- Mar 27, 2010
- 47
- 10
So, traditionally, I could cook Top Round Roasts that turned out like this
They had great flavor, tenderness and Juiciness.
I have always Marinaded with Apple Cider Vinegar. It has never interfered with my roast flavors. The exception is if I am using a Marinade that tenderizes itself. I typically marinade up to three hours with no issues.
I found some gadgets and tried a few ideas. I found a Needle Tenderizer. I felt it would put pores ito the meat for my marinades. I also bagged the Roasts this time instead of putting them into Plastic Containers.
I also used a mix of my traditional brand and another my wife had in the cupboard.
The Smoke itself I had cut up miniroasts as I was trying 7 new Flavor ideas.
Here's the problem. The Vinegar flavor really came through and interfered. The roasts were actully too tender as well.
The roasts came out different levels of doneness and I expected it as there was so much variety and not a lot of time to deal with some whileI dealt with Others.
So, I am wondering..Needle or not? Marinade less time or not? Do away with the Baggies? Could it be the brand? Does Apple Cider vinegar get more Vinegary over time?
Below are a couple I like in spite of the Vinegar. One is a simple Vintage Gouda topping and the other is more of a "Philly" topping
The Roasts going onto the Grill... The Skewers are marked so I can keep track of the different Rubs/marinades.
The flavors were as follows
Drakes Rub
Vintage Gouda
Vintage Gouda Philly
Pineapple Sake Teriyaki
Marionberry Blast (Spice)
Hoser's Whiskey Sauce
Bayou Bourbon Marinade
Marion Berry Blast
Drakes
Bayou Bourbon
They had great flavor, tenderness and Juiciness.
I have always Marinaded with Apple Cider Vinegar. It has never interfered with my roast flavors. The exception is if I am using a Marinade that tenderizes itself. I typically marinade up to three hours with no issues.
I found some gadgets and tried a few ideas. I found a Needle Tenderizer. I felt it would put pores ito the meat for my marinades. I also bagged the Roasts this time instead of putting them into Plastic Containers.
I also used a mix of my traditional brand and another my wife had in the cupboard.
The Smoke itself I had cut up miniroasts as I was trying 7 new Flavor ideas.
Here's the problem. The Vinegar flavor really came through and interfered. The roasts were actully too tender as well.
The roasts came out different levels of doneness and I expected it as there was so much variety and not a lot of time to deal with some whileI dealt with Others.
So, I am wondering..Needle or not? Marinade less time or not? Do away with the Baggies? Could it be the brand? Does Apple Cider vinegar get more Vinegary over time?
Below are a couple I like in spite of the Vinegar. One is a simple Vintage Gouda topping and the other is more of a "Philly" topping
The Roasts going onto the Grill... The Skewers are marked so I can keep track of the different Rubs/marinades.
The flavors were as follows
Drakes Rub
Vintage Gouda
Vintage Gouda Philly
Pineapple Sake Teriyaki
Marionberry Blast (Spice)
Hoser's Whiskey Sauce
Bayou Bourbon Marinade
Marion Berry Blast
Drakes
Bayou Bourbon