"I distrust a man who says 'when.' He's got to be careful not to drink too much, because he's not to be trusted when he does." Sydney Greenstreet
I'm more of a griller than a smoker, but last weekend I smoked a chuck roast and then used it to make beef/vegetable soup. this weekend I'm doing a rump roast and plan on using it to make chili.
Enjoying some WT RR 101 while going back and forth between the grill and the computer.
Cooked it at 220 for a couple hours. Pulled it off at an internal temp of 145. After resting I sliced enough off for two sandwiches and used the meat to make chili the next day, sliced it and then diced the slices. the sandwiches and the chili were good
I wouldn't say I smoked it. More like slow roasted. As the meat lost moisture and began to firm up I got nervous and decided to take it off when it was a little more than medium rare. Did the same thing with the chuck roast last week.
What's the deal. How do you guys cook something for so many hours and get it to fall apart like a pot roast that's been in a crock pot all day, without it getting dry. I gotta admit I'm totally confused about this.
Last edited by ILLfarmboy; 09-12-2012 at 16:56.
I like smoking, slow roasting and drying hot peppers that I grind up and use throughout the year.
I use hickory chunks in a Weber, move the coals to one side and put the peppers on the cool side. Some get roasted more than others and they all taste fantastic.
The smoky flavor is incredible and we put it in soups, chowders, pizza, baked beans, you name it. I eat some every day. I made a sauce to drizzle on pan seared tuna steaks (rare) with toasted sesame oil, tamari, rice wine vinegar, mirin and some of this ground smoked pepper and it was one of the best things I ate all year.
Here's a pic of some before and after smoking/roasting. It's hard to tell from the crappy iPhone pic but they get this beautiful patina, like lacquered red leather.
If you have some time to kill on the grill, toss a few peppers on there and smoke 'em up.
Last edited by Luna56; 09-27-2012 at 21:34.
What temp do you smoke them at?
I did some jalapeņos a long time ago and they didn't dry out but were very smokey and not in a good way
It was so nice outside today I decided to smoke a chicken. I used my Weber kettle grill instead of firing up my big smoker for one yardbird. Sitting outside with a cigar and a bourbon and coke while tending the smoker is one of my favorite summertime activities. I smoked it for about 2 1/2 hours at 300. The skin was crisp, the darkness was the spice rub which blackened during the smoke. The skin on the legs pulled back while smoking which made for an ugly bird but the end result tasted great. I paired the smoked chicken with some red beans and rice.
I tried to smoke half a turkey breast in the old flowerpot on Saturday. Thought 6 hrs at 200-250 would be enough, but it wasn't and I had to finish it up in the oven. Took longer than expected there too. I was afraid it would dry by the time it made it to a safe internal temp, but it was perfect. Cut it up and made burritos. As my daughter said, it was "Delishush".
bibamus, moriendum est
I made a fatty last Friday. Details in this thread: http://www.straightbourbon.com/forum...370#post335370
I hate scotch.