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Old 10-05-2008, 11:43 AM
 
Location: NW Nevada
14,154 posts, read 11,632,135 times
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I do most of my meat on the grill and have some good stuff to share. Meat is just BETTER on the grill. I've found that even a low end cut ( like a chuck roast) can be a gourmet feast if prepared properly. I take the cut and rub it down with my favorite seasonings ( Garlic, lemon pepper, whatever tickles you) then splash some red wine vinegar over it. then a generous rubbing down with olive oil. It seems that an overnight stand is best but not prerequisite. Get the grill good and hot and sear both sides for about 30 seconds and then lower the heat to a low to medium setting. Pile on some Mountain Mahogany greens ( or whatever smoke you have) and keep spraying the smolders with water as the cookong progresses. (wet smoke). This has given me great results with even tough cuts of meat in terms of flavor and texture. Any one else have a method to share?
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Old 10-05-2008, 10:50 PM
bjh
 
Location: Memphis - home of the king
30,744 posts, read 23,784,890 times
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Yes meat does taste better off the grill. How did the first grill start do you think? Ogg the caveman realized when his chunk of mammoth got close to the fire it turned a different color, but dang if it didn't taste better.
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Old 10-06-2008, 07:08 AM
 
1,882 posts, read 4,116,218 times
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Quote:
Originally Posted by NVplumber View Post
I do most of my meat on the grill and have some good stuff to share. Meat is just BETTER on the grill. I've found that even a low end cut ( like a chuck roast) can be a gourmet feast if prepared properly. I take the cut and rub it down with my favorite seasonings ( Garlic, lemon pepper, whatever tickles you) then splash some red wine vinegar over it. then a generous rubbing down with olive oil. It seems that an overnight stand is best but not prerequisite. Get the grill good and hot and sear both sides for about 30 seconds and then lower the heat to a low to medium setting. Pile on some Mountain Mahogany greens ( or whatever smoke you have) and keep spraying the smolders with water as the cookong progresses. (wet smoke). This has given me great results with even tough cuts of meat in terms of flavor and texture. Any one else have a method to share?
Another idea on your wet smoke is to just add moisture, mop, to the meat so you don't get ash on the meat. Another idea is to put an alum foil drip pan under the meat w/some water. This drip pan will also catch the drippings to make a great au-jus.

What kind of grill do you have? weber charcoal? LP? Gas?

Also, try sear'n AFTER you have smoked the meat. Searing doesn't "lock in" the juice, actually loose more juice doing this. Searing is just to get that carmelization/crust on the outside. What I have done is smoked my steak, then put in a hot cast iron pan to sear/carmelize and it was good......we liked it better w/the sear at the end than in the beginning. BUT, to contradict myself, we like the steak w/no sear....just smoked for an hr or so. So to each their own, too.

Have you done a brisket or boston butt yet? Low and slow, 225* until it's done........done being nice and juicy and fork tender(200-215* internal).
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