I can shave very thin. That's the way I want it any way. I have it thawing as we speak.
Deli type roast beef - Page 2
SmokingMeatForums.com Top Picks
There's more than one way to skin a cat, If you want to do this in the smoker just run the temps at 300° and you'll be fine.
I just mentioned the Oven method, because its a no brainer and the results are nothing short of outstanding.
- Here's a pit beef (13 lb bottom round) I done that came out pretty good, this was done on the smoker @ 300° to an IT of 135° took about 3.5 hours
- You can see the injection marks here, on the right.
- It's really hard to get a picture to show how moist it is but hopefully the next few of photos will give you an idea.
- made some Kick @ss cheesesteak wraps and Pit Beef sandwiches.
- some was sliced thick for dinner.
There are different methods and the two I have mentioned, worked out great for me.
The oven method I mentioned earlier in the thread was prime rib, the one above was done in the smoker and was Bottom Round and was served thick cut although I did get some other meals in there.
Here's some more of the Prime Rib
- Prime Rib Au jus Sammies for dinner
- PR Philly cheesesteak.
PR Dinner and PR french onion soup
Hope this helps!
yours is prettier
Probably somewhere between late 1940's to 1960 ish... just guessing!
In 1898, W.A. Van Berkel, a butcher in Rotterdam of the Netherlands, figured out a way to slice more meat for his butcher shop to better serve his customers. The result of his innovation and determination was the world's first meat-slicing machine. The machine not only changed the way slicing was done in Van Berkel's butcher shop, it revolutionized the way people prepare food all over the world. By 1907, Berkel machines were reported in England, Belgium, France, Russia, China, Mexico, Canada and other countries.
In 1909, manufacturing of the first American machines began at the U.S. Slicing Machine Company is Chicago, Illinois. Six years later, the company had outgrown its space in Chicago, built a new factory in LaPorte, Indiana, and changed its name to Berkel Incorporated. In 2001, Berkel moved to South Bend, Indiana where, in addition to slicers, the company continues to offer such products as mixers, meat tenderizers, choppers, food cutters and processors and vacuum packaging machines.
ITW Food Equipment Group, located in Troy, Ohio, acquired the assets of Berkel Incorporated in July 2001 and formed Berkel Company.
slices awesome, Oldie but a Goody!
Its not needed but you can Inject. Spices are up to you but I would keep it simple, garlic, Coarse Salt, Minced onion, Coarse pepper, or just use Montreal Steak Seasoning.
You definitely want a heavy crust, remember that when its slice paper thin, you will only get a little spice on each shaving of meat... don't be afraid to lay it on heavy.
Like SQWIB said, "Keep it Simple". I like to just put Worcestershire "Thick" on it, and then CBP, Garlic Powder, and Onion Powder. I have never found a Montreal Steak Seasoning that I like---To me & Mrs Bear, it all tastes like salty cardboard, and even after smoking it falls off all over the place. I also very seldom add salt to it, but that might just be me.
As for injecting---It isn't needed, but you can do it. I never inject, because I like to smoke it low & slow, and I don't want to have to worry about getting it through the Danger Zone in less than 4 hours, however you shouldn't have much problem getting a 3 pounder through.
amen to that. lay it on. i usually wrap mine and let it sit in fridge overnite. after smoked and sliced, sometimes i sprinkle a bit of seasoning onto the meat before packing it if it is bland tasting when done.
SQUIB, mine's only prettier because one of the previous owners did a respray on it sometime in the past.
- 267 Posts. Joined 1/2014
- Location: lenox pa.
- Points: 19
- Select All Posts By This User
another thing you should do before cooking all beef is let it set out on the counter to get it to room temp. it will cook more evenly and the meat won't go into shock when you put it into a hot oven or grill.this will make it more tender.i also do it with pork but i don't let that sit out as long. i know some will disagree with this because of bacteria but i always do this and never got sick.
- 81 Posts. Joined 7/2013
- Location: Hollywood, MD
- Points: 12
- Select All Posts By This User
Ok, Chef Jimmy. We are all waiting for another of your wonderful recipes for injecting a top round.