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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.

                  1. What, no unicorn?! Triceratops?...
                    I don't marinade meat in alcohol. Actually, I don't marinate at all, but I've found alcohol can have a major drying affect and meat can go sort of 'powdery'.
                    Could be just me though.
                    I usually like beef really basic: good salt and pepper is all I'd usually go for.
                    How are you actually cooking the beast? I love garlic on meat, but if it burns, it can really ruin things!

                    I strongly suggest you get a young steer; it will be very difficult cooking an animal that size whole, and I think the younger the better!

                    4 Replies
                    1. re: pippimac

                      It is a big rig. This is our 3rd year and I am looking to change things up a bit. We do pour salt water over it about 10 hours into cooking it. I want to inject some flavor deep down and in between the ribs. We have had somewhat dry ribs in the past. I am thinking about chimichurri oil in the rib area.

                       
                      1. re: JB BANNISTER

                        frikin cool! How do you move it, people power or forklift? Do you need any help?! Always difficult to get good results on all primals when roasting an entire, shroud? Carcass? Whole animal

                        1. re: BiscuitBoy

                          All people power. We did great our first year, second year was OK as I don't think it got aged enough.

                      2. If you did two, the "cow B" could be kalbi (or Bulgogi).

                        1. For an injection, I would recommend about 20 lbs of suet melted down and then emulsified with a gallon of Worsctershire sauce. Inject close to the bone. Use pure melted suet to the leaner pieces such as the ribs and shanks.

                          Keeping the steer moist with vegetable oil should help to even out the cooking.

                          One of these days I will be free to join you in your festivities.
                          Have fun.

                            1. I am fond of Montreal Streak seasoning. Used as a dry rub, we have done a whole beef tenderloin on the smoker/grill to very good results. I'd dry rub large meat rather then marinade. But that's just my preference.

                              2 Replies
                                1. When I do my grilling I love to use a good coffee grounds, whooster sauce and dejon.. along with some basic bbq rub... you won;t taste the coffee but it really adds to the flavor of grilled meat. I promise.

                                  If you need help let me know - I work hard and for cheap (free) and I won't offer advise (past what's above) unless asked..... yep, I am serious, sounds like quite a project and much fun

                                  1. I'm surprised folk are surprised that someone might cook a whole cow. Here in the UK, the ox roast is commonly seen at major outdoor events. America always seems much inclined to cook beef than we are - but presumably this isnt common on the western side of the Atlantic?

                                    7 Replies
                                    1. re: Harters

                                      The parts of the country that are steeped in the art of roasting whole animals tend to focus obsessively on the pig with pockets of mutton roasting in Kentucky. The occasional community "ox roasts" one finds in small town America are nominal: the beef is almost always butchered with only the popular cuts sold. I grew up in the historic capital of America's meatpacking industry, a city which I don't think has seen a whole cow roasted since Mrs. O'Leary's. And even in my travels through Texas, this is the first time I've encountered an actual whole cow roast.

                                      1. re: JungMann

                                        Isn't Maryland known for bull roasts?

                                        1. re: melpy

                                          That's a new one to me. But it appears that like the MIT "steer roast," bull roasts don't necessarily connote a whole animal.

                                          1. re: JungMann

                                            The original US barbecue was whole beef before moving to the whole swine.

                                            1. re: JayL

                                              Got something we can read about that beef to pork switch?

                                              1. re: JayL

                                                i'm curious about this information, as well. i can't imagine pointing to some "original" bbq in the united states.

                                        2. re: Harters

                                          I'm with you... roasting a whole pig is common, so why is roasting a whole cow so unbelievable? The size? Who knows. I think it sounds great.

                                        3. if the beef is good quality, i prefer salt alone.
                                          pick your favorite way to apply.

                                          1. For the 'gastronauts' here I'll throw in my 2 cents:
                                            When I am making say a beef dish or whatever I like to list what natural foods the animal would have eaten in the wild. If the animal has been eating a lot of say clover I'll taste the fresh clover and try to categorize the flavor. Sweet? Sour? Bitter? Salty? 'Umami'? I come up with 'sweet' as the predominant note. Now I'm looking for a complimentary flavor. In 'color theory' we look for the color compliment to say green. That would be red but is the 'green' a 'warm or cool green? Is the red a warm or cool red? Mixing a warm red with a cool green will give a 'muddy' grey. Mixing a warm red with a warm green however will give a bright vibrant grey. Same as in cooking. I need to find the right compliment to the sweet flavor of clover. That would be something sour. But what sour? Citrus? Berries? Vinegars? This may sound a bit 'over the top' for some but if the animal had say been pastured on a lot of clover I'd get some clover fresh or dried and some citrus fruits and berries fresh or dried and some vinegars and using a blender I'd experiment with a pinch of each item added to a pinch of clover and do a 'taste test' and determine which combination was the most delicious.
                                            So I'll make say a cranberry reduction to serve with the beef.
                                            You can do the same with any animal. What do wild rabbits like to eat?
                                            You get the picture.
                                            So in answer to your question I'd find out where the animal was pastured and what the pastureland grew then make up a 'custom' rub from there.

                                            1. I would use garlic juice (fresh bits might get carbonized and bitter) and salt. Pepper might also get too burnt, so maybe grind on while still hot, but rested.

                                                1. If you're making that much beef, I would keep the seasonings neutral - salt and pepper, stud it with some fresh garlic, and throw some fresh chopped parsley on it, that's it. That way you could use the leftovers in a lot of different preparations. I wouldn't want to make a texas chili with leftover beef that's been marinated in asian seasonings for example.

                                                  1 Reply
                                                  1. re: Atomic76

                                                    I'd hold off on the garlic - it really goes 'off' in taste when kept in a prepared dish - even frozen - exception seems to be when in a tomato sauce.

                                                  2. So here is what we did. We injected 7 bottles of Rex Goliath Free Range Red into it and made a spice rub out of about 16 different spices in it then made a paste using more red wine. I think the wine injection did the most good. People said this was the best of the 3 cows we have cooked. We also did a 400 lb calf the same way. Here is a pic.

                                                     
                                                    1 Reply
                                                    1. re: JB BANNISTER

                                                      wow -- that is impressive. i've never seen the whole cow like that.

                                                    2. KC Masterpiece BBQ rub. Yes it has MSG as an ingredient but it is hands down the best thing to put on beef, ever. No sauce or anything else required, just heaps of this rub and I'm good, even on a well done london broil.