Smoked Roast Beef and beans pr0n.

Hitman0321 · 12-09-2013, 12:04 PM

Found a nice 3 pound eye of round on sale and figured it was a great time to try out my new meat slicer. Also figured it was a good time to use up some leftovers. For the beans, I used the Keri's Hog Apple Beans recipe as inspiration, but used the ham bone from thanksgiving instead of pulled pork.

http://www.bbq-brethren.com/forum/sh...d.php?p=423407

I put this on the kettle (using RO lump and some pecan) with the roast for a couple of hours, got some good smoke in it and the ham just fell off the bone.

After a couple of hours at about 325, the roast got to an IT of 130, so I pulled and wrapped it for a half hour. Afterwords it looked like this.

I got a Chefs Choice model 615 slicer, and for the first use I thought it worked well. I had put the meat in the freezer for about 90 minutes before slicing.

I guess I forgot to take pics of the au jus, but after I sliced the meat I reheated it in the au jus and put it on a bun with some provolone and roasted orange peppers I did while the meat was cooling down.

Plated:

Came out pretty awesome, and I learned some ideas for next time. First, it was my first time doing peppers (i just dropped them on the coals), but I need to let them get more charred than I did. Second, it would have been better to let the roast sit in the fridge over night so I could have sliced thinner. Thanks for lookin'!

Hitman

cholloway · 12-09-2013, 12:08 PM

Looks pretty good from here.

sliding_billy · 12-09-2013, 01:01 PM

Nice looking meal.

peeps · 12-09-2013, 01:03 PM

Nice looking cook! Well done!

diggles · 12-09-2013, 02:00 PM

Looks great. How did you make the au jus?

Hitman0321 · 12-09-2013, 02:27 PM

Quote:

Originally Posted by diggles

Looks great. How did you make the au jus?

Honestly I just bought a pack of the pre-made stuff for like a dollar.

cowgirl · 12-09-2013, 04:23 PM

Looks delicious from here too!

Hitman0321 · 12-09-2013, 04:57 PM

Thanks all, I plan on doing it again. I seasoned with just salt and pepper and the smoke in the meat really made it awesome.

sportsnut · 12-09-2013, 05:16 PM

Looks great!

Hambone1950 · 12-09-2013, 05:31 PM

Killer looking beans. Love the hambone idea !

great looking food and nice photography.

12-09-2013, 12:04 PM	#1
Hitman0321 Full Fledged Farker Join Date: 05-16-12 Location: Charlotte, NC	Smoked Roast Beef and beans pr0n. Found a nice 3 pound eye of round on sale and figured it was a great time to try out my new meat slicer. Also figured it was a good time to use up some leftovers. For the beans, I used the Keri's Hog Apple Beans recipe as inspiration, but used the ham bone from thanksgiving instead of pulled pork. http://www.bbq-brethren.com/forum/sh...d.php?p=423407 I put this on the kettle (using RO lump and some pecan) with the roast for a couple of hours, got some good smoke in it and the ham just fell off the bone. After a couple of hours at about 325, the roast got to an IT of 130, so I pulled and wrapped it for a half hour. Afterwords it looked like this. I got a Chefs Choice model 615 slicer, and for the first use I thought it worked well. I had put the meat in the freezer for about 90 minutes before slicing. I guess I forgot to take pics of the au jus, but after I sliced the meat I reheated it in the au jus and put it on a bun with some provolone and roasted orange peppers I did while the meat was cooling down. Plated: Came out pretty awesome, and I learned some ideas for next time. First, it was my first time doing peppers (i just dropped them on the coals), but I need to let them get more charred than I did. Second, it would have been better to let the roast sit in the fridge over night so I could have sliced thinner. Thanks for lookin'! Hitman

12-09-2013, 12:08 PM	#2
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	Looks pretty good from here. __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

12-09-2013, 01:03 PM	#4
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Nice looking cook! Well done! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

12-09-2013, 04:23 PM	#7
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks delicious from here too! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-09-2013, 05:31 PM	#10
Hambone1950 On the road to being a farker Join Date: 10-02-12 Location: Boston , Ma.	Killer looking beans. Love the hambone idea ! great looking food and nice photography. __________________ We call it BAH- buh-cue !

12-09-2013, 01:01 PM	#3
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Nice looking meal.

12-09-2013, 02:00 PM	#5
diggles On the road to being a farker Join Date: 07-15-13 Location: Rochester, MN	Looks great. How did you make the au jus?

12-09-2013, 04:57 PM	#8
Hitman0321 Full Fledged Farker Join Date: 05-16-12 Location: Charlotte, NC	Thanks all, I plan on doing it again. I seasoned with just salt and pepper and the smoke in the meat really made it awesome.

12-09-2013, 05:16 PM	#9
sportsnut is one Smokin' Farker Join Date: 02-12-09 Location: Eugene, Oregon	Looks great!