Let's Talk BBQ
FORUM SPONSORS => Savor Spices => Topic started by: hikerman on June 03, 2014, 10:15:25 PM
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Sunday morning I trimmed and cut up a chuck roast. Blended up my rubs, made a marinade, added it to the cut up chuckie meat. Vac sealed and refrigerated until after work today. Cut up some red onion, sweet peppers, jalapenos, mushrooms, and using grape tomatoes started filling up the pre-soaked bamboo skewers. You should start and end with meat, as it keeps everything from sliding off! I think I got 10 shish kabobs filled up. Started the Old Smokey with a couple chunks of mesquite, and Kingsford Blue. Thought Grill Grates would be sweet, so threw them on. When it was all going good I tossed on the kabobs 5 at a time. Cooked 2 min. a side, if you can find 4 sides to a kabob! :D On with the next batch. All done served with brown rice and a romaine salad. Turned out great! The M3 made this chuckie sooo tender my wife thought it was steak! Great stuff and can be used so many ways!
Here;s the marinade recipe:
1 C EVOO
1/4 C Apple cider vinegar
4 T M3
1 T WOW
a couple shakes of crushed red pepper
Blend at a good clip and added a couple T's of water to thin a bit
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Wow Gene - that one hit it out of the park!
There are 2 - completely natural - ingredients in M-3 that give it some added benefit over "plain rubs".
1. An ingredient that causes the meat to hold moisture - no explanation needed for that one - moist meat = better meat
2. An ingredient that tenderizes meat - without making it "pulpy" or "mealy". So lesser tender cuts - become more like a more expensive cut of meat. And - with today's prices...well - that is not a bad thing either - huh? ;D
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Wow Gene, you just hit that one out of the park, well done ;D bookmarked
Thinking I'm going to have to talk real nice to Uncle "T" for some M3 ::)
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Beautiful kabobs, Gene!
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Holy snikes!
That last picture looks so good Gene!
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Well,Im in baseball mode too, A GRAND SLAM! :P
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Well,Im in baseball mode too, A GRAND SLAM! :P
(http://i717.photobucket.com/albums/ww173/prestonjjrtr/Smileys/2-1.gif)
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Wow Gene - that one hit it out of the park!
There are 2 - completely natural - ingredients in M-3 that give it some added benefit over "plain rubs".
1. An ingredient that causes the meat to hold moisture - no explanation needed for that one - moist meat = better meat
2. An ingredient that tenderizes meat - without making it "pulpy" or "mealy". So lesser tender cuts - become more like a more expensive cut of meat. And - with today's prices...well - that is not a bad thing either - huh? ;D
That's good to know, I just ordered some of this stuff hope it gets here soon. ;)
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That's some killer lookin kabobs Gene!!! Nice!!! Don
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Holy snikes!
That last picture looks so good Gene!
X2!!
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Beautiful kabobs!
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Fantastic kabobs Gene!
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Excellent!!! Bookmarked!!
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Wow Gene - that one hit it out of the park!
There are 2 - completely natural - ingredients in M-3 that give it some added benefit over "plain rubs".
1. An ingredient that causes the meat to hold moisture - no explanation needed for that one - moist meat = better meat
2. An ingredient that tenderizes meat - without making it "pulpy" or "mealy". So lesser tender cuts - become more like a more expensive cut of meat. And - with today's prices...well - that is not a bad thing either - huh? ;D
You are so right Tim! Chuck roast has a great flavor but is tough as a boot if not cooked low and slow. Using the M3 marinade made this economy-cut, steak-tender! I had been eyeballing a delmonico roast at a local meat market, and my wife truly thought that is what was used on the kabobs!!!! Great product Tim! I love this M3!
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Excellent cook. Looks fantastic
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SIMPLY OUTSTANDING!!!!!!!!!!