OK here is my recipe for Baron of Beef full meal deal, including vegtables - bad habit I got from my ex wife ;-)
This roast is from a side of beef I split with my Brother. We got the cow from his neighbour after my Bro let it graze on his five acres in Abbotsford BC Canada. So this is good free range Beef from a cow actually "conditioned" by the same dog who is guarding the smoker. Of course the conditioning was more like a cardio work out for the steer a few months back when the cow was still rangeing free. I don't know the wieght but I do include some measurements at the end for this roast - 5.5 inches wide, 4 inches deep and 4 inches high.
I started with taking it out of the freezer at 8 am, so a good time to start the buns:
4 cups of flour
1 TBsp of bread machine yeast
1 tsp of salt
1/2 cup of milk
1 cup of water
2 TBsp of olive oil
1 TBSP of lemon juice
All into the bread machine - if you are going to put 5.5 hours into smoking your Baron, you may as well finish with fresh baked buns.
I use the artisan setting on my bread machine or whatever setting used for pizza dough. Most machines will knead the dough for 20 minutes or so then rise for an hour. At that point, take the dough out of the tub, gently fold it over to a ball without kneading it any more and divide it into 8 . I could have taken a little more care with equal portions.
Then gently roll them into torpedo shapes for beef dipping and let them rise another hour or so until that have at least doubled - as per the below photo. Then into a hot pre heated oven at 450 after spraying some misty water on the surface of the buns.
After 5 minutes I open the oven, spray them with water again and change racks at the same time turning the sheets 180 degrees.
Turn the oven down to 400 now and Bake for another 20 - 25 minutes - just check the look of your crust if it is getting dark brown then they should be done.
Buns are Done !
Back to the Baron - by noon it was still frozen in the core as you will see by the first thermometer reading of 21 f at the start of the smoke.
No worries as we all know it is a low and slow smoke.
I started with some pepper, crushed garlic and a little seasoning salt on the outside. Then into the Smoke Vault...
I have a Propane "Smoke Vault" by Camp Chef and once the smoke is going after being on max temperature for about 15 minutes I put the beef in close to the top and leave it on low for the full 5 hours. The lowest the tempurature would go was about 220f with an outside ambient temperature of 22 degrees Celsius - that is a nice day here in the Great White North for June !
The remote meat thermometer starts at 21f - below freezing as the core was still thawing.
Time to cut up some Yukon gold potatoes - two each x 3 of us = 6 potatoes.
Leave them in cold water until close to cooking time.
I use 4 litres of canola in my big 15 litre stock pot.
Remember - water expands 1600 x when it flashes to steam so you want your fries as dry as you can get them before lowering into the hot oil. I drain out the cold water and replace with boiling water for about 5 minutes. get the fries warm as you can without cooking so the oild temperature does not drop too much when you add the fries, toweled dry just before adding as you see...
I do this just before I take the meat out as the fries will take 10 to 15 minutes with the oil startig at 350 f
Baron is now at 138 f
Out of the smoker...
The battery died on this unit so the time is off but after 5 hours we are at 138 degrees farenhiet and time to let it stand for 10 minutes. Enough time to whip up the greek salad.
Long english Cucumber, tomatoes, Feta cheese- I marinade the red onion in some balsamic vinegar for 5 minutes to take the edge off...
Add a tsp of dry basil and a few tablespoons of Olive oil and put that on the table with the buns.
With 2 cups of beef stock from my freezer I add another cup of water and two cubes of boullian and the beef dip is ready.
Time to Carve it up, thin as you can slice....
Thing of Beauty....
Kids couldn't wait...
But I had to have a glass of "Back Yard" Nosey Neighbour White, Some dijon mustard and horsradish, time to chow down...
Let me know if I missed any pointers or steps to this ultimate fathers day spread !