Alan Perry Lang in his book "Charred and Scruffed" recommends "scruffing" the surface of meats to be barbecued. By this he means scoring the surface of the meat with multiple slices up to 1/2" deep. This is to get the spices, rub, etc, into the meat to form a good crust. Okay.
I'm wondering how it would work if one took a piece of (clean) sandpaper to actually scuff up or roughen up the surface of the meat. This would, I think, open up the surface of the meat more to penetration of the rub spices, and more effectively help form a good crust.
Any thoughts? Has anyone tried this? Or tried Perry's "scruffing"?
Welcome to the pit, not sure I would take a chance of any grit from sandpaper coming off and getting on the meat. It would be like getting egg shells in your fried eggs.
grampa ... You're thinking outside the box a little here. I'm going to let you test drive this method first. Take pictures and report back on your opinion later.👍
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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> Grilla Grills Pellet Pizza Oven
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> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
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I'm pretty sure that sandpaper isn't the solution. Lightly scoring would definitely increase surface area significantly ... so that's the way I'd go ... if I were to go that way.
When you use sandpaper, it is small rocks glued to a piece of paper. Those rocks would fall off when used. How bout instead, using a zest grater or even a flat cheese grater? Sand paper is for wood and metal. Graters are used for food. If you had to go to extreme I would choose a new file rasp before sandpaper. I think a grater would be better
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
I think a Microplane would be a safer way to go. I'd place the cutting side down and push it firmly to the meat, and then drag it slightly to create small cuts. Move and repeat.
That's my thought. But I'd get something cheap to see how it works. You don't really want microplaned flakes of beef.
I might use the edge, rather than the flat.
Thanks for the replies! I hadn't thought of the grit falling off into the meat - crunch! Yuck! I'll play around with a grater, see what happens, and report back.
Anybody ever use a meat tenderizer (like a Jaccard) that uses needle sharp blades to pierce the meat? Might not "scruff" but certainly would help get the goods down in there.
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