I got some ideas and suggestions in this http://forum.bradleysmoker.com/index.php?topic=11849.0 thread.
When I saw the advert for Sirloin Roast at 1.99/lb from my local store, I went and got one (Saturday night). That was
without my reading glasses. I took it out of the fridge Sunday and looked at the label.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Beef/Beef1.jpg)
So, all you Texans, is this supposed to be the same as a "Sirloin Roast"? ???
Anyway, I did a very light rub of S&P and garlic powder per suggestions. The whole goal here was to be able to taste
beef when all was said and done.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Beef/Beef2.jpg)
I gave it one hour of Oak and then continued until it hit my IT. Vent wide open, running about 235. It was 61 outside.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Beef/Beef3.jpg)
I pulled it out and an FTC for about an hour.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Beef/Beef4.jpg)
Meanwhile, get the rest of the stuff together.
- Russet potatoes, peeled, cubed and boiled in lightly salted water with about six medium size cloves of garlic, smashed.
- Fresh green beans with four smashed garlic cloves, boiled (quickly) in lightly salted water.
- Gravy - a roux from butter, OO and flour. Beef broth, fresh ground black pepper and a dash each of chipotle powder and garlic powder.
Get the beast out and set it up.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Beef/Beef5.jpg)
Only sliced some. Put the rest in the fridge. I'll slice it up thinner for sammies when it's cold.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Beef/Beef6.jpg)
FINALLY, time to chow down.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Beef/Beef7.jpg)
That was some of the best roast beast I've ever had!
That looks good!
You just set off a hungry monster right before lunch EDT!
;D
Nice job on the roast Arnie!
C
Nice going Arnie. That roast looks great!
KyNola
Awesome! Good price, too!
Great Job and looks like a very wll balanced meal.
HR
Great job Arnie. See, if I can do it anybody can. :)
Real nice looking roast...those sammies are going to be great..
SIA
great looking roast Arnie!!
Thanks for the comments/compliments everyone. I brought home the beef and the conversation went something like this:
W: Can't you just make 'regular' food. Ya know, no smoke?
Nope. If you don't like it, don't eat it.
At the dinner table:
W: OMG. This is the best roast beef I've ever had!
Score another one for the OBS ;D
Now, I have to slice up what's left (quite a bit) and package it. I'll probably give some to my daughters and freeze some. Where's Ka Honu when you need him ??? ??? ;D
The sirloin and the top round and the are two different cuts of meat. The round is further back on the cow but the round and sirloin are neighbors. Sirloin is located a little more forward. The sirloin is a little more desirable because it is more marbled and tender. Round refers to the rear of the cow and is a working muscle, hence, leaner and tougher.
It looks like you did everything prefect and pulled it out at the right time. Nice smoke job. I'm a sucker for any mashed potatoes and brown gravy, but garlic mashed potatoes are even better. Perfect side for this rare piece of meat and the beans add a complementary color to the red meat. And of course you just had to top it off with a generous pat of butter. Wonderful looking dish. Great food deserves a nice presentation. Taste begins with a feast for the eye.
Pachanga
Quote from: ArnieM on October 12, 2009, 11:15:03 AM
T
At the dinner table:
W: OMG. This is the best roast beef I've ever had!
Score another one for the OBS ;D
Correction - score another one for Arnie!
Great looking roast beef there Arnie. Even better, it sounds like you scored big points with your wife. Next thing you know, she will asking what your smoking next. ;D
Thanks for the info Pachanga. I think the stores tend to play a bit fast and loose with their descriptions. This store seems to be selling some good stuff at a good price sometimes. I checked with the butcher on one of the tenderloins once and he said it was USDA Select. That's about one level above dog food to me (really, I like dogs). This one was USDA Choice.
The potatoes were hand-mashed with a couple of TBS of salted butter and buttermilk. Then, the gravy ...
Well, I have to go. My chicken breasts stuffed with Thai peppers and goat cheese, wrapped in bacon (you can wrap cardboard in bacon) are nearly ready. I'll be back with a thread and pics.
Buttermilk is a staple ingredient at my house. I use it along with cream (and should I mention real butter) in mashed potatoes. Another good choice you have made. I appreciate the ingredients you use.
Pachanga
Great looking roast Arnie
great looking roast beef Arnie!
i would love to get a slicer but i'm starting to fear for my relationship with all these new toys around and packages coming in the mail ;D
Thanks db1 and monty. I know what you mean monty. I'd like to get a vacuum sealer and a PID. But I've been out of work for 7 months now so I have to keep my priorities straight. Mortgage, insurance, food and JD. 8)
Quote from: monty on October 13, 2009, 09:35:54 AM
great looking roast beef Arnie!
i would love to get a slicer but i'm starting to fear for my relationship with all these new toys around and packages coming in the mail ;D
I'd make you a sweet deal on a slicer, but shipping to (http://lh3.ggpht.com/_CbvAIVzmFFM/StS7m3srTAI/AAAAAAAA9L8/ypnFvAf4Pi4/cphoto.jpg) would cost a small fortune.
What kind of slicer do you have Squirt? Maybe meet you in the quad cities and we could drink all Seemore's Beer.
Quote from: squirtthecat on October 13, 2009, 10:41:41 AM
Quote from: monty on October 13, 2009, 09:35:54 AM
great looking roast beef Arnie!
i would love to get a slicer but i'm starting to fear for my relationship with all these new toys around and packages coming in the mail ;D
I'd make you a sweet deal on a slicer, but shipping to (http://lh3.ggpht.com/_CbvAIVzmFFM/StS7m3srTAI/AAAAAAAA9L8/ypnFvAf4Pi4/cphoto.jpg) would cost a small fortune.
(http://jamie-online.com/random-jamz/wp-content/uploads/2009/06/facepalm.jpg)
Quote from: Tenpoint5 on October 13, 2009, 10:49:03 AM
What kind of slicer do you have Squirt? Maybe meet you in the quad cities and we could drink all Seemore's Beer.
It's a Nesco. It just doesn't slice thin enough without butchering the meat..
I'll get a Chef's Choice once we get through the holiday $eason.
I have a Chef's Choice 610 and got the optional serrated thin slicing blade. It works amazingly well.
This is a slice of RB from Sunday. It doesn't go much thinner. Sorry about my thumb. ;)
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Slicer.jpg)
Thanks a lot Arnie now I'm craving a Roast Beef Sammie slathered with Hot mustard and Horseradish.
That looks like all it needs is MY thumb on it for a second or two~
Nice!
Quote from: Tenpoint5 on October 13, 2009, 12:12:12 PM
Thanks a lot Arnie now I'm craving a Roast Beef Sammie slathered with Hot mustard and Horseradish.
Try it with a little Mayo and Wasabi sauce. Honestly, though, I think the Wasabi around here is simply Horseradish with a little green food coloring. But, it's still good. :D
Thats some dam good looking beast there Arnie. The family likes the greens and most of all the mashed taters. The only thing I cook with is REAL butter, I have both the salted and unsalted on hand at all times.
Never thought about putting the garlic in the water, most of the time I just add granulated garlic to the taters when were mashing them and it stands out a little to much for the wife. I bet its allot more mellow when put in the water. About how many cloves do you put in a typical pot of water and do you crush them or just peel and drop in ?
Well OU, it depends on how many potatoes and how many you're cooking for. It was leftover RB for tonight. Three people. I did three medium size russets and three medium+ size garlic cloves; crushed and skinned. Throw everything in the pot and bring it to a boil. A little salt in the water for flavor. I try to hold the salt down.
Drain everything in a colander when the potatoes are fork tender and put 'em back in the pot. Add about 2 TBS salted butter, fresh ground black pepper and enough buttermilk to get them to the consistency you want while hand mashing. I've also used sour cream or half and half in place of the buttermilk. Cream cheese and milk works pretty well too. A few chives wouldn't hurt either if you like a bit of onion taste.
I've used a hand mixer before but I like hand mashing. There's still some potato pieces in there so you know what it is vs potatoes out of a box. ;D
Thanks for the reply Arnie.
I am only cooking for three now that the boys have moved on. Man those boys can eat twice what I eat.
So do you put the garlic back in the taters after you strain ?
Hi OU. I smash the garlic cloves just enough to be able to peel them. They're boiled in the pot with the potatoes. I drain the pot contents into a colander and then put everything back in the pot for mashing.
I agree on the butter. I also keep both types. I'll usually use the unsalted for frying and the salted for most other stuff.
Quote from: ArnieM on October 14, 2009, 07:37:34 AM
I drain the pot contents into a colander and then put everything back in the pot for mashing.
Gotcha
Thanks
Mashed taters and gravy are a staple in our house
You're welcome OU. You have to try mashed taters with butter, softened cream cheese and some milk or cream. :P
Quote from: ArnieM on October 14, 2009, 08:55:28 AM
You're welcome OU. You have to try mashed taters with butter, softened cream cheese and some milk or cream. :P
We normally use butter and a splash of milk, the cream cheese does sound good
Quote from: ArnieM on October 14, 2009, 08:55:28 AM
You're welcome OU. You have to try mashed taters with butter, softened cream cheese and some milk or cream. :P
What there's another way to make them? Gotta have little lumps not to creamy.