Stocker Steve
Well-known member
Just butchered one that fooled me. Turned out pretty lean. Any grilling tips other than going rare and putting on some butter at the end of the process?
SBMF 2015 said:I've got just the opposite problem. That Stine we butchered is so fat, I have a HORRIBLE time not burning the out side before the inside is cooked.
Stocker Steve said:SBMF 2015 said:I've got just the opposite problem. That Stine we butchered is so fat, I have a HORRIBLE time not burning the out side before the inside is cooked.
Had a greasy Jersey like that. You can just sear the outside on the grill, and then into an iron skillet, also on the grill, to finish. I usually put a little olive oil in the skillet.
SBMF 2015 said:I've got just the opposite problem. That Stine we butchered is so fat, I have a HORRIBLE time not burning the out side before the inside is cooked.
chaded Do a reverse sear. [/quote said:Why ?
Stocker Steve said:chaded Do a reverse sear. [/quote said:Why ?
In SBMF 2015's case he is burning the outside before the inside is cooked. A reverse sear allows you to basically get the inside cooked without burning the outside. Then you put your sear on afterwards.
In your case of really lean meat, you can pound the crap out of it, marinate the crap out of it or eat it on the rarer side (can't cook it long). That's why there is a premium on well marbled meat.
Stocker Steve said:Will I get better temp control with a pellet grill or a crock pot ?
Stocker Steve said:Just butchered one that fooled me. Turned out pretty lean. Any grilling tips other than going rare and putting on some butter at the end of the process?