imnotallowed – Page 5 – Family, food, bbq, and whatever

2015 first brisket

First brisket of 2015. Picked up at Walmart.

Trimmed it up.

And build the rub. Fresh cracked pepper, salt, garlic salt, and spicy montreal steak seasoning.

And rubbed on the meat.

Ready to hit the grill.

About an hour in. Temps running 325-350 range.

About 3 hours in, internal temp is 160.

At the 4 hour mark hit a stall. 5 hours in and it is at 185.

Got a bit darker than I would have liked. Total cooking time was about 5:40. Probed tender and internal temp was running north of 200 in various sections. Smells really good.

Smoked Chicken

Seasoned with salt, pepper, garlic and some spicy montreal steak seasoning.

It was cold and windy. Had trouble keeping temps up. I left the chicken in the foil pan during the cooking.

Did some simple roasted potatoes. First added some peanut oil, then the same rub as the chicken. Roasted in oven at 375 for about an hour. Basically till they were getting brown. Stir once after 30 minutes.

I forgot to get the finished pics as it was getting late.

Some pics of the chicken the next day.

Christmas Strip Loin Roast

The strip loin roast came out pretty near perfect for Christmas. To recap, I started with a 16.5 pound roast that I picked up from Sam’s club. After trimming it, it was probably closer to 15 lbs.

The trimmings.

Seasoned with salt, pepper, garlic and some lawry’s seasoning salt.

Wrapped it back up and let it sit in the fridge till Christmas morning. I think it got about 36 hours or so to sit in the seasoning. Christmas morning after the kids opened their gifts, onto the grill. Temps were running about 275-325 during the cook. Smoked for about an hour and a half until roast reach 120. Wrapped it up and off to the grandparents.

Roast was finished in the oven at 500 degrees for about 10 minutes.

After resting, the roast got to 140 degrees internal which was a bit higher than I was shooting for, but it came out really well.

Made some au jus to go with it. Had a pan under the roast in the drill with some onion, leeks, garlic, carrots, tomato paste, my homemade beef stock, and some salt and pepper. This was finished on the stove with some corn starch to thicken it just a bit and a dash of worcestershire sauce. No pics.

Ham and bean soup and prepping the Christmas roast

Made a ham Sunday

Left overs

Ham soup

Ingredients – black pepper, beef broth, tomato paste, onion, garlic, carrots, green onion, and some beans

I sauteed onions and garlic in some reserved ham fat, then added about 2 cups of beef broth, a can of tomato paste and the left over ham. Add water to cover then brought to boil. Reduce to simmer and let cook for a couple hours. Add in vinegar to taste then 3 cans of beans and some sliced carrots. Simmer for about an hour. I also added some green onions cause I had them.

While that was cooking, it was time to prep the Strip loin for Christmas. Trimmed the roast.

Scraps

Seasoned with salt, pepper, garlic, and Lawrys seasoning salt. Wrapped and back in the fridge for a good 24 hours.

Merry Christmas and a practice roast

Save-a-lot ran an add this week for a Rib Roast for $4.99 per lb. Thought I would check it out and see if I could find a decent one to do as a practice roast this week in preparation for next week. I think they had two in the case. One was about 3 lbs but had zero marbling so I decided to pass. They also had some eye of the round at a decent price so I picked up one that was about 3.5 lbs. Seasoned it last night with salt, pepper, and Olde Thompson steak and burger seasoning, then vac sealed it. I will be cooking this either tonight or tomorrow.

I always wanted to try this french dip au jus, so picked it up with some cheap beef broth.

There is a lot of sodium here. For Christmas I will be using my beef stock and adjust the ingredients if I like the flavor profile of this concoction.

Also here is this year’s Christmas tree.

Update – Cooked the roast last night. First thing, the Au Jus was not good. Had a heavy soy sauce taste that was off putting. I made it per instructions. After I tried to dilute it with the beef broth and some shallots to try to even out the taste, but it was a lost cause. It got dumped.

The roast I smoked until internal was 135. Temperature started around 340 and I just let it ride out without adding any more wood. Towards the end it was running at 260 or so. I did not time it. The flavor was very good and I would say it came out about medium after resting. The roast was in the vacuum pack with the seasoning for almost 48 hours which I think helped with the flavor.

Christmas Roast

Picked up the roast for Christmas. This year we will be doing a whole strip loin.

Pizza using Corbo’s dough

Made some pies last night using Corbo’s pizza dough which you can get at Marc’s (in the dairy section).

http://corbosbakery.net/?product=pizza-dough

Set up the oven moving one rack to the highest position and the second rack in the middle. Oven temperature as high as it goes. Started pies on lowest rack for 5 minutes then moving to top rack for the last 5. I hand stretched the dough and brushed it with oil and garlic along with the pizza pan.

Happy Thanksgiving

Started the stuffing yesterday and got the giblets going in the chicken stock for gravy.

Stuffing is pretty basic, saute onions, celery, and garlic in butter. Season with salt and pepper. Brown some ground sausage. Poor over shredded bread. Add some chicken stock to make sure everything is really moist.

More pics to come

Turkey is on

Brushed it a few times with a mixture of butter, oil, garlic, pepper, and chopped onions. Smoked indirect for a bit over 3 hours.

Now on to the sides.

Beef stock

Started making a huge batch of beef stock last night.

Ingredients:

10 lbs soup meat with bones

Carrots

One head of garlic

2 onions

8-10 stalks of celery

Spices: Salt, pepper, rosemary, thyme, basil, bay leaves

Rubbed the meat with oil, salt, and pepper then roasted in 450 degree oven till browned. Put meat in stock pot and covered with water. Roasted the veggies on the same pan till browned then put them into the pot. Bring to boil then reduce to simmer. Cooked all night. Strain or remove meat, bones, and veg from pot then reduce. Still working on reducing.

Extra thick cut steaks

Picked up two extra thick cut steaks. Each steak was a bit over 2 lbs. Total weight was 4.6 lbs. They were labelled as porterhouse, but one was more like a t-bone in size. Seasoned with salt. pepper. and Olde Thompson Steak and Burger seasoning.

https://www.oldethompson.com/product-details.aspx?ProductID=532&PageID=23

Got some wood going in the offset to use as coals in the main cooking chamber. Started the steaks indirect then finished with a sear.