Found the last of the knuckles I broke down over the summer in the freezer . A nice center cut sirloin roast . This is from a couple weeks ago .
Thawed and dry brined with Kinders Garlic butter . Let it sit on the counter for a couple hours .
Used the SmokeFire and B&B comp pellets . Temp spike to keep an eye on things .
Took the IT to 130 , then rest on the counter while everything else finished up .
Post smoke and resting .
Baked off some sourdough that morning .
Cut some 1/2 inch slices .
Plated up for the first night's meal . Oven roasted veg , mashed potatoes and gravy .
That sirloin ate like prime rib . Really tender , and that SmokeFire puts the perfect
smoke profile on stuff .
Next night was a sandwich . In the fridge overnight .
Then slice cold the next day .
I had some store bought baguettes that I ripped in half lengthwise .
Toasted under the broiler , then added some Swiss cheese , and back under the broiler
to melt . Top and bottom . Keeps the bread from getting soggy .
I put the cold slices in a pyrex dish , then heat up some beef stock
or Lipton soup mix to pour over the slices . Just warm , around 180 / 190 .
Not boiling . As the slices warm up , they suck up the liquid . Adds great flavor to the beef .
The slices in the dish were covered with stock . You can see how much was absorbed .
Meat on the bottom , horseradish to cover the top .
Close it up , add some seasoned fries . The meat is completely tender ,
and bite through .
Makes a great meal . Added some Au jus for dipping .
Grabbed another whole Knuckle after this meal . Broke it down last week .
One roast removed , 1 more in there . Plus some grind and soup / stew chunks .
I got 2 roasts this size . 2 - 1 1/2 pound packs of cubes , and 1 1/4
pounds to add to the brisket I did the other day for sticks .
My Son bought me a really nice boning knife for Christmas .
7 " blade is nice , plus the grip angle and curve of the blade is perfect .
Nice balance too .
I save a bunch of money doing it like this . I think I paid $4.69 a pound .
Plus you eat better . Store price for a roast or cubes would be double that around here .
Thawed and dry brined with Kinders Garlic butter . Let it sit on the counter for a couple hours .
Used the SmokeFire and B&B comp pellets . Temp spike to keep an eye on things .
Took the IT to 130 , then rest on the counter while everything else finished up .
Post smoke and resting .
Baked off some sourdough that morning .
Cut some 1/2 inch slices .
Plated up for the first night's meal . Oven roasted veg , mashed potatoes and gravy .
That sirloin ate like prime rib . Really tender , and that SmokeFire puts the perfect
smoke profile on stuff .
Next night was a sandwich . In the fridge overnight .
Then slice cold the next day .
I had some store bought baguettes that I ripped in half lengthwise .
Toasted under the broiler , then added some Swiss cheese , and back under the broiler
to melt . Top and bottom . Keeps the bread from getting soggy .
I put the cold slices in a pyrex dish , then heat up some beef stock
or Lipton soup mix to pour over the slices . Just warm , around 180 / 190 .
Not boiling . As the slices warm up , they suck up the liquid . Adds great flavor to the beef .
The slices in the dish were covered with stock . You can see how much was absorbed .
Meat on the bottom , horseradish to cover the top .
Close it up , add some seasoned fries . The meat is completely tender ,
and bite through .
Makes a great meal . Added some Au jus for dipping .
Grabbed another whole Knuckle after this meal . Broke it down last week .
One roast removed , 1 more in there . Plus some grind and soup / stew chunks .
I got 2 roasts this size . 2 - 1 1/2 pound packs of cubes , and 1 1/4
pounds to add to the brisket I did the other day for sticks .
My Son bought me a really nice boning knife for Christmas .
7 " blade is nice , plus the grip angle and curve of the blade is perfect .
Nice balance too .
I save a bunch of money doing it like this . I think I paid $4.69 a pound .
Plus you eat better . Store price for a roast or cubes would be double that around here .
