What would you choose?

jdftwrth · Aug 29, 2012

Hey there,

Don't know if this is the proper place to ask a question if not just point me to the right place.

That being said I am gonna be having a family get together this labor day weekend and have been trying think of what to fix for adults and 3 teenagers (very very hungry teenagers) that can go on the smoker with minimal fussing.

I have done chicken, and pork and brisket everyone like them but looking for something with real good flavor that don't cost an arm and a leg.

So anyone got any suggestions? (be reasonable folks smoking a rib roast is not financially feasible at this time).

I have been lean towards an arm roast or chuck roast but was wondering what others might suggest.

Thanks

JD

bassman · Aug 29, 2012

My suggestion would be chuck roast and Dutch's Wicked baked beans.

smokinhusker · Aug 29, 2012

Nothing wrong with a chuckie!

jdftwrth · Aug 29, 2012

Thanks for the ideas!

Hate to ask this but anyone have any suggestions on marinades / rubs that folks like?

damon555 · Aug 29, 2012

My vote is for pork ribs.....about as easy as it gets.

baja traveler · Aug 29, 2012

+1 on the ribs. Thats what I'm doing at least...

chef jimmyj · Aug 29, 2012

Chuckies are good but I have to throw my vote for Pork Ribs. Lots of Sales running, ordered 4 racks at $2.49/Lb for the weekend. Figure on 1 Rack for 3 Ladies and 1/2 Rack per each Gent and Teen, less if offering Burgers and Dogs as well. In and out in 6 hours, no hassle, even if you are indulging in the adult beverages.

Here is a good general purpose Rub and a link to my Foiling Juice...

Try this... It is Mild and compliments different style sauces well...If you want spicier increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder. The Foiling Juice, at the bottom, makes a Rib Glaze at the end. You can add 1/2C Ketchup and 1T Mustard to make a more traditional BBQ Sauce....Anything else, just ask...JJ

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

You may also like this for Ribs...

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

chef jimmyj · Aug 29, 2012

Should you decide to go with Beef...I mixed this up for Pastrami but had left over and used it on Roast Beef, it was Great. You will need to add 1-2T Salt but I think you will find it tasty. I don't do Beef without Smokey Au Jus. Rub the Chuck, wrap and rest overnight then Smoke at 225-250*F until an IT of 165-170*F then go in a Foil covered pan with Beef Broth, Beer or Guinness Stout is a good choice. Chuckies are best Pulled so figure on a final IT of 200*F...But if you got good Knife Skills, a Thick Chuck (3-4") can be cut into smaller pieces, turned on their sides and Sliced Across the Grain. If you wish to slice 180-190*F IT is plenty. Plan on 2 hours/Lb with a 2 hour Rest/Pad, just in case. If done early foil wrap and in a cooler until service. Good Luck...JJ

Pastrami / Beef Rub

2T Turbinado Sugar

2T Black Peppercorns

1T Coriander Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries ( I was out )

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse.

Add Sugar and Salt, if using, and Rub on Meat...

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

The Au Jus Cartel Rules!

jrod62 · Aug 29, 2012

Cordon blu chicken.
pork loin
pork shots

chef jimmyj · Aug 29, 2012

jrod62 said:
Cordon blu chicken.
pork loin
pork shots

...I guess 2 Hours is less aggrevation than 6...Good Choices!...JJ

scarbelly · Aug 29, 2012

jrod62 said:
Cordon blu chicken.
pork loin
pork shots

Good choices for a quicker smoke - meatloaf or a fattie is also a great choice

TriTips are on sale here right now and will be in my smoker for the holiday

jdftwrth · Aug 29, 2012

Well the suggestions have all been great, i gave my grandkids a say and they all voted for chuck roast (ribs give them problems with their dang braces) so chuck roast it is. I may toss a couple a dozen wings on the smoker after they have been coated with Jeff's rub and sat overnight in the fridge.

Gonna head to the meat market early friday morning and see what they got left, the local chain stores are useless around here. We just had a fair amount of rain so it will probably be save to use my wood smoker without worrying about setting the pecan grove behind me on fire, owner of the farm tends to get a little testy when you sent their trees to burning.

I will let y'all know how it turns out.

Thanks again!

JD

rdknb · Aug 29, 2012

Don't forget Dutchs Wicked Baked Beans, they are the best.

http://www.smokingmeatforums.com/a/dutchs-wicked-baked-beans

sqwib · Aug 29, 2012

I like pictures....

Everything shown below can be made in under three hours.

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cabrego · Aug 30, 2012

if you have time, it is hard to go wrong with a boston butt for pulled pork. Inject, foil at 160. about 1 hour per lb that way.

chowderpants · Aug 30, 2012

I second the pulled pork. About as easy as it gets. Make sure to make a batch of SoFlaQers finishing sauce... its damn tasty

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