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Beef For Sammies ~ Foamheart

foamheart

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You saw the beginning of this yesterday when I smoked it with the ribs. I smoked it to 135 IT, its ran to 140 while resting. Its sat in the fridge over night and today after an hour in the freezer I sliced it. I sure wish I had a slicer....LOL

I started with......

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I smoked it with company (it might have got lonesome).

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Smoked at 230 with all apple. Chilled over night, then sliced today after sharpening knives.

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Pretty huh? This little roast A little over 4 lbs. did all this! PLus allll I ate!

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Did a bit of Vac-Sealing magic.......

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Those are all a bit over 1/2 pound bags. Plus all I ate.....LOL (which was substantial). and I have a bowlful set aside for sammies today.

Nothing special or hard just good stuff. I'll add the sammie later when I do it.
 

tropics

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Brother Kevin I think ya'll did a fine job with that knife.But next time do it right bring it here and use my slicer.
Richie
 

Bearcarver

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Looks real nice from here, Foamy my Man!!
I guess you know by now, I love Beef Sammies!!!
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Bear
 

foamheart

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Brother Kevin I think ya'll did a fine job with that knife.But next time do it right bring it here and use my slicer.
Richie
Thank you Richie. Next time I'll run up there.

When I get any lunch meat at the deli, I always get it sliced thin to shaved thickness. It just tastes better.
 

foamheart

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That roast beast sure came out great! It's got really nice color.
Thank you. My first one, usually not much of a beef eater. BUT this stuff tastes as good as it smells. That Bear knows a good thing when he sees it.
 

foamheart

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Looks great and nice trussing. Well known fact that trussing makes meats taste better.
Thank you.

Tying it up was always Pop's thing. He said it helped maintain density thru-out while cooking. I did it because I was going to make sandwich meat and wanted the finished product more oval than flat.
 

foamheart

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Looks real nice from here, Foamy my Man!!
I guess you know by now, I love Beef Sammies!!!
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Bear
Thanks Bear.

I should have done this sooner, you never lead me wrong before. I just have never been a big beef eater. But this is really delicious stuff.
 

foamheart

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Nice deep smoke ring on that meat. Just right doneness for sandwiches, and French dips.
Thank you.

I would have never thought it could taste as good as it smells, it being beef. BUT to my happy surprize it might even taste better if its possible.
 

foamheart

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That stuff looks good
Thank you. If Da Bear says its one of his most favorites you know its good stuff. If you have not tried it yet don't wait around like I did. Move it up to the top of your smoking bucket list. Its unbelievable, my hands smell so good even after washing after I sliced it. If I was even the least hungry I would bite 'em. Just remember to slice that roast beast up super thin to win!
 

SonnyE

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Looks delicious!
I'd be lovin that with some smoky horseradish sauce in a sammie.
Drool, drool, drool!
 

HalfSmoked

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Awesome looking stuff for some sammies. If you don't want to drive all the way to Richie's I'm closer so you can just stop and also use slicer. :D

Warren
 

foamheart

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Looks delicious!
I'd be lovin that with some smoky horseradish sauce in a sammie.
Drool, drool, drool!
Thank you.

I generally like Horse radish on my prime rib, but today I tried it on this beef, pretty good stuff.
 

foamheart

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Awesome looking stuff for some sammies. If you don't want to drive all the way to Richie's I'm closer so you can just stop and also use slicer. :D

Warren
Thank you.

I just gotta get off my butt and shop a slicer.
 

foamheart

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Oh and BTW. Supper tonight?

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That is the smoked beef, Provolone cheese, grilled green bell peppers & onions, topped with prepared horse radish and some AuJus dipping sauce.

It was ok, but next time there'll be less fluff and just beef and bread so I can enjoy that smoked beef taste better.
 

SonnyE

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I dunno Uncle Goldie, when you get you a slicer, the roast beef, Provolone Cheese, Green Peppers, and Onions, can all fall to the new slicer you are shopping for.

After I got my slicer, I was looking for whole sorts of stuff to slice with it at Sam's Club.
Scarce as hen's teeth they are. At least around me.
But dang, you'll be looking for ways to play with your new slicer. LOL!

Put the fluff as a side and mix and match in your mouth. Some might accuse you of playing with your food.
I see it as culinary experimenting to find the new ratios that suit your tastes. :confused:

I know, that sounds like hens scratching to peck grain out of the droppings... o_O
LMAO! :emoji_laughing:
 

crazymoon

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Kevin, Nice smoke ,you have some excellent sammies to look forward to ! like
 

foamheart

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I had a inexpensive chef choice something or other and I despised it. I finally broke down and bought a 6" KWS and am thrilled. Spendy yes! Quality yes! Slicing quality is head and shoulders above the previous slicer. Like comparing a 2x4 to a sushi chef's knife.
Basically I'll explain my kanundrum. I of course would like a hobart, BUT my back and arms are now telling me 75 to 100 pounds is gonna get even more of a pain to manage. The other side is the small home slicers I just can't imagine doing the bacon, cheeses, and meats very well for very long. IF I do get a slicer then I'll be wanting an emulsifier. It just never ends. Each step just leads to the next. LOL Usually one of two things happens, if I'll just put it off some good deal will arrise, maybe not what I am looking for but some other process equipment part. OR if I just jump out and buy one, the next day I'll find bigger and better on sale for half what I paid.
 

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