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"Scruffed" Meat?

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  • grampa
    Club Member
    • Jul 2016
    • 26
    • SoCal

    "Scruffed" Meat?

    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"?
  • Nate
    Former Member
    • Apr 2015
    • 3811
    • Quarantined

    #2
    Welcome from Indiana.

    I have not tried using sandpaper to scruff meat... personally it doesn't sound like a good idea to me... at least as far as sandpaper goes...

    Comment

    • Powersmoke_80
      Founding Member
      • Aug 2014
      • 874
      • Bay City, Michigan
      • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
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      #3
      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.

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 0

        #4
        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.👍

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9709
          • Smiths Grove, Ky
          • 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.

          #5
          Welcome grampa

          Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
            • 9677
            • East Texas
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            #6
            Welcome to The Pit!!

            What meats is he talking about?? Ribeyes, roasts, chicken breasts?

            Comment

            • MBMorgan
              Club Member
              • Sep 2015
              • 6166
              • Colorado
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              #7
              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.

              Comment

              • Nuke em
                Club Member
                • Jun 2016
                • 738
                • Nj

                #8
                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

                Comment

                • fuzzydaddy
                  Charter Member
                  • Nov 2014
                  • 4954
                  • Winchester TN
                  • Hardware
                    Slow 'N Sear Deluxe Kamado.
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                  #9
                  Welcome to The Pit grampa. I would not use sandpaper due to pieces coming off and getting caught in the meat.

                  We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.

                  Comment

                  • ssandy_561
                    Charter Member
                    • Apr 2015
                    • 1159
                    • Central OHIO

                    #10
                    Could one use the one side of a box grater. Mine has a side with small bumps of sharp raised metal. No real holes though.

                    Comment

                    • RonB
                      Club Member
                      • Apr 2016
                      • 12564
                      • Near Richmond VA
                      • Weber Performer Deluxe
                        SNS
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                        Smokenator 1000
                        Cookshack Smokette Elite
                        2 Thermapens
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                        lots of probes.
                        CyberQ

                      #11
                      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.

                      Comment


                      • Potkettleblack
                        Potkettleblack commented
                        Editing a comment
                        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.
                    • grampa
                      Club Member
                      • Jul 2016
                      • 26
                      • SoCal

                      #12
                      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.

                      Comment

                      • Ernest
                        Founding Member
                        • Jul 2014
                        • 3184
                        • Dallas, Texas
                        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                        #13
                        Just go medieval on it with a pairing knife.

                        Comment

                        • DeusDingo
                          Founding Member
                          • Jul 2014
                          • 1140
                          • Madison, WI
                          • Weber Q320 grill
                            Masterbuilt Propane Smoker
                            Maverick and thermo Pen thermometers

                          #14
                          how about a weed whacker?

                          Comment

                          • bchbum12
                            Club Member
                            • Jun 2016
                            • 29
                            • New Member and excited to have joined. I've got a Weber 22" kettle, a Broil King 440, and a Cookshack Smokette Original Model SM009-2. Been into BBQ for many years but apparently I've got an awful lot to learn. My current main interest in becoming more proficient in using my Weber kettle. Just ordered a Slow 'n Sear Plus and am awaiting delivery. Woo-hoo! I'm retired and presently living in Northern Virginia. Plans to move on south in mid-2018. I'm finding AR to be a terrific resource. And a fun one to boot.

                            #15
                            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.

                            Comment


                            • bchbum12
                              bchbum12 commented
                              Editing a comment
                              Oooh . . . well, then, never mind.

                            • Potkettleblack
                              Potkettleblack commented
                              Editing a comment
                              You can do a pre-sear to kill the beasties, before jaccarding.

                            • RonB
                              RonB commented
                              Editing a comment
                              Good idea Potkettleblack.

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