Brisket on my Weber kettle and Slow N Sear did not disappoint! 
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Things are progressing nicely
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Had to deal with a couple of leftover Labor Day burgers … which led to today’s science experiment:
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My Version of Chicago Style Sausage, Peppers and Potatoes. Except I opted for Cannellini Beans in lieu of the potatoes. I added Sautéed Yellow Squash and Spinach for the My Version of Chicago Style Sausage, Peppers and Potatoes. Except I opted for Cannellini Beans in lieu of the potatoes. I added Sautéed Yellow Squash and Spinach for the Coup de grâce......Oh Yeah......
Last edited by troymeister; September 7, 2024, 07:51 PM.Comment
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While I know troymeister steers clear of bread…. This just screams crunchy baguette for soaking up all the goodness.
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Pork chops on the SnS Kettle, MMD rub. Baked potato. Cucumber and tomato salad, the tomatoes are from our garden. A pico de gallo style salsa, with Anaheims, jalapeños, and tomatoes from the garden. Perfect end of summer meal.
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Porkloin, grilled veggies and "greekstyle" potatoes..
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3 lb Cowboy rib eye from Wildfork for dinner. Rubbed with Uncle Chri's steak seasoning, then SV at 132* for 2 hours, then seared over FOGO lump on the kettle. Accompanied by whole artichokes steamed with mayo for dipping the leaves. Our favorite way to have them.
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13.6 pound WHOLE Round- bone in - apple chips in the smoker...a couple bottles of your favorite killing time refreshments on a crisp pre-autumn morning.
Happy Tuesday ... not as good as Sunday but way better than Monday... Tuesday!
A quick follow up which I waited to post about becuase I was NOT sure how this would turn out. Results in simple terms. YES - I would do it again. YES - wonderful flavor. YES - a bit dry in the deep center but a splash of Aus Jus, Mop sauce or BBQ seemed to solve that easily. YES - it was tender.
How - Smoked this beast for 15 minutes per side in a blazing hot smoker. Then I wrapped it tight in two layers of foil and slow cooked at 250 for 4 hours and 32 minutes to a target temp of 202. After a 15 minute rest I threw a bit more rub on it and put it on the super hot grill to tighten the bark. I am not sure this was neccessary but it worked out well. It was very, very enjoyable. Added some smoked mac - n - cheese and some grilled brussel sprouts.
At 13.6 pounds there have been leftovers. I placed those left overs in an air tight tupperware type container with 2 cups of beef broth made from Bullion cubes to hold some moisture. I am happy to report that beef tacos, BBQ shredded beef, and a shredded cheese steak sandwich have been quite tasty through out Monday in the family.
Sorry for the long post but this worked out SO well...took way less time than a brisket...cost way less than a brisket... BUT be sure...it wasn't brisket. It DOES however stand on it's own 4 hooves saying proudly...Yeah, I'm still good.
I will be asking my new butcher for another whole round steak one day after all.
We are blessed!Attached FilesLast edited by Scottalon; September 10, 2024, 07:50 AM.Comment
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I am a Coca-Cola fan to be quite honest with you. So that was the majority of my killing time refreshment. A Peach Schnapps mixed in Lemonade was appreciated mid-day.
As for the whole Round - custom butcher shop from a purchased whole beef from my previous local butcher raised by one of my friends Grass fed, Grain finished herd.
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Keeping the breakfast theme going here
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Ribs & chops. Korean bbq on one rack (shout out all the bbq homies for the tips), one rack with Meathead’s Memphis dust. Chipotle garlic chops.Attached FilesComment
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Memphis style ribs today with smoked baked beans. A beautiful day to have a bbq.
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bbqLuv I cook one pound of pinto beans for one hour in a pressure cooker. Then I assemble the beans with broth and spices. Then they go on the smoker for about 2 hours at whatever temp I'm cooking ribs at. Yesterday that was 275 F. Good luck! B -
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Did a long smoke session on the Roughneck today, sadly the chuck roast I snagged didn't have enough fat to be served on its own... luckily I already suspected the outcome and sparingly seasoned my beans to be able to add the meat. The beans are RG Marcellas, it's a great bowl with just 1 onion, a few cloves of garlic, and a handful of jalapenos from my garden. A few dashes of Slap Ya Mama rub and some Mexican oregano. The meat was just SPG and brings the beans to the right level of sweet and spicy.
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Last night - pasta salad.
Cut up too many veggies last night, so it was a stir fry tonight to use 'em up. I also found a little asparagus in the fridge, so that went in too.
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