Bear Style Rare Roast Beef!!!!

Discussion in 'Beef' started by padronman, Jul 23, 2014.

  1. Okay so I saw Bears Rare roast beef thread and said what the heck lets try it out!!!


    10.5 lbs of Top Sirloin ready to be given some love.


    Coated with homemade Worcestershire sauce then rubbed with Salt, Pepper, Garlic Powder, Onion Powder and a little bit of dry Mustard.


    Wrapped this last night and away to the fridge for a little sleep.


    Good morning my friend!!!  Ready to go into the Smokin-It


    Ready for smoke.  Going with Hickory and Cherry on this one.


    My backyard paradise.

    More to follow as I see this thing to 135F.  Going to pull it out and rest it for an hour.  Then into the fridge overnight.  Will slice tomorrow and Vac seal.

    Thanks for looking

    Scott
     
    knifebld likes this.
  2. knifebld

    knifebld Smoking Fanatic

    Ok I'm in...this is gonna be good! [​IMG]

    Beautiful yard BTW :)
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Cant wait.
     
  4. Thanks!!  It's our little slice of Heaven.  Pool will be used today for sure [​IMG]
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start !!!

    Pool would get used today here too----Going on 90*.

    Be Back.

    [​IMG]

    Bear
     
  6. Sitting about 85 here today with a nice ocean breeze coming in.   The backyard smells AMAZING!!!!   Roast coming along nicely!!!

    Scott
     
  7. It should be good.

    [​IMG]

    Happy smoken.

    David
     
  8. Okay I don't normally open my smoker when it's doing it's thing......but couldn't resist seeing the progress.


    Mmmmmmmmm coming along nicely!!! 
     
  9. Looks great, makes me want to grab some beef and make some. Dang work keeps getting in the way. LOL
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man it is close to lunch for me and you are killing me!!! Looks great!!

    A full smoker is a happy smoker

    DS
     
  11. It's all Bear's fault!!! 
     
  12. Ok boys and girls here she is!!!  3.5 hours and pulled off at 135F.  Now she is wrapped in foil and covered with a towel for an hour.  Then into the fridge overnight for slicing tomorrow!!!


    Good Lord this smells DIVINE!!! 


    Shimmering in the light........Damn I want some NOW!!!!

    Slicing pics tomorrow [​IMG]

    Scott
     
    Last edited: Jul 23, 2014
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    OH YA BLAME IT ON BEAR!!!! LOL Dang it looks lot better than my cheese and mustard samwich [​IMG]  

    A full smoker is a happy smoker

    DS 
     
  14. knifebld

    knifebld Smoking Fanatic

    Tomorrrow??? Why tomorrow....need to see it sliced tonight! LOL

    Been eating greens all week (wife's orders)....I live off these pics dude!
     
  15. Damn....you need some damn protein man!!!   Tomorrow so it can rest and get those juices set.  I just put it in the fridge and I ummmmm snuck a quick slice off the top and HOLY HELL it is good!!  Soooo tender and with that Worcestershire and pepper taste I love so much on beef.  This is going to make a TON of sammies!!!

    Scott
     
  16. knifebld

    knifebld Smoking Fanatic

    Ok well guess I don't have a choice then. ;)

    I look forward to it bud!
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

  18. Be safe Bear!!!

    Scott
     
  19. IT IS NOW TOMORROW! [​IMG]

    Happy smoken.

    David
     

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