We are down to the last few cuts of beef in our freezer. Tonights Sunday Roast is going to be from a Blade Roast. Alison did a bit of recipe browsing and thought we would need to go with a stew. I’m not much of a stew fan–especially since I love roast potatoes and Yorkshire pudding with my beer.
Came across this recipe in on The Smoke Ring forum and it calls for a rub. Alison commented on this and gently broke it to me that my last batch of Rub Me Tender Rub was a bit over the Top. Time to explore a another version of Rub Me Tender which will be a bit more of a straight ahead and give her style.
cover the roast with rub and stick it in a large ziplock with a 1/4 cup of worchestershire sauce and refidgerate over night. I cook it till its medium, about 5 hours at 240 degrees. I also use a foil pan, with half a bottle of beer added with the roast to cook in so I can have extra juices to make a jus. Turning the meat every hour.
I slice it up to have for lunch meat instead of spending money at the deli counter. Reheat the juices with a bit of white white and garlic puree to make an awesome sandwich dip.
If your looking for another type of beef to smoke besides Brisket try a blade roast, it can take the extra cooking time and the meat does well with long, slow cooking.
Something like this maybe. Thinking some fresh herbs too and it would be rude to Rasa if we did not put in some Rosemary.
Rub: code named Rosemary & Coffee Rub Me Tender
4 tablespoon salt
4 tablespoon dried parsley
4 teaspoon pepper
4 teaspoon garlic powder
Plus some (just because I can)
3 sprigs of fresh rosemary–check that some of our dried Rosemary-4 tablespoon–anyone want some? For Free?
4 teaspoons onion powder
4 teaspoons celery salt
4 tablespoons coarse ground Top Shed Coffee (this bits for your Big Red)
Now before I go any further I better consult my bromance buddy Big Red aka Food is the Best Shit Ever. Unless I am mistake the Blade Roast is one of his favourites.
OK Big Red has said just go ahead. My father in law who I had delegated to lighting our smoker has convinced me that we should use his fancy camp oven. Here we go. Lets see how this all ends up.