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.
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.
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
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.
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!
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.