Hot INFI and spicy meat!

Bigfattyt

Bigfattyt

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Joined
Jun 23, 2007
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So I finally attached the side smoker box to my grill. It is a 1/2 gas (three burners) with 1/2 charcoal. With the side box on it it is pretty long.

Also has another 4th burner on the left side for for easy cooking stuff like pancakes, eggs, etc.

Today, to break in the side box by making beef jearky!

First attempt, and it was a smashing success.

I took a top round roast, sliced it into thin strips and marinated it overnight in a combination of Yoshida's sauce and Sirachi sauce (asian hot sauce that I put on about everything. The red stuff with the green lid and the rooster on the bottle).

Add natural hard wood charcoal, and water soaked hickory chips, and smoke for about 2.5 hours or more, depending on the thickness.

Have to be wearing Infi to truly enjoy the experience. BAD in the right pocket clip sheath. CABS and B11 on the baldric (I made the sheaths and the baldric).

(my 5 year old took this photo of me with my phone).
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Hickory chips soaking in the water.

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MMMMHHHHHHHH!!!!!
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THINFI nice and warm.
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The end product is very tasty!!
 
Sweet setup -grill and blades :cool:

That jerky looks awesome and, as a Sriracha fiend, I am going to give this a shot immediately! Thanks for sharing :thumbup::D:thumbup:
 
jazub said:
Sweet setup -grill and blades :cool:

That jerky looks awesome and, as a Sriracha fiend, I am going to give this a shot immediately! Thanks for sharing :thumbup::D:thumbup:
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Next time, I will probably add a tiny bit of salt to the mix of Yoshida's and Sriracha.
 
WOW... outstanding looking jerky there. I love Sirachi (sp) sauce.


That baldric rig is pure bad@ss...




I'm throwing some fajitas on the grill in a minute. :D
 
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You just made me realize I need some dinner. Great looking meat treats!
 
We use Sarachi at my house on everything too. hhehe. That looks like sick beef jerky man. wiping the drool off my mouth now.
 
That looks awesome......:thumbup:

In the late 80's, I bought one of those Ron Popeil Food dehydrators. My apartment would smell like cooking meat for a week, it was incredible. Actually worked really well too. I really need to give making jerky a try again.....
 
Looks excellent. Both drying and smoking at the same time, very authentic. Real charcoal. :thumbup:

Did you have it with beer?
 
komondor said:
Looks excellent. Both drying and smoking at the same time, very authentic. Real charcoal. :thumbup:

Did you have it with beer?
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No pic of the bag, because I dumped the rest into the grill, but it was actually natural hardwood charcoal.

I have a bag of the formed kingsford, but I like the natural hardwood better. The only issue is that it does burn hotter than formed charcoal briquettes.

I tried to keep the temp at 250 or below.




No Beer however........unless a cold RootBeer counts. It was tasty!
 
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