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Smoke Your Meat

Discussion in 'Permanent Threads' started by Revengeofthenerds, Feb 14, 2015.

  1. Rush-O-Matic

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    I received some wonderful meat as a Christmas gift. There's some ground beef and grilling steaks that I'm looking forward to cooking. But there a few cuts that look delicious, but I don't know the best way to cook. There is a nice size flank steak and a big flat iron steak.

    Can anybody share recipes and cooking methods? I don't have a Big Green Egg, smoker, or Blackstone griddle. So, I need recipes for gas grill and/or oven.
     
  2. Nettdata

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    Marinades are your friend. Do up a good marinade and let the meat tenderize for a couple of days in it, grill to medium rare, let rest, and then cut thin against the grain. To die for.
     
  3. Nettdata

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  4. Juice

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    I would just grill them and marinate like Nett said. I've never smoked a steak, mainly because grilling them correctly is just too good.
     
  5. Rush-O-Matic

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    Awesome, thanks guys!
     
  6. GTE

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    Both of these cuts need to be cooked hot and fast and not more than medium or you'll be chewing on leather
     
  7. Rush-O-Matic

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    That recipe that Nett linked suggested 10 minutes (roughly 5 minutes per side) at medium-high heat. Does that fall in the "hot and fast" window?
     
  8. Juice

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    Are you cooking in a cast iron? Yes. If you’re cooking on a grill, then get it up to 450-500F. The hotter the cook, the better the crust.
     
  9. GTE

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    Hmmm..... probably depends on your grill. On my old janky grill, I cooked virtually everything on high because the heat output sucked. I'd just error on the slightly undercooked side than slightly overcooked and that's coming from someone who prefers most of my steaks medium.
     
  10. Nettdata

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    I would say yes... high heat on the grill, crust up the outside a bit, cook it to medium rare. It's a thin cut so it'll cook fast.

    I also take that kind of marinade and save it, then cook it down as a bit of a sauce to use as an aux-jus.
     
  11. Nettdata

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    My first reaction to the recipe I posted was that it didn't have enough of a char on the steak... inside looked good, but it needed more crust. A higher heat will get you that.
     
  12. Rush-O-Matic

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    Thanks again! I'll report back.
     
  13. Fiveslide

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    My grandma could absolutely nail the cook on a flank steak. They can be amazing if you get it right. I remember the first time I ate it at about 6 years old, I tore it up. Ate more than one would think is possible for a 6 year old kid.

    I'm like you, @Rush-O-Matic , never attempted one myself.
     
  14. Revengeofthenerds

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    a favorite of mine growing up as well. Marinade in heavy worcestershire, some good olive oil, black pepper, mustard powder, and garlic, then grill hot and fast over charcoal. You want the flames licking it. I can eat that every day of the week. Aaaaaaand now I'm hungry.
     
  15. wexton

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    Did some bacon up on the weekend. Applewood, Cherry, and Hickory smoked.

    20230219_165753.jpg 20230219_170809.jpg
     
  16. GTE

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    Got this bad boy (it will be deboned) for Sunday and we're going to marinate in some Zinfandel.
    Getting differing opinions on marinade time. Some recipes say up to other night, other say 1-2 hours.
    Any input?
     

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  17. Nettdata

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    Overnight has always been the go-to for me... 2-3 hours is kind of the minimum if you forgot to plan it out.

    I've never seen anything say that "overnight will be bad or worse than a short marinade time".

    A day or two is my preferred marinate to really get the flavours in there and to get some meat tenderization going on.

    That's my $0.02
     
  18. wexton

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    I dont do marinades, but with brines longer is usually better.
     
  19. GTE

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    That's what I was thinking but some sites said that the meat, specifically lamb, will get mushy and mealy.
     
  20. Nettdata

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    Yeah. Depending on the meat, and the marinade, it could break down the meat too much. Just like leaving something in the sous vide too long, it breaks down the proteins.

    If you’re using something like pineapple juice that actively eats protein, short term only.

    Other acids you may use could last a few days in the fridge and be fine. I like using balsamic vinegar and olive oil as a beef marinade (with some other slices) and it’s tasted great after 3 days in the marinade.

    I think it’s a solid case of “it depends”.