• working on DNS.. links may break temporarily.

Hot roast beef sammies.

c farmer

c farmer

Babbling Farker
Joined
Jun 13, 2013
Messages
3,881
Reaction score
2,927
Points
0
Location
pa
With the chuckie TD going on I got hungry.

Started with a 3 lb arm roast seasoned with SPOG.



Sat in fridge overnight.

Loaded up the basket with KBB and hickory.



It was cold and windy so I stole Keith's idea again. ( works really good )



Getting some nice smoke.



2 hours in.



Pulled off to wrap in foil at IT of 190.



All pulled.





And supper.





Thanks for looking.
 
Dude that looks absolutely amazing with all that gravy! How long was the smoke to pull the arm roast? Temps, did you foil...details? :thumb::hungry:
 
Put on the mini at noon. Settled in at 225. I couldn't watch it the whole time but checked on it every couple hours. Everytime I check it it was at 230. Very steady temps even with the wind never adjusted the vents.

Wrapped at IT of 190.

Whole cook was 8 hours.and still had fuel left in the mini.
 
LOL. I love brown gravy (store bought). But roast gravy is even better. I am a gravy freak though. I just plain like gravy!! all kinds. One of my favorite snacks is bread with brown or roast gravy over it.
 
The Q is what matters most. A arm roast that smoked for that long with hickory and dripped into the coals below had to taste fantastic!
 
Fwismoker said:
The Q is what matters most. A arm roast that smoked for that long with hickory and dripped into the coals below had to taste fantastic!
Click to expand...

It was great. Pulled nice. The hickory came from my farm.

Love cooking over the coals.
 
It does look good. Especially that last pic of the sandwich with gravy over it. It is a little fuzzy on the close ups. seems ok farther away. I struggle with this. Pushing the macro button on my camera helps with the closer shots. But I don't know crap about these modern cameras. So I have no really useful comments in the camera department
 
okiej said:
It does look good. Especially that last pic of the sandwich with gravy over it. It is a little fuzzy on the close ups. seems ok farther away. I struggle with this. Pushing the macro button on my camera helps with the closer shots. But I don't know crap about these modern cameras. So I have no really useful comments in the camera department
Click to expand...

I was hoping to enter the TD but I don't like the pics
 
okiej said:
LOL. I love brown gravy (store bought). But roast gravy is even better. I am a gravy freak though. I just plain like gravy!! all kinds. One of my favorite snacks is bread with brown or roast gravy over it.
Click to expand...

try it over fries. You will not believe it
 
Looks yummy!

Gravy is pretty easy to make. Just take say 2 tablespoons of butter (or tallow in this case--either works) and 2 tablespoons of flour and cook them together until butter melts and flour tastes nutty -- this is your roux.

Add this roux to any liquid and it will thicken it into a velvety gravy, after you heat it up to a simmer. So you'd just take your jus from your roast, put the roux in it and heat it up. You can augment the jus with some beef broth if you don't have enough jus.
 
You must log in or register to reply here.

Similar threads

D
Any advice for beef “blade “ roast for pulling?
Replies
6
Views
533
Debmar
D
sudsandswine
Monster CAB beef ribs on the Primo Oval XL
2
Replies
25
Views
1K
Maylar
Maylar
morgan-que
hot and fast bird
Replies
0
Views
369
morgan-que
morgan-que
J
H*S whole shoulder Halloween
Replies
12
Views
572
CivilTrojan
C
E
Smoked Beef Birria Tacos
Replies
9
Views
3K
Titch
Titch
Back
Top