It’s been a while since I’ve posted anything and this past weekend my wife went to see our daughter in Long Island, leaving me and the dogs to fend for ourselves.
Friday, I found some tuna steaks on clearance, seasoned them with olive oil, salt and pepper, and gave them a quick sear on the grill. I bought a bagged salad and made my own balsamic dressing, and tada...a great meal on an otherwise oppressively hot day.
Saturday, I was out so onto Sunday. My wife was supposed to be home for dinner, but she and my daughter were caught in the partial blackout in NYC on Saturday so some of their plans were rearranged to Sunday and she wouldn’t be home until Monday. I already planned on pit beef for her return and had already started prepping when this played out so I decided to stick with the plan, use some hickory on the WSM, and go with it.
I had a 3 lb. top round I picked up on clearance and smoked it to 128 IT (I’m finding 128 is my personal choice for steaks on the grill and any other beef I like medium rare). I rubbed in a mix of approximately 2 parts pepper, 2 parts garlic powder, and 1 part salt and let it rest after smoking. I sliced it as thin as I could and took some over to my parents. It was the best pit beef I’ve made yet...great flavor, juicy, and a little red on the inside. My parents, who generally like their food on the bland side and don’t always rush for smoked food or anything of the sort were going crazy over it! I left a batch for my wife as she is my biggest fan in the kitchen/grill/smoker and she devoured it after a long weekend in New York. Thanks for looking!
PS. The dogs made out alright as they had a few small “samples “ of pit beef too.
Friday, I found some tuna steaks on clearance, seasoned them with olive oil, salt and pepper, and gave them a quick sear on the grill. I bought a bagged salad and made my own balsamic dressing, and tada...a great meal on an otherwise oppressively hot day.
Saturday, I was out so onto Sunday. My wife was supposed to be home for dinner, but she and my daughter were caught in the partial blackout in NYC on Saturday so some of their plans were rearranged to Sunday and she wouldn’t be home until Monday. I already planned on pit beef for her return and had already started prepping when this played out so I decided to stick with the plan, use some hickory on the WSM, and go with it.
I had a 3 lb. top round I picked up on clearance and smoked it to 128 IT (I’m finding 128 is my personal choice for steaks on the grill and any other beef I like medium rare). I rubbed in a mix of approximately 2 parts pepper, 2 parts garlic powder, and 1 part salt and let it rest after smoking. I sliced it as thin as I could and took some over to my parents. It was the best pit beef I’ve made yet...great flavor, juicy, and a little red on the inside. My parents, who generally like their food on the bland side and don’t always rush for smoked food or anything of the sort were going crazy over it! I left a batch for my wife as she is my biggest fan in the kitchen/grill/smoker and she devoured it after a long weekend in New York. Thanks for looking!
PS. The dogs made out alright as they had a few small “samples “ of pit beef too.
