Beef Jerky on the BBQ

Picture of Beef Jerky on the BBQ
This is very fun, but takes about 1 day to finish. I always love cooking anything on the charcoal grill, though this can be done on a Weber smoky MT., a gas grill, or even in the oven (but the oven doesn't give a smoky taste). it is a very tasty snack.
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Step 1: Ingredients and supplies

Picture of ingredients and supplies
1. 1 Tablespoon onion powder
2. 1 Tablespoon garlic powder(or some fresh garlic if you wish)
3. 1 1/2 Cups soy sauce
4. 1 1/2 Cups Worcestershire sauce
5. 3 Pounds of bottom or top round beef roast

6. 1 Tablespoon red pepper flakes

1. Grill, Smoker, or Oven.
2. Charcoal( if using charcoal grill)
3. Bowl
4. Spoon
5. Tongs
6. Lighter fluid if needed to light charcoal

Step 2: Prepare

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Mix together the 1 tablespoon onion powder, 1 tablespoon garlic powder(or some fresh garlic if you wish), 1 1/2 cups soy sauce, and 1 1/2cups Worcestershire sauce to make your marinade. Cut your roast 1 to 1 1/2 inches thick, then cut each piece with the grain 1/4 to 1/8 inches thick and put into marinade. Put marinade and cut up meat into refrigerator for 4- 6 hours or over night.

Step 3: Time to cook

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Cook on indirect heat if possible at no more then 150 degrees Fahrenheit or 66 degrees Celsius.
Cook for 4-6 hours. The more you cook the more crunchy it is, the less you cook the more chewy it is. Add soaked wood chips to get more smoke (on gas grills get a smoker box, in a oven you cant smoke it).

Step 4: All done

Picture of all done
well your finally done. Now you can enjoy some good home made beef jerky.
Bronson13 months ago
What flavour is it
that looks relly good
-max-4 years ago
put some jaga vipers (worlds hottest pepper) in it to give a mild spice to it
Void Schism5 years ago
by soaked wood chips you mean soaked in water?
surely that would be steam not smoke
wet wood = smoke dry wood= fire Soak your wood chips for at LEAST 1/2 hour, if not they dry out rather quickly...burn up....and add more heat to the fire.
water helps it to not burn
baxterdog5 years ago
Always use a chimney for starting your coals if you are going to use charcoal. (my preference. IMO, and others.) Or else wait a long time to ensure that all of the coals are grey before cooking if using lighter fluid. (Better yet, no lighter fluid! It tastes horrible!) I second the slow and low. Park the coals on one side, and slow cook on the other. Also, add a heavy aluminum foil boat under the cooking side to help prevent flare-ups. Nice write up!
coolvid13 (author)  baxterdog5 years ago
thanks for the info. i was going to use a chimney for it but they were sold out!
No worries. Sometimes you gotta do. Like I said, nice write up. I've done jerky with a smoker, oven, and a food drier. I like your method better! What I like about the chimney is I can get more coals going without interrupting the cooking.
coolvid13 (author)  baxterdog5 years ago
I get what your talking about, but you only need like 6 coals to keep it a 140 degrees.
Good deal! I agree with your plan.
coolvid13 (author)  baxterdog5 years ago
Thank you
boxofish5 years ago
Looks awesome, I think I'll give it a shot!
coolvid13 (author)  boxofish5 years ago
thank you it is vary good tasting. though if you add the pepper flakes it makes it spicy.