Steak YT (Cowboy Rollins)

[svnmag]

 

[Rowdie]

I've watched a lot of his videos. That wood burning grill is intriguing.

 

[measure-it]

An old friend, bison butcher Mike from Grand Forks taught me about using strong black coffee to tenderize red meats (beef, bison, venison, etc.) many years ago. I've used it on big roasts, brisket, & steaks with good results. I usually do overnight, then season a couple hours before cooking.

 

[svnmag]

An old friend, bison butcher Mike from Grand Forks taught me about using strong black coffee to tenderize red meats (beef, bison, venison, etc.) many years ago. I've used it on big roasts, brisket, & steaks with good results. I usually do overnight, then season a couple hours before cooking.

How's the flavor?

 

[measure-it]

I thought the flavor when the coffee bath was used didn't change the flavor of the finished product.
I always dried off the meat & reseasoned lightly before cooking...and always only to med-rare!

 

[svnmag]

Back in the day; I got a shaker of some type of "elk seasoning" at Blohm's in Minot. I used it on ribeyes now and again. I thought I got a hint of coffee. It didn't suck.

 

[Prairie Doggin']

Did the coffee come through in brisket? It wouldn't bother me, but my wife hates coffee. I like the idea of a 24 hour coffee brine if it doesn't infuse too much coffee flavor.