Sunday smoke with q-view , bbq virgin assisting

Discussion in 'Beef' started by gt2003, Mar 3, 2008.

  1. gt2003

    gt2003 Meat Mopper

    Here's what we came up with for Sunday: 2 beef arm roasts????, Pork butt, salmon and shrimp. The original plan was for a prime rib but we couldn't find one. The butcher told "the virgin" that the arm roast would work out fine. So that's what we ended up with. The pork butt was started 1st with Jeffs rub and spritzed hourly with apple juice and capt. morgans. The arm roasts were done with some type of grill mates seasoning. The salmon and shrimp were done with lemon pepper and brushed with butter. Here are some pics to show you what we ended up with.

    Oh, I forgot, pic 1 is some deer backstap, sliced thin with jerky seasoning. It was smoked for a few hours and gone is much less time than that! Pic 2, arm roasts, pic 3 arm roasts and pork butt in back, pic 4 pork butt after pulling and pic 5 shrimp, salmon and 2 arm roasts once finished.
  2. capt dan

    capt dan Master of the Pit OTBS Member

    Nice looking combo platter!
  3. Super looking grub gt2003,I'm sure it was tasty.[​IMG]
  4. oc-ken

    oc-ken Fire Starter

    how does smoked shrimp taste? how long did you cook it?
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    i LOVE smoked shrimp..........finest kind.........

    nice grub feast dude........points for you

  6. desertlites

    desertlites Master of the Pit OTBS Member

    yup looks real good.
  7. gt2003

    gt2003 Meat Mopper

    I really like the taste of the smoked shrimp. It's tastes like chicken, lololol, NOT. Really, it tastes kind of like shrimp scampi with a hint of smoke flavor.

    Time was about 30 minutes, just enough to get them heated well all the way through. I used cooked, peeled and deveined shrimp so they didn't have to actually cook. I sprinkled them with lemon pepper this morning and brushed them with butter when they were on the smoker. Don't cook them too long, they'll dry out. Just FYI, I did the same with the salmon and it turned out great too.

    Thanks for the rep walking dude. A little more experience and I'll humbly request membership into the OTBS but I don't want to put the cart before the horse.

    Have a great evening all. Off to bed, Greg
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah greg........when i do shrimp.......i do "green" it takes abit longer......when they turn pink.....they are done.........and you are right........too long in there.........they get as tuff as shoe leather.........
  9. kookie

    kookie Master of the Pit OTBS Member

    Great looking grub................Glad your teaching someone else too.........
  10. oc-ken

    oc-ken Fire Starter

    I am gonna have to add shrimp to the list of things to try
  11. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Excellent lookking smoke! Too bad about the prime rib. They are still on sale here for $3.99 a pound. Gee, think I'll go pick up aother one [​IMG] .
  12. bertjo44

    bertjo44 Smoking Fanatic

    Looks really good, you should have invited us all over, looks like you had enough to go around.
  13. gt2003

    gt2003 Meat Mopper

    Bertjo22, we had plenty left over, just like always. It seems a simple smoke gets more involved with "lets try this" or "have you ever smoked that" etc. Originally it was going to be the brisket and the pork butt only, evolved into this. The good thing is, I'll have plenty to eat for the next few days. I had a couple of pieces of left over arm roast this morning and I'll probably end up eating a pulled pork sandwich tonight.

    Bassman, if you can still get prime rib for $3.99 you better get plenty. Even my price on them is significantly above that.

    Off to the drawing board. I've got a turkey in the freezer and I've never tried one of those before on the smoker. That sounds like an awfully good plan for the upcoming weekend. Now, over to the poultry section to get ideas from them.
  14. mpeachhead

    mpeachhead Fire Starter

    Were those arm roasts tender? I'd never thought of putting a cut like that on a grill. I'd always heard that chuck roasts, arm roasts, any type of shoulder roast was too tough to grill. How'd it turn out?
  15. gt2003

    gt2003 Meat Mopper

    They were a little tough. I took them to 155-160. I didn't know anything about that cut but it sure sounded like it would be a tough one. They weren't "uneatable" by any means, just not near as tender as a ribeye would have been. Maybe that will be the plan for this weekend if we can get out hands on one.

Share This Page