Made surf and turf and got the idea to inject red meat. ever done it

made it on the grill.
dusted the steak with tandoori sea salt, black pepper and a touch of the curry spice i got from africa to help crust it.
nothing on the salmon.

but while i was cooking i started thinking about injecting the steak.
i have seen those injection kits around thanksgiving for injecting a butter mixture into the bird but never thought about it with red meat.

i am thinking about tenderizing the meat and salting the outside of it a while so it sweats a bit.

collecting the juice and adding whatever spice to make a slurry of sorts then injecting it back into the meat.

think it would work well?

a reply to: TinySickTears

Why nothing on the salmon?

Maybe some herbs and lemon on top. I'd add some coleslaw too.

because i like my fish plain

a reply to: TinySickTears

I dont know enough about injecting the sweat of the salts...

www.smokedbbqsource.com...

Don’t go too crazy with the amount of the salt, sweetness or distinctive flavors when making your solution – the idea is to enhance, not to overpower, the flavor of the meat itself.

amazingribs.com...

Most injections start with fresh ingredients - not juices of own meat

I'm going to go Jehovah witness ( blood transfusion LOL ) on you and recommend against it.

Just in case it becomes too salty - or you become too vampiric!

Keep us updated if you decide to have a go





PS always remember that spices or chilli heat taste more intense the next day so you would have to get the proportions exact or risk ruining it.

a reply to: TheConstruKctionofLight

thanks for the tip

i am not exactly sure what i am going to do

grilling it sunday so i will date with what i decide

a reply to: TinySickTears

tandoori sea salt,

wiki

Most people seem to think that tandoori is a recipe. ... Put simply tandoori is a marinated meat cooked over an intense fire in a tandoor. A tandoor is a clay oven in which a hot fire is built. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment until done.

Do you think that maybe the additives to the "tandoori salt" will be negated by the actual charring of the meat anyway?

No matter what flavours I add I can never seem to come anywhere close to the actual flavour imparted by the proper slow marinade burnt high heat flavour of a BBQ or open oven. The high heat would cause chemical reactions not easily replicated.

Fun fact: We taste with our nose!!!


www.google.com.au...

The word olfaction is actually based on the Latin word olfacere, which means to smell. In contrast to taste, where humans can only perceive five qualities (sour, bitter, sweet, salty, and umami), humans can smell thousands of odorants. Odorants can reach the olfactory epithelium by two routes

Most of what we taste in our food is actually smell. We can only taste sweet, sour, salt, bitter, and umami (a savory sensation of meatiness). ... So when your nose is clogged, you can't inhale the aroma, and your food is reduced to the 5 basic tastes your tongue and mouth can give you.

a reply to: TinySickTears

Good luck and happy grilling - even when it doesnt turn out perfect its fun and "enhanced" or sour grapes softened with a few "numbing" ales or spirits of choice.

Oh and music of choice is a must when BBQeeing

a reply to: TinySickTears

Two things.

Wheres the vegetables?
Ya need those in order to poop..

And two.
Is the salmon overcooked of does it look that way cuz of the grill smoke?

Lots of people like salmon cooked to much for my taste..


Now on the injection thing.
I've always though it was more trouble than it was worth. But I've heard some people like it.
Matter of "taste" I suppose...nyuk nyuk nyuk

Dry rubs are great.

The reason the injections work with poultry is because the pocket under the skin keeps it in.
Most of the injection on burgers or steaks will probably heat out and drip into the grill and burn.


Try grilling salmon in a foil wrap...put in lemon slices or spices to really saturate the filet while cooking.

"...because i like my fish plain"

originally posted by: Bluntone22
a reply to: TinySickTears

Two things.

Wheres the vegetables?
Ya need those in order to poop..

And two.
Is the salmon overcooked of does it look that way cuz of the grill smoke?

Lots of people like salmon cooked to much for my taste..


Now on the injection thing.
I've always though it was more trouble than it was worth. But I've heard some people like it.
Matter of "taste" I suppose...nyuk nyuk nyuk

i was just showing off the grilling.
that is not how it was plated to eat.

salmon might have been over cooked a touch.
mostly it was the char on it.

i just bought it cause it was expiring yesterday when i cooked it and i got both pieces for $2

a reply to: TheConstruKctionofLight

a reply to: Bluntone22

Vegetables are there to distract you from eating tasty meat. That said I like my pasta salad that is veggie heavy but gets bacon added separately so the Italian dressing doesn’t leach out the bacon taste. Heck, I’ll added sunflower seeds to “beef” it up or actual strips of beef fajita style.

Salmon is tricky to grill just right with low slow heat and still grill a good steak on the same grill. I usually do a sheet of foil well buttered with lemon pepper and a squeeze of lime just before removing.

One little trick, when grilling steaks, to help hold in the natural juices/flavors inside, is to first sear both sides on high, before grilling longer (to desired) on medium.

...although, your steaks look pretty delicious already.

a reply to: TinySickTears

Looks to me that it turned out great. I usually don't put anything on my salmon either, except for ground pepper after it's cooked.

You might want to look at wild salmon. Some toxic contamination can be found in those farm raised salmon pens ...pesticides, dioxins and PCBs.

Too much hassle with injecting meats. You're better off just rubbing some sea or kosher salt on both sides of your steaks and then let them sit for an hour. The salt breaks down the fibers of the meat, making it very tender...just make sure you rinse and dry them off good before throwing them on the grill.

a reply to: Ahabstar

i put the salmon on the same grill but after the steak and on the upper level.
just a couple seconds on the bottom

a reply to: shawmanfromny

thanks for the tip

ill probably pass then
i was laying in bed last night thinking about it

i like dry rubs more than marinades



doing country ribs in greek yogurt again today too

originally posted by: IAMTAT
Dry rubs are great.

The reason the injections work with poultry is because the pocket under the skin keeps it in.
Most of the injection on burgers or steaks will probably heat out and drip into the grill and burn.


Try grilling salmon in a foil wrap...put in lemon slices or spices to really saturate the filet while cooking.

Never foil wrap your fish without poking drainholes in it.
It will marinate in the fish oil and leave a fishy flavor. Especially when smoking.
I killed a bunch of fresh fillets I shot in the keys. It was a major bummer.

Are you open to suggestions on your grilling style tst?

Anyway, it's all just personal preference, but it looks like you are cooking on med.

I'd focus on getting the meats core temp up to room temp and use a 1"+ thick cut, if you can.
When it's room temp, flip it in a pan of melted butter & herbs, but don't cook or sear it in the pan, just butter & herb coat it, then put it on the grill at the hottest temp you can get. Some restaurants cook at 2000 degrees.
That's how you get the buttery steaks.
4 min a side on a scorching hot sear, some direct flames ok, which will happen with the butter mix on there.
6 min to med, I think, but never do anything other than rare, so may need to experiment w the med numbers.

I'd up the temp on the fish too, and do med-high, enough to see distinct blackened grill marks on the salmon.
That type fish has a lot of oil in it and requires a good high temp to taste right, if it's not eaten as sushi.

...all personal prefs though, so make it however you like, but trust me on those steaks, I am a bbq junkie from meatsville, Iowa.

Let me add on a personal recepie for pork ribs you should try...

Black truffle oil to stick your rub, instead of mustard or oil.

Room temp ribs.
Clean, cut and dry ribs. Coat in truffle oil.
Mix in a bowl...
Brown sugar, seasalt, coffee.
Start with mostly brown sugar, then add sea salt so the mixture goes neutral. (Not too sugary, or salty)
Add small amounts of coffee, so you can just taste it.
You can play with sit times, up to 24hrs in fridge or cook it right away.
3,2,1 method that pig, then grab some juice from the foil to make sauce with.
I do a dewars whiskey, ketchup, worstishire(sp?) brown sugar, coffee, reduced meat juice type sauce on it.

That same recipie it insane on pulled pork too, with the addition of an injection of that similar mixture of water, oil, salt, truffle oil, brown sugar, but more on the salty side with the mixture.

originally posted by: Mandroid7
Are you open to suggestions on your grilling style tst?

hell yes man

i just started doing this so i am just winging it.

i am just going by what i think will taste good.
i have no idea what i am doing.

this is the first time i ever owned a grill and i am 41.

well i lied. my father in law gave me a ragged out one that i cooked dogs on twice so i dont count that.

dude i am all ears and open to all suggestions.

i do know i like dry rubs more than marinades

steak
country ribs
dogs
fish

that is what i am interested in.

that salmon is the first fish i have ever cooked on a grill.


lay it on me man

im trying to step my grilling game up