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new and not sure

post #1 of 9
Thread Starter 
I just got my smoker last week and I did a brisket that turned out absolutely perfect everyone loved it now I am doing a chuck roast and I want marinade I in soy sauce is that OK or will it be to salty
post #2 of 9

One way to find out! Welcome to the board. The saltiness will increase with marinating time.

post #3 of 9

texas.gif  Good evening and welcome to the forum, from a cloudy and cool day here in East Texas. Lots of great people with tons of information on just about  everything.



post #4 of 9
Thread Starter 
Hi I am trying to get some info on using soy sauce for a marinade before smoking a chuck roast can any one help
post #5 of 9
Originally Posted by BlueWhisper View Post

One way to find out! Welcome to the board. The saltiness will increase with marinating time.


Yep by itself certainly imparts flavor...however for advice you need to share the weight of meat and your time scale?

post #6 of 9

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #7 of 9

Soy sauce is a little salty, may want to dilute it and mix with a few other things



post #8 of 9

There are many different soy sauces.   At a quick glance, I have at least eight.  Suggest you start out with one of these and adjust if needed from there.  Kikkoman Teriyaki Marinade and Sauce (not the soy sauce) or a less salty Aloha Shoyu soy sauce.  If you think you may like a sweet or flavored sauce, visit an oriental market and they may help you.  Suggest you buy in 1 gallon or half gallon containers to save a few bucks.


Hope this helps.



post #9 of 9

Pure Soy can definitely be salty.......... here is a sauce we like at our house on a variety of things, gives it that "asian" taste.  


1/2c hoisin sauce

2T sriracha

2T soy sauce

1T minced garlic

1T powder ginger

1T rice vinegar


Goes real good with these ........


Sautéed Sugar Snap Peas


1 Tbsp. Peanut Oil

1 lb. Sugar Snap Peas

2 tsp Minced Ginger

2 Garlic Cloves, minced

1 tsp Toasted Sesame Oil

1 Tbsp. Soy Sauce



Heat peanut oil in a large skillet to high.  Cook peas stirring constantly until they are glossy bright green and begin to show a few brown spots.  When peas are almost done, stir in ginger and garlic, then cook another minute or two.  Turn off heat, remove peas to a platter.  Drizzle with toasted sesame oil and soy sauce.  Sprinkle with sesame seeds if desired.



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