I'm going to cook an eye of round Sunday. I'm having a little trouble about which marinate to use. I have Allegro gold buckle brisket sauce and Claudes marinade sauce. So which one? Anyway I don't have a Ronald M. Popeil deal to inject the seasoning, so I made a stop at hardware for something to get the seasoning in it. PVC. If anyone is interested in how this works out, let me know and I'll try to make photos. "If UT don't care." Also I made some almond bark today with cereal?sp Starts with a M. Couldn't find the cheap grainola. :yum: Wolf I think will be great.
Got any friends that work in medical hospitals?
I think what you want is called an irrigation syringe.
I have injectors up the whatever. My fav is the Morton Meat Pump / Brine Pump, I've had it for years. I'm thinking of a slit cut long ways in center and stuffed w/garlic, green onions and who knows. Going to try pvc stuffed w/above and push in with a dowel.
Oh , Ok , Make some pics and let us know how it came out .
A customer ( who used to be a butcher ) told me about the tool he used to use to inject bacon into meat , he said it was like a square of small sharp tubes , you would push them into a slab of bacon , then push them into a piece of meat and press this plunger thus injecting little spots of bacon .
it sounded YUMMMMMY !!!
Found this tip and thought someone might use it
THE SECRET OF LARDING A ROAST
Venison is a "dry" meat, meaning it has very little natural fat in it. Often it is "larded" before cooking, by adding a bit of fat to make it more tender. Traditionally, this is done with a larding needle, and can be a hard and messy job. Here is a nice, quick trick. Take a couple thick, (3/16 in.), slices of salt pork, bacon, or other fat meat. Cut into pieces a couple inches long and 3/4 inch wide at one end, and pointed at the other end. Put the pieces on a heavy plate and put the plate in the freezer until the bacon is hard frozen. Make holes in the roast with a thin bladed knife. Aim the holes toward the center of the roast. Shove a frozen piece of bacon into each hole, just like a nail. Put in a nail of bacon every square inch or two, and stuff them in good. If you are quick, you can lard a roast like this in a couple minutes. When you are done with the bacon, if you like garlic, shove thick slices into some of the holes. When done, proceed with the marinating, or the browning of the meat.
if i migrated to mississippi, would busterb take care of me?
Photos here. http://www.flickr.com/photos/busterb/
That looks very tasty.
The PVC pipe is very inventive.
Buster, I mean t' tell ya, anybody with the extraordinary abilities that you have should be opening a barbecue shack and getting rich. I'd bring a caravan all the way from CA just to eat at your place :yum:
Yo buster , i just had a thought ( you smelled the smoke didn't you ;) )
If you made that tube out of metal ( stainless ) and sharpend the end , you could punch out a core of that big ole hunk of meat , push that out and then fill the tube with goodies and insert them !!!
Just a thought !!!
Me, too! I'm not nearly as good a cook as Busterb, but this is my new favorite poor girl's Sunday dinner with lots left over for the coming week recipe:
one 7 blade chuck roast (3-5 pounds)
one onion, chopped
one small bag mini carrots
7-10 new red potatoes cut in half
3 stalks celery, sliced
one handful fresh green beans cut into thirds
one package mushroom gravy mix
one McCormick's cooking bag/seasoning for pot roasts
one cup water
1/4 cup red wine
one bay leaf
preheat oven to 325 degrees
Put all the above ingredients into the cooking bag, tie, and shake around to mix. Stab a slit into top of cooking bag with a sharp knife to vent steam.
Place bag of goodies into roasting pan and roast in oven 2 1/2 to 3 hours.
Its easy, nutricious, and delicious. Best of all, you don't have a pan to scrub out afterwards. If you have a dog, give her the bones which have fallen off the meat when the roast is done. Yum! :yum:
