So in the last post, I think I got my cooking method down for smokeless smoking, so my next task for making pot roast seem like wagyu steak was to figure out what prep steps I need to take that would increase the tenderness and embolden the flavor without fucking up the appearance. As I got to thinking about what made that steak so fucking amazing, I remembered that kickass steaks have got badass marbling, then I remembered that my beef was just about the fucking opposite. 
So how do I add marbling to a solid hunk of meat? Well, I couldn't marble it, because that's not how shit works. Instead, I decided to do what seemed like the next best thing: add fat throughout it. I started off by seasoning the meat with salt and pepper, then used a metal skewer to stab twelve hold into each piece, not quite all the way through, but just about.
Next, I used my meat injector to pump a little bit of melted butter into each hole. This is how I learned that, if you put the nozzle too deep into a hole punch into beef, pressing the plunger builds up a lot of pressure so that you squirt melted butter and meat juice into your own fucking face. Clean that shit off your face.
I guess I could have been a little more precise and not spilled melted butter onto the face of the meat, but fuck it, I was finally ready to cover the pan and start my broiler ballet.
Just a quick note on my side tonight: I sautéed up some sliced mushroom, diced radish, sliced garlic, and minced red onion seasoned with some ground mustard and a pinch of cayenne, then mixed that with some extra virgin olive oil into my rice mix. I did about a quarter cup of purple rice with about a cup and a half of jasmine rice. The cool thing is that the water getting colored by the purple rice also dyed the jasmine rice, which I thought gave it a cool look.
When the beef was done in the oven, I seared it in a hot pan and let it rest. Meanwhile, I got bored, so I mixed some butter and red wine in the pan and reduced that to make a nice little sauce. It ended up not being spectacular, but fuck it, it worked.
I kept the plating simple. Spooned out a semi-ovoid of the rice and veggie mixture, then thinly sliced the beef (look at that goddamn color) and laid it parallel to the rice blob and spooned a little sauce over it.
But who gives a shit about that? How was the fucking meat? I'll tell you: it's about 80% of the way to where I want it to be. Pretty damn spectacular, but still not quite right. The flavor was great, and it was tender as all get out, but just...not quite right. Something was missing. I needed to break down the meat fiber a little more. That'll be for experiment four.
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