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richlife

Mid-winter Sunday smoking

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richlife    0

(Long post with smoked porn to come when I get the pies moped)

 

Mostly the past few months I've been too busy for any serious grilling or smoking. I still grill a couple times a week, but due to my wife's meat allergy (alpha-gal), it's mostly just for me except for some veggies and occasional chicken or fish. About a week ago I decided to smoke some meat for chili and for sandwiches. So I got a corned beef and a sirloin tip roast out of the freezer to thaw for quick pastrami (a' la TVWB) and beef for Sammies and chili. Winter finally ccoughed up a break with a sunny day at about 50°, so here we go!

 

Ok, the first problem turned out to be no coriander for the pastrami, Not to be put off, I subbed some dried cilantro (same plant, right?) with a little thyme and fennel seed. For the 3-lb sirloin roast, I cut off a pound or so for slicing leaving 2 lbs to cut into 1/2" cubes for the chili. Naturally, I left both beef pieces intact for smoking. Coated both with a paprika-heavy bbq rub mixed with some Cajun rub and extra freshly ground black pepper left over from the pastrami rub. (I mix all my own rubs, so I just use them as I see fit. Sort of like beer -- I also used to home brew so I had no difficulty with mixing my own beers to get what I want. If they can do it with wine why not? Mixing beer is easy -- try with a couple of your own store bought.)

 

All 3 rubbed roasts went on the WSM -- pastrami on the bottom rack because I (correctly) expected it to take longer getting to 165° than the sirloin which I wanted on the rare side -- 125°. I have 2 meat probes -- a Maverick and an older Pyrex.

 

More below about brunch, but now the sirloin is off and resting. I expect to make chili tomorrow. The pastrami is at 156°. I'll wrap it to rest a couple of hours in a cooler before refrigerating overnight to slice tomorrow. I plan to take a steak off each just to try grilling them this week. Some will also go in the freezer unsliced until needed. Same with about half the chili which I'll prepare in our crock pot.

 

Pics to come

 

After getting the roasts on, it was time for brunch. I added some store-bought bacon to the smoker -- some for brunch, some for ABTS to come later. I put a small cast iron skillet on the side-burner of my grill, fried up a small 3/16" sliced potato with salt and pepper, added a couple of eggs and some cubed cheddar, put bacon, potato-egg-cheese mixture on a large flour tortilla and wrapped with a lime/garlic green salsa Sheila found and enjoyed a really good brunch beside the smoker.

 

More pics to come

 

I think at this point I'll have a pastrami steak, ABT and grilled potato for dinner later. And then rest from my labors.

 

Rich

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