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Started By
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Injecting steaks? UPDATE
Posted on 10/9/16 at 5:24 pm
Posted on 10/9/16 at 5:24 pm
Went ahead and tried it last night. For the most part it didnt turn out too bad. I just injected the steaks w/ some liquid smoke. You could get hints of hickory throughout the steak, but we did also hit pockets of liquid smoke and would ruin the bite of steak.
Wouldnt really recommend this. If you really want hickory flavor, just grill the steaks over some hickory wood chips on the grill.
Wouldnt really recommend this. If you really want hickory flavor, just grill the steaks over some hickory wood chips on the grill.
This post was edited on 10/10/16 at 8:34 am
3
Posted on 10/9/16 at 5:26 pm to cwain8845
The majority of the competition guys are injecting their briskets these days to make them juicier.
Posted on 10/9/16 at 5:27 pm to KosmoCramer
Talking about steaks, not brisket.
Posted on 10/9/16 at 5:34 pm to cwain8845
I inject pork roast
Posted on 10/9/16 at 5:37 pm to cwain8845
Seems like a waste. A good cut of meat doesn't need anything added IMO.
Posted on 10/9/16 at 5:40 pm to 03GeeTee
That's my thinking too. Also dk if there is enough fiber in the cuts to really take on the juice. Feel like the juice would run out quickly.
Would only consider doing it with a sirloin or cheaper ribeye cut.
Would only consider doing it with a sirloin or cheaper ribeye cut.
Posted on 10/9/16 at 5:41 pm to cwain8845
I've never tried it but if I did I'd try something like this
1/4 cup whiskey
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup finely chopped green onion
1/4 cup packed brown sugar
1 teaspoon salt
1 dash Worcestershire sauce
ground black pepper to taste
Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.
1/4 cup whiskey
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup finely chopped green onion
1/4 cup packed brown sugar
1 teaspoon salt
1 dash Worcestershire sauce
ground black pepper to taste
Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.
Posted on 10/9/16 at 5:42 pm to Coater
Would you consider hickory liquid smoke Coater?
Posted on 10/9/16 at 5:48 pm to cwain8845
I'm personally not a fan of liquid smoke. I do sometimes throw some hickory on the bge when doing a reverse sear. Gives it nice flavor
Posted on 10/9/16 at 5:50 pm to Coater
Normally it's either cast iron for me or grill with throwing hickory chips on the coals.
Don't normally use liquid smoke either unless it's for certain sauces.
Don't normally use liquid smoke either unless it's for certain sauces.
Posted on 10/9/16 at 6:39 pm to Coater
Don't sell that liquid smoke short. There's a big farm near me that brings in 500 gallons once a year. They use it for a sheep dip and cattle spray. Hogs too when they had them. I used to take my hunting dogs up there and and dip them. No ticks or fleas for a whole year. Damn good stuff.
Posted on 10/9/16 at 6:48 pm to LSU Tiger Bob
Posted on 10/9/16 at 6:51 pm to LSU Tiger Bob
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