Hello from Volney NY

Discussion in 'Roll Call' started by forestwalker, May 22, 2008.

  1. forestwalker

    forestwalker Newbie

    Hello from Volney NY( North and west of Syracuse) I had to replace my 10 year old New Braunfels Smoker so I bought a Chargriller Pro With A side Fire Box. Ive gotten alot of good data form here and have made some modifications and been cooking some outstanding meat. I have not had alot of good chicken and pork but have had trouble with any beef that did not have a good amount of fat. I have just found a source for grass fed Texas Longhorn, and I want to smoke it but being that it has alot less fat than regular beef I am wondering if there is any thing I should try Any help would be appreciated
     
  2. 1894

    1894 Smoking Fanatic SMF Premier Member

    I'm Not much help on the cookin' part , but a welcome to a great forum . [​IMG]
     
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    FW, welcome to SMF where smoking meat is king!

    Have you tried to wrap bacon, or rub the lean cut of beef down with some extra-virgin olive oil prior to the smoke? The bacon will definitely add to the moisture retention of the meat, as well as provide a delicious bacon flavor that will have that meat melting in your mouth.
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome Forest, glad to have you here.[​IMG]
    I like to use a marinade or bacon. It is a leaner meat, but in my opinion, not as lean as buffalo.
    Could be the grass fed longhorns around here are just less active than other longhorns. lol
     
  5. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard..............Glad to have you here..............
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Welcome Forest! That lean beef can be a bit of a challenge. Consider a base of rubbed on rendered bacon fat before sprinkling on the rub, and have some oil or butter in your mop sauce too.
     

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