1st Roast run

Discussion in 'Beef' started by jno51, Dec 27, 2011.

  1. jno51

    jno51 Smoking Fanatic

    Ok men here we go 6 days later[​IMG][​IMG]
     
  2. jno51

    jno51 Smoking Fanatic

    [​IMG]
     
  3. jno51

    jno51 Smoking Fanatic

    [​IMG][​IMG]Actually the last one was wrapped in cheese clo[​IMG][​IMG]th
     
  4. jno51

    jno51 Smoking Fanatic

    I am glad I can cook better than i can post this stuff.[​IMG]
     
  5. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that sure looks good to me. Now I would like to have a plate of that food.
     
  7. jno51

    jno51 Smoking Fanatic

    Thanks to chef Jimmy J for his saving my @$$ it was good. It was bad to the bone ! , well no bone in this one, but you know what i mean. "UP IN SMOKE"
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    great job recipe how long did you marinate and what is the cheese cloth for??? i want to do one this weekend please help me - Steve
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You are Welcome!...Nothing like a couple of days Dry Aging to get Beef tasty...JJ
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It certainly looks delicious!
     
  11. jno51

    jno51 Smoking Fanatic

    I marinated over night with a product called RED CREEK, it is a liquide marinate. I took it out, wipped it down and rolled it in the cheese cloth. Steve I think the cheese cloth is to keep the meat dry and allow it to breath, which allowes for the dry aging. I can assure you that may not be the right reason. This  was my first run as well and Chef Jimmy J had to save my rear on it. He looked at the photos I posted and immediately corrected me, saving a good roast. "Kinda roasted me a lilltle bit if you know what I mean." I sat mine on a rack over the drip pan for 6 days in the fridg. I cooked it for about 6 hours over oak untill my inside temp was 160. There is only one way to learn just do it and good luck. It is well worth the effort. My family loved it.  

     
     

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