Rare Roast Beef (for Sammies) Lots of Views!!

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Looking good Bear - If you keep posting stuff like this you are going to get a following!  
 
Oh Man, that looks awesome.  MAkes me want a roast beef sammie right now.   How long does the sliced roast beef stay good in the vacuum bags?

Grant
 
Looks awesome! SmokinAl seems to be quite an inspiration lately. That meal must've been heaven when you added the cheese fries.
 
I am curios to know what your second plate looked like? The first one looked great.
Thanks Dave!

The second one was just a lonely Twin to the first Sammy.

Bear


That truly is a fine lookin roast Bear, thanks for sharing the view.
Thank You Dan!!!

Bear


Looks great as always
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Thanks Michael !!!

Bear
 


Great job Bear; RRB doesn't get any better than that.

Mayo,horseradish,Provolone,cheezy taters..................WOW!

You've got the food pyramid covered.

Thanks for the Qview buddy 

P.S. Awesome BearView    
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Thank You Rap !!!

LOL---You better like BearViews---You named them.

Bear
 
 
Looks tasty Bear! Next time leave it in the cryopack in the fridge for 4 weeks before smoking it and then you will have something truly magnificent.
Thanks Solar!!!

I can't do that. It says on the pack "sell by 10-8". I figure they got a reason.

Not to say you or others shouldn't do that.

I'm an old guy set in my ways---I use fresh meat----Tasted Awesome this way.

Bear


Love the rare beef!!!

Looking good.
Thanks Elly!!

Bear


That's about as pretty as it gets, Bear!  I'd just love to have a pile of that for a French dip.
drool.gif
Thanks Bassman!!!

I did the French Dip thing the next day---MMMMmmmmmm........

Bear
 


That looks great.. Nice job bet it was tasty... Have fun and Happy smoking
Thank You Much, Tyo !!

Bear
 
Thanks Solar!!!

I can't do that. It says on the pack "sell by 10-8". I figure they got a reason.

Not to say you or others shouldn't do that.

I'm an old guy set in my ways---I use fresh meat----Tasted Awesome this way.

Bear


So you don't eat any aged beef? You are truly missing out then.
 
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Looking good Bear - If you keep posting stuff like this you are going to get a following!  
LOL---Thanks Gary!

Bear


Absolutely brilliant. Done to perfection,rare like I prefer. Thats a great price on whole sirloin. Its also a really neat tidy set up. Hiding that photo from wife.
Thanks Moikel !!!

It's easy to keep just a couple items neat.

Bear
 
Oh Man, that looks awesome.  MAkes me want a roast beef sammie right now.   How long does the sliced roast beef stay good in the vacuum bags?

Grant
Thanks Smoker!!!

It keeps a long time for me.

I would guess at least a year, but mine has never had to for more than 6 months.

Somebody keeps eating it.

Bear


Looks awesome! SmokinAl seems to be quite an inspiration lately. That meal must've been heaven when you added the cheese fries.
Thanks Teez!!!

Ole Al has always been an inspiration to me too.

That cheese was a spur of the moment thing, and It will definitely be repeated here often.

Bear
 
Looks awesome!!! Bear, where are you placing your AMNPS inside the smoker? I have the MES 30.....love the idea of placing it in the foil tray but have no idea where you would find space to place it. On a rack above the meat? Thanks
 
Thank You, Dreamer !!

Your AMNPS should fit on the bars, to the left of your chip burner, in your MES 30, unless you have the analog MES.

If you have that one, PM Todd Johnson for where guys are putting it.

Bear 
 
Would a cross rib roast be suitable for this. Which is more tender sirlon or the cross rib?   I bought on sometime back and I want to cook it soon.   Also have you ever tried smoking salt or fresh herbs?   I was thinking that would dry them and give an interesting unique  flavor.
 
Bear I am putting it to the left of the chip burner....I was thinking you were using yours placed inside the foil tray, and then into the smoker....unless you just placed it in the tray to light it.....I have to analyze everything, lol!
 
Bear I am putting it to the left of the chip burner....I was thinking you were using yours placed inside the foil tray, and then into the smoker....unless you just placed it in the tray to light it.....I have to analyze everything, lol!
Now I see why you asked that:

I got into the habit of lighting my AMNS (with dust) in a foil pan, so I didn't get sawdust all over my front porch.

And under the Amazing is a fire brick wrapped in foil, so I don't wreck anything I set it on.

I don't want to get yelled at---LOL

BTW: A foil pan might constrict air flow inside the MES.

Bear
 
Would a cross rib roast be suitable for this. Which is more tender sirlon or the cross rib?   I bought on sometime back and I want to cook it soon.   Also have you ever tried smoking salt or fresh herbs?   I was thinking that would dry them and give an interesting unique  flavor.


A cross rib roast would be fine!!

I have smoked salt, and it is awesome.

Bear
 
Looks awesome!!! Bear, where are you placing your AMNPS inside the smoker? I have the MES 30.....love the idea of placing it in the foil tray but have no idea where you would find space to place it. On a rack above the meat? Thanks
It's a tight fit, so how about making a little foil pan of your own?

TJ
 
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Wow, that looks great!!

How do you keep that window on your mess so clean???
Thank You, Fire!

I clean it before each time I use it.

If you get it every time you use it, it's real easy, just like the window in my "Lopi" Woodstove door.

If I let it go one time, it bakes on.

Bear
 
No Todd, not just getting around to using it!  I thought I sent you an email a long time ago saying it was working great. I use it a couple of times a week just fine, using the suggestions we already discussed in emails. I know it fits perfectly in the space to the left of the chip tray. I asked Bear this question directly rather than you because I wanted to know if he was placing his AMNPS INSIDE the big foil casserole dish before he placed in the the smoker. I thought perhaps it was another option.   It was easy for him to see what I meant by his reply:

"Now I see why you asked that:

I got into the habit of lighting my AMNS (with dust) in a foil pan, so I didn't get sawdust all over my front porch.

And under the Amazing is a fire brick wrapped in foil, so I don't wreck anything I set it on.

I don't want to get yelled at---LOL

BTW: A foil pan might constrict air flow inside the MES."

Thank you Bear for your explanation, and thank you Todd for being so concerned I was using the pellet smoker the correct way
 
No Todd, not just getting around to using it!  I thought I sent you an email a long time ago saying it was working great. I use it a couple of times a week just fine, using the suggestions we already discussed in emails. I know it fits perfectly in the space to the left of the chip tray. I asked Bear this question directly rather than you because I wanted to know if he was placing his AMNPS INSIDE the big foil casserole dish before he placed in the the smoker. I thought perhaps it was another option.   It was easy for him to see what I meant by his reply:

"Now I see why you asked that:

I got into the habit of lighting my AMNS (with dust) in a foil pan, so I didn't get sawdust all over my front porch.

And under the Amazing is a fire brick wrapped in foil, so I don't wreck anything I set it on.

I don't want to get yelled at---LOL

BTW: A foil pan might constrict air flow inside the MES."

Thank you Bear for your explanation, and thank you Todd for being so concerned I was using the pellet smoker the correct way
Sorry to come across snobby!!

I didn't read your post correctly......

Didn't mean to yell, the info was cut and pasted from WORD

Again, accept my apology...Please?

Todd
 
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