Recent content by grgryl

Are you saying that only tough meats should be smoked? Why does cooking tender meats 'low and slow' turn them into shoe soles? Is it the acid in the marinade that makes the beef tender? Would you suggest soaking the meat in white vinegar the night before cooking?

I look for Chuck eye with marbling and it is surprisingly tender; a different league to Chuck steak I think.

I still don't understand how a oven is different to a smoker (aside from the the difference in flavor). I know people slow cook beef tenderloins in smokers but would not put it in an oven. Is a smoker more moist than an oven?

I find that if the heat is too high, the steak gets burned on the outside, and is too raw on the inside.

So for tender cuts, fast and furious gets more tender results?? Why is that the opposite for tougher cuts?

Then how is it that people are able to slow cook steaks (like ribeye, tenderloin) in a smoker/grill and get very tender results without it drying out?

Sorry forgot to put that in the original post. I've been buying Chuck Eye lately.

I usually cook my steak on a frying pan (250 gram . Some restaurants smoke the steak for many hours on a smoker to tenderize the meat ("Hog's Breath"). I would rather not buy and outdoor grill/smoker, and was wondering if I could replicate the results with an oven. I realize that it might not...