Hi all, I have attempted a round steak (I think that's what it is called in English, it's the rear outer thigh from a cow) twice, and the end results aren't good enough, so I thought I'd ask for advice here in the forum.
The quality of the meat itself is really good, I buy directly from a farm where I know that the animals are raised well. The meat is a 2-3 lb piece that is relatively lean, no visible fat or marbling or tendons. So basically I just wipe it with a paper towel, then apply a rub and smoke it.
Attempt 1:
I dry brined it for 12 hours, then applied the MMD rub an hour in advance, and put it on the grate. The grill held 225 deg F, and I waited until it hit about 160 deg F before wrapping, as I thought it looked/felt a bit dry. I then brought it up to 185 deg F inner temp, let it rest in a faux cambro for one hour, then served. Result: tough and dry.
Attempt 2:
I dry brined it for 12 hours, then applied the MMD rub an hour in advance, and put it on the grate. The grill held 225 deg F, and I decided to wrap real early, at 120 deg F, then brought it up to 160 deg F inner temp, let it rest in a faux cambro for one hour, then served. Result: again, tough and dry. Great flavor, though (used cherry wood on this one).
So, does anyone have good experience with round steak on the bbq? I know it is a bit dry/lean to begin with, so perhaps my attempts are futile, but I'm not ready to give up yet
So, here's my own amateur analysis of what I could do different.
Attempt 1: after wrapping, bring it up to 203 deg F before removing it from the grate, so the collagen get's a chance to melt. Don't know if it will work, as the meat is relatively lean, but worth a try.
Attempt 2: I think I attempted some kind of roast beef approach here, but failed again. Don't know what to change here, except discard the whole process, as it didn't work.
Now, fellow bbq'ers, feel free to chip in here, so I can learn and improve.
The quality of the meat itself is really good, I buy directly from a farm where I know that the animals are raised well. The meat is a 2-3 lb piece that is relatively lean, no visible fat or marbling or tendons. So basically I just wipe it with a paper towel, then apply a rub and smoke it.
Attempt 1:
I dry brined it for 12 hours, then applied the MMD rub an hour in advance, and put it on the grate. The grill held 225 deg F, and I waited until it hit about 160 deg F before wrapping, as I thought it looked/felt a bit dry. I then brought it up to 185 deg F inner temp, let it rest in a faux cambro for one hour, then served. Result: tough and dry.
Attempt 2:
I dry brined it for 12 hours, then applied the MMD rub an hour in advance, and put it on the grate. The grill held 225 deg F, and I decided to wrap real early, at 120 deg F, then brought it up to 160 deg F inner temp, let it rest in a faux cambro for one hour, then served. Result: again, tough and dry. Great flavor, though (used cherry wood on this one).
So, does anyone have good experience with round steak on the bbq? I know it is a bit dry/lean to begin with, so perhaps my attempts are futile, but I'm not ready to give up yet

So, here's my own amateur analysis of what I could do different.
Attempt 1: after wrapping, bring it up to 203 deg F before removing it from the grate, so the collagen get's a chance to melt. Don't know if it will work, as the meat is relatively lean, but worth a try.
Attempt 2: I think I attempted some kind of roast beef approach here, but failed again. Don't know what to change here, except discard the whole process, as it didn't work.
Now, fellow bbq'ers, feel free to chip in here, so I can learn and improve.
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