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food fest

camp_cookie

Smoking Fanatic
307
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Joined Feb 26, 2007
My folks are coming up to see us this afternoon, and they wanted me to smoke some meat for supper. I got started last night by doing two fatties and a double smoked ham. The two packs of sausage are from a local processor and don't have all of the crazy preservatives in them. The ham was "mini" ham from Cumberland Gap Provision Company. It was a fully cooked hickory smoked ham. I scored it with a knife and covered it with olive oil and fresh ground black pepper. I smoked all of the above with apple wood. Based on the sample of the ham and the sausage biscuits I fixed this morning for breakfast it all worked very well.

Right now I have two beef chuck roast going in the BGE with hickory wood. I plan to pull them. If I have enough left over, I will make a small batch of chili with it as I just want to see what chili with the smoked meat will taste like.

For the sweet touch, I bought a butter loaf cake. I plan to cut it into slices and toast them on the grill. We're going to top it with strawberries and cream.

Here's a look at the chuckies four hours in:
 

crazzycajun

Smoking Fanatic
438
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Joined Feb 17, 2007
i did a chili using smoked vension roast it was good some of my mistakes weretoo much meat i know its hard to beleive theres such a thing but the fact that i ddn't shred it into small enough pieces made it about the consistancy of bbq beef with chili beans it was good none the less but the texture could use some improvement
 

tonto1117

Master of the Pit
OTBS Member
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Joined Jan 25, 2007
WOW, looks and sounds delicious!!!!!! Drooling....... I think your folks are in for some incredible food, and the dessert sounds srumptious as well.


Enjoy!!!!!
 

teacup13

Master of the Pit
OTBS Member
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Joined Feb 22, 2007
looks very tasty...

we made chili with some left over tri-tip, same suggestion as crazzycajun, cut the meat up small
 

camp_cookie

Smoking Fanatic
307
10
Joined Feb 26, 2007
The BGE settled in at 268 for this cook, and seemed to want to stay there; so, I let her rock. I decided to check temps at five hours and check for tenderness. It's a good thing that I did as at five hours on the nose I was at 195 in one and 198 in the other with both being fork tender. So, I took them out of the cooker and wrapped them in foil and a towel to rest.

Here are updated pics:
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Jul 16, 2006
Drool!!

Take care, have fun, and do good!

Regards,

Meowey
 

deejaydebi

Legendary Pitmaster
8,005
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Joined Nov 18, 2006
Wow great looking chucks "son"
... when's dinner gonna be ready? I'm staved!

 

teacup13

Master of the Pit
OTBS Member
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Joined Feb 22, 2007
mmmmmmmm.... i gotta go get some propane and chips now...those look great
 

camp_cookie

Smoking Fanatic
307
10
Joined Feb 26, 2007
I guess I took them out a little too soon. One of them pulled very easily, but the other still had a good bit of connective tissue in it. I pulled it as best as I could, and I cut the rest into small chunks. I was pleased with the color though. :)
 

bbq bubba

Master of the Pit
OTBS Member
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Joined Feb 12, 2007
Chuck roast's ay? i think i might have a new favorite
Look's absolutely fantastic
 

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