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What do you think the best seasonings for BEEF are?

I need to do it in Bulk. Probably 80lbs or more. Rosemary, garlic??? I want to mix this with cheap wine and rub it on a whole cow 24 hours before I cook it..

Also some ideas to inject it would be great to.

Thanks Jeff Bannister

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  1. salt and pepper are must for me. Everything else is a bit optional -- ranging from garlic, onion, butter, soy sauce...etc.

    <rub it on a whole cow>

    http://cl.jroo.me/z3/i/U/6/d/a.baa-Co...

    Edited: Forget it. I didn't read that you are doing a 80 lb. I have no experience in that, so forget what I typed earlier.

    1 Reply
    1. re: Chemicalkinetics

      He/she is not doing an "80 pound". They said they would need 80 pounds of herbs etc to use in the cooking.

    2. Do you really mean "a whole cow"?

      If that's just hyperbole, it helps to know what cut of beef we are talking about before giving you advice on seasonings and/or spice rubs.

      10 Replies
        1. re: JB BANNISTER

          With the head, hooves, tail and everything?

          1. re: ipsedixit

            It is a proper carcass. We put them down today. I gave them a few cases of beer this morning and walked them up the ramp myself. No head or feet.

            1. re: JB BANNISTER

              Gave who the cases of beer? I didn't think bovines drank alcohol.

          2. re: JB BANNISTER

            Haven't been here long enough to know whether you are 'pulling our leg' or not. Do you have a website? The thought of spending all that time and money to cook a "whole cow" and using "cheap wine" doesn't add up. Anyway I'll play along. Ya I'd boil off the alcohol by reducing before injecting it. But I would never inject grape flavored water into muscle and expect a good result. Clarified butter infused with herbs would be my choice instead. If this is your "third year"doing this sort of thing I'm looking forward to visiting your web site.

                1. re: HillJ

                  I always knew Jeff is the man -- just by the way he writes.

                2. re: HillJ

                  "He said, 'It's never been done here before,'" recalled his wife, Olga Bannister.

                  This is a quote from that article.

                  I wonder where the "here" is in the quote above? Greenville? South Carolina? It certainly didn't mean the United States...or the South...or even in the Carolina's.

                  North Carolina barbecue was originally whole beef before pork came along and the tradition shared with our southern brethren.

                3. re: Puffin3

                  I'm never comfortable with labeling a wine 'cheap' and then assuming it's lousy.

                  If one lives in California there are MANY very drinkable wines for $2-3 a bottle - and nationwide at TJ's one can get very decent wines for $3-4

                  Yes I've had beautifully smooth and flavorful wines that you have to shell out $10-15 for - but appreciating those does not negate a good 'cheap' wine.

            1. When I do steaks at home I typically just use garlic salt and pepper. When I do a roast I add some rosemary, fresh if I can find it.

              1. S & P for sure. Probably garlic. With red wine.....thyme and tarragon.

                1 Reply
                1. re: sandylc

                  We will need to inject it and will require around 10 gallons. I am wondering if I should boil the wine first with garlic and lee & Perrins in it. Then let it cool over night in the fridge.

                2. I don't know what cuts of beef you have but usually Asian marinade- soy sauce, garlic, ginger, sugar and mirin will make almost all cuts of beef tasty.