Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: TMB on June 01, 2020, 10:24:40 AM
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Was looking at YouTube the other day and seen a guy do a Chuckie and a Brisket with Teriyaki marinade for 24 hrs. So I thought I'd give it a shot just for the heck of it
I placed it over a water pan for 2 hrs at 250 and a Amazing Smoke tray for extra smoke. Then wrapped for 1.5 hrs removed and turn heat up to 300 to form a bark.
Let it rest 2 hrs then sliced,
It was good but dry even though I used a water pan and soaked for 24 hrs ANY THOUGHT??
(https://i.ibb.co/F0KCvy2/IMG-5314.jpg) (https://ibb.co/NmsbhJ5)
(https://i.ibb.co/h84fLLr/IMG-5315.jpg) (https://ibb.co/DKvpzzm)
(https://i.ibb.co/ZgtnNym/IMG-5316.jpg) (https://ibb.co/LgbLv45)
(https://i.ibb.co/8dwNBjV/IMG-5320.jpg) (https://ibb.co/61SrZ45)
(https://i.ibb.co/rG4hgTT/IMG-5334.jpg) (https://ibb.co/nszyTZZ)
(https://i.ibb.co/hZ4t04B/IMG-5341.jpg) (https://ibb.co/ZYFk9FB)
(https://i.ibb.co/gF5XH4K/IMG-5342.jpg) (https://ibb.co/Dgx6sr2)
(https://i.ibb.co/DgNgH2R/IMG-5361.jpg) (https://ibb.co/zH1HTv4)
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overcooked?
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overcooked?
Didn't seen to be just dry. Was at 207 when I pulled to foil it
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I love Teriyaki Beef!
Tommy, I see two things that can cause the dryness.
1) That particular piece of chuck roast looks pretty lean to me. That alone would make for a dry texture.
2) That marinade has three acidic components in it; wine, vinegar and succunic acid. That doesn't help with a thicker, leaner cut as acid lowers the pH.
> Lower pH = a dryer meat.
> Higher pH = juicier meat.
This is a basic concept that's not talked about much in charcuterie, but it's why Phosphates are added to certain products to make them more juicy, and why other products, like meat sticks, are more acidic (lactic acid) to give them a dryer texture.
Next time you can try making your own teriyaki sauce: Mix some soy sauce with a little red wine, and some brown sugar (to taste). Then add a little baking soda to raise the pH.
Hope this makes sense!
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I love Teriyaki Beef!
Tommy, I see two things that can cause the dryness.
1) That particular piece of chuck roast looks pretty lean to me. That alone would make for a dry texture.
2) That marinade has three acidic components in it; wine, vinegar and succunic acid. That doesn't help with a thicker, leaner cut as acid lowers the pH.
> Lower pH = a dryer meat.
> Higher pH = juicier meat.
This is a basic concept that's not talked about much in charcuterie, but it's why Phosphates are added to certain products to make them more juicy, and why other products, like meat sticks, are more acidic (lactic acid) to give them a dryer texture.
Next time you can try making your own teriyaki sauce: Mix some soy sauce with a little red wine, and some brown sugar (to taste). Then add a little baking soda to raise the pH.
Hope this makes sense!
It does make a lot of sense. I will try that next time...
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Tommy, Here's a great resource for learning a lot of this stuff: MeatGistics (https://meatgistics.waltonsinc.com/)
They also have several videos on YouTube. Those guys know their stuff! They helped me FINALLY unlock the secrets to consistently making really good homemade hot dogs that held together well and stayed juicy!
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Tommy, Here's a great resource for learning a lot of this stuff: MeatGistics (https://meatgistics.waltonsinc.com/)
They also have several videos on YouTube. Those guys know their stuff! They helped me FINALLY unlock the secrets to consistently making really good homemade hot dogs that held together well and stayed juicy!
Dang that Tent is one smart fella
Sent from my iPad using Tapatalk
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Question: Would some baking soda in your rub help change the acidity to a more favorable level? I have been adding a teaspoon of baking soda to my hamburger and to my grilled onions with great success. I saw this on America's Test Kitchen, and it seems to work just fine.
Art
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Question: Would some baking soda in your rub help change the acidity to a more favorable level? I have been adding a teaspoon of baking soda to my hamburger and to my grilled onions with great success. I saw this on America's Test Kitchen, and it seems to work just fine.
Art
Good question Art, might be worth a re-do :D :D
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Question: Would some baking soda in your rub help change the acidity to a more favorable level? I have been adding a teaspoon of baking soda to my hamburger and to my grilled onions with great success. I saw this on America's Test Kitchen, and it seems to work just fine.
Art
I subscribe to ATK also, and I'm seeing more recipes using meat, that have a baking soda component. I made pan fried turkey burgers last night and the recipe (CI) called for baking soda. They were quite moist.
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For those who like the sciency stuff (like me), here's how it works: Baking soda, like phosphates, change the pH and and negatively charge ions causing the protein strands to slightly repel each other and unravel. This creates space in between them for holding water/moisture. And it's a lot more efficient than salt, so it doesn't take much!
Question: Would some baking soda in your rub help change the acidity to a more favorable level? I have been adding a teaspoon of baking soda to my hamburger and to my grilled onions with great success. I saw this on America's Test Kitchen, and it seems to work just fine.
Art
I think that's a great idea for lean cuts (especially if not marinating), but you'd have to give it some time in the fridge to work it's magic.
I subscribe to ATK also, and I'm seeing more recipes using meat, that have a baking soda component. I made pan fried turkey burgers last night and the recipe (CI) called for baking soda. They were quite moist.
Yes! That's part of why I love America's Test kitchen. They often explain the science and chemistry behind cooking. Call me a food geek, but I love learning this stuff! : 8)
Hey, did you hear about the two atoms walking down the street when one of them stops and says, "Uh oh, I just lost an electron." The second asks, "Are you sure?" The first replies, "Yes, I'm POSITIVE!" ::)