Smoking as in Meat!! Still Fathers day but this was planned for today. We are running 3 different meats today.
French Dip: Using an Eye of Round Roast, also smoking an Au Jus with beef base, water, onions and seasoning. (This is what will eat today).
- French Dip: Using an Eye of Round Roast, also smoking an Au Jus with beef base, water, onions and seasoning. (This is what will eat today). Seasoning is nothing more than kosher salt and course ground black pepper.
- Chicken Breasts: Marinated over night in olive oil, red wine vinegar and cajun spice. Before cooking, add some more cajun and Janes Krazy Salt. We cut these into cubes and prepare a dinner salad with the chicken added to the salad.
- Country Ribs: The are seasoned with an AP (all purpose mix) and then Killer Hogs BBQ rub. Part way through they are placed in a pan with pineapple juice and BBQ sauce.
Based on cooking times and temps, we started off with the chicken in the morning as it requires about 210 smoke setting. We cooked these until done and then pulled them off to rest. We would keep one for eating later this week and freeze the other 2. Photos show prepped, cooking and finished….
Next up we added the ribs. The country ribs would be cooked on the grate about an hour and a half, then moved over to a pan and continue for approx another hour. In the pan is a mixture of pineapple juice and barbecue sauce. The pan will be covered until they are done to temp and then they will be brushed and placed back on the grate to caramelize. These will be frozen in meal size packs, keeping one pack out to eat this week.
Lastly was the Roast…. Flipped it once at about 20 minutes, cooked until internal was 132 which is rare. The Au Jus was in pan along side, covered and simmering. Photos showed seasoned, cooked, sliced & served!
Another great cook day!!!