Favorite day of the year - spoon roast - pics

Discussion in 'Beef' started by flipper0512, Oct 10, 2011.

  1. flipper0512

    flipper0512 Fire Starter

    It may sound strange but Columbus Day is my favorite day of the year.  Ask why, I have day off, wifey has to work and day care for my two kids (4 and 1.5) is open!!! finally a true day to MYSELF!!

    So being the good guy I am, I took my time off to give the house a good cleaning and then thought, hmmmmmm its nice outside, what should I do, cook dinner?  Sure! What do I make?  With the new hobby of coarse I was thinking what to smoke.  So I ran down to the store and picked up a 4 lbs spoon roast, 3 nice large patatos, and ingrediants for home made spatzel. 

    So here we go,

    Light covering of EVOO, and the rub, salt, pepper, seasing salt, onion, garlic, and a splash of paprika.


    Here we are after a nice rub down......off to the fridge for a bit


    So while the roast is in the fridge I thought i'd get the potatos ready, nice big bakers, rubbed in some  garlic infused EVOO, the dusted with pepper and garlic sea salt. Will let them sit for a while.


    Took the meat out after a 2 hour nap in the fridge, BEAR view of a true bears meal raw meat!!!


    Close up, if my wife would let me Id eat it like this!!!


    So seing the potatos will take longer than the meat I started them in the nuke for twenty min as I got my red bullet loaded.  Temp a rock solid 238.  loaded with a few hickory chunks and apple chips.

    Off to the smoker we go.


    So we been on the smoker for an hour and half now and IT is at 90 started at 48.  Smells so damn good.  We like our meat a nice room temp and a nice solid pink so I will carry her to 135 and then a no tent rest till sides are complete.

    Going to do a rough mash with the potato's add some butter and cream and extra salt and pepper, to bad I dont have some bacon and chives ready to go!

    Wife will then make some home made spatzel ( recipe from my hungarian great grandmother )

    I will keep this updated as we go.

    Thanks and hope you enjoy!
  2. rivet

    rivet Master of the Pit OTBS Member

    Good lord that is so beautiful, I am impressed.A total MAN DAY, oh yeah! Cleaning is real-good, congrats on that, but even more so, your food-choice is a winner.

    Nice, nice roast, and the sides too. Got a question though, why did you bag the spuds to sit? I just leave them be on a baking sheet once I prep them like that. Just curious.

    Regardless, your food looks magnificent, and I'm not going overboard. That is one AWESOME looking roast and patooties! Thumbs Up

    Flipper, you have brought credit to us males big time~ Congratulations, and thanks for sharing!

  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Rivet made it Easy on me for this one:

    Exactly what he said!!!!

    This is gonna be Great !!!

  4. flipper0512

    flipper0512 Fire Starter

    Man what a nice relaxing long day!!!

    Dinner served!!

    Coming off the smoker at 136, 2 hours and 56 minutes.


    Smoked potato, mixed with cream, butter and salt and pepper, AWSOME, wife and the kids liked them.  As I saw in a thread before, once you have a smoked potato there is never going back, I'd have to agree.  Only problem, only made three, didn't go very far.  I nuked for a bit then smoked then wrapped and in oven while meat rested.


    Here is the meat sliced,I smoked till 136 rested which carried over to 138, and then came back to 136 before slicing, about an hour..  It was a bit rare, not that I mind, but wife would have like a few more degrees, next time ill smoke till 140/145 and then go from there. 


    We like to have it served like prime rib, a thicker cut, rather than the thin slices.


    This bear is drooling!!!!!!!!!!!!


    All served up with a nice frosty cold one, then two and now three, im ready for bed!!!!!!!!!!!!!!!

    Thanks for all the help and encouragement, wife is getting mad at my new addiction as she know they always lead to more money!!!

  5. michael ark

    michael ark Master of the Pit

    [​IMG]Looks tasty.More money to get better quality.That's a good trade any day.[​IMG]
  6. flipper0512

    flipper0512 Fire Starter


    I have to say Thank You!!!  The easiest tip of adding more lava rock and using a SS container has made life MUCH easier.  Now to get the blankiet, dont think I can let the full winter go with out a smoke.  How do you think the bullet will do buried in 18 inches of snow, any issues???? LOL..............

  7. Don't even ask these guys what to do with that pink temp pop up.  I made that mistake once :)
  8. tiki guy

    tiki guy Smoking Fanatic

    Well Brahh   That made my day , what a great story , Q-view and assume looking eats !

    I just cut the lawn, cleaned up around the house , and had Pizza ....Guess I waisted a nice day off   I should -a-SMOKED  SUMTIN
  9. roller

    roller Smoking Guru SMF Premier Member

    Very nice !!!!! I have one of those days everyday....
  10. tyotrain

    tyotrain Master of the Pit

    real nice bet it was tasty... cold magic hat #9 mmmmmmm
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks beautiful!

    What a great looking plate of food!

  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    You don't know how right you are !!!!

    That looks Sooooooo Good!!!

    Thanks for a great thread & awesome BearViews!!!

  13. Sounds like a great day for you. The food looked very good!!

    Guess I'll have to add a couple more things to my todo list.

    Happy Smokin'

  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    Man this one looks great as i like it [​IMG]
  15. sqwib

    sqwib Smoking Guru OTBS Member


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