Cherry Amaretto Roast Beef

wutang

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• Jun 16, 2009

• #1

I have been wanting to do another roast beef that I could slice thin for sandwiches. I did basically the same as last time but kicked it up a little bit.

My mop ingredients. Cherry juice and Disaronno


I poured Disaronno over the roast and lightly coated with a little bit of rub.


Sprayed with a blend of cherry juice and amaretto after about an hour then about every 30-40 minutes until it hit an internal temp of about 140.


A couple of sliced pics




After slicing it all up I guess I got a little careless when cleaning the meat slicer and got a small cut on the tip of a finger......

But bacon makes everything better


The slices from the outside of the roast definately had the cherry/amaretto flavor. Maybe I will try injecting next time

 

lucc

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Jun 4, 2009

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• Jun 16, 2009

• #2

Looks good, a little too rare for my liking.

Those bacon bandages are friggin awesome!!!!!!!!!!!!!!!!!!

 

irishteabear

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• Jun 16, 2009

• #3

The roast sounds great and looks wonderful. Love the band aid!

 

mballi3011

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• Jun 16, 2009

• #4

That meat looks awsome to me love it rare. What did that disronno do to the flavor I have never seen that stuff (was a beer man) you have to love those band-aids though. too cool

 

smokingscooby

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Feb 13, 2009

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• Jun 16, 2009

• #5

That looks awesome!!! How was the flavor? Not as strong as you would of liked? I think injecting it would distribute the flavor more. Or even maybe marinade it?

 

wutang

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• Jun 16, 2009

• #6

I am a beer man too. But my wife keeps a few things in the booze cabinet that she gets into every once in a while. The DiSoronno along with the cherry juice added some sweetness to the meat. It was definately worth doing it this way. I would do it again.

 

wutang

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• Jun 16, 2009

• #7

The flavor was great. Tender smokey roast beef with a hint of sweetness. If I injected I would probably just inject a small amount. I think it could get too sweet if I used too much.

 

rivet

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• Jun 16, 2009

• #8

Oh My Gawd! As soon as I saw the cherry disarronno, I knew it HAD to be good! That is a fantastic combo you thought of, I bet it tasted great. Your roast looked beautiful, though I like mine a bit less rare. Wutang, you get points for creativity my friend!

 

grothe

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• Jun 16, 2009

• #9

Dang that looks good Adam....lookin forward to a sammie!!
Excellent job!!

 

billbo

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• Jun 16, 2009

• #10

Wu, that is fantastic! I am on the floor with your finger pic!

 

sumosmoke

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• Jun 16, 2009

• #11

Definitely an original, new way to smoke some roast beef. That looks like it turned out GREAT!!

As for the finger ... it took me a while to realize that you weren't bleeding through your bandage, and that it was just the "meat" in the bacon bandaid.

 

wutang

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• Jun 16, 2009

• #12

I just looked back at the picture and you are right-it does look like I am bleeding pretty good.

 

the dude abides

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• Jun 16, 2009

• #13

Holy Cow. That looks like the finest roast beef on the planet. Great mix of flavors. Would love to hear how an injection does. I would think the cherry juice would stain the meat a little and maybe make it look more rare than it really is. What do you think? Would it do that?

Love the bandaids. What was the "free toy inside"?

 

wutang

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• Jun 16, 2009

• #14

I bet you are right about the cherry juice changing the color. I just might have to try it and see.

I have been waiting to see if anyone would ask about the "free toy." It was a bacon sticker. A small puffy sticker about one inch long that looks just like the band-aid. My 3 year old daughter wanted it so she walked around with a bacon sticker on her shirt the day I opened them.

 

meatball

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• Jun 16, 2009

• #15

Wow!!! I love amaretto and I love rare roast beef! That looks awesome! Be careful you don't accidentally wrap those band-aids around a fattie

 

mauismokemeats

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• Jun 16, 2009

• #16

Awsome combo for the beef, I could go down town on a couple of those sammies.

 

bradyischamp

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Apr 22, 2009

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• Jun 17, 2009

• #17

do you serve these slices cold on sandwhiches or reheat?

 

ocsnapper

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• Jun 17, 2009

• #18

Give that man some points.. :)

Thanks for the post.. just by the look of that roast it will be listed in the book of what to try on the smoker..

 

ronp

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• Jun 17, 2009

• #19

My kind of beef cooked to perfection.

 

wutang

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• Jun 17, 2009

• #20

Both.

I have reheated them in warm au jus and melted some provolone cheese over the sandwich and served with the au jus for a french dip. And I have just pulled it out of the fridge and slapped some mayo on some bread for a roast beef sammich. My wife also likes to use it for a hot beef sandwhich served open face with gravy and mashed potatoes.