Beef on the yakatori grill...

[daveomak]

It's that time of year.... AGAIN....
Found this beef Chuck Eye on sale... 2 days to go on the best by date... so I added the normal amount of cure, 2% salt and 1% sugar.. 5 days wrapped and in the refer... decided to marinate 1/2 with a concoction of Asian flavors... Soy, Rice wine, Soy Vey, Yoshida Sauce (R.I.P. Ron P.).... Rinse the Asian marinated meat well before you put it on the grill.. There's a lot of sugar in it... Had a lobster tail that needed cooking too, so I threw it on...
.. Cured meat...


..Ready for the marinade...


.. Asian marinade...


..On the Yakatori BBQ grill...



The Asian marinade adds great flavor... The cured meat had a "pastrami" sort of flavor..
It was all good... Colder than a well diggers boot outside but it's something to do...

...

 

[crazymoon]

DO, Looks like a tasty dinner !

 

[SmokinAl]

That looks fantastic Dave!
Al

 

[chef jimmyj]

Looks great. Never had Yoshida's pretty rare in the sticks...JJ

 

[ab canuck]

Looks and sounds pretty good Dave....

 

[daveomak]

I sliced the beef into strips about 6mm / 1/4" thick... marinade in several Far East sauces or Americanized Far East sauces... It started with the Yoshidas as the base then added the others for flavor change.. I just mix and taste... The seasoned rice wine adds acidity, Soy Vey adds sesame, You could add sesame oil... I like the toasted seed oil...
A 4kg roast would take awhile... I would inject the sauce many times, maybe 5cc each to get complete infusion... I would avoid any sauce on the outside as it will burn...
Room temp roast cooked at 225-250 for several hours... final internal temp 70 ish C....
Or, after marinating for many hours, overnight, slice thin and quick cook on the grill...