The trick is to smoke the meat and not make the meat smoke
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Lessons Learned

A Lot at Steak

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Last Saturday was a special day around here. First it was my birthday dinner. My wife had bought me some of those 2” thick, 2 1/4 pound Cowboy Steaks I’d written about here a month ago ( see COWBOY STEAK - NOW THAT’S A STEAK blog entry). But more importantly both my parents and my wife’s parents were going to be there to share it with us. I’d made these steaks before, with no issues. So what could go possibly go wrong?
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Expect the Unexpected

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I had a very strange cook yesterday, and I think the only explanation is sometimes you just have to expect the unexpected. To begin at the beginning: I decided almost on a whim to make a smoked chuck roast after reading some posts on the Barbecue Bible message boards. I love pot roast and I love smoked food so the combination of the two should be great, right? Well I’d tried it in the past (see PIT POT ROAST) and the results were mixed. I decided to try it again using chuck roast. The recipe I found on the Virtual Weber Bullet web site had three things that gave me hope this recipe might be the one. The first was it used chuck and not bottom round and I’ve used chuck for other things in the past and it was quite good. The second was the rub used here: A blend of powdered brown gravy mix plus powder ranch dressing & Italian dressing mix. Lastly this recipe had you cook carrots and potatoes in with the roast for the last couple hours, just like a New England boiled dinner. However this is where things started getting interesting. Read More...
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