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    • By Smokehowze
      Whole Beef Round Tip Roast 
      I cook these periodically and it was once again time for a good roast beef fix. This makes for a low maintenance and great beef cook from a cheaper piece of meat.  The roast beef sliced thin is great on its own or on sandwiches.  Works well for leftovers or as a base ingredient for other recipes (cheese steak sammies, chopped for tacos, cut into fajita strips, processed in a deviled meat spread,  etc) and freezes nicely.  
      Note that the beef round tip roast (cap off)  is often in the meat case placed next to the 'more expensive'  sirloin tip roast  (profit differentiated by as much as $2 a lb perhaps with additional in-house trimming) - which is practically speaking the same cut.  I find the round tip  just as good as the (generally) more expensive same cut purveyed as a sirloin tip round portion even if one has to do more trim out on the round tip.   So either one works - go with the best value.  I would recommend at least a Choice grade if roasting.  



      This beef round tip roast trimmed out to right at 10 lbs after removing the fat, heavy connective tissue, sliver skin and such.  Trim out is about  15 minute process with a good knife.  i pick through the trim and save the best parts for use in sausage making.  With these roasts figure up to about 1.5 lbs of trimming waste.  This cut is often recommend as a pot roast in a slow braise to get it tender.  That is not necessary if it is roasted the right way.
      Part of my secret is to heavily inject the meat with a flavoring solution.   I call it internal braising.  Injected this time with 1.5 cups (12 oz) of my Smokehowze seasoned beef based mixture I normally use.  I find about a 7 to 10 % injection ratio by meat weight works well.   
      Smokehowze’s  Roast Beef Injection 
      1-1/2 cups water 2 teaspoons “Better Than Bouillon” beef base 1 teaspoon "Lea and Perrins" Worcestershire 2 Tablespoons powdered garlic 1 Tablespoon onion powder 1 teaspoon paprika 1 1/2 teaspoons fine ground black pepper 1 teaspoon Steens cane syrup (or equivalent)  
       Heat mixture together to meld flavors and cool in fridge before injecting.
      The injected round is refrigerated overnight along with an exterior base coat of yellow mustard and an overcoat of Montreal Steak seasoning.  Optionally inject, add rub and put right in the cooker and it will still be really good.  Indirect on Big Joe at 250 to 260 degrees for right at 4 hours to an internal of 138 gets a perfect result.  This cut of meat soaks up smoke like a sponge and can get smokey bitter/acrid.  Make sure your fire is well stabilized and burning very cleanly.  Any goofiness in your charcoal or combustion because you rush the fire and start the cook before getting it stabilized and you will notice it.   From experience, I do not add any smoking wood pieces to the cook.  Just the lump is all that is required and will itself produce a very deep 'smoke ring'  as you can see in the lead photo.  Maybe, just maybe, a very small piece of cherry or pecan at the onset of the cook to just kiss the meat with a hint of smoke.   
      Remove and foil wrap for 30 minutes to set the meat for slicing and collect the au-jus.  If you have a slicer doing shaved beef is no problem just add additional cooling time before slicing.  Otherwise just slice thin by hand. Tender and tasty when cooked and eaten this way.  It must be cooked rare to medium rare.  At the Smokehowze estate I have learned the 138 internal temp on this type roast balances the preferences among the family. 

      Some beautiful white skinned potatoes that Mrs. Smokehowze came home with were cooked on Joe Classic at 350 degrees direct with maximum distance between coals and grill grate.  I was using the Classic for another parallel cook and had it available for the taters - which I wanted to try, using a direct heat grilling roasting, anyway.  About halfway thought the potatoes cook in rubbed them with oil after starting them on their way with the skin just wet from a rinse off.    The skewers were used near the end of the cook to allow the sides of the potatoes to crisp a bit.    Otherwise, just bake them along with the roast.

    • By Smokehowze
      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.
    • By AshlandJoe
      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.
    • By Smokehowze
      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!
    • By KingOfSilverSpring
      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.

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