Smoked Beef, Roasted Root Vegetables
It has been suggested that I write a food blog. I can't promise that I'll be entirely faithful to this process, but I do hope I could share with you some photos of our lovely meals, and the occasional J: and C: exchange. Let's see how this goes.
We "stole" a smoker from our across-the-street neighbors when they moved (it was at the curb and then we even told them about taking it), and we've finally started experimenting with the joys of smoked meats. We did ribs last Sunday, and this Sunday we smoked a chuck roast. Starting to consider whether we should call Sundays "Smoky Sundays," although it's fall and maybe smoking won't be the wisest choice for staying warm. For now, however, the weather's pretty perfect for it.
Jim put a nice rub on the roast overnight that he found in Cook's Illustrated magazine, and followed fairly close to the rib smoking instructions from the week before. Couple hours on the smoker, couple hours in the oven under foil at 250 -- shooting for 170-175º internal meat temperature. The fragrance of the smoke and the roasting meat is positively intoxicating. No, wait, that's the beer. :)
We "stole" a smoker from our across-the-street neighbors when they moved (it was at the curb and then we even told them about taking it), and we've finally started experimenting with the joys of smoked meats. We did ribs last Sunday, and this Sunday we smoked a chuck roast. Starting to consider whether we should call Sundays "Smoky Sundays," although it's fall and maybe smoking won't be the wisest choice for staying warm. For now, however, the weather's pretty perfect for it.
Jim put a nice rub on the roast overnight that he found in Cook's Illustrated magazine, and followed fairly close to the rib smoking instructions from the week before. Couple hours on the smoker, couple hours in the oven under foil at 250 -- shooting for 170-175º internal meat temperature. The fragrance of the smoke and the roasting meat is positively intoxicating. No, wait, that's the beer. :)
The roasted root vegetable recipe is also from the November 2012 issue of Cook's Illustrated, and we're throwing on the Orange Parsley Salsa. Most of the veggies get microwaved for about 10 minutes to drive off most of the moisture, then they get roasted at 425º for 25 minutes, tossed, and then roasted for another 25 minutes.
I expect we'll be well and truly fat, dumb, and happy after this meal. With any luck, the house will smell of smoke for a day or two after the fact. I know I'll smell the smoke roll off my hair and skin in the shower in the morning, and it'll be like we've been camping for a couple days. Heaven.
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