Roger R.
TVWBB Fan
I made up some flavoring to inject into a steak last night... Beef broth, a little dry rub, rosemary, onion, bay leaf and some beef flavoring all boiled together then cooled.
When I tasted it after it cooled, it almost tasted too strong. After the steaks were grilled, I couldn't actually taste my concoction. I thought it would be good to practice on something smaller than a brisket. Frankly, I don't think the flavor would have come through in a brisket either.
Do we have to mix up these marinades stronger than usual when injecting them?
What's the trick?
When I tasted it after it cooled, it almost tasted too strong. After the steaks were grilled, I couldn't actually taste my concoction. I thought it would be good to practice on something smaller than a brisket. Frankly, I don't think the flavor would have come through in a brisket either.
Do we have to mix up these marinades stronger than usual when injecting them?
What's the trick?