In preparation for tomorrow's playoff between the Giants/Eagles, I needed some fresh roast beef for thin sliced sandwiches. Foodtown (local supermarket) has a great deal on "bottom round" beef roasts, in my case I selected a 5.8 pound roast at only $1.79 per pound. I've let it reach room temperature, coated it with sea salt, coarse ground black pepper, minced garlic and a healthy coat of extra virgin olive oil. Preheated my smoker to 250 and in she went in at 3:00. I'm looking for an internal temp around 110 degrees at which point I'm adding sliced onions and horseradish on top of the roast. I'll pull it at 135 for a half hour or so rest before slicing. Here's hoping for the best!


The beginnings of hopefully some great roast beef!
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Updates later this evening!

Update:
At 110 degrees, I've added a VERY healthy coating of horseradish, layered onions and sprinkled the tray with carrots and peppers.
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Can't wait to pull this - the whole neighborhood is smelling soooooo delectable!

Mike

only a buck 79 a pound !!!!

how high did dat baby bounce

Final shots. Made some gravy with the drippings, poured over some shell pasta. Terffic!
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The leftovers will be sliced for the cold sandwich platter tomorrow...

Mike

Looks awesome, I love to see folks doing cheaper cuts of meat, I have cooked chuck roast a few times on my Egg and it turned out great...

So I suppose you are pulling for the Eagles eh???

:>)

Bluesin

Looks great! If I remember correctly, mike is from NY, is a yankee's fan and likes the giants?

Yep, hence the old timey character smiley :>)

Bluesin

And I'm sure hoping to have a "giant" smile on my face about 3-4 hours from now!

Mike

Little further south - NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ .......

Giants may be a NY team, but remember - the stadium is in NJ NJ NJ NJ NJ NJ NJ NJ .......

As a cowboys fan, I them all...Skins/eagles/giants...But I am a fan of interesting games/drama! This game has it so far...

Well, we are done for the season...............
Worse than that, my closest buddy, an Eagles fan is now all OVER ME! First the Phillies take the World Series after the Yanks crashed and burned, now this....
So the game didn't turn out like I wished, but the food was good, and anytime I get to hang out with buddies is okay - especially with the work hours I crunch.

Giants lost - BUT - we had WINGS!!!! I didn't get to photo the sausages (pan fried - not grilled) but did snap one shot of wings. You've all seen them before, but hey, I took the shot so here you go.

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Later dudes.

Mike

lol, wings look great by the way! Remind your buddy what happened the last time the Eagles made it the superbowl...New England won!!! lol

The roast looks great , Not enough weekend to try all these dishes on the smoker

Hike

Mike -- Speaking of frustrations of being done for the season, how 'bout going 11/5 without the league MVP quarterback and losing your all pro safety... and NOT making the playoffs! (yes I'm a Pat's fan... and yes, the G'nts won fair and square... although that *was* an improbable catch... and no, Eli wasn't the MVP, it was your a dominant D line... but that's beside the point...)

I have the same smoker as you, and thought I needed to put it away for the season once we started getting real winter temps here in New Hampshire... I told my wife that I was going to set it up in the basement and use the dryer vent to get the smoke out of the house. She thought about it for a while, but eventually nixed that idea. (she's afraid the clothes will end up smelling like Q... I don't see a big problem...) Now I see that you're still smoking meat in New Jersey, and I'm wondering how cold you think is too cold to expect this little smoker to do the job? I'd hate to get everyone's mouths watering only to find that it'd take 3 days to smoke a butt... now *that* would be frustrating!

How did I miss that there was another Cowboy fan on the forum??? After their last game, there was no way I could cheer for the Eagles, but it was difficult to pull for the Giants too. LOL

Huck

Oh, are we supposed to stop smoking in the winter? Hmmmmm, I just reread the manual that came with the smoker, and see NO mention of "putting it up" for the winter......

NO WAY! As long as I can clear a path through the snow to my grill or smoker, they'll be lit! Couple of times each week. Through rain. Through snow. Through freezing. Through hail. Through high winds. Through sub-zero temps. Through whatever muck and mire may be thrown in my path - my grills shall heat on!!!

Seriously - I can't imagine NOT using my grill or smoker in ANY weather.... 24/7/52/365. These babies take no back seat to the elements!

Mike

I did an angus bottom round (first time) for Sunday's Steelers/(insert opponent) game. I coated mine with soy and worchestishire and then rubbed with KC Steak seasoning. I had to thaw my Egg out to open the vents, but it was a trooper and smoked the roasts in a couple hours. Shaved them down for sandwiches and made some au jus. My roasts had a 'fat cap' which I fileted off, seasoned and replaced. When I pulled the roasts off to rest (130*), I took the fat caps & dropped them in the au jus to cook for a while. It was a simple recipe, but my oldest wanted to have bowl of it as if it was soup! I cooked down some onions in evoo, whisked in a tablespoon of flour, then a 1/2 cup red wine, then a box of beef stock. Once that all came together, I threw the smoked/seasoned fat and let it cook for about a 1/2 hour. Sorry no pic's. I have to make them again this weekend, so as not to throw off the mojo for my beloved Stillers! What a game it's going to be!!!! Maybe I should blacken a chicken? Not to eat, just to have on display for the game?

I've kept my old Webber gasser on the deck right outside the back door forever and believe me, it gets used 52 weeks a year... I know alot of people think it's too close to the house, but it's been there 12+ years and they don't need to tend it when it's freezing and snowing and pouring rain...(sometimes all at once!)

I smoked a butt in early December and the smoker was working hard to hold 220/225 even with outside temps in the mid 30's, but now you've talked me into giving it another try... I've got a kid who ski races, and weekends are pretty busy for us in the winter, but the promise of ribs and pulled pork after the race just might just get me the chance I need. I'll let you know if it works out...

Thanks

Bob

There ya go! Now - what time is the race over? Ribs is all I needed to hear!

Mike