• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

pecan crusted beef roast

miamirick

Master of the Pit
OTBS Member
SMF Premier Member
2,019
43
Joined Sep 28, 2009
the boss lady wanted some beef for dinner so i had to oblige

took a nice roast and injected with some marinade then covered with pecans and brown sugar

let it sit overnight

into the smoker for about 4 hours then it hit 120 so i pulled and wrapped













this turned out very tasty,,  about half was eaten and the rest will make some very tasty sandwiches tomorrow

thanks for watching
 

raptor700

Master of the Pit
OTBS Member
4,067
56
Joined May 20, 2010
That looks like a sirloin steak with pecan pie wrapped around it! WOW I can only imagine what that tasted like! 
  That gives a whole new meaning to the term (yule Log)!
 

chefrob

Master of the Pit
OTBS Member
3,627
42
Joined Sep 13, 2009
i've done pork and chix but not beef..........looks good rick!
 

squirrel

Master of the Pit
OTBS Member
1,599
88
Joined May 7, 2010
Very nice Rick! Love the idea of pecans with the beef. I've done them a million different ways, but not like that! Thanks for sharing!
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,297
11,012
Joined Sep 12, 2009
Great lookin' roast there Rick !


Kinda Nutty though, don't you think? 


Bear
 

miamirick

Master of the Pit
OTBS Member
SMF Premier Member
2,019
43
Joined Sep 28, 2009
your right bear, used extra nuts to try and lure THE SQUIRELL out of seclusion,  looks like it worked
 

rdknb

Master of the Pit
OTBS Member
SMF Premier Member
3,877
50
Joined Jan 23, 2010
That does look very good, thanks for sharing that with us
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,297
11,012
Joined Sep 12, 2009
your right bear, used extra nuts to try and lure THE SQUIRELL out of seclusion,  looks like it worked

You gotta go drag her off the contest thread. I think she's writing a whole recipe book, with some amazing recipes.

I'm gonna save a lot of money. I'll just follow her around, printing all of her recipes, and never have to buy the book. 


Nobody's gonna beat the Steak recipe I posted over there.  


Bear
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
Rick you continue to post recipes that just amaze us. Thank you for your great contirbutions to this site

 

squirrel

Master of the Pit
OTBS Member
1,599
88
Joined May 7, 2010
LOL! I was wondering when somebody was gonna say something about all my posts over there. I want one of those starter kits dang it! Yes Rick, the extra nuts made me a little weak in the knees!


Bear I will be sure to include your "steak" recipe in my cookbook, heck, you can even write the forward to it. I still think you should have smothered that steak in underwear!

 
your right bear, used extra nuts to try and lure THE SQUIRELL out of seclusion,  looks like it worked

You gotta go drag her off the contest thread. I think she's writing a whole recipe book, with some amazing recipes.

I'm gonna save a lot of money. I'll just follow her around, printing all of her recipes, and never have to buy the book. 


Nobody's gonna beat the Steak recipe I posted over there.  


Bear
 
Last edited:

jirodriguez

Master of the Pit
OTBS Member
SMF Premier Member
4,653
138
Joined Jun 5, 2009
Great looking chunk of beef, I'm sure the missus approved.
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


I saw that roast on your last post. It looks awesome but I don't know about the texture with the nuts thou. You never know thou if you don't try it you'll never know if it good or not.
 

wonko

Newbie
6
10
Joined Dec 3, 2010
This looks absolutely fabulous. I have some questions, though. You say that you let the internal temp reach 120, then wrap. Is that the FTC wrap? How long do you leave it that way? What should the internal temp be before being served? Thank you for your help.
 

miamirick

Master of the Pit
OTBS Member
SMF Premier Member
2,019
43
Joined Sep 28, 2009
whats up wonko?  i just simple pulled it off the gosm when temp hit 120 and then wrapped in foil, set it on the counter and we sliced it up about an hour later

when i do it next time i will pull it a little sooner maybe 115 because i like it a little more red than it was

welcome to the board   be ready to gain 20 lbs!!!
 

adiochiro3

Master of the Pit
OTBS Member
2,088
41
Joined Apr 19, 2010
The wife immediately gave me the thumbs up for that idea (after just reading the title)!! LOL!  Guess I have some smoking to do this weekend!  Looks great! 
 

bassman

Master of the Pit
OTBS Member
SMF Premier Member
4,326
54
Joined Dec 15, 2007
Great looking roast.  Thanks for the post.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.