Last weekend in the middle of nowhere for my internship, thought I'd do something a bit more to wrap up my summer cooking (Before I go back to home/school & have to actually SHARE this stuff LOL).
Doing a simple rub, POG, plus hint of smoked paprika, dried mustard, white pepper. I looked around and couldn't find Worcestershire sauce THICK anywhere in Walmart, so I got the regular. Maybe I wasn't looking in the right place??
Red & white potatoes, sweet onion, carrots, mushrooms, few cherry tomatoes & peppers (to taste). Also a pinch of celery to taste (I do not like celery). Then poured in some beef broth, and a splash of rum, because I didn't have red wine lol.
Pulled the sirloin roast out this morning, shaved off some of the rub. WOW that worcestershire sauce really makes it stick on there nice! Added some montreal steak seasoning to experiment.
Put in the veges first while the smoker warmed up. Planning to cook meat till 135 IT at around 225-235 cooker temp.
My only question is how long should I keep the veges in?? 1 hour, then pull and finish on the stove? Or leave in for the full time? I know it is used for the Aus Jus sauce, but I don't really know how to exactly go about handling it.