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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-10-2013, 09:04 AM   #16
scp
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Cheap cuts....beat and braise. Question is what to braise in....I like the tomato based idea.
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Unread 11-10-2013, 09:07 AM   #17
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I meant...Beat...stuff...roll....smoke....braise
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Unread 11-10-2013, 09:32 AM   #18
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OK....I beat my meat.....
Wait. Let me start over.


I've tenderized the beef, ground up some pepper and Kosher salt. The meat had almost no marbling, so I added some small pats of butter in rows. Then I rolled it and pinned it with toothpicks.

Also having a small pork tenderloin. That got some herbs and EVOO.

Both are wrapped in wax paper and are sitting in the fridge until we get back from church. I'll do my best not to occupy my mind with food while the Pastor is giving the sermon.

When we get back home, I'll find out how to braise, that sounds like a good idea. But maybe I've done it before and didn't know what it was called? Who knows.

Here's the before shots:













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Unread 11-10-2013, 09:42 AM   #19
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Now you're gettin there. Waiting patiently on this end. Geterdone!
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Unread 11-10-2013, 09:49 AM   #20
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Looking good for a start.

Had to go back to the first pic and check the weight, as I seen the meat with the toothpicks and thought them's some BIG toothpicks!!!!
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Unread 11-10-2013, 09:50 AM   #21
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Thanks guys!
Yea, my wife both those toothpicks. They're half as long as a bamboo skewer!
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Unread 11-10-2013, 02:23 PM   #22
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http://www.youtube.com/watch?v=-B_zUrC0Dv0
I found that video on braising. I have nothing required, other than water.
I might do the sear part, and add some onions and make an onion gravy.

I dunno. Not sure. The fire has been lit though. We'll see.
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Unread 11-10-2013, 03:09 PM   #23
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Well, that was a big FAIL on the braise/sear. I seared the steak and two halves of pork tenderloin. I had a nice pan of crusty stuff and poured in some red cooking wine. I had the pan too hot. It was a mess. The smoke detectors went off. Things got black.
I poured in down the drain.

The meat is safe though. Here's the seared meat.
In the foil is some bulk grocery store boneless skinless chicken. I'll dice this up and put it on some tortillas and put them in the panini press. I'll eat these for lunch at work. I'll also throw some ham lunch meat on the smoker to "flavor it up" and make some more ham tortilla paninis.

My coworkers hate me.

Now, I'll close the lid and let the WSM do it's thing for a couple hours.
It's beer time.

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Unread 11-10-2013, 05:13 PM   #24
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Looks mighty tasty Bob!
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Unread 11-10-2013, 06:56 PM   #25
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Thanks, but the visual is better than the actual. Sorry to say.
The pork was fantastic, the beef.... not so much. It was tougher and chewier that I was hoping for. The favor was what I expected (as you can imagine) but it required a knife to cut and more "chomping" before the swallow.

Pics to follow....although it might be tomorrow before I post pics, for it's family movie night, after all.

By the way, it's hard to type when your left miffle dinger is bansanded up bwcause it wss half slices odd while cutting the mest. dammit. ha ha


morre later.......
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Unread 11-10-2013, 07:22 PM   #26
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I like Canadian bacon and sharp provolone with shallots and herbs.
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Unread 11-10-2013, 07:25 PM   #27
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Alright, here we go. It's not "plated", as I put the meat on a cutting board (after having rested for an hour), sliced it, and set it in the middle of the kitchen table.

That sure was a helluva lot of work for some below average meat. Not sure I'd try the cheap steak things again without some radically different ideas. Sure makes a nice pinwheel though.

Sure am glad I did the pork tenderloin. That saved the meal.
I also did some ham and chicken for next weeks lunch. This is truly going to be spectacular. Stay tuned. I'll be starting a new thread about five days worth of lunch sometime tomorrow.



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Unread 11-10-2013, 07:26 PM   #28
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Quote:
Originally Posted by SoulinyourSauce View Post
I like Canadian bacon and sharp provolone with shallots and herbs.
Well hello there fellow St. Louisain.
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