Recipe suggestions requested

pipsqueek · January 01, 2007, 01:29:10 PM

The misses bought a 6lb beef blade pot roast joint, its grade A beef so needs to be cooked sloooowww!!

Any suggestions for the Bradley or even the kitchen oven?

MWS · January 01, 2007, 03:24:27 PM

Apply your favourite rub to the blade roast and smoke with oak for 4 hours @ 210-215F. Remove the roast from your smoker and place it in a roasting pan with 1/4 cup apple juice and a small can of whole plum tomatoes, then finish cooking in the oven covered @ 250F for another 3-4 hours. I find the blade roast to be very tender and the smoke flavours blend great in the au jus created in the pan. Cheers

Also you could try "Pulled Beef"

http://forum.bradleysmoker.com/index.php?topic=2110.0

iceman · January 02, 2007, 10:30:44 AM

I did like mws said only I used beer and beef broth in the pot and tossed in some taters, carrots, onions, etc. Hard to beat it on a cold winter day. The aroma coming out of the pot is almost to much to take. :P :)

Wildcat · January 02, 2007, 01:00:05 PM

Hey Iceman, I like your version best. What ratio of beer to broth works best?

iceman · January 02, 2007, 04:42:45 PM

Quote from: Wildcat on January 02, 2007, 01:00:05 PM
Hey Iceman, I like your version best. What ratio of beer to broth works best?

1 bottle of a hardy dark beer to 1 cup of low sodium beef broth.(Swansons is what I used). :)

Wildcat · January 02, 2007, 07:59:38 PM

Thanks. This moves to one of the top 3 on my list.

Gizmo · January 02, 2007, 10:58:50 PM

Some Jack (Daniels) adds a nice aromatic as well. I never measure. Just turn bottle upside down until it is just about right.

pipsqueek · January 04, 2007, 10:19:06 PM

Thanks for the suggestiosn.
Due to unbelievable rain here in sunny Vancouver I was unable to smoke it.
The wife bought me a table top roaster with a clam shell lid that has one half rotate into the other half for access. It will roast an 18lb turkey so its quite big.
I calibrated it with my digital thermometer and it was spot on.
Anyway.
I covered the lump with sundried tomatoe pesto and kept for a day in the fridge.
I then slow braised it in the roaster at 210 deg F with a liquid of beef broth, a dash of whiskey (thanks for that one) and coarsley chopped onions, carrots and celery.
Left it on for 10 hours and it still only reached 150 deg F internal.
Ramped up the temp to get 165 def F internal.
The pesto crusted on the outside.

It was luverly, still have half of it in a foodsaver frozen for another day.
The gravy was something else as well.

Wildcat · January 05, 2007, 06:57:22 AM

Sounds good, but unfortunately you will miss out on the smoke flavour. It rains a lot here in Florida and until I get a shed or cover built, I save the good stuff for another day and find something else to eat, like eggs, steak, chef's salad, liver and onions (un-smoked of course), left over smoked food (which does not happen often) or we go out.

pipsqueek · January 05, 2007, 09:02:11 AM

Wow an American eating liver and onions!!

That is a staple diet for us expat brits, with a bit of bacon of course.

When I lived in the Excited States the thought of eating liver was met with grimaced faces, its offal to most Americans of course.

The Brits learnt to eat all of the animal during the second world war, waste not want not.

It is still a very cheap meal full of protein. Mashed potatoes also goes down well with it. :-)

LilSmoker · January 05, 2007, 09:24:34 AM

What a coincidence, i had liver, bacon, onions, peas and mash in a cafe in west london yesterday, it was lovely! ;)

It was lambs liver, i also like calfs liver, don't like pigs liver (too strong) not keen on hearts of any sort really, i used to eat them, but somebody made a comment about them once, and it put me off ::)

iceman · January 05, 2007, 10:06:54 AM

Ann and I love liver and onions along with a side of garlic mashed taters here in Alaska. Good winter comfort food to us.
I make a really good chicken liver and brandy pat'e too.
Please, just don't mention smoked liver around me or Manx. :o :D ;D :)

LilSmoker · January 05, 2007, 10:17:31 AM

Hi iceman, yeah i read about the liver thing with manx and you :o ;D definately think i'll give smoked liver a miss! ;D

Just out of interest, whenever you have liver, is it usually lambs? :)

Wildcat · January 05, 2007, 11:05:56 AM

Quote from: pipsqueek on January 05, 2007, 09:02:11 AM
Wow an American eating liver and onions!!

That is a staple diet for us expat brits, with a bit of bacon of course.

When I lived in the Excited States the thought of eating liver was met with grimaced faces, its offal to most Americans of course.

The Brits learnt to eat all of the animal during the second world war, waste not want not.

It is still a very cheap meal full of protein. Mashed potatoes also goes down well with it. :-)

When you lived in the US it must have been in the Northeast. Most Northeastern folks look puzzled when you ask for grits and eggs and usually answer with a question like "what is a grit?" Many of us in the southern states love beef and chicken liver and many restraunts in the south have it. I have never tried lambs liver, but am willing to try it. I'll try anything once. I also like goose liver. My favorite way to have mashed potatoes is with sweet peas mixed in. I know it sounds weird but it is wonderful.

pipsqueek · January 05, 2007, 11:53:34 AM

It was Seattle.

I know that liver bacon and onions is popular in Montreal as well but that might be the French influence.