Some beef!

Discussion in 'Beef' started by meowey, Jun 29, 2008.

  1. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Folks,

    This week, I decided to head in a direction other than pork. I picked up one of these babies at Sam's Club on Saturday. I think I'll be able to smoke it on Tuesday.

    Pic of label.

    [​IMG]


    Pic of whole beast

    [​IMG]


    I'm planning to rub it with EVOO, sprinkle with salt and pepper, and smoke it with apple at 225-240°F. I'm going to pull it at 145°F for medium-rare. Any thoughts or comments??

    I will post on-going q-view on the day of the smoke in this thread.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  2. coyote

    coyote Master of the Pit

    Okay..I all ready see the problem..in the pic..it shows a frying pan and not a smoker..take it back and get the one with the smoker on it..

    should be great..every thing I read is they are good with out much spice, rubs, ect ..enjoy..remember to sop when you place it on the cutting board..
     
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    That seems to be a nice price at $2.17 lb. Good luck.
     
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Sounds like a plan! Should be fine vittles.
     
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Looks fairly lean Meowy, i think you have a plan! [​IMG]
     
  6. supervman

    supervman Smoking Fanatic

    That is a nice lookin lump.
    Don't forget to take off that small area of silver skin.
    That'll be good.
    Have Fun.
     
  7. flash

    flash Smoking Guru OTBS Member

    Yeah, I haven't got my invitation yet !! [​IMG]
     
  8. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Looking forward to see how this turns out...yum
     
  9. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Sounds like a great smoke to be had for ya on Tuesday, Meowy. Definitely looking forward to watching the progress of the smoke.
     
  10. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    The smoke had to be moved up to Monday. If you start driving now, you might make it. I'll save some leftovers for you! LOL

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  11. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looking forward to seeing this smoke. Nice piece of beef.
     
  12. richtee

    richtee Smoking Guru OTBS Member

    That's the exact cut I usually use for jerky. There's a tough as nails sinew that runs thru the middle of it.. Honestly, I'd open it up, remove it and re-roll with some cotton string. When I jerky it, I'll lose around 2 lbs sinew and whatnot from trimming.
     
  13. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Well folks,

    Here is the q-view. Rubbed with EVOO, seasoned with S+P and a little granulated garlic. Smoked with apple, and spritzed with AJ and CM.

    Seasoned and waiting for the smoker to come up to temp.

    [​IMG]

    3 Hours In

    [​IMG]

    Ready for slicing

    [​IMG]


    Here's the beef. Richtee, I did cut the sinews out of the slices - not too much waste.

    [​IMG]

    Picture perfect plate with sauteed mushrooms, cucumbers and onions, potato dumplings and "sauce"!

    [​IMG]


    Wow, did we ever enjoy this meal. All parties have requested a repeat.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  14. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Wow and Yum come to mind, [​IMG] Great pictures/qview!!
     
  15. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmmm, that looks wonderful![​IMG]
     
  16. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Looks fantastic Meowey!!! would you be willing to elaborate on the, "sauce"?

    Thanks!
     
  17. richtee

    richtee Smoking Guru OTBS Member

    WhooooWHEE! That's just purty as all get-out!

    Good call on the sinews, and you need not trim "roast beef" anywhere NEAR as tight as jerky. Don't want to really... need the bit of fat, etc.

    Nice Meowey!
     
  18. white cloud

    white cloud Master of the Pit OTBS Member

    Momma Momma Me Oh Meowy. That looks like like it turned out great. I love beef on the smoker besides brisket. Jobe well done.
     
  19. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Excellent job on that roast, sir! Please share the magical gravy sauce that looks so tasty! [​IMG]
     
  20. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    It's really a simple pan sauce. I put an aluminum pan under the grate the roast sat on. When I pulled the roast to rest, I pulled out the pan. I put some of the magic Apple Juice/ Captain Morgan's spiced rum into the pan and scraped up all the brown bits. I dumped that into a saucepan, added some water, a bay leaf, some salt and crushed black pepper. Brought it up to a boil and whisked it to break up the bits, and let it simmer for about 5 minutes. I then strained it into a bowl, wiped out the saucepan, added butter, melted, added flour to make a roux, cooked that for about 1 minute. Then the strained liquid went back into the pan, and some more whisking took place. I also added the juices from the foil that the roast rested in to the "sauce".

    It was great on the potato dumplings.

    Hope this helps!

    Take care, have fun, and do good!

    Regards,

    Meowey
     

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