Roast beef

Started by Grouperman941, October 13, 2013, 08:59:06 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Grouperman941

I decided to try roast beef without any added salt. I just used garlic powder and pepper. The result is good, but garlicky and peppery :-).

The lesson, I think, is that not using salt makes the other spices stand out.

It was not so photogenic, but here's on of a plate full of slices:
I just spent $12 K on this Honda Accord! Why can't it tow my boat?!?

Saber 4

Looks beautiful, they say on all the cooking shows I watch that salt is the best flavor enhancer for food but that you can use small amounts if you are salt conscious. I went to only kosher type salts and have found that a little goes a long way. Hope that helps.

beefmann

great looking roast beef you  got there

ragweed

Very nice!  I just ate supper and that picture made me hungry again!!!

Skishy

That is some great looking roast beef! I hope to do my own at some time.
"Hail to the King, baby!" - Bruce Campbell

2 - 4 rack OBS
1 - Brinkmann Pellet Smoker
1 - Masterbuilt Charcoal smoker

OU812

Good lookin pile of roast beast!!

Makes me wanna hot beef sammie with smashed taters and smothered with gravy

Slamdunk

That looks delicious! I haven't tried a roast yet but want to.

Any hints on # pounds , time and wood used.

Grouperman941

Quote from: Slamdunk on October 16, 2013, 07:55:50 PM
That looks delicious! I haven't tried a roast yet but want to.

Any hints on # pounds , time and wood used.

I just use eye round. Sometimes I have to cut it to fit on the racks. I get about 2/3 of the raw weight in sliced beef and I freeze in 1 pound or half pound packs.

Most popular with my family is apple wood, but I like heavier smoke -- oak or mesquite.

Raw pieces are usually 5-8 pounds and take 3-4 hours to reach 130F IT, which should be rare to medium rare. I then wrap in foil and let sit until cool enough to go in the fridge. It is sliced the next day. Smoke gets stronger over about 3 days.

I cook at 200-225 and use smoke for 3 hours (pretty much the whole time).

I have cooked better cuts - sirloin and rib roasts -- with the same method. They take longer to reach the IT. I grill these at the end to make a crust.
I just spent $12 K on this Honda Accord! Why can't it tow my boat?!?