Sunday, October 20, 2013

Smoked Beef Chuck Roast and Smoked Beef Phatty

Today was a day of firsts for me, and both were a success. As I posted earlier I was smoking a beef chuck roast and a special smoked beef chub concoction.  These masterpieces were both low cost and extremely tasty!

The first was the Smoked Beef Chub.  I am just going to call it a Smoked Beef Phatty. I started by placing a pound of ground beef in a gallon size bag and rolling it out flat until it filled the bag.  This serves to purposes, it gives you a nice flat square, but it also prevents you from ruining your rolling pin by rolling it around on raw meat.

I used a knife to cut back the bag to expose the meat.  I coated the meat in a thin layer of cream cheese, crumpled cooked bacon, green chilies, and cheddar cheese.  Now comes the fun part, I started at the zipper end and started rolling the meat into a log.  When I got to the end, I folded the ends in to prevent the cheese from oozing out as it cooked.

This meat roll is not going to hold up to a lot of tossing around, so I rolled the bag around it and used it to carry the meat around.  I set this one aside and started on the Beef Chuck Roast.

For the Beef Chuck Roast I used my standard rub of paprika, garlic, salt, and pepper.  Because of the thickness of the roast I covered all of the sides with a good coat of the rub.  While I was prepping the meat, the smoker was heating up.  Once I got it to temp I added the Beef Phatty and Roast to the smoker.

I gave it a good two hours and then pulled the Phatty off the smoker.  I put the beef roast in a pan and wrapped it with a about a cup and a half of apple juice in the bottom, and threw it back on the smoker.  I let it go for another two hours and then I pulled it off to rest.

Needless to say, both of these bad boys were awesome and hopefully I will be doing them again soon.

For dinner tonight I cut some slices from the beef roast and cooked up some green beans.  For the green beans I put a tablespoon of water and a tablespoon of olive oil in a pan on medium high and  stirred it to prevent the beans from burning.  After 6 minutes I added 1/2 teaspoon of paprika and garlic and let it go for another minute.  Once it was done I pulled it from the heat and added a tablespoon of Red Wine Vinegar to the pan, stirring the mix to blend all of the flavors together.

Once everything was ready I plated up a couple of slices a piece of the smoked roast and added the green beans.  I paired this succulent combination with a Stone Collaboration Suede Imperial Porter. This brew was magical, if you are a fan of the Stone Smoked Porter, then this will knock your socks off.  The Stone, 10 Barrel, Blue Jacket collaboration is the shiznit.

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