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Grilled Beef

Grilled Beef recipe image
This International main features Beef chuck roast, Pork butt -- (boneless, GRIND COARSE**, Salt, Ground coriander. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 2300.3
Dietary: Gluten-free
Description
This International main features Beef chuck roast, Pork butt -- (boneless, GRIND COARSE**, Salt, Ground coriander. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 lbs Beef chuck roast
  • 4 lbs Pork butt -- (boneless)
  • 2 tablespoons Salt
  • 1 1/2 teaspoons Ground coriander
  • 1 1/2 teaspoons White pepper
  • 1 1/2 teaspoons Mace
  • 1 teaspoons Ground ginger
  • About 1.5 cups cold water
  • (use enough water to get a good "meatloaf" -- consistency) **
Directions
  1. 1
    mix well I stuff them into hog casing and twist by hand.
  2. 2
    Smoke for about 3 hours at 115F.
  3. 3
    Simmer in hot (170) water until they float (I just dump them in boiling water taken off the
  4. 4
    heat and then turn the flame to the smallest it will go).
  5. 5
    I like them hot from the pot or cooled and then grilled.
  6. 6
    Why, the simmering in water.
  7. 7
    Well, first off and most importantly, I've always done it that way.
  8. 8
    I think though, that it takes some of the salt out and gives it a different texture.
  9. 9
    Tbs.
  10. 10
    salt is a bit much, and indeed when you fry up a test batch, it comes out salty.
  11. 11
    I usually also do not soak the brined hog casings overnight.
  12. 12
    Also, smoked at 115 doesn't quite cook it, steeping finishes the meat off.
  13. 13
    Now, I guess you could smoke (at 115) for a while and then raise the temp to, say, the magic 240 and continue for another while.
  14. 14
    It's just something I've never tried.
  15. 15
    boil .
  16. 16
    Hope you try this and if anyone wants to try smoking the meat all the way, post the results

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2300.3kcal
% Daily Value *
Total Fat 135.2g208%
Saturated Fat 51.0g255%
Cholesterol 733.8mg245%
Sodium 29995.7mg1250%
Total Carbohydrate 4.5g2%
Dietary Fiber 1.4g6%
Sugars 1.1g
Protein 245.9g492%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, beef, boiling, boneless, butt, chuck, coarse, cold, consistency, coriander, cups, enough, frying, get, ginger, good, grilled, grilling, grind, ground
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