Jump to content

Search the Community

Showing results for tags 'roast beef'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 9 results

  1. My Easter Rib Eye Beef Roast This was our Easter main family meal. I bought a 14 lb cryo-vac whole boneless rib eye at Costco. Cut off a 6.5 lb roast for the Easter cook. I had been wanting to try a roast like this from the whole rib eye for quite a while. This roast was cooked indirect at 360 degrees for roughly 1 hr 45 minutes hours (starting with the temps about 400 and immediately adjusting the vents to let it drop) with no smoking wood as did not want a roast with a smoke profile. Brought it to 130 internal and removed it for a loosely tented foil rest. Hit the mark on the right doneness levels to satisfy the span of preferences of the family. The flavor coating on the meat was fine minced garlic, kosher salt, coarse black pepper, dried thyme, dried rosemary and olive oil. Tender, juicy and flavorful. A winner for a roast! I was debating on slicing the rest of the whole piece for steaks but it will now be frozen as a future roast cook. Accompaniments were roasted garlic mashed potatoes – yes I roasted the garlic on Joe. The asparagus were also roasted at 325 for about 15+ minutes after the meat was removed. My daughter did all the non-kamado cooked sides such as the potatoes and the rolls (from scratch, too!). That is a Germany vintage Grand Noir blue cheese based sauce (with mayo, black pepper, garlic, tarragon, parsley, cayenne, red wine vinegar, and half-and-half) she developed for the asparagus. Delicious meat, delicious sides, all-in-all a great family meal to celebrate the Easter season. Here are a few additional pictures through the process. All Seasoned Up Rested and Ready to Carve Folks Are Lining Up Our family thanks the Lord this Easter for granting us salvation and our daily bounty.
  2. As my local Whole Foods slips in quality while raising their prices the local Aldi continues to provide great value. This week they had Sirloin Tip Roasts on sale for $2.99 a pound! I decided to get two, they looked great! I marinated one of them for 2 days in french onion soup and the let the other dry brine for 2 days in Bruce Aiedlls' "Herb Rub for Beef and Pork". The rub consists of dried basil, thyme, and rosemary along with crushed coriander seeds and fennels seeds as well as some granulated garlic, salt and pepper. I decided to take the roasts for a spin on the Joetisserie and did a hybrid "Spin + Reverse Sear" cook. I started them spinning at 300 degrees and after an hour when they were a perfect rare I opened up all the vents and let the Joe Classic fire up. The temperature got up to about 700 really quickly and I let them spin over that for about 15 minutes to get a nice crust. The roasts turned out amazing, they were so tender and juicy and a perfect medium rare all the way through. I have to say I find the Joetisserie works great with the simple or cheap cuts like these roasts or chicken drumsticks or an eye of round. 445.mov
  3. Autumn is here...and some big holidays are ahead of us. Holidays that often involve lots of cooking and eating...This Thanksgiving and Christmas season will be my first with the Kamado Joe...and I will surely cook some traditional stuff (e.g. turkeys and roast beef) on the Big Joe for the family during those times...I'm hoping to get some input and perspective from some of the Gurus on this site for getting the most out of the Kamado during the holidays (on turkey and beef, yes...but beyond those items too)....If you're so inclined, please share your tips, techniques, unique holiday cooks, etc. related to how you've successfully employed your kamado during the holidays... Thanks in advance for sharing.
  4. Rich Roast Beef Sandwich Meal – (Whole Beef Round Tip Roast) This cook is a 10.47 lb choice grade beef round tip roast from Costco. Cooked just right and on the rare side it is flavorful and tender and makes a great meal. This was served as a sandwich thin sliced and plated on locally sourced Bosnian Lepinje bread (warmed on the Kamado) with au jus dip from the cooked meat. A separate stove au jus (not shown) was offered as an additional choice. Dinner was accompanied with potato-leek cream soup and broccoli. Rich, filling and satisfying! The beef round tip, as a rule, requires a good trimming to remove significant fat, sinew, and especially silver skin. I probably trimmed a pound off the round. Save the trimmings – see below The Trimmed Beef Round Tip I injected with the following solution and let the meat marinate from the inside wrapped in plastic wrapped in the fridge in a tray. The injection was prepared by bringing to mixture to a low boil and then cooled and refrigerated. I also run the powdered spices through my spice grinder to make them an extra fine powder. · 1-1/2 cups water · 2 teaspoons “Better Than Bouillon” beef base · 1/2 teaspoon "Lea and Perrins" Worcestershire · 1 to 2 Tablespoon granulated garlic (per your taste) · 1 Tablespoon onion powder · 1 teaspoon paprika · 2 teaspoons ground black pepper · ½ to 1 teaspoon Steens cane syrup (or equivalent) Alternately, use a can on low sodium beef broth plus ¼ cup water in place of the water and beef base listed above. The injection adds internal flavor and moisture and help the meat develop an internal au jus that is released upon carving and in the foil wrap during the rest. I use a pilsner glass to fill the injector as the needle has mutiple holes along its length and the tall glass works perfectly. The Injection Apparatus After Injection To make a separate stove-top au jus, use any leftover injection and place it in a small pot with all the meat trimmings. Add water only as need to cover the meat pieces. Bring to low boil for 5 minutes and then reduce to simmer and cook for several hours. Strain the liquid from the meat. Set meat aside. Reduce the liquid as appropriate to concentrate the flavor. Adjust salt. Cool the liquid in the fridge and then remove the congealed fat – you now have a second au jus for the meat. The meat scraps cooked this way (tossing the non-meat bits) are a delicious treat. The Stove Top Au Jus Underway The round itself was simple seasoned before placing on the Kamado with kosher salt, coarse ground black pepper and granulated garlic. External Seasoning The round roasted for about 4 hours at 250 degrees indirect to an internal temperature of 138 degrees – this is a balance point for us between those in the family who would eat it rarer and others who like it a bit more done. Some like to bring it to 135 degrees at the removal point for an even rarer outcome. A note on smoke: This cut of meat readily absorbs smoke. If you choose to add any wood, only use a small piece of a milder or more neutral wood (like oak), maintain a very light smoke and do not smoke for very long. Otherwise the flavor tends to get bitter and acrid. Also make sure your charcoal and fire are fully stabilized lest you impart off flavors from charcoal that has been just choked down in the temperature/vent setting process. Big Joe's Job Is Done Cooking this cut in this way turns it into a tender beef - over cooking will make it tough as it likes to be cooked rare to medium rare. Wrap in foil off the Kamado to rest. This cut (at least injected like this) will not have much if any temperature rise. Maybe 1-2 degrees at most. Carefully unwrap to save the au jus that has released from the meat. Slice thin and enjoy! As an aside, this cook was planned to take advantage of my new to me (used) Berkel 827A slicer I just acquired. The whole round fit on the product tray of this slicer (which is why I went after this model) and there was no need to cut the round to fit. Perfect! Ready to Slice It was such a pleasure (and quick too) to slice up about 3.5 pounds of the beef and mover over be able to have precise and consistent slices and/or have the capability to immediately adjust slice thickness according to what people might prefer. I was able to offer the first 1/3 of the slices as medium, the next 1/3 as medium rare, and the rest as we got nearer the middle more towards rare. Everybody’s tastes covered. We set 2 lbs aside for use in the next couple of days. The rest of the uncut round will get vacuum sealer and go into the freezer. Love this slicer! Something for Everyone Enjoy the meat!
  5. Where’s The Beef? A Beef Round Tip Roast Cook Been wanting a roast beef for a while and had not cooked a whole beef round tip roast for some time. Got a 9.4 lber from Costco; unfortunately it is now selling for $3.59 a lb. Only had Sunday as cook day. While there I picked up a twin pack of whole chickens to roast for my visiting daughter to take home on Monday. The roast became the Sunday cook and dinner meal. Two Kamado’s in Action – Beef & Poultry And this is why we have multiple Kamados. The roast went low and slow indirect on the Classic at 250 degrees with a small piece of pecan wood for a very light touch of smoke. I find this cut absorbs smoke quickly and can easily get over smoked – often just the lump itself is more than sufficient. Classic Joe Has a Beef The seasoned chickens roasted at 400 direct on Big Joe. When the chickens were finished I roasted whole onions in the skins still at 400 direct just rubbed with olive oil to eat as a side with the beef. Turn frequently and monitor to avoid overcooking. To serve the onions, discard skin and first layer of the onion. Add butter. I do not use any smoke adder on onions as to me it turns them bitter from the absorbed smoke. Whole Beef Round Tip Roast Prep & Cook The beef round as a rule usually requires a good trimming to remove significant fat, sinew, and silver skin. I probably trimmed a pound off the round. Tuck any thinner "flap" pieces of the roast against the main round for grilling. It was injected with the following solution prior to placing on Joe. It could be injected overnight but I had a time issue that prevented me from doing it that way this time. The injection was prepared the night before by bringing to a low boil and then cooled and refrigerated: 1-1/2 cups water 2 teaspoons “Better Than Bouillon” beef base 3/4 teaspoon “Better Than Bouillon” vegetable base 1/2 teaspoon "Lea and Perrins" Worcestershire 1 Tablespoon granulated garlic 2 teaspoons ground black pepper The injection adds internal flavor and moisture and help the meat develop an internal au jus that is released upon carving. The round was slathered with Dijon mustard and sprinkled with Montreal Steak seasoning for a surface flavoring. It roasted for about 4.5 hours to an internal temperature of 140 degrees – this is a balance point between those in the family who would eat it rarer and others who like it a bit more done. Some like to bring it to 135 degrees at the removal point. Cooking this cut in this way turns it into a tender beef - over cooking will make it tough as it likes to be cooked rare to medium rare. Wrap in foil off the Kamado to rest. Carefully unwrap to save the au jus that has released from the meat. Slice thin and enjoy! Here’s The Beef BTW… The beef makes great Philly style cheese steaks as a leftover variant later in the week . And it is hard to beat as a sandwich for lunches. Beyond that it can be fine chopped/shredded and used in tacos, etc. Freezes well, too. So cooking a whole 9-10 pounder is well worth the investment. Thanks for looking.
  6. If you are a fan of a great roast beef sandwich, I can guarantee you that you won't find anything as good as this at Arby's or in your grocery store deli case! Dry Rub Recipe: Equal parts of: Kosher or Sea Salt Black Pepper Onion Powder Granulated Garlic Dry Mustard Dried Thyme Rub down your roast with a thin coat of extra virgin olive oil and then coat liberally with the dry rub and let sit on the counter for at least 15-30 minutes. Preheat the grill to somewhere between 300-350 degrees and set up for indirect cooking. Place the roast on the center of the grill and cook until the meat reaches an internal temperature of 125-130 degrees for medium rare. Remove from the grill, tent with foil, and let rest for 15-30 minutes. Wrap tightly in foil and refrigerate overnight. Slice as thin or thick as you like and enjoy!
  7. ...my better half has had a bad bad week at work, so wanted to bring her spirits up ( Monday is her birthday and we have a long weekend ).... Yesterday evening I took a 2 kg piece of roast beef and dry rubbed it with Don Marco's Mafia Coffee rub (very good stuff)... Then put it thro the foodsaver and back in the fridge for today.... ...took it out the fridge to come to room temp. and fired up the normal Saffire this time, decided after John's poll to try the Cherry wood chips as I got a few free samples from the trade fair.... ....after burning off for a while, added the deflector (yup a couple of times I forgot the drip tray so it's not that clean any more!)... ....this time added the drip tray...and filled it with beer...closed up the grill and stabilized it to 250F.... .....maverick was showing silly temperatures at the grid...and I know the dome therm has always been real close to all readings in all cooks...but the probe is new.....seems it is reading wrong, must test it with boiling water and see if it needs calibrating if possible... Closed the lid and added the cherry chips.... After the beef reached 125F took it out, foiled it and put in the thermos box... Got the salad ready and took the baked potatoes out the oven (didn't want smoky potatoes)... Prepared the peaches, mango and pears ready and put them in the Saffire.. Then unwrapped the beef.....smelt amazing, the rub is a real winner... The money shot... And the dessert.... ...both now stuffed and motionless on the sofa....and a happy other half .....
  8. Betcha didn't think I was going to make it today, did you? It's almost 9 p.m.! So this cook was completely inspired by @DerHusker's Pepper Stout Beef. My original intent was to duplicate his post, but work got hectic today and I didn't get a chance to hit the grocery store for what I needed. So I punted. Started with a 3lb chuck roast which I rubbed with Louisiana Hot Sauce, and then coated in a mix of Penzey's medium chili powder, celery salt, cumin, and garlic powder. I wrapped it in plastic and let it rest in the fridge for about 4ish hours. Into my 3qt dutch oven, I put potatoes, about 3/4 of a leftover red onion, a yellow spanish onion, a bag of baby carrots (chopped), some celery, and 5 of the riped Hatch chiles that I roasted off yesterday. Oh, and a couple of smashed cloves of garlic. Added 1/4 cup of Worcestershire, and about 3/4 of a bottle of Shiner Bock. Grill at 200°, cast iron griddle as defuser on the lower rack, dutch oven with veggies on the middle rack, and chuck on the top. Of course the minute I put everything on the grill, the skies opened up. Nevertheless, the grill held the temp perfectly. After about 2 hours the meat was at 163° So I popped the meat into the bowl with the veggies, foiled, and bumped the temp to 330° 2 more hours and it was testing at 205° and felt like butter. Shredded and mixed with the veg and juice: And served with a salad with sliced avocado. And plenty left over for lunch tomorrow! Yum!!
  9. I'm looking forward to a couple days off after a busy schedule this week culminating in a hellish remote recording today. All turned out well, but it's GOOD to be home... In lieu of brisket, which I failed to procure, I'm going to try and revive a "freezer-aged" round roast. I grew up with round. It's practically all my mother cooked. I know better now, but I also know it's possible to get tender slices of round if you don't overcook it and keep it moist. So I partially thawed it, trimmed it, and rubbed with McCormick's roasted garlic peppercorn and italian herbs. Then I dropped it in a vacuum bag with some melted butter, sealed it up, and dropped it in a water bath at 130°. It'll sous vide until dinnertime tomorrow, when I'll sear it up on a flaming hot Akorn. I had to use my griddle and my biggest pot (which still isn't big enough, but it'll do). I'm really happy with how perfectly the Auber is holding it.
×
×
  • Create New...