|
|
|
|
Joined: Jun 2016
Posts: 9,571
Campfire Outfitter
|
OP
Campfire Outfitter
Joined: Jun 2016
Posts: 9,571 |
I'd still want some braising liquid. Dammit, I knew you were a stickler on numbers, but seems you're "that way"  about other things too. I called the grocery & they said they didn't have any, so I just used water. Would normally use beer but wife told me to stay away from it with my... concoctions, she calls them.
|
|
|
|
|
Joined: Jun 2004
Posts: 44,804
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,804 |
I didn't mean water or whatnot. I meant even with the snake method on the grill I'd want it in a pan with some type of liquid.
|
|
|
|
|
Joined: Aug 2005
Posts: 26,337
Campfire Ranger
|
|
Campfire Ranger
Joined: Aug 2005
Posts: 26,337 |
never had good luck with beef roast on the grill.
maybe it's me. maybe it's the west texas beef?
i don't know. maybe i'm buying stuff that's too cheap.
|
|
|
|
|
Joined: May 2016
Posts: 60,218
Campfire Kahuna
|
Campfire Kahuna
Joined: May 2016
Posts: 60,218 |
Jeebus....we aint talking the Hope Diamond here......
I am MAGA.
|
|
|
|
|
Joined: Apr 2009
Posts: 3,246
Campfire Tracker
|
|
Campfire Tracker
Joined: Apr 2009
Posts: 3,246 |
You aren't gonna know till you try it.
Molɔ̀ːn Labé
Grandpa:the road to hell is paved with good intentions.
Dad:son you have 2 choices for supper eat or don't eat.
|
|
|
|
|
Joined: Jun 2006
Posts: 3,197
Campfire Tracker
|
|
Campfire Tracker
Joined: Jun 2006
Posts: 3,197 |
Anyone seen one of the electric rotisseries that work on a grill lately? That used to be the way to cook a roast on a grill.
|
|
|
|
|
Joined: May 2005
Posts: 17,131
Campfire Ranger
|
|
Campfire Ranger
Joined: May 2005
Posts: 17,131 |
Sous Vide is the only way to go with lower end roast cuts of beef if you want them tender and med rare. I have been buying a lot of Sirloin Tip and Rump Roasts when they are on sale. I fry a mix of onions and mushrooms add all my seasonings to them. Coat the roast in that mix,seal up in a vacuum bag let sit over night. Six to ten hours sous vide at 130 to 135. Remove from the bag finish off on the grill just long enough to get a good char over a hot charcoal fire. Will be a perfect med rare to med depending on the temp you went with. I usually go 135. A touch more than I like but I can tolerate it others in the house will not eat anymore rare than that. I slice it nice and thin. But you can seriously cut half inch slices that you can cut with your fork it is so tender. Yep - it is stunning what you can do with a Sous Vide to tough just of meat. My moose from last year is very substandard in tenderness compared to the one I shot 5 years ago. All of us in our group commented on all three of our moose and we think largely a bad butchering job and not enough time hanging is the cause. Cooking via Sous Vide works great to make it as tender as previous moose.
If something on the internet makes you angry the odds are you're being manipulated
|
|
|
|
|
Joined: Dec 2009
Posts: 839
Campfire Regular
|
|
Campfire Regular
Joined: Dec 2009
Posts: 839 |
I have done it before. Using a marinade of oil, corn starch and Montreal Steak Seasoning. The oil and corn starch will put a nice crust on it. Grill it hot leave it rare inside. Slice it thin with Johnny's Au-Jus.
|
|
|
|
|
Joined: May 2016
Posts: 60,218
Campfire Kahuna
|
|
Campfire Kahuna
Joined: May 2016
Posts: 60,218 |
I am MAGA.
|
|
|
|
|
Joined: Aug 2017
Posts: 9,026
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Aug 2017
Posts: 9,026 |
If it sucks, cut it thin and make some cheese steaks.
|
|
|
|
|
Joined: Jul 2006
Posts: 2,736
Campfire Regular
|
|
Campfire Regular
Joined: Jul 2006
Posts: 2,736 |
I agree that sous vide is very effective in tenderizing some cuts of beef. Try it, you might be surprised.
|
|
|
|
|
629 members (12344mag, 222Sako, 1234, 160user, 204guy, 10ring1, 62 invisible),
2,297
guests, and
1,207
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Forums81
Topics1,190,619
Posts18,455,018
Members73,908
| |
Most Online11,491
Jul 7th, 2023
|
|
|
|
|
|
