. This is how you separate yourselves from the others out there. Show us where the cut is on the animal, how to cut it off, how to trim it, how to prep it, how to cook, and how to present it. Awesome job!! Thank you so much for taking the time to put these videos together. For all of your hunters out there, watch their videos on wild game. You'll learn so much and never take your deer, etc. to a processor again. It adds another layer to the hunting experience!!!!
Love their seasonings too.
Made two of these tonight with a filling of spinach mushrooms onion that I had cooked down the night before and used goat cheese for the filling. I cooked them in my XL BGE and used pecan for the smoke. Was soooo good. I really appreciate all the cooking videos that you guys do! My kids love it even more!
We can imagine how tasty that went!
@@TheBeardedButchers I did end up with a question. Rolling it with the grain running along the direction of the roll makes it easy to slice disks off the roll for serving , but when serving I cut it into ~1" slices. I unrolled the disk on my plate and was cutting bites off that. My issue was a bit tough if I didn't cut them in half (back across the grain, making the strip ½" wide). Would it be better to roll is so the grain ran around the roll? Then as you cut bites off each strip you would be cutting against grain. I might try that next time. Other question was I got a choice flank, yours looked better, more marbled(and thinner and uniform in thickness). Was that prime? I just don't want to be a goober asking my butcher for prime flank if it doesn't exist. Thanks again for all your videos! I probably watched this one 10 times as I was making this. Thanks for the inspiration!
My Mother used to put a bread stuffing in it back in the 60's and 70's.... amazing!!!
Great way to cook flank steak! It made me think of German rouladen, which you could do with this as well. Spread with mustard, chopped pickles, raw bacon pieces, then put in the oven!
Oh wow! That sounds mouth-watering -- definitely will give it a try. 😉
It's sort of a variation of matambre, we do it as well, but we put ham, sausage, carrots and a cheese that have taste in it, wrap it it bacon and then in tin foil and tie it up. We give "shape" it so thats its a bit square and gives it about 15 minutes per four sides. Tastes amazing!
Looks fantastic. I visualize stuffing it with sauerkraut, bratwurst and seasoned mustard. But that's just me. I've learned so much from you both. Thank you.
I think this is one of the best channels on UA-cam. Keep up the good work.
Thank you!
i love how they get the meat all way to gill thank you bearded butchers for great videos
Hello, that beef flank steak looked delicious, you really know how to cook it, you know I have not ate breakfast yet, I wanted to watch you first, and now I am very hungry watching you cook that flank steak it really looks good, enjoyed watching you ,hope you and family are all well and blessed.
I see a lot of these in Dutch BBQ groups. In the Netherlands we call it a Bavette Rollade. Mostly stuffed mediterranean with Pesto, parma/serranoham, sundried tomatoes, parmesan and or mozzarella cheese.
Tomorrow i am going to do one with Chimichurrie and Chorizo :)
Made this for the first time tonight... Thank you Bearded Butchers, this was amazing!!
my mouth is watering watching you prepare and cook this stuffed flank roll , another fantastic instructional video, cant wait to cook this for myself
Nice job !!! As a retired Chef, well kind of LOL- You never retire. I could Taste it through my monitor LOL
Flank Steak was one of my favorites to try new things with, even just by it's self.
Thank you I just hopped on board and look forward to seeing more. My Sis lives in Dayton, so I will definitely
look you guys up...…….. where ever you are :):) I'll find it :)
I went to a local "butcher" shop in SoCal and asked them for Bavette Steak and Chuck Eye Steak and they didn't know what I was talking about, so I left. I left a review on Yelp and suggested that they go to UA-cam and check out the Bearded Butchers to learn some things about what they are selling. Thanks for the information guys.
Lordy that looks delicious. I’d slap a couple corn tortillas around one of those slices and have some fajitas.
What a great video, great result. This reminds me right away to a stuffed cut that we have here where im from.
Its amazing how every part of the world have its own way of breaking down a cow.
The cut im saying its the first one that you find on your carcous. Is that big and flat muscle outside the belly.
Its tough and chewy im not going to lie. You have to work it out.
For the grill you leave on the meat a very thin layer of fat. You can boil it for a few hours, let it chill and then grill it (the fat side down will make the magic).Some people makes it pizza style.
And to stuffed it, you put the ingridients in the raw meat, then you roll it, then you cover it un floil, then you tai and boil it untill gets tender. This one is served cola. Its an entree.
Sorry for the english, its fun talk about this.
Greeting from argentina.
Oh, the cut name is “matambre”
My mother used to stuff them very often and it was amazing!!!!! She stuffed hers with a bread stuffing and cooked it in the oven. We still have snow in Winnipeg, Manitoba, Canada. LOL
Same here out in Vancouver. Sometimes used a round steak. We called it mock duck but I love flank steak stuffed or as a London Broil.
Looks great! I stuff mine with cream cheese,baby spinach, mushrooms, and roasted red peppers! Feta cheese is a game changer! I gotta try that 👍🏻
Sounds like Malcolm's recipe lol
Tom Norris now that you mention it that is where I found it! LMAO
You explained the tuning up the knife with a steel much more nicer than I would.
Why, thank you, Danny! 😉
O M G ! After watching this video, I'm sitting here alone wishing we were best friends, and you invited me over for some Flank Steak !!! Hickory smoked, or Applewood smoked ? Either one is a WIN , WIN !🍽🍽🍽🥰🥰🥰 Those Victorinox knives are as good a knife as you can get ! Had one once. I'm not sure whatever happened to it ! I love watching your video's !
You know what needs more attention???
Those magnificent beards you guys got going on!!!
We need a video on how you'll groom the fuzz!
What a great idea. As many flank steaks that I have cooked, I never thought of turning it into a roast. That will have to be next. Thanks!
Back in the day the flank wasn’t a glamorous cut... nowadays it’s very trendy keep up the good work
Boys you never disappoint on your videos thanks again
Love it, lol! The dude that comes out of the shop at 17:48 with his bag of goodies, looking at the camera like, "Huh, what?"
Your videos are the best! So very human and unassuming - don't change a thing!
Glad you enjoyed it, Henry!
Made this tonight on my PK grill. It was fantastic! Used the Bearded Butcher Chipotle! Thanks guys!!!!
Man that is Great looking there !!! Long live the Butchering in life !!! Cooking is GRAND to do !!!
man, love how you guys smoke everything. the flank is one of those steaks most ignore. i'm a butcher and I've not tried it yet. will now
also, how do you keep the venison from drying out? I usually marinate and cook hot and fast leaving it done rare.
Brilliant video. On the recommendation of my nephew I picked up some flank/bavette yesterday from our butchers. The butcher told me about butterflying it and rolling it up with all sort of fillings and lo and behold I found your video doing the same thing. I'll have a go tomorrow or Sunday on our kamado. Cheers
We're excited for you, John!
Do a video on how to tie a fancy roast. detail all the knots and beautiful presentation. Thanks
Also video on wrapping or prepping for freezer storage.
Thanks!
Thanks for the idea!
@@TheBeardedButchers Guys, I second this request for a video detailing the impressive twine tying skills shown in this video. Obviously, it takes years of experience to do it as easily and fluidly as what we see in the video, but it would be great to be able to practice those same techniques. Thank you!
Thanks guys I love the Field to plate videos
Man y’all making my mouth water. I love the channel and the ideas. We got some of the seasonings and we love em.
I'm meat cutter in a grocery store we call that flank pinwheel.Great video guys keep it up
This channel is awesome! Very informative and fun to watch and cook. Everyone should know start to finish where their food comes from.
Rather watch this than any top chef show anytime.
Agreed. Who needs "competition" and fake drama anymore? Unfortunately Food Network turned into a reality TV channel instead of instructing people on how to prepare something. And it's not about fancy recipes. Working with cheap cuts and making them taste great is the real artistry. Any fool can stick foie gras and filet mignon on a plate, but how much can you do with 1/10th the budget?
Sitting here at home just got off work waiting for my girl friend to bring home food watching this video and my mouth is watering lol looks amazing
I just found you guys last night at midnight, watched a couple of videos the it was 2 am. Wish I lived out there to come get some awesome food from your store. You guys are the Diesel Brothers of Meat.
Been watching you guys for a while now. Honing in my knife techniques and butchers tactics! Just bought a shaker of 4 seasonings. Try em out and I'll buy a 4.5 POUND! bucket of my favorite. Keep up the nice slicing!
Austin, thank you!
Every aspect is such high Quality. Love your videos Gentlemen.
Thank you!
I am very thankful for this channel and videos y'all make. Such a respectful channel that is a pleasure to be involved with. If you ever have any questions on beard products I am always here family. #beardsandbbq
Much appreciated
Looks amazing always satisfying to watch your work
It's great to see the progress of the cut.
Carcass to table.
Good job!
All I can say is that my mouth is just watering. I bet you can butterfly cut any meat to do this with, to get a similar result.
In order to try this recipe with the flank you will need lots of money! It’s about $7 to $10 a pound in my area! It’s amazing because it’s not one of the “better” cuts of meat on a steer... Bought many of vac bags of fajitas for 60 to 80 cents a lb when I was younger. 🤷♂️ Food looked good! ✌️
SETH,, hello, I remember when FLANK STEAK ,,was not an item in the supermarket, but now if you see none , it’s an arm &a leg, years ago I made one with a recepie from BRAZIL, IT was wonderful, spinach, hard boiled egg, And some other stuff,
As an old butcher from Australia you cut your meat a little different to us, great job great presentation, love your work.
We have always eaten flank steak. This is a new way to make a great piece of meat taste better. I can not wait to try your blends of spices. I am new to your channel and I love all of it. My dad was a butcher. He died when I was 4 so I did not take after him in careers.
Down south in Laredo TEXAS we use the flank stake in a slow cooker and use it in taco's....
Flank in a slow cooker? How well does that turn out?
Muy vuenos videos señor veo diariamente varios de ustedes cuidense y resiban un saludo desde Aguascalientes Mexico 😃👍
Very good videos sir, I see several of you daily take care and receive a greeting from Aguascalientes Mexico
I love to do this with roasted/grilled red peppers for filling, but always have feta filling with it!!! Glad to see you doing something similar. Regards, Solomon
Cannot wait for more!!!!
We are basically on voluntary lock-down here in Louisville, Ky. (not as ate up as some places but still a local area Hot-spot). Had some Flat Iron Steaks in the freezer, which by the way I spent extra attention to ( since I had obvious time to do so, last one was a bit over cooked), and was perfectly cooked. I would enjoy seeing what the difference is between flat Iron and flank steak (they're often found next to each other in the market).
One of your best pieces I think. Looked so delicious! I'll definitely have to check out some of your seasonings for my beef, chicken and swine!
Very nice...mouth watering...
At first I thought he really caught all them kids drinking I was like oooooooh they gon get it. Lmao
what a great idea, flank is a nice cheap cut you have turned it into something special..👏🏾👏🏾
Thank you! 😊
That is properly delish . Absolute top work folks!!
I really enjoy your videos and have learned a lot!! I am a Big Green Egg loyalist and I wanted to recommend an “Eggcessory”. My favorite Eggcessory Is a Kick Ash Basket. It makes emptying coals and loading new coal so much faster, easier and cleaner. I do not work for, nor am I sponsored in any way by Kick Ash Basket, but I have 3 Big Green Eggs and I have a Kick Ash Basket in each one because they work! Thank you for sharing your knowledge with the detailed step by step videos!
In Atlanta they are called flank steak rolls. I like to stuff them with spinach and mozzarella, but I slice them after I tie them, but before I cook them. And then place the slices on a bed of spinach coated in olive oil and bake them in the oven
You guys are off the chain!!!!!..... love your vids!!!!
Awesome video as always! Keep them coming gentlemen.
Love your guy’s channel! Got me grilling on my egg like a mad man !
Awesome! Hope you're having a blast!
Keep the videos coming!! I have learned so much. We need to restock our freezer see you guys soon.
Looks absolutely delicious. Great job, guys!
These guys are the real deal
YES YES YES! Perfect video guys! Thank you. This made my mouth water!
Great video, these ones from beast to belly are the best.
CHEERS Brian
Love you guys, the Bearded Butchers Rock. I am just getting into the whole bbq, pellet grill hobby/lifestyle and have been onto a certain pellet grill website multiple times and their recipes seem to be very off . You guys have been on point with your cooking info and been very helpful.
amazing! just an FYI, i was watching matambre videos and it automatically went to yours… probably because the title has stuffed flank, the previous vid had it too. In Argentina, they make this, often with chimichurri and many other ingredients. First one i have seen using feta… which sounds amazing. Will have to give it a shot after i do an proper Argentine version
You can do this with a pork belly as well. Butterfly, stuff and cook it the same way, except you need to make sure the fat does not drip on the coals. Consider putting a drip pan under it filled with potatoes.
If I was that customer and I saw/smelled you grilling on my way out with the camera I would have totally walked up and asked to try some lmao
That looks outstanding! Thank you for sharing that technique and recipe.
Thanks for watching!
That looks really good stay safe boys
I'm from Northeast Ohio too. I'm looking forward to coming and visiting your shop.
Hop by anytime, Mersinner! 😊
This is one of the best things I've ever made. And I cook a LOT. Well done.
David, cheers!
David Eschbaugh ... medium rare
These guys are awsome man. I love there deer videos iv learned alot if new things from them.
I'm definitely trying this one. Thanks guys. Another great video.
bro that guy walking out of the store like a dear in head lights lmfao
lol he was about to run back inside. Shook.
Bahahha
I know. I thought the same🤣🤣
Dear?
Great tips on the Flank Roll!! Yum!!!
Love it.!! He said Butcher Shop.!!👍🏻👍🏻
Got a Victorinox flex boning knife last year for Christmas and use it all the time in the kitchen! Including to break down two white tails this fall and it’s an amazing blade...used a German boning knife before and this one is way better
You know it! Thanks Brian!
think i will try that tomorrow as i am in the uk . but will use blue cheese. keep up the great blogs
That is such a great idea for a meal. I gotta do this this weekend.
I'm considering a drive to Ohio from chicago... love these guys...I'll problem spend 1000 bucks
Swing by anytime!
Work of art 👍🏻 looked incredible . I’m gonna make it but in oven .. thank you 🙏🏻