Announcement
Collapse
No announcement yet.
Testing, Round steak roll.
Collapse
X
-
Looks good, especially since I didn't have to tie it.
I did a 9+ pound butt yesterday. It got DEVOURED.
I split it at the membrane where they pull apart....turned out some sweet bark.
What is that diaper you have it sitting on?
-
What? Do you have an issue with recycling?
(thats the paper the Jacks Market wraps meat in)Last edited by Jon Solberg; October 5, 2014, 10:20 AM.
-
"depends" (pun alert) if it was no. 1 or no. 2....with respect to the recycling...
-
-
Thanks fellas. I should have described a bit more at the start. Here's a bit of the method.
2 lbs round steak
Dry brine 3 hours. Its only 3/4" think so I figured I'm okay
Grabbed 3 TBS MD because it was handy, added 1 TSP cayenne powder
Oiled with no stick spray
WSM 18", water in, 225 degrees
4 oz hickory chips at start
Its actually sitting in a stall right now. I thought maybe that because of the layers of meat it wouldnt. Not to mention its only 2 lbs.
Comment
-
Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Jon View PostOnly those who will risk going too far can possibly find out how far one can go.
T.S.Eliot
Comment
-
Comment
-
It lean, I think if I pulled it at 140 ish it may have worked. Taste was there just way over done.
-
I think if you rolled up bacon in there with something, wrapped it in bacon and took it to a safe bacon IT you'd have a winner.Last edited by Jon Solberg; October 5, 2014, 08:12 PM.
-
Announcement
Collapse
No announcement yet.
Comment