no smoking today due to weather but still a beef question

Discussion in 'Beef' started by tasunkawitko, Jun 6, 2009.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    howdy, guys -

    today's my #2 son's 17th birthday and we had been planning on some beef ribs on the smoker but the weather took a bad turn. instead, we bought two baron of beef roasts and i am doing them in a standard roaster in the oven. it's a plain old roasting pan very similar to this:


    i couldn't help myself from sticking with someting that's been working, so i brushed on a little mustard and applied a good helping of my no salt no sugar brisket rub, which is a variation on MIKEY'S no salt no sugar rub. here's the recipe:

    1 tbsp mrs dash table blend
    1 tbsp granulated garlic
    1 tbsp chopped freeze-dried chives
    1 tbsp dried basil
    1 tbspchili powder
    1 tbsp paprika
    1tsp worcestershire pepper
    1 tsp cumin
    1 tsp coriander seed
    1 tsp ground mustard powder
    1/2 tsp red pepper flakes
    1/2 envelope unsweetened black cherry kool-aid

    i placed these roasts (total of about 3.75 lbs) on a rack in the roaster and then laid some sliced onions on top. one roast had a nice fat cap on top and i scored it. the other roast had a fat cap along one side and i left it alone. in the bottom of the roasting pan (below the rack) i put a little red wine (austrialian shiraz) and a couple of beef boullion cubes that will mix with the juices that are going to run out (i would ahve preferred beef stock over boullion cubes, but we don't have any today); finally, i put a little worcestershire sauce in with the wine. i also laid some slices of onion across the tops of the roasts.

    for the moment, i am cooking them in the oven at 300 degrees with the lid on. any advice on cooking temperatures and times, basting, finished temperatures, things to do while they are roasting and things NOT to do would be appreciated. i've done roasts before and have a great method for roasts in the crock pot, but it entirely different from what i am doing now.

    judging from the smells coming from the kitchen it sounds like i am on a good track, but all advice would be appreciated i am especially concerned about tempreatures and times. our goal is a tender, juicy roast dinner that is somewhere between scliceable and pullable.
  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    here's what we've got so far:
  3. I was planning a smoke too but the constant rain and forecasted rain was not lookin good.

    Your Roast product is making me hungery and I think you have made a good substitute. although w/o smoke..

  4. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    hey - heliboy - "wonderful" weather today, isn't it? although i shouldn't complain - my dad is originally from a little town just north of d!ckinson ND and they ahve quite a bit of snow today, if you can believe that. i've seen snow in june of course but this is getting ridiculous!

    i was going to add a little liquid smoke (either brushed on or added to the wine and worcestershire in the pan), but wife said no. actually, she said HELL and a little more than that no but this is a family forum!
  5. Rain and snow mix snow level down to 6000ft in the Bridgers and in the big sky area.. LOVELY

    Darn that missus.. worchester is delicious..

    Make a base ajus and then half it to make the liquid smoke & worchester one for the BBq afishinados...

    and OPen a can of whoop arse...

  6. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    lol - sounds like a plan!
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks good so far. I would say somewhere between slicing and pulling would be around 190 degrees. At least that's what I do briskets to on the smoker.
  8. rivet

    rivet Master of the Pit OTBS Member

    Hi Tas~

    Not sure what a baron of beef roast is bu tfrom the looks of them they ae fine! Can't go wrong with your recipe at 325 F in the oven. I am drooling just imagining the aroma's in your kitchen. All you need is some fresh baked bread!

    And by the way, happy birthday to son #2~!
  9. mikey

    mikey Smoking Fanatic

    TW; Thanks for the plug on the rub[​IMG] Glad you're putting your own twist to it. Just as a suggestion for the next time the weather decides to take a turn for the worse, you could max the oven out and put the roasts in for a 30 min "sear" or sear them in a grill pan, then continue on with your game plan. It all looks good & I'm sure will taste even better.
  10. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    thanks for the replies so far, folks!

    bassman - that is what i was thinking too, and will let the roasts go to that temperature. should be just about right after resting for a few minutes ~

    rivet - good to see ya today! i'll bump the cooking temps up to 325 and we;ll see how it goes. some great smells in here that can only seem to come from cooking meat, wine and onions! fresh-baked bread sounds good and i am kicking meself for not thinking of your panne siciliano ~ pillsbury crescent rolls or bread sticks are an OK substitute but just not the same ~

    mikey - after i got them slathered and rubbed, i realized that i ahd forgotten to sear them in a hot pan, which is my normal procedure for a thawed-out roast. most roasts i do in the crock pot i ut in at a frozen state and that method works very well for tenderness, juciness and flavor without searing. your idea of maxing out the oven for a while sounds like a good one and i will try it if i forget the sear again.
  11. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    alright, the roast is technically done by the temps - will let it rest while we do the fixin's hope it is good ~

    will provide an after-action report even though it isn't a smoking project. hope it goes well ~

    thanks for the advice and replies!
  12. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    well, guys, it turned out pretty darn good! it rested for a while and we finshed up some sour-cream -and-chive mashed potatoes, gravy from the (de-fatted) pan juices and other fixin's. we also had a key lime pie prepared for dessert and later a lemon/lime jello cake with some ice cream. a good feast but there was too much of it!

    the roasts themselves were very good cooked this way - the connective stuff was just barely there and when sliced across the grain, the meat was quite tender, juicy and fall-apart good. the flavors all came together very well and the au jus gravy was great. since the only real salt came from the two boullion cubes i tossed in the pan, and a little from the worcestershire sauce, a lot of good flavors came flying from that meat.

    i was a little worried because they seemed to come up to temperature awfully fast (i set the alarm for 192), but as they rested they held temperature for a good amount of time and this of course helped the meltdown. the fat cap was just about gone and as you sliced the roasts the slices just kind of tipped over full of juice. it was just as i hoped - sliceable but close to pullable - in my mind, proof that well-done roasts can be very tender. this is important because mrs. tas is not fond of rare meat in the slightest ~

    not a smoking success, of course, but a success nonetheless!
  13. rivet

    rivet Master of the Pit OTBS Member

    Comgratulations! Looks like you had yourselves a perfect feast. Excellent job there, Tas~ and real nice looking roasts too.

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