Brought home a 5.25 lb eye of round from Sam's yesterday, $2.94lb. I trimmed off about a half a pound of fat and brushed on some Worsty sauce and then gave it a liberal coating of MSS. Wrapped it up for a night in the fridge.
Up this morning before the birds were singing I fired up the Pro 100 to 180º and loaded in the beef with a pan of hickory
While that was underway I packed four pint jars for canning with the salmon trimmings from this winters three lox efforts. Had the All American 21 purring away on the new patio stove setup
After the first hour I changed the chip pan with some fresh hickory and raised the temp tp 200º, then went back in the kitchen to make some dough for a batch of my burger buns. Right about the time that was finished the salmon was ready to come out and cool down, looked perfect bubbling away.
Time was zipping by and I again changed to some fresh hickory chips and raised the temp on the Pro 100 to 225º, twas smokin' fine!
I looked over and the dough I'd set out earlier was all ready to rock
I knock it down and form six burger buns, cover it up for a second rise, and head out to the store to find Pepsi Zero for the wife. I'm back an hour later with the goods, plus a little meat for me. I turn the oven on to 375º, the TP-20 alarm goes off letting me know the eye of round in the smoker has just reached 127º, pull it!
The buns go in the oven, 18 minutes later I'm rewarded with this.
Now all the pressure is off, the beef is in the fridge and will go thru my slicer tomorrow, be perfect for French dips and sannys. The canned salmon is in he cupboard and there when I want it, the burger buns are in a ziploc in the freezer. I'm slicing a little top sirloin I grabbed at the grocery store, thinking Philly cheesesteak after another dip in the pool and a couple of pops of Evan
Pretty darned productive 3rd, maybe I'll just take it easy tomorrow. Hope y'all have a great and safe 4th, life is good! RAY
Up this morning before the birds were singing I fired up the Pro 100 to 180º and loaded in the beef with a pan of hickory
While that was underway I packed four pint jars for canning with the salmon trimmings from this winters three lox efforts. Had the All American 21 purring away on the new patio stove setup
After the first hour I changed the chip pan with some fresh hickory and raised the temp tp 200º, then went back in the kitchen to make some dough for a batch of my burger buns. Right about the time that was finished the salmon was ready to come out and cool down, looked perfect bubbling away.
Time was zipping by and I again changed to some fresh hickory chips and raised the temp on the Pro 100 to 225º, twas smokin' fine!
I looked over and the dough I'd set out earlier was all ready to rock
I knock it down and form six burger buns, cover it up for a second rise, and head out to the store to find Pepsi Zero for the wife. I'm back an hour later with the goods, plus a little meat for me. I turn the oven on to 375º, the TP-20 alarm goes off letting me know the eye of round in the smoker has just reached 127º, pull it!
The buns go in the oven, 18 minutes later I'm rewarded with this.
Now all the pressure is off, the beef is in the fridge and will go thru my slicer tomorrow, be perfect for French dips and sannys. The canned salmon is in he cupboard and there when I want it, the burger buns are in a ziploc in the freezer. I'm slicing a little top sirloin I grabbed at the grocery store, thinking Philly cheesesteak after another dip in the pool and a couple of pops of Evan
Pretty darned productive 3rd, maybe I'll just take it easy tomorrow. Hope y'all have a great and safe 4th, life is good! RAY
