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Gosh..Am I simply Crazy???

post #1 of 7
Thread Starter 
So, I decided the true mark of cooking Beef was being able to do a Cut multiple ways.

We have A bit of Round Built up. I decided one way to sell it is to show people how to cook it. Heck, Round is what I call the"Cracker meat". You put something on it as it doesn't have a lot of flavor...

So, I come up with the Idea of a Wine and Beef tasting at a local winery that uses our Beef on the menu... I decide that I need to come up with distinclty different Flavor Profiles to match different pallettes..

The Winery Loves the idea. As i thought about it, originally I decided I needed the following Categories~ Pepper, Spicy, Sweet and Wine Marinades...

I did some practice runs. Pepper/Garlic, Chipolte an Apricot Brandy Sauce. All were very well recieved. The Cooking was spot on as it was Round you could cut easily with Plastic Forks and Knife. And the Juice... See all the overflow on the Platter below!

Well, the more I looked, the more what I wanted to do for this grew.

Wine~ We are using the Canyon's Edge Wineries Cabernet and Merlow. I will likely do a reduction on both with onion, Thyme, Basil and Terragone for example.

Sweet~ Earth and Vine's Pineapple Saki Teriyaki Marinade

Sweet/Hot~ Rose City Pepperheads Marionberry Blast
~Whiskey Sauce

Cheese~ A New Category as I thought a Beef Tasting Should accompany something akin to a "Philly". Not sure if I will approach that, but I found a Vintage Gouda that is to die for.

In addition, I will do a Couple of Chuck to Show our Beef's Flavor.

The Wood will be Hickory and maybe Apple. I want something Mild and Suitable to the various Rubs/Marinades.

I think I may be pretty busy. Lot to watch it feels like. However, really all you watch are the Rubs/Marinades, Smoke, When to Foil and the Temperatures... Hopefully I can keep it all straight.

post #2 of 7
"teach a man to fish..." ok, that cracks me up. icon_mrgreen.gif

I like the beef tasting idea, and thats some tasty looking beef!
post #3 of 7
Thread Starter 

I gues the thing I was looking for is has anyone else cooked a large variety like this in one smoke? What problems did you encounter and what suggestions might you have?
post #4 of 7


I've never done this, but that is one helluva idea, it gets people to buy the meat, and the wine, now that is smart business my friend points.gif By the way that is some mighty tasty looking food there.
post #5 of 7
I think that would be a great idea/sample! Add a bit of caramelized onions on top of the gouda...

Everything looked fantastic, I have no doubt it will go over great!
post #6 of 7
I don't know about crazy, but those sound like some awesome smokes.

I have done several different meats without to much crossover with flavor. In the MES, the fat and drippings fall onto the lower shelves and that changes things some.
post #7 of 7
I did something similar for a wine tasting group a few years back, but did different styles of smoked salmon.. I like your idea better! I'm not crazy about cold water fish to begin with.

Some great looking meats on your table for sure!
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