Introduction: 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.
Step 1: Ingredients and Supplies
Ingredients
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
Optional
6. 1 Tablespoon red pepper flakes
Supplies
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
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
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
well your finally done. Now you can enjoy some good home made beef jerky.

Participated in the
Low & Slow BBQ Contest
14 Comments
7 years ago
What flavour is it
11 years ago on Introduction
that looks relly good
11 years ago on Step 4
put some jaga vipers (worlds hottest pepper) in it to give a mild spice to it
12 years ago on Step 3
by soaked wood chips you mean soaked in water?
surely that would be steam not smoke
Reply 12 years ago on Step 3
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.
Reply 12 years ago on Step 3
water helps it to not burn
13 years ago on Step 1
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!
Reply 13 years ago on Step 1
thanks for the info. i was going to use a chimney for it but they were sold out!
Reply 13 years ago on Step 1
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.
Reply 13 years ago on Step 1
I get what your talking about, but you only need like 6 coals to keep it a 140 degrees.
Reply 13 years ago on Step 1
Good deal! I agree with your plan.
Reply 13 years ago on Step 1
Thank you
13 years ago on Step 4
Looks awesome, I think I'll give it a shot!
Reply 13 years ago on Step 4
thank you it is vary good tasting. though if you add the pepper flakes it makes it spicy.