Was strolling through Sam's yesterday on a smoking goodies quest. Came home with approximately 10 pounds of various cheese for cold smoking, 3 corned beef brisket flats for pastrami and this.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_61829_.jpg)
A 10 pound hunk o sirloin, angus choice grade. One might ask "what do you do with that?" As you can see in the pic I injected the crap out of it with worchestershire sauce, wrapped in plastic wrap and getting an overnight sleep. Tomorrow it will get a hearty coating of Morton's Natures Seasoning and probably some Cavender's Greek Seasoning and into the MAK for some smoke(with hickory of course) and then take it to an IT of around 130. After an opportunity for FTC, I will thin slice it, vac seal it and give the majority of it to my 87 year old in-laws. They love this stuff and it's the least I can do for them. Flooding is about 2 blocks away from their house and they don't get around as well as they used to. I also have a load of pork butts to smoke for them too. They had a favorite BBQ joint where they used to buy their pork. Now they have a NEW favorite BBQ joint. It's called KyNola's Hickory Smoked BBQ. :D
Great Balls O' Beef!
I need to get one of those next time I make Chicago Style 'Italian' beef.. Gotta be cheaper than a pile of eye of round roasts.
Quote from: squirtthecat on May 09, 2011, 12:32:25 PM
Great Balls O' Beef!
I need to get one of those next time I make Chicago Style 'Italian' beef.. Gotta be cheaper than a pile of eye of round roasts.
If I recall correctly, this 10 pound hunk o beef was $27.00 so $2.70/lb. I did have to do some trimming on it to remove some excess fat and silver skin but essentially it is a "no waste" hunk o beef.
Interesting..
Well now there are all kinds of things you could do with that beautiful chunk of meat, but I really like what you are goinng to do with it, and best of all I really like the idea that you are going to help someone else...you da man...
Quote from: ghost9mm on May 09, 2011, 12:44:54 PM
Well now there are all kinds of things you could do with that beautiful chunk of meat, but I really like what you are goinng to do with it, and best of all I really like the idea that you are going to help someone else...you da man...
Thanks G9, after 37 years I could never help them as much as they helped my wife and I went we first got started.
More to come tomorrow...........
waiting for tomorrow.......
Now, that there is a hunk of beef!
What you got planed for it sounds gooood, cant wait to see what happens in chapter two. ;D
You need some good rolls to go with that are you gonna catch the juices to make a dipping sauce
Day two with hunk of beef.
The sirloin came out of the frig after the overnight worchestershire sauce nap and was then liberally dusted with Cavender's Greek Seasoning and Morton's Nature's Seasons and tied together for more even cooking. Into the MAK on the "smoke" setpoint which is around 198 and burning hickory. Will let it roll smoke for about an hour and then bump the temp in the MAK up to around 275 to take the IT for the meat to around 130.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_62031_.jpg)
All seasoned, tied and ready for the MAK. The darkness on the bottom is shadows, not discoloration.
I'm thinking even Drew Brees would have trouble throwing that football! :D
Looks like it is all coming together nicely Larry. I wonder how some Dales Seasoning would be in that sandwich roll?
Chris, I'm sure it would be more than good with some Dale's added but as I'm doing this primarily for my 87 year old in-laws, I had to hold it down a bit.
What? No Soileau's? ;D
Cavendish Greek is good stuff...
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
That there hunk of beef is gonna be gooood.
As a matter of fact, yes it is done!
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_62080_.jpg)
One quick shot prior to wrapping in foil for a little down time in the micro and then into the frig overnight. Hope to slice and show you the inside tomorrow. Smells awesome.
Looks awesome!
I can almost smell it way over here. ;D
looks great
Larry, You are a better Man than I. I would have just had to cut off a small taste tester and try it. Of course you wouldn't be able to see it in the picture but rest assured I would have had a test piece before it went into the fridge for an overnight rest!!
Who said I didn't Chris? ;)
Dangit! I can smell it...
You're killin me here.
Looks awsome.
Hi there Ky
it does look great. Looking at those pictures early in the morning here, I am salivating all over myself. I am sure you in laws are going to enjoy that.
Good work.
Hady
WOW AND HOLY CRAP! It's Hady! Thanks Hady and great to hear from you again.
Looks awesome KY and a very nice thing you're doing there to share the wealth as they say.
Hope the flood waters are receeding, looks bad on the tv
I've got relatives in the Cairo, Illinois area not sure how bad they got it
Don
Show me the money!! I can't take it anymore.
Is it ready yet?
Is it ready yet?
Is it ready yet?
Is it ready yet?
Is it ready yet?
Is it ready yet?
;D
Here ya go!
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_62189_.jpg)
The dark spot in the upper left is the concentration of worchestershire that I injected. It has all been thin sliced, vac sealed and tucked away for future reference.
Injected Monday, rubbed and smoked Tuesday, sliced and vac sealed today. Oh yeah, had some for lunch smothered in a rich cajun style brown gravy, almost roux like. Man it was good even if I do say so myself.
HOLY CRAP!
Be right back, I gotta go clean my self up. :D
Look at that smoke ring!
That is a thing of beauty.
Got my thinker a thinkin of so many ways to serve that.
Yum
Quote from: squirtthecat on May 11, 2011, 01:06:18 PM
Look at that smoke ring!
MAK will lay a smoke ring won't it Pat? ;)
Thanks everyone!
Very nice! I haven't ventured to beef yet...love my chicken n pork.
Looks KILLER!!!
I bet that makes a killer sandwich.
Hal, you need to try this and toss the beef boulder on that mondo slicer of yours...
That looks sooo good!! I am starvin here!!
Quote from: squirtthecat on May 12, 2011, 08:29:18 AM
Hal, you need to try this and toss the beef boulder on that mondo slicer of yours...
Shaved, light touch of coarse mustard on a crusty roll... oh that sounds good
Jim
Larry...Two sammies of that and a 6 pack of Coors, man I gots a meal for sure...well done my friend and I just know your inlaws will appreciate the good will...
Quote from: ghost9mm on May 12, 2011, 12:05:04 PM
Larry...Two sammies of that and a 6 pack of Coors, man I gots a meal for sure...well done my friend and I just know your inlaws will appreciate the good will...
Thanks G9, you are a man after my own heart with that meal menu.
If I'm eating that beef, it's going thin sliced inside a hoagie, po boy, sub roll(whatever the regions calls it) and drenched in a cajun style brown gravy so that you need about 6 napkins to eat it and it still is going to run down your arms.
Ronbeaux, STC, Ka Honu and NePaS know what I mean. ;)
Quote from: KyNola on May 12, 2011, 12:09:24 PM
Ronbeaux, STC, Ka Honu and NePaS know what I mean. ;)
With a side of Zapps!
(https://lh6.googleusercontent.com/_CbvAIVzmFFM/TWMLG2Fr9BI/AAAAAAABUbg/EA2LBXxQWwM/s800/IMGP2111.JPG)
Now THATS my kinda sammie.
Told ya Pat knew!
Hi
I have been doing the Rip Van Winkle for a couple years and have never heard of MAK. What is it?
Thanks
Quote from: sherlock on May 18, 2011, 06:53:14 AM
Hi
I have been doing the Rip Van Winkle for a couple years and have never heard of MAK. What is it?
Thanks
It's a pellet grill/smoker. Along the lines of a Traeger.
Traeger, Yoder, Memphis Grills, Green Mountain Grills, MAK & Cookshack all have a line of pellet smokers. From little bitty to big enormous commercial rigs.