Thursday Feast - More Bottom Round With Taters, Lemon Pepper Chicken, Bannock, Ribs & Homemade Crunc

smoking b · Apr 10, 2014

Well today I decided to make a small feast since I am going away tomorrow...

I had another red cow bottom round I didn't want to freeze so I decided to start with it. I'm making it the same way I did the one a few days ago & this will be my lunch.

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smoking b
Apr 10, 2014

I gave it a nice SPOG treatment.

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smoking b
Apr 10, 2014

& in the smoker it went.

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smoking b
Apr 10, 2014

I figured I should make some fresh rolls & bread so here is the start of a double batch...

I'll be making ribs later along with the homemade crunchy brownies for dessert plus whatever sides I settle on for lunch & later.

Smoker temp 225 AMNPS running hickory & cherry pellets.

Updates to follow...

pc farmer · Apr 10, 2014

Watching.

smoking b · Apr 10, 2014

Ok some progress...

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smoking b
Apr 10, 2014

Bottom round out

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smoking b
Apr 10, 2014

& ready to rest.

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smoking b
Apr 10, 2014

I was starving so I peeled a few grapefruit to hold me over...

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smoking b
Apr 10, 2014

Testing out my new scale that just came yesterday. My other one died & when I tore it apart the board was burnt. It had all surface mount components so there was no fixing it. This one isn't accurate enough for cure & spices but neither was my other one. I use a smaller one for those tasks.

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smoking b
Apr 10, 2014

Rolls ready for 2nd rise.

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smoking b
Apr 10, 2014

Bread ready for 2nd. rise

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smoking b
Apr 10, 2014

Rolls ready for oven.

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smoking b
Apr 10, 2014

Bread ready for oven.

Updates to follow...

pc farmer · Apr 10, 2014

Rollers bread for the buns?

smoking b · Apr 10, 2014

c farmer said:
Rollers bread for the buns?

Yup - they're easy to make & it's good stuff. I make it more than any other bread

foamheart · Apr 10, 2014

Great start to what appears to be a great day for cooking!

I use the UltraShip 35, I really like mine. When I first started I found the need here to weigh vice measure. I had thought of it in the past but..... never really got that push. Then getting all the help that you would expect here I was really confused. I finally looks around as asked Pop. He said it was a great one, he used it, liked it, and if and when I got to needing a finer measurement I could always get a smaller one. So far its done all I have needed. I do tend to fall back to volumes when ever possible though!

BTW.... You got me smiling this AM, I am scrolling down following the post see those red roasts (which I still don't know what a red cow is) then I see a bowl of sliced grapefruit. I think to myself, "self (I call myself self sometimes), self, watch this and learn, this will be ground breaking!" And then you just eat the dang grapefruit. Pffffft!

Excited to find a thread while its all happening.

smoking b · Apr 10, 2014

& moving right along...

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smoking b
Apr 10, 2014

Rolls done.

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smoking b
Apr 10, 2014

Bread done.

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smoking b
Apr 10, 2014

On racks...

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smoking b
Apr 10, 2014

Bottom round done resting & unwrapped.

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smoking b
Apr 10, 2014

Cutting into it.

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smoking b
Apr 10, 2014

Little bit closer...

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smoking b
Apr 10, 2014

Done perfectly

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smoking b
Apr 10, 2014

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smoking b
Apr 10, 2014

Roll ready for business.

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smoking b
Apr 10, 2014

Lots of goodness

The Sammy was awesome - tender, juicy & extremely flavorful with the hickory/cherry mix. I would have had another but I ate way too much right off the cutting board as I was slicing it. I love these bottom rounds done like this

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smoking b
Apr 10, 2014

I decided to just go with some simple mashed potatoes for lunch. They should hole me over till everything else is ready. I'm thinking maybe some type of chicken to go with the ribs - maybe lemon pepper or some spicy speck. Might make some bannock too - haven't made that for a while...

We'll see... I need to get the ribs on.

Updates to follow...

smoking b · Apr 10, 2014

Foamheart said:
Great start to what appears to be a great day for cooking!

I use the UltraShip 35, I really like mine. When I first started I found the need here to weigh vice measure. I had thought of it in the past but..... never really got that push. Then getting all the help that you would expect here I was really confused. I finally looks around as asked Pop. He said it was a great one, he used it, liked it, and if and when I got to needing a finer measurement I could always get a smaller one. So far its done all I have needed. I do tend to fall back to volumes when ever possible though!

BTW.... You got me smiling this AM, I am scrolling down following the post see those red roasts (which I still don't know what a red cow is) then I see a bowl of sliced grapefruit. I think to myself, "self (I call myself self sometimes), self, watch this and learn, this will be ground breaking!" And then you just eat the dang grapefruit. Pffffft!

Excited to find a thread while its all happening.

Thanks Foam

This one is actually an UltraShip 55. I found it cheaper than the 35 was - $28.91 to my door so I went with it. I gave it a few tests & I really like it. It will be perfect for all the meat/sausage projects I will use it for. For cure & spices I use a smaller one that is accurate to 1/10th gram.

Here is a red cow

hereford.png

smoking b
Apr 10, 2014

It's a Hereford but people just call them red cows around here

& sorry about the grapefruit - I was starving

smoking b · Apr 10, 2014

More progress...

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smoking b
Apr 10, 2014

Ribs with rub ready to go in smoker. These will go straight through with no foil so I don't have to do any tending - have some stuff I have to get done in my shop...

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smoking b
Apr 10, 2014

I decided to go with lemon pepper chicken. Here is the rub I mixed up.

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smoking b
Apr 10, 2014

I started by pressing some garlic & putting it on the chicken.

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smoking b
Apr 10, 2014

Then I coated it with my lemon pepper rub.

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smoking b
Apr 10, 2014

Finally I put it in a container & poured a little lemon juice on. This will get covered & put in the fridge till I'm ready for it.

Smoker temp is 225 for the ribs. AMNPS running hickory & maple pellets.

Updates to follow...

foamheart · Apr 10, 2014

Smoking B said:
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smoking b

Apr 10, 2014

WooT! You got some good looking buns there!

smoking b · Apr 10, 2014

Foamheart said:
WooT! You got some good looking buns there!

Thanks Foam

They make great sammies & there's just something about eating stuff you smoked in bread you baked that makes a guy feel all right

pc farmer · Apr 10, 2014

Yea, I am trying them buns this weekend.

They look awesome.

smoking b · Apr 10, 2014

Started the crunchy brownies...

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smoking b
Apr 10, 2014

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smoking b
Apr 10, 2014

Probably gonna go with the Bannock.

Be back with updates...

chestnutbloom · Apr 10, 2014

Hi, may I ask the IT of the beef roast when you pulled it? I'm doing my first on Saturday and I'm thinking 135F. Thanks and great pics! --Rich

smoking b · Apr 10, 2014

c farmer said:
Yea, I am trying them buns this weekend.

They look awesome.

Thanks man

You'll be glad you made them

smoking b · Apr 10, 2014

chestnutbloom said:
Hi, may I ask the IT of the beef roast when you pulled it? I'm doing my first on Saturday and I'm thinking 135F. Thanks and great pics! --Rich

I pulled this one at 133 then wrapped it & let it rest - the one I did the other day here http://www.smokingmeatforums.com/t/...und-with-stuffed-taters-carrot-cake-a-sausage got away from me a little & I didn't catch it till it was at 136. I try not to let them get over 135 because with carryover they will still rise a bit. It was still very good though plus I had to cook some of it till it was leather so it worked out...

hoosiersmoke · Apr 10, 2014

Looks fit for a King!

smoking b · Apr 10, 2014

Ok stuff is done now...

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smoking b
Apr 10, 2014

Ribs out of smoker waiting for a glaze.

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smoking b
Apr 10, 2014

One half glazed.

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smoking b
Apr 10, 2014

Other half glazed.

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smoking b
Apr 10, 2014

Couple cut up. This is all I am going to eat of these - the rest will be for tomorrow...

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smoking b
Apr 10, 2014

Here is a closer shot.

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smoking b
Apr 10, 2014

I had trouble stopping at 3!

smoking b · Apr 10, 2014

HoosierSmoke said:
Looks fit for a King!

Thanks man

There is more coming...

smoking b · Apr 10, 2014

I had to charge my camera so I didn't get pics of the mixing or cooking for the Bannock...

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smoking b
Apr 10, 2014

Here is the Bannock just out.

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smoking b
Apr 10, 2014

I fired up some Stubbs & put the chicken on the grill...

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smoking b
Apr 10, 2014

Then I cut a couple pieces of fresh bread & made it into some garlic bread.

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smoking b
Apr 10, 2014

I gave this piece some kick - some of my ground habanero & cherry bomb flakes

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smoking b
Apr 10, 2014

While all this was going on I heated up some garden corn.

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smoking b
Apr 10, 2014

Garlic toast on the grill.

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smoking b
Apr 10, 2014

& here is my plate - another reason I only ate 3 ribs

Now there is only the dessert left if I have room

Thursday Feast - More Bottom Round With Taters, Lemon Pepper Chicken, Bannock, Ribs & Homemade Crunc

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