SeaCat
Hey, my Halo is smoking
- Joined
- Sep 23, 2003
- Posts
- 15,378
Two days ago I picked up an extremely lean piece of Beef Roast. Five pounds in one large piece. The only fat in this piece of meat was a this stripe along one side.
Once I got the meat home I set it to the side while I prepared a nice slurry.
Several cloves of raw garlic, a couple of cloves of roasted Garlic, half a raw Onion, a pinch or two of Sea Salt, a handfull of crushed Chipotle and a couple of Tablespoons of Oilive Oil were placed in the blender and pureed until smooth. (The same combo was pureed rough as well.) The smooth puree was injected in several places of the beef roast. The outside of the roast was scored then covered with the rough puree. The entire thing was wrapped in plastic and placed in the fridge.
This morning I fired up the smoker while filling the water pan. I got the water boiling then added the wood to the box. Within a couple of minutes I had a nice bit of smoke going. (Hickory and Maple with just a hint of Mesquite.) Only then was the meat added to the smoker.
The meat was in the smoker for most of the day. It slow smoked and slow roasted all day until it was at the rare point. (OKay, medium rare.)
This evening I set up the slicer and started cutting it. Paper thin and ever so tender. Dinner tonight was the sandwiches I call Supers. (Onion Rolls, Swiss and Provolone Cheese as well as a mild BBQ Sauce. Oh and half a pound of Roast Beef per sandwich.)
Now in the fridge and freezer are packages each containing half a pound of Roast Beef.
I love cooking like this.
Cat
Once I got the meat home I set it to the side while I prepared a nice slurry.
Several cloves of raw garlic, a couple of cloves of roasted Garlic, half a raw Onion, a pinch or two of Sea Salt, a handfull of crushed Chipotle and a couple of Tablespoons of Oilive Oil were placed in the blender and pureed until smooth. (The same combo was pureed rough as well.) The smooth puree was injected in several places of the beef roast. The outside of the roast was scored then covered with the rough puree. The entire thing was wrapped in plastic and placed in the fridge.
This morning I fired up the smoker while filling the water pan. I got the water boiling then added the wood to the box. Within a couple of minutes I had a nice bit of smoke going. (Hickory and Maple with just a hint of Mesquite.) Only then was the meat added to the smoker.
The meat was in the smoker for most of the day. It slow smoked and slow roasted all day until it was at the rare point. (OKay, medium rare.)
This evening I set up the slicer and started cutting it. Paper thin and ever so tender. Dinner tonight was the sandwiches I call Supers. (Onion Rolls, Swiss and Provolone Cheese as well as a mild BBQ Sauce. Oh and half a pound of Roast Beef per sandwich.)
Now in the fridge and freezer are packages each containing half a pound of Roast Beef.
I love cooking like this.
Cat
