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

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thank you Todd, I appreciate that!. After a good nights sleep I can see that. I love my AMNPS very much and was just thinking Bear had come up with a new fangled way to use it, lol! I appreciate you writing
 
thank you Todd, I appreciate that!. After a good nights sleep I can see that. I love my AMNPS very much and was just thinking Bear had come up with a new fangled way to use it, lol! I appreciate you writing
Hi Dreamer,

Just so you know, I have tried putting my AMNS in my water pan, but it didn't burn well, I think because of the walls of the pan blocking air flow. Then I put a wrapped fire brick under it, in the water pan, and it burned much better, I guess because it wasn't down in the bottom of the pan any more, that way.

Also: I did this when cold smoking, and I was just experimenting, and it was nice I could see it through the window, instead of having to open the door to see how much had burned, to log into my notebook. My notes were to give Todd info of what I did & what happened when I did it. I did a lot of experimenting & testing with Todd's little miracles, but probably only about 2% of what he did & still does.

Bear
 
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 Sirloin tip smoked.........................1

Number of post .............................15
 
How, ON GODS GREEN EARTH, did I miss this post.

Bear, what an incredible post, sorry I missed it... I usually can smell your posts right away!!

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 Sirloin tip smoked.........................1

Number of post .............................15
Yup, Sorry about that Mark.

It's an old habit I picked up---Thanking people for giving me nice compliments, and answering any of their questions.

Many of them return the favor, when I compliment their smokes.

If you would like to compliment any of my smoked meat threads, I will be sure to thank you too.

Bear
 
OH. EMM. GEE.  (as the young people say)

That beef looks freaking amazing.   Instant bookmark on this thread!!!!!!!
 
OH. EMM. GEE.  (as the young people say)

That beef looks freaking amazing.   Instant bookmark on this thread!!!!!!!


Thank You very Much Teebob, and I think I just saw an Awesome Roast Beef Smoke yesterday, with your name on it too !!!

Thanks,

Bear
 
I mentioned this post to my wife this morning, and ended up this afternoon with a 10.5-lb. sirloin tip.

Reckon I'm gonna try it  
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I'll probably amend the spices a bit with some help from Prudhomme's recipes; he's got a pretty good mix for beef, adds a little different pepper and other stuff, I think I can skip the Monterey altogether.  anyway, let's go find the Worcestershire sauce and get the party started...those slices look awesome!
 
I mentioned this post to my wife this morning, and ended up this afternoon with a 10.5-lb. sirloin tip.

Reckon I'm gonna try it  
439.gif


I'll probably amend the spices a bit with some help from Prudhomme's recipes; he's got a pretty good mix for beef, adds a little different pepper and other stuff, I think I can skip the Monterey altogether.  anyway, let's go find the Worcestershire sauce and get the party started...those slices look awesome!
Thanks Sean!!

That's great !!!

I'm kinda lazy, when it comes to spices---usually the "Bear" minimum (LOL---Pun intended).

Just remember to throw it in the freezer for a couple hours before slicing, or cutting it real thin on the auto slicer won't work to good.

Bear
 
it's in tin foil right now.  the closest thing we have to an autoslicer is an electric knife, so we'll see how that goes; I'm prolly just gonna slice it as thin as I can with that.  Internal temp ended up somewhere north of 140, took about 3 hours.  My wife made me cut a chunk off for beef tips before I cooked it, she used the same spice mix for those, they smell AWESOME.

I'm about to be very full 
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hey shawn... start a thread on that sirloin tip..... break out the camera and post some qveiw........ If you need a slicer, you know where one is at........
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Joe
 
that Globe is a prize, man, I used to cuss 'em when I worked for Hobart, 'cuz I knew how good they were.  I was waiting until you got finished with your weekend to call you, I want some sausage!
 
I had to bump this for the following reason:

This is another thing I have to make when the weather warms up.

Mrs Bear went shopping last Friday, and I told her to get me a pound of "Rare Roast Beef" lunch meat & a loaf of Rye Bread. It was $12.99 for that pound of RB. If you look at page #1 on this thread, you'll see that my Sirloin Tip cost me $2.59 per pound. I'm sure I can't get any that cheap now, but the pound of roast beef that she got was from "Eye Round" which I know I can still get for under $4 per pound.

C'mon Spring!!!

Bear
 
I'm SO glad you bumped it because I'd not seen it and am really glad I got to ! Amazing job (as usual)
 
Yup, I need to make some myself. If I can find a deal on some meat.
 
 
I'm SO glad you bumped it because I'd not seen it and am really glad I got to ! Amazing job (as usual)
Thank You!!

This is also in my Step by Step Index.

I'm glad you like it.

Bear
Yup, I need to make some myself. If I can find a deal on some meat.
Yup----I figure anything's better than the $12.99 Mrs Bear just bought, and that wasn't even smoked!!!

Bear
 
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