Smoked Roast Beef Time! Rump on sale $2.99

[indaswamp]

Local Rouse's sale:
https://www.rouses.com/weekly-ads/

 

[Cody_Mack]

Did this one recently...top notch! https://www.smokingmeatforums.com/threads/first-hybrid-chuckie-smoke-then-sous-vide-success.318344/

 

[SmokinEdge]

Hubba, hubba. I’m in for a finish.

 

[indaswamp]

Go time! Trimmed the roast today, coated with Merlot wine sauce and SPOG powder...

Inda fridge overnight. will smoke tomorrow...

Took all the trimmings and spread them out on a sheet pan. Added onion, carrot, celery, and garlic.

E'erybody inda oven! @400*F for about an hour to caramelize the meat scraps and toast the veggies...

Then inda crock pot overnight with 1qt. beef stock, 1 bay leaf, pinch of both Marjoram and Rosemary...OOOOH look at the color of that stock!! That will be used for Chef jimmyj's smokey au jus under the roast inda smokehouse.

Will hit the smokehouse early in the morning. Pics. when I pull it...

 

[indaswamp]

Making a homemade stock from scratch with the trim scraps off the roast is hands down the best way to make the best gravy ever! Not that hard either, crock pot overnight is your friend...

 

[slavikborisov]

Go time! Trimmed the roast today, coated with Merlot wine sauce and SPOG powder...
View attachment 668317
View attachment 668318
Inda fridge overnight. will smoke tomorrow...

Took all the trimmings and spread them out on a sheet pan. Added onion, carrot, celery, and garlic.

E'erybody inda oven! @400*F for about an hour to caramelize the meat scraps and toast the veggies...
View attachment 668319
View attachment 668320

Then inda crock pot overnight with 1qt. beef stock, 1 bay leaf, pinch of both Marjoram and Rosemary...OOOOH look at the color of that stock!! That will be used for Chef jimmyj's smokey au jus under the roast inda smokehouse.
View attachment 668321
View attachment 668322
Will hit the smokehouse early in the morning. Pics. when I pull it...

Looks amazing already … I’m a big fan marinating my chicken breast of red wine or red wine vinegar!

 

[indaswamp]

Looks amazing already … I’m a big fan marinating my chicken breast of red wine or red wine vinegar!

Thanks Slav!

 

[indaswamp]

In the smokehouse 4-5 hours 200-225*F with white oak and cherry smoke. Cooked to INT 127*F...

Cross cut in half after 30 minute rest...

Wrapped, in the refrigerator to cool down, then later tonight in the freezer to firm up for slicing.

Chef jimmyj's Smokey Au Jus hot out of the smokehouse...

Strained into a pot on the stove, low heat. Will add 1 cup red wine then thicken...will let cool to package with the roast beef. This will be supper Thursday night at the firehouse.....

 

[indaswamp]

As promised, Smoked roast beef po-boys tonight at the firehouse with the guys for the LSU vs. Wake Forest elimination game. I put the roast beef in the freezer for about 2 hours to firm up for slicing on the slicer....1.5mm thick. Ended up with around 8# of roast beef...

Making the sandwiches. Dunk the cold roast beef in the hot Au Jus gravy, then on the bread.

Oh- and I brought the Baconnaise, some romaine lettuce and a home grown tomato too! Awesome dinner tonight!

I totally forgot to take a plate pic....got distracted.

OH- and Tigers WIN!!! Woohooo Walk off!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[mike243]

Man that looks good, I went to Rouses almost every day when we went to the beach in Al 1 year and love that place, might go back if they ever rebuild the pier lol

 

[indaswamp]

Man that looks good, I went to Rouses almost every day when we went to the beach in Al 1 year and love that place, might go back if they ever rebuild the pier lol

Thanks Mike243! Rouses is a fairly good store, but I miss the store they bought out....LeBlanc's. Much better store IMO.

 

[indaswamp]

Tonight's meal....Sous Vide Smoked beef roast with Chef jimmyj's smokey Au Jus over homemade garlic mashed potatoes...

I always save the smaller roast after trimming to smoke then put in the sou vide machine @130*F for 30 hours...sooo tender and full of flavor!!

 

[mike243]

iI just read a post on another site and a member sv a steak at 120 for 10 hours, no way that's something I would eat or suggest to somebody else, I have yet to do any roasts but have done steaks , not found a happy spot yet but the wife hates boiled meat lol

 

[indaswamp]

iI just read a post on another site and a member sv a steak at 120 for 10 hours, no way that's something I would eat or suggest to somebody else, I have yet to do any roasts but have done steaks , not found a happy spot yet but the wife hates boiled meat lol

The ONLY way that would be safe is IF the entire surface of the meat is pasteurized or heated to 165+ before you sous vide at a temp. below 131*F. This roast was in a 225*F smokehouse for 4+ hours so it was good to go into the sous vide no problem...

 

[BrianGSDTexoma]

Wow!!!! Just an incredible cook Keith. I bet there where a lot of smiles at the house.