How to enhance the flavor of great beef

Making great beef taste even better is the goal of every proud chef and cook. A pursuit that has been reveled, rewarded and reprimanded throughout history. You may have heard of the chefs, of old world royalty, who lost their head over a poorly prepared meal. All is not fame and glory in the kitchen!

In the history of cooking, there was a time when roasting was just putting a chunk of meat on a sharp stick over a fire. A method more ingenious used a piece of rope to craft a gravity-powered pendulum rotisserie to hang from the hearth of a fireplace. This style of rotisserie held the meat in one end of the cord. The cord was twisted and when released the weight of the meat would unwind the cord before the fire, creating even cooking over the entire surface of the meat and only requiring attention when the cord need to be twisted to continue the process.

Yet another development, which has always intrigued me, was in the kitchens of the Biltmore Estate of Asheville, North Carolina. Being very modern for the time, the estate had some of the first light bulbs and a walk-in cooler (very small). One of the kitchens has a rotisserie roasting station, which would hold an entire venison or the equivalent of any other meat. The rotisserie was hand turned for hours as it cooked.  Uniquely, the heat source was a wall hearth which held 4-to 6-foot logs, loaded from the top, creating a wall of hot coals 5-feet high by 6-feet wide. A 4-foot by 6-foot pan 6-inches deep collected meat juices as they dripped from the roasting meat. Smoke and heat were funneled out of the kitchen by a convection flow hood chimney above the hearth.

These intriguing cooking methods only make us more appreciative of the convenience, simplicity and consistency of our modern Webers and Traegers.

Whatever cooking method you choose, seasoning is required to maximize flavor.

Try this simple and tasty barbecue marinade, whether you’re smoking the meat, grilling, or just oven roasting; each will be different but each will be tasty.


Barbecue marinade

Beef Roast, 3- 4 pounds

Minced Fresh Garlic, ¼ cup

Organic Canola Oil, 2 Tbsp

Brown Sugar, ¼ cup packed

Texas Mesquite Rub, 3 Tbsp

Salt 2 tsp

Black Pepper, 3/4 tsp

White Pepper,  ¼ tsp


In a bowl large enough to hold the roast comfortably, combine the garlic, oil, sugar and seasonings.  Mix well.

Add the roast to the bowl turning and coating all sides with the seasoning paste. After coating the roast evenly with the paste, cover the bowl and refrigerate for 3 to 5 days turning once each day.

To bring out the best flavors, use your selected cooking method with a temperature not over 275º F until it reaches the desired doneness.  If you prefer a browner finish to your roast, increase the heat at the end of the cooking process for 15 to 20 minutes.


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