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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-14-2012, 01:16 AM
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#1 |
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Full Fledged Farker
Join Date: 12-05-11
Location: State of Confusion - Middle of the Pacific
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Oakridge Santa Maria Roast with simple pron
After reading Deguerre's post about Oakridges Santa Maria rub I just had to try it out. Mike was kind enough to send me a sampler in the package that I bid on for the childrens charity.
First I thought of Steaks but $16.99 @ lb for Ribeye  is a little dear to me so I decided to do a beef roast with a more reasonable cut like Chuck Pot Roast for a measly $6.99 @ lb. I took the meat and gave it a generous coating of the Santa Maria rub then let it sit for about an hour while the smoker was heating up. Once it was up to about 250 in she went, I figured 2 1/2 hours was good enough (no I didn't monitor the internal temp). I pulled it out foiled it and let it rest for an hour (was too hungry to wait any longer).  Sliced it into thinish strips and put on the feedbag!  It was marvellous, it accentuated the taste of the meat even with a cheap cut. Will definitely be on my next order.
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If God didn't want man to eat animals. He wouldn't have made them out of MEAT! |
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01-14-2012, 02:15 AM
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#2 |
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is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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Looks great. I bet that would be wicked on some tri-tip.
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Crash - HIBarbeque.com |
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01-14-2012, 03:39 AM
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#3 |
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Full Fledged Farker
Join Date: 12-05-11
Location: State of Confusion - Middle of the Pacific
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LOL - I was too lazy to drive down to Costco. Maybe Sunday.
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If God didn't want man to eat animals. He wouldn't have made them out of MEAT! |
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01-14-2012, 06:08 AM
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#4 |
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somebody shut me the fark up.
  
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Looks and sounds tasty Stub... 
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...  (\__/) (='.'=) Avatar by Chalupa (")_(")
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01-14-2012, 07:13 AM
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#5 |
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is one Smokin' Farker
Join Date: 05-05-09
Location: Wichita Falls, TX
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Wow,I have never ever eaten chuck roast in any manner than slow cooked and then "pulled" or shredded. How was this slliced? Was it tender?
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Horizon 24" X 48" Marshal RD Special Offset |
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01-14-2012, 12:27 PM
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#6 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That looks really good for a sliced chuck roast!
I also normally cook chuck roasts until they are tender for pulling. That looks fine.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-14-2012, 12:31 PM
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#7 |
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somebody shut me the fark up.
 Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Chuck can actually be quite good taken to slicing temps. The trick is thin slices against the grain. Nice cook Stub!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-14-2012, 12:56 PM
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#8 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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So...
You can cook Tri-Tip like a Brisket. You can cook Brisket like a Chuckie. You can cook a Chuckie like a Tri-Tip. Ergo... If Tri-Tip is A, Brisket is B, and Chuckie is C, then... You can cook Tri-Tip like a Brisket meaning A = B. You can cook Brisket like a Chuckie meaning B = C. You can cook a Chuckie like a Tri-Tip meaning C = A. Since A = B = C, then you can cook Brisket (B) like a Tri-Tip (A). Nobody has to bother with that experiment, we proved it mathematically.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-14-2012, 01:52 PM
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#9 | |
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Full Fledged Farker
Join Date: 12-05-11
Location: State of Confusion - Middle of the Pacific
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Quote:
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If God didn't want man to eat animals. He wouldn't have made them out of MEAT! |
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01-14-2012, 04:00 PM
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#10 | |
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is one Smokin' Farker
Join Date: 09-06-11
Location: Alabama
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Quote:
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Eric Congress is like 2 drunks arguing about the bar tab on the Titanic. |
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01-14-2012, 04:08 PM
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#11 | |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-14-2012, 07:52 PM
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#12 |
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is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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[QUOTE=Crash;1914049]Looks great. I bet that would be wicked on some tri-tip.[/QUOTE
^^^^ IT IS OUTSTANDING ON TRI TIP, ANY BEEF FOR THAT MATTER AND REALLY GOOD IN SAUTEED MUSHROOMS AND ALSO ON ROASTED TATERS!!!!!!
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