A couple weeks ago I posted a Picanha roast I did for the 49'ers and Eagles playoff game. That roast was truly amazing. Well, my birthday was the following week and Tracy asked what I wanted for my birthday. I thought about it for about 1 1/2 seconds and said "a case of those CPB Picanha roasts". She said to go for it, so I did. Sent Joe an email and a few days later the big brown truck showed up bearing tidings of joy.
12 beautiful and joyous roasts. Do these look familiar
SmokinAl
?
Being that I just recently posted a similar thread, only a few pics of this one. The last one was done on the Rec Tec, this one was done on my cabinet smoker with cherry wood.
Plated with a little salad and some orzo, which was made using beef broth instead of water then tossed with butter and sliced green onions. That stuff was really good!!
Now to dinner last night with the leftovers from the roast. Ryan (
Brokenhandle
) this one is for you my brother 
Time was short so had to come up with something in a hurry.
Trimmed the remaining fat cap off and shaved thin. A really nice pile of meat.
A bunch of sliced onions into the big skillet with lots of butter and some minced garlic.
Cook the onions till they just start getting soft and add a couple tablespoons of AP flour.
Mix the flour and onions then add beef broth, a dollop of BTB beef base, and a copious amount of black pepper.
Simmer on low till you have a nice consistency for gravy...of course, there needs to be gravy along with almost everything
Once you have the right consistency, add the shaved Picanha into the skillet.
Mix it all up really well and you have a horrid looking skillet full of heart-warming comfort food.
Of course something like this just isn't complete without a homemade batch of sour cream, garlic, and chive mashed potatoes.
A mountain of mashed potatoes smothered with the meat, gravy, onions, and a sprinkle of parsley....OMG!!
Not a very involved dinner but man was it ever good!! With a cold front moving in and the weather turning nasty again, this was the perfect meal. Not much on the plate but this one really didn't need anything else. A light smokey flavor on the meat coupled with the gravy and all those onions was pretty much off the charts. Thank God we have enough leftovers for another meal. Tracy is thinking sliders on some sour cream and onion rolls, which are pretty much always on hand. I'm not gonna argue with her on this one
Well thanks for dropping in and braving what is overall a pretty simple thread but some really good food. Take care, stay safe, and I'll see everybody in a bit. Got some work to do in the garage on the latest metal fab project.
Robert
12 beautiful and joyous roasts. Do these look familiar
SmokinAl
?
Being that I just recently posted a similar thread, only a few pics of this one. The last one was done on the Rec Tec, this one was done on my cabinet smoker with cherry wood.
Plated with a little salad and some orzo, which was made using beef broth instead of water then tossed with butter and sliced green onions. That stuff was really good!!
Now to dinner last night with the leftovers from the roast. Ryan (
Brokenhandle
) this one is for you my brother Time was short so had to come up with something in a hurry.Trimmed the remaining fat cap off and shaved thin. A really nice pile of meat.
A bunch of sliced onions into the big skillet with lots of butter and some minced garlic.
Cook the onions till they just start getting soft and add a couple tablespoons of AP flour.
Mix the flour and onions then add beef broth, a dollop of BTB beef base, and a copious amount of black pepper.
Simmer on low till you have a nice consistency for gravy...of course, there needs to be gravy along with almost everything
Once you have the right consistency, add the shaved Picanha into the skillet.
Mix it all up really well and you have a horrid looking skillet full of heart-warming comfort food.
Of course something like this just isn't complete without a homemade batch of sour cream, garlic, and chive mashed potatoes.
A mountain of mashed potatoes smothered with the meat, gravy, onions, and a sprinkle of parsley....OMG!!
Not a very involved dinner but man was it ever good!! With a cold front moving in and the weather turning nasty again, this was the perfect meal. Not much on the plate but this one really didn't need anything else. A light smokey flavor on the meat coupled with the gravy and all those onions was pretty much off the charts. Thank God we have enough leftovers for another meal. Tracy is thinking sliders on some sour cream and onion rolls, which are pretty much always on hand. I'm not gonna argue with her on this one
Well thanks for dropping in and braving what is overall a pretty simple thread but some really good food. Take care, stay safe, and I'll see everybody in a bit. Got some work to do in the garage on the latest metal fab project.
Robert
