Got a 4 pound and a 4.5 pound round roast for Christmas Eve Dinner. Decided to benchmark off of WTS's garlic stuff roast(Many thanks for sharing that WTS). Took a little liberty with the stuffing. Diced 1 head of garlic and 1 medium onion. Cut a pocket into the beef and spread the garlic/onion mixture inside. The rubbed lightly with EVOO and utilized Jan's Rub as the rub. I tweaked Jan's rub just a bit by adding 2 t of worcestersire powder as I like the addition of worcestersire to the beef. Not sure if I'll be able to get finished pics of this or not. Gonna smoke with 3 hours of hickory at 210F, take to an IT of 145F and then FTC for the hour and a half drive that might actually take us 3 hours as we're getting freezing rain right now and the roads are gonna be a mess. I'll try my best to get finished photos but here's a couple. One with the garlic/onion and the other with the rub applied getting ready to rest in the refer overnight. Her's a link to Jan's Rub which my friend KYNola selflessly shared with the board: http://www.susanminor.org/forums/showthread.php?t=467
(http://i322.photobucket.com/albums/nn436/msovik/roast1.jpg)
(http://i322.photobucket.com/albums/nn436/msovik/roast2.jpg)
Dude!
That looks great!
I'm gonna do one of those top or bottom round roasts for New years...
Very nice S D
nepas
I'm warming the truck up!! Just give me a few days! ;D
C
The roast looks good.
Are you sure you want to take it to 145°F? With the FTC the carry over will take it to at least 150°F.
Well, I wasn't exactly sure. I thought about ~140 but not sure exactly how long the FTC period will be. Since you questioned it, I'm gonna go with my first instinct of 140 IT. Thanks for helping me confirm my first instinct. I knew I could count on you!
WTS, drive like yer arse is on fire and yer hair was catching ;D Dinner will be served up in southwest Michigan, right along the lake. Dinner time is around 6:30 pm. I'll set an extra spot for you!
SD
Very nice Duck! Hope you & the Duck family have a wonderful Christmas!!
Quote from: westexasmoker on December 23, 2008, 09:10:09 PM
I'm warming the truck up!! Just give me a few days! ;D
C
WTS you must be getting old!!! Its about 4 hours from my place to Duck and I know I can get from my place to Boerne (San Antonio) in 18
Looking good SD!
Let me know how the rub works as I have not tried it on beef. Happy holidays and have a safe trip.
KyNola
Thanks my friend, especially for sharing the rub. It really is a tasty rub. Here's hoping the wife's family likes it.
Merry Christmas!
SD
Duck, you're more than welcome. Hey look at it this way, if your wife's family doesn't like it you always have me to blame!! :D That way you save face with the wife and her family!
KyNola
Oh, I stopped worrying about saving face with them.....I'm pretty conservative in my views and they're liberal (in a way, I hope they don't like it) :o ;D
But, I'll wish them a Merry Christmas just the same ;) :D Seriously, though, they're really good people and I haven't had a thing that I've smoked that wasn't entirely devoured and usually, one of her uncles will be licking the plate ;D I'm pretty confident that rub will be great. I really like the notes that the celery seed and powder give the rub and think it'll compliment the beef real well.
SD
Quote from: Smoking Duck on December 24, 2008, 09:11:26 AM
I really like the notes that the celery seed and powder give the rub and think it'll compliment the beef real well.
SD
Hazel is slipping out again Duck. Thought you had that under control. Better sneak another shot of that single barrel.
Oh, crap, I guess if I'm gonna go Hazel, I might as well go full-blown Hazel!
Quote from: deb415611 on December 24, 2008, 05:27:40 AM
Very nice Duck! Hope you & the Duck family have a wonderful Christmas!!
Thank you Deb! All the best to you and yours as well!
SD
SD, that is just incredible looking. And I am willing to bet it taste even ten thousand times better then it looks 'I say this as I try to keep from licking my monitor of that roast picture'
Merry Christmas
The roast turned out excellent....sorry, no pics.......nearly lost a couple of fingers by not moving my hand fast enough out of the way. It was appreciated by all and had more than one family member like to see me start doing this to make money.
Hope everyone's Christmas is going well.
SD
Probably as well with no pics SD. The photos of that beauty in the beginning looked so good, if you posted the end results I'd probably be chewing on the monitor right now. ;D
I forgot to mention that I loved the rub with meat. I probably should have seasoned it a bit more than I did, but I did like this combination with beef, with really makes the rub an all-around good rub.
SD
Glad to hear the rub did ok with beef. Had never tried it on beef before. Was interested to hear your opinion.
KyNola
Quote from: KyNola on December 25, 2008, 02:39:52 PM
Glad to hear the rub did ok with beef. Had never tried it on beef before. Was interested to hear your opinion.
I've mixed it into ground beef for burgers, put it on chicken, pork chops, sprinkled a little on scrambled eggs!
So far We have not found a food we _don't_ like it on.
That looks like quite a feast, Duck. Batali's book has a recipe for a stuffed beef tenderloin I want to try (I finally could read the book without sneaking my brother in law's copy out of the gift bag). He cut his into pinwheels and grilled it though.
His rib recipe had an interesting trick for slow cooking ribs on a grill set up for indirect heat (at about 250F): he throws a soaked rosemary sprig on the heat every thirty minutes or so to get some rosemary infused smoke. I wonder if a similar trick might work with the low heat Bradley (maybe don't soak the sprigs?).
I take it this is the meal that won you the smoker rig?
I think this was the one that broke the camel's back, maybe? It seems that the crowds keep getting bigger every holiday and I'm always tapped to do something. I made an off-handed remark that I was gonna need a bigger smoker if the crowd kept growing and it went from there. He really loves welding and building things. If it turns out half-way decent, I figure he and I might be able to sell a couple. I'm tinking I'm going with a reverse flow smoker because I think it will help regulate temp a lot better. I'll do my best to post pics of the project....this should be quite fun.
SD