On Tuesday night, I picked up a rump roast, hoping the piece would be similar to chuck roast for the other throw down. Turns out, it wasn't even close, so I set out to make a Spanish style beef roast. This is the apprentice's first throwdown.
-------------
Last night I rubbed the roast down with paprika, sea salt, ground black pepper, cumin, and some of my serrano sauce (six minced serrano peppers in a cup of vinegar) and a jalepeno.. let this marinade for 10-12 hours.
Early this morning I fired up the old Weber, with only a few briquettes since I had some already in there from a few days back. I threw in a mulberry log, which had been especially set outside for two weeks to be soaked naturally.
The briquettes took some time to get going, plus there were so few, so an hour and a half in over semi-direct I got to:
NOTE: Added some onions and garlic.
Two hours later of low, semi-direct heat with the mullbery log still smoking a lot, I got this (vegetables removed after an hour or so)
VOTING PICTURE:
NOTE: I basted the meat throughout with a mixture of orange juice, onion, brown sugar, water, and cumin/serrano vinegar/chili powder. Wouldn't ever serve the baste with the meat since it was so odd but it tasted good.
Ninety more minutes of smoke and a little stronger heat I got to 160 F on the beef, which I liked. All in all I probably smoked the beef for 4 1/2 hours, maybe a lil more.
I sliced the beef up, it cut almost like butter. Because I never flipped the roast, on purpose, the bottom was well done and near the middle-top there was a tiny bit of pink, how my family likes it.
I placed two slices of the Spanish roast beef inside a half loaf of Italian bread, topped with plenty of pickled onions (delicious), two avacado slices, and some cilantro.
On the outside you couldn't pick up any of the tangy orange juice or paprika, instead you tasted the deep flavored ground black pepper which crusted the outside.
And there's my first Throwdown!
