Had a small roast I wanted to smoke yesterday. Sprinkled it with tatonka dust, best dam rub for beef I ever tasted. Threw it into the bradley for 3 hours of hickory and used the pid to bring it to 130 IT
Had a few slices for dinner, forgot to take pictures of that but here it is today. Should be good for hot roast beef dinners.
(https://lh3.googleusercontent.com/-WK48gFX3pls/Ug4vUPgJhwI/AAAAAAAAGnA/M_7XF2kh8tw/w366-h553-no/DSC_0090.JPG)
(https://lh5.googleusercontent.com/-3ro6QRFOAu8/Ug4vfFlHiII/AAAAAAAAGnQ/eKxUzNfk5gE/w366-h553-no/DSC_0091.JPG)
(https://lh4.googleusercontent.com/-nZhzTZA6S84/Ug4wlK2V0ZI/AAAAAAAAGng/m_yPumiCHQM/w835-h553-no/DSC_0093.JPG)
(https://lh5.googleusercontent.com/-kzlbkhBm0Iw/Ug4vaGlmFbI/AAAAAAAAGnI/hizNz1qisn0/w835-h553-no/DSC_0092.JPG)
Looks like some good RB, I'm thinking thin sliced, baguette and some AuJus equals one heck of French Dip
Damn, that looks good. I already had my breakfast, but my stomach doesn't think so after looking at that great RB!
Quote from: Saber 4 on August 16, 2013, 08:08:14 AM
Looks like some good RB, I'm thinking thin sliced, baguette and some AuJus equals one heck of French Dip
I completely agree with Saber but I would add some Hot/Dijon Mustard.. YUUUUM!
Hey, Devo! Is the Tatonka Dust as heavy on the black pepper as it looks? I'm thinkin that it would be great on any beef roast that you want a good dose of black pepper on, not just grilled or smoked beef.
No there is not that much pepper. Can't say what's in it or else I be making my own :)
Sent from my iPhone using Tapatalk
Devo, now we are picking your brain... What the flavor content?
Quote from: rveal23 on August 16, 2013, 09:56:18 AM
Devo, now we are picking your brain... What the flavor content?
Hmmm I'm not very good at describing how things taste. I was once asked how my smoked cheese tasted and my reply was it tastes like cheese ???
So I have this picture of the label and it does mention charcoal seasoning and I can taste that for sure. Some one else said they had it on chicken and it reminded them of some real good rotisserie chicken.
(https://lh5.googleusercontent.com/-bufZznPHT9g/Ug5wyzHjbLI/AAAAAAAAGoA/RUIWRvkFV7I/w835-h553-no/DSC_0100.JPG)
Curiosity is getting to me.. I now NEED to taste this.
The people at http://www.owensbbq.com/ are very nice. They used to send out free samples when they were starting out and thats how I got hooked on it.
All sliced paper thin for all of the above suggestions ;)
(https://lh5.googleusercontent.com/-fuYlfQWT-h8/Ug6Xr5Cn00I/AAAAAAAAGoQ/GRYrcdHR0o8/w835-h553-no/DSC_0102.JPG)
Quote from: devo on August 16, 2013, 01:02:52 PM
The people at http://www.owensbbq.com/ are very nice. They used to send out free samples when they were starting out and thats how I got hooked on it.
The folks at Owens BBQ were kind enough to send me enough samples to hand out to everyone at the MWSO. To me it is like the Gunpowder seasoning but with more of a garlic flavor to it.
Quote from: Tenpoint5 on August 16, 2013, 02:56:16 PM
Quote from: devo on August 16, 2013, 01:02:52 PM
The people at http://www.owensbbq.com/ are very nice. They used to send out free samples when they were starting out and thats how I got hooked on it.
The folks at Owens BBQ were kind enough to send me enough samples to hand out to everyone at the MWSO. To me it is like the Gunpowder seasoning but with more of a garlic flavor to it.
Yes it does come close to gunpowder as Chris mentioned but along with the more garlic taste I think it has more of a kick to it. I have both and so far my go to rub for beef is Tatonka Dust
Hey Devo, roast looks great!
Do you mind telling roughly how long the cook time was overall, and at what box temp?
Have been thinking about doing a little roast sooner than later, probably would go a little more well done as family doesn't like it quite so pink, but at least it would give me an idea of where to start...
Thanks, Seb
Wish I could give you a time but I had the pid set @ 225 F and to shut off when the IT hit 130 F. I put it on around three and than had some running around I had to do and got stuck at a buddies house. Didn't get home till 8 PM and it was done.
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Nice Lookin hunk 'o beef!
Thanks
Had some for dinner tonight, heated up in the gasser BBQ with beef broth
(https://lh6.googleusercontent.com/-_TJHV_AzHV8/Ug__wB8zAhI/AAAAAAAAGrY/w048BMqDoz8/w737-h553-no/IMG_0406.JPG)
After 3 hours of indirect heat we is ready to sit down for some good eats
(https://lh6.googleusercontent.com/-7nXovlE-nPE/Ug__OwE55AI/AAAAAAAAGrA/hJi6E4ry46M/w415-h553-no/IMG_0403.JPG)
Laid out on some toasted bread
(https://lh3.googleusercontent.com/-e4MplMzRj1I/Ug__O06KUiI/AAAAAAAAGrE/EuJoief3gnc/w415-h553-no/IMG_0404.JPG)
Added some beef gravy and corn on the cob and fry's and we are good to go ;)
(https://lh4.googleusercontent.com/-P2tMPbwVLYA/Ug__O20PNJI/AAAAAAAAGrI/t-qnq2lKmQA/w415-h553-no/IMG_0405.JPG)
Great looking meat you have there.. Do you have a meat slicer or did you manage to cut them paper thin manually!
Quote from: rveal23 on August 17, 2013, 05:21:38 PM
Great looking meat you have there.. Do you have a meat slicer or did you manage to cut them paper thin manually!
I just have a small little slicer..........seems to work OK ;)
(https://lh6.googleusercontent.com/-rV5WwfcJg_Q/UhDH8xRRgEI/AAAAAAAAGsM/PU78a0iHF6Q/w770-h510-no/rsz_1dsc_0001.jpg)
Well you inspired me to pick up a roast to smoke tomorrow so we can have sandwiches this week. I love the open face you did, reminds me of the open faced pork roast sandwich I had at a restaurant in Dyersville during the smokeout weekend. And of course I'm still jealous of the deal you got on that small slicer you got, one of these days I'll find one for me.
Oh crap!!!! :o
Is that a 12" and I hope you bought that used. That's one expensive unit you have there!!!!
I guess that's an acceptable slicer. I guess ::)
Very nice looking roast. That is a slicer to wish for.