What comes into your mind when you see a beautifully marbelled boneless chuck on sale for half price? My mind screams "It's sauerbraten time." Made the usual marinade and only soaked it for 3 days, instead of the usual 5 to 7 because I wanted to smoke it with hickory and wanted the taste to be milder than usual.
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The first Pro Chef I trained with was a 5' tall 60 year old German Lady. Had no issue smacking me in the head when I messed up. She taught me some wonderful old school preparations. Your meal looks good...JJ
Just curious...Why would you make the Gravy with Water when you have a pot full of Braising liquid from the meat? All that beefy, red wine and vinegar flavor going to waste?......JJ
Busted. I poured it out as I set up to smoke the beef. Had not originally planned to go traditional but was experimenting. Then decided to go with g'snap gravy and found a very simple recipe that worked. But folks, he is right. Use the juices from the marinade to make the gravy for best results.
Quote: Busted. I poured it out as I set up to smoke the beef.
Been there Did that!!!! Chef Anne smacked me in the back of my head and knocked my glasses off..I don't speak German but I am sure what she was yelling was not for childen to hear...
Next time, put the Marinade in a pan under the meat. The dripping will add way more flavor as the meat gets the benefit of low and slow smoke. Makes a great Smokey Gravy...JJ