Broke down and smoked a beef knuckle roast . The whole knuckle breaks into 3 whole muscle sections . This would be a center cut sirloin tip ( cap off ) . Plan is to use this for sandwiches later in the week . Meal for the day will be strip steaks from the loin I broke down a while back .
Heated up the SmokeFire and set it to smoke boost .
Nice clean hunk of beef . I think I paid $3.79 a pound for this . Normal price is $3.39 .
Coated with a brush on steak sauce .
Ran smoke boost for 3 hours , then set it to 250 until the internal temp
reached 130 .
Off the smoker and resting . This will go in the fridge over night .
I recoated with seasoning then bagged it up for another day .
The main plan was to grill some steaks at high temps . This will kind of be the end of my almost year long
learning curve with a pellet grill .
So the roast was done about and hour before I wanted to do the steaks . I just let it run at 250 .
I got 3 nice strip steak out the night before . Seasoned them up and held overnight in a plastic bag .
I want the moisture to stay in the bag so it re-absorbs .
Next day out of fridge and warming a bit .
I walked the SmokeFire up to 600 degrees . I take it slow , about 100 degrees at a time .
This thing is like a blast furnace . Read out says 600 , but it's past that .
Put the steaks on . This thing is hot .
Only flipped once . At this point I backed the heat down to 500 .
Inside and resting . These only took about 6 minutes total .
Plated up with garlic green beans , mashed potatoes .
Been making compound butter . This had everything bagel seasoning in the butter .
Butter was made from heavy cream .
Just the way I like it .
Didn't get back to the roast until last night . Rested in the fridge for
2 days . Sliced up and made a sandwich .
Sliced a bunch and put it in the Pyrex bowl . Did my usual reheat using
beef broth and Lipton onion mushroom soup mix .
I pull it off pretty rare , and this further cooks the meat .
Had some take and bake rolls . Added caramelized onions and horseradish .
Air fryer fries . Added some roasted garlic base and white wine to some of the sauce and reduced it by half .
Dipped the buns in that and made the sandwich .
That beef comes out so tender like this . It's a great way to do lean cuts of beef .
I mentioned the butter . Been doing it with heavy cream , mixing the seasonings in
and wrapping in plastic .It comes out really good .
Got bored the other day so I made a butter press .
Did a small and a large .
I use the big one for store bough sticks .
That's enough of that .
Heated up the SmokeFire and set it to smoke boost .
Nice clean hunk of beef . I think I paid $3.79 a pound for this . Normal price is $3.39 .
Coated with a brush on steak sauce .
Ran smoke boost for 3 hours , then set it to 250 until the internal temp
reached 130 .
Off the smoker and resting . This will go in the fridge over night .
I recoated with seasoning then bagged it up for another day .
The main plan was to grill some steaks at high temps . This will kind of be the end of my almost year long
learning curve with a pellet grill .
So the roast was done about and hour before I wanted to do the steaks . I just let it run at 250 .
I got 3 nice strip steak out the night before . Seasoned them up and held overnight in a plastic bag .
I want the moisture to stay in the bag so it re-absorbs .
Next day out of fridge and warming a bit .
I walked the SmokeFire up to 600 degrees . I take it slow , about 100 degrees at a time .
This thing is like a blast furnace . Read out says 600 , but it's past that .
Put the steaks on . This thing is hot .
Only flipped once . At this point I backed the heat down to 500 .
Inside and resting . These only took about 6 minutes total .
Plated up with garlic green beans , mashed potatoes .
Been making compound butter . This had everything bagel seasoning in the butter .
Butter was made from heavy cream .
Just the way I like it .
Didn't get back to the roast until last night . Rested in the fridge for
2 days . Sliced up and made a sandwich .
Sliced a bunch and put it in the Pyrex bowl . Did my usual reheat using
beef broth and Lipton onion mushroom soup mix .
I pull it off pretty rare , and this further cooks the meat .
Had some take and bake rolls . Added caramelized onions and horseradish .
Air fryer fries . Added some roasted garlic base and white wine to some of the sauce and reduced it by half .
Dipped the buns in that and made the sandwich .
That beef comes out so tender like this . It's a great way to do lean cuts of beef .
I mentioned the butter . Been doing it with heavy cream , mixing the seasonings in
and wrapping in plastic .It comes out really good .
Got bored the other day so I made a butter press .
Did a small and a large .
I use the big one for store bough sticks .
That's enough of that .
