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

Discussion in 'Beef' started by bearcarver, Oct 7, 2011.

  1. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good Bear - If you keep posting stuff like this you are going to get a following!  
     
  2. moikel

    moikel Master of the Pit OTBS Member

    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.
     
  3. 818smoker

    818smoker Newbie

    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
     
  4. teeznuts

    teeznuts Master of the Pit

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

    bearcarver Smoking Guru OTBS Member

    Thanks Dave!

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

    Bear


    Thank You Dan!!!

    Bear


    Thanks Michael !!!

    Bear
     


    Thank You Rap !!!

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

    Bear
     
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    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


    Thanks Elly!!

    Bear


    Thanks Bassman!!!

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

    Bear
     


    Thank You Much, Tyo !!

    Bear
     
  7. solaryellow

    solaryellow Limited Mod Group Lead


    So you don't eat any aged beef? You are truly missing out then.
     
    Last edited: Oct 9, 2011
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Thanks Gary!

    Bear


    Thanks Moikel !!!

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

    Bear
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    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


    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
     
  10. 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
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    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 
     
  12. smokin vegas

    smokin vegas Smoking Fanatic

    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.
     
  13. 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!
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member


    A cross rib roast would be fine!!

    I have smoked salt, and it is awesome.

    Bear
     
  16. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    It's a tight fit, so how about making a little foil pan of your own?

    TJ
     
    Last edited: Oct 12, 2011
  17. fire393

    fire393 Fire Starter

    Wow, that looks great!!

    How do you keep that window on your mess so clean???
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  19. 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
     
  20. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    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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