SmokinAl
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I haven't posted much lately, mainly because I'm just smoking the same stuff & have already posted it. So I just haven't had a reason to post until now.
I've made cheese steak subs with just about every cut of beef except prime rib. The reason being that there is so much fat that I couldn't figure out a way to thin slice it and keep those big hunks of fat out. We had a couple of Angus Choice 2 bone roasts in the freezer from the Holidays, so I thought I would do an experiment. Smoke a PR with the intent of making thin sliced sammies with it. There is one big muscle that runs thru the middle of the PR & that is what I used for the sammies.
It's easier to show what I did with photo's instead of trying to explain it. So here we go.
I wanted to smoke the PR at about 210 and to run my Lang at that temp takes a lot of babysitting, so since I had yard work & errands to run while the PR was smoking I fired up the WSM & let the Guru take over. I figured about 8 hours of cooking time should get me there so I put enough charcoal & wood in there for about that amount of time.
I started a couple of pieces of lump over the burner on the Gas grill.
Then just put them on the end & she's ready to go.
With the Guru, I just put the meat in right away & let it smoke while the smoker comes up to temp.
A piece of wood & a garbage can make a great table!
It took just over 8 hours to get to 140, which is where I wanted to take it to.
Normally we like our PR a little on the rare side, but for the sammies I wanted it a little more done.
And especially for the bones, they are better when they are cooked longer.
You will understand in a minute.
We took all the veggies & stock out of the pan & added some red wine & boiled it down.
I also added all the fat that I'm going to trim off in the next step.
You can see the muscle I'm going in after.
There is a thin layer of fat separating it from the bone side & the outside muscle that I believe is called the deckle.
I'm not a butcher, but I think I read somewhere that it's called that.
As you can see, it can almost be separated by hand.
There is a natural seam there.
I trimmed all the fat off for my sammies.
Then I cut the 2 bones apart, that's what Judy & I had for dinner.
We just gnawed on the bones.
There was quite a bit of meat on each bone & very tender.
Next I cut the deckle in half for tomorrows dinner. Notice how that grain runs. When you eat it & slice it across the grain it just melts in your mouth.
In the morning after a night in the fridge & a brief trip to the freezer, I got out the slicer.
Judy sliced, I watched!
We ended up with quite a bit of thin sliced beef.
Into the fridge until lunch time.
Butter & oil into a cast iron skillet.
Add some onions.
Then some strips of beef.
Put them in a pile.
And add some Swiss cheese.
Let cheese melt & here is my PR cheese steak sub on a homemade bun for lunch.
And here is half of the deckle with a baked potato for dinner.
And lunch for today, Just PR, mayo, lettuce & horseradish.
I know it seems crazy to cut up a PR like that, but we had 3 nice meals out of it. I still have enough sliced up for at least 4 or 5 big sammies.
And the the meat that I didn't slice for the sammies is the most tender part of the PR, so it was a win, win for me.
I will definitely do this again.
Thanks for looking folks!
Al
I've made cheese steak subs with just about every cut of beef except prime rib. The reason being that there is so much fat that I couldn't figure out a way to thin slice it and keep those big hunks of fat out. We had a couple of Angus Choice 2 bone roasts in the freezer from the Holidays, so I thought I would do an experiment. Smoke a PR with the intent of making thin sliced sammies with it. There is one big muscle that runs thru the middle of the PR & that is what I used for the sammies.
It's easier to show what I did with photo's instead of trying to explain it. So here we go.
I wanted to smoke the PR at about 210 and to run my Lang at that temp takes a lot of babysitting, so since I had yard work & errands to run while the PR was smoking I fired up the WSM & let the Guru take over. I figured about 8 hours of cooking time should get me there so I put enough charcoal & wood in there for about that amount of time.
I started a couple of pieces of lump over the burner on the Gas grill.
Then just put them on the end & she's ready to go.
With the Guru, I just put the meat in right away & let it smoke while the smoker comes up to temp.
A piece of wood & a garbage can make a great table!
It took just over 8 hours to get to 140, which is where I wanted to take it to.
Normally we like our PR a little on the rare side, but for the sammies I wanted it a little more done.
And especially for the bones, they are better when they are cooked longer.
You will understand in a minute.
We took all the veggies & stock out of the pan & added some red wine & boiled it down.
I also added all the fat that I'm going to trim off in the next step.
You can see the muscle I'm going in after.
There is a thin layer of fat separating it from the bone side & the outside muscle that I believe is called the deckle.
I'm not a butcher, but I think I read somewhere that it's called that.
As you can see, it can almost be separated by hand.
There is a natural seam there.
I trimmed all the fat off for my sammies.
Then I cut the 2 bones apart, that's what Judy & I had for dinner.
We just gnawed on the bones.
There was quite a bit of meat on each bone & very tender.
Next I cut the deckle in half for tomorrows dinner. Notice how that grain runs. When you eat it & slice it across the grain it just melts in your mouth.
In the morning after a night in the fridge & a brief trip to the freezer, I got out the slicer.
Judy sliced, I watched!
We ended up with quite a bit of thin sliced beef.
Into the fridge until lunch time.
Butter & oil into a cast iron skillet.
Add some onions.
Then some strips of beef.
Put them in a pile.
And add some Swiss cheese.
Let cheese melt & here is my PR cheese steak sub on a homemade bun for lunch.
And here is half of the deckle with a baked potato for dinner.
And lunch for today, Just PR, mayo, lettuce & horseradish.
I know it seems crazy to cut up a PR like that, but we had 3 nice meals out of it. I still have enough sliced up for at least 4 or 5 big sammies.
And the the meat that I didn't slice for the sammies is the most tender part of the PR, so it was a win, win for me.
I will definitely do this again.
Thanks for looking folks!
Al
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