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2 Beef Roast, a fattie and almonds w Q view

post #1 of 16
Thread Starter 
Well, I didn't know where to put this conglomeration. But if I was smoking the beef, I figured I might as well try my first fattie and some more almonds.

Cleaning out the freezer of some of the beef from a half we bought last year. An arm roast and a rump roast. Marinade over night in burgundy wine with molasses and a bunch of spices. Black peppercorns, salt, garlic salt, fresh garlic, onion powder. Sat in the fridge for about 12 hours.

The roast fresh out of the marinade and with my rub added. Rub was more ground peppercorns, salt, garlic salt, sweet paprika, cumin, onion powder, chipotle pepper, ancho chili pepper. Probably forgot a few things.

Next is the JD zesty sausage rolled out.

Then the fillings. Except ai added cheese after the pic was taken.

Then everything in and the almonds about to go in.

Next, the almonds done and about to come out.

post #2 of 16
Thread Starter 
Next up, the almonds pulled out and cooled. Then I mixed up some brown sugar, cayenne pepper, cumin and cinnamon and tossed the almonds in with some butter to make a glaze. They went back in the smoker for about 15 minutes to harden it. After they were pulled out and cooled, they had almost a hard candy coating to them. And a little spicy!

Then the fattie is done and the roasts need to get foiled.

Last, after the roasts are foiled and back in, it's time to slice up the fattie.

I plan to post more after the roasts get pulled.

All in all, it was pretty good. Probably the best almonds I have done so far. The fattie was my first. Turned out pretty good. I probably will wrap it in bacon next time. I just wanted to make one basic to try to convince my wife they are ok. Being on weight watchers, this is a tough sell. But I think I can do it. The roasts seem to be coming along great. Have never done an arm roast or a rump roast in the smoker, so this in new to me. I think I will pull them separately to see what the difference is in tast and texture. I'll send a follow up when they are done. Or maybe tomorrow.
post #3 of 16
Great job scouter!!! Yum!!!!
post #4 of 16
Gorgeous! Everything looks wonderful and those almonds are inspiring! I've been candying almonds in the oven for a long time and it hadn't occurred to me to do some in the smoker (I've only had it since Christmas) but after seeing those, I'm going to give that a try for sure!
post #5 of 16
Lookin' good Scouter!
post #6 of 16
Looks like a great day of eating around your house PDT_Armataz_01_37.gif
post #7 of 16
Thread Starter 
Wow! The rump roast is taking forever. We pulled the arm roast out at about 205 and wrapped it up for an hour to rest. It was borderline being able to cut or pull it. I started cutting it, but it mostly fell apart. But the rump is still only at 190. So, I pulled it's aluminum foil covered butt, I mean rump in and am going to let it finish in the oven overnight. I'll take the remote thermometer up to the bedroom. I may have to get up in the middle of night to pull it out. But, I bet I'm having beef for breakfast!!!!!icon_smile.gif
post #8 of 16
I'm stuffed but I want to try that fattie!
post #9 of 16
Thread Starter 
Yeah, even the wife admitted it was pretty good. She said when she heard me talking about cooking a fattie, and heard the concept about wrapping pork sausage around other "stuff",,, She said all she could think of is how greasy it would be. She thought it turned out great! So, maybe next time some bacon wrap and see how she likes that.

Now, the rump did not get totally up to temp in my oven. I found my oven does not heat to the temp I set even as well as my gosm! So, I gave it a higher temp for two hours this morning and I will go home at lunch to check it out.
post #10 of 16
Nice looking chow, I could use some for breakfast.
post #11 of 16
Everything looks great! cool.gif
post #12 of 16
Lookin good.

If you find the owners wanuel there is a way where you push some buttons on your control dial and you can re calibrate it. Either that or if you can't find it like me I have a oven thermometer, but I know I'm running 5-10 degrees cooler than what it is set at.
post #13 of 16
Thread Starter 

Final pics

Well, the bark was tough. Imagine that after almost 24 hours of slow cooking. But the flavor was great and it pulled apart very easily.

Final product.

I think I am going back to pork next weekend. My son will be home from college then, and he put in a request for pulled pork. Probably another fattie and some ABTs also.
post #14 of 16
Looks great..lookin forward to next weekend's pics too!!
post #15 of 16
Everything looks delicious. Nice job. icon_smile.gif
post #16 of 16
Looks great. PDT_Armataz_01_37.gif That is some good looking viddles.
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