Announcement

Collapse
No announcement yet.

An All-nighter for the fourth

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • An All-nighter for the fourth

    I wanted to get the major part of the cooking done before the weekend, so I pulled an all-nighter last night and got the butts smoked and a nice round roast that will become a batch of Italian beef.

    Got the butts out and gave them a coat of my butt rub.




    Set up the deck for the impending all nighter...Radio..check...aluminum pans...check...therma pen...check....cigars....check....flashlight...che ck.....Whoa! where's the beer?



    Here's what it looked like at about two AM



    Put the round roast in under the butts, so all that beautiful pork fat would render down on it, and help season it up.



    Since I was pulling an all-nighter anyway, did the butts at 200° ...as low and slow as I could stand it.

    Pulled the beef off at 120° internal because you want it very rare for Italian beef. It will get sliced paper thin tomorrow, then into the freezer till the weekend.



    Put the butts in aluminum pans with some apple juice when they hit 175° and pulled them and put in the cooler at 200°. It took some 15 hours all together, but I'm very happy with the low temp cook. This is the juiciest PP I've ever done.



    I'll update the thread as the week and weekend progresses.
    sigpic

    Smoked-Meat certified Sausagehead

    http://www.facebook.com/profile.php?id=1443745685

  • #2
    Nicely done Hoser...... Cool set up on the deck..... Neat to see what other folks cooking environments look like.
    sigpic

    Comment


    • #3
      Looks great! Can't wait to see pics of the sliced beef!

      Nice job!

      Dave

      Comment


      • #4
        Originally posted by GratefulDave View Post
        Looks great! Can't wait to see pics of the sliced beef!
        Exactly what I was thinking!
        Becky
        *****

        https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

        Weber 22.5" One Touch Gold Kettle - Black
        Weber 22.5" One Touch Gold Kettle - Copper
        1993 Weber 22.5" Master Touch Kettle - Red
        Weber 18.5" One Touch Silver Kettle - Budweiser
        Weber Smokey Joe
        Multiple Dutch Ovens and other Cast Iron
        Pink Thermapen
        Purple Thermapen

        Comment


        • #5
          Nicely done....Some lucky folks will enjoy that.....

          Comment


          • #6
            I hope you found the beer....

            Love smokin butts around 200...Takes a long time but well worth it...
            Craig
            sigpic

            Comment


            • #7
              Very nice! ....Sliced beef pics.....Italian Beef pics....?????
              Mark
              sigpic


              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

              Comment


              • #8
                Do like that! That work will payback in the compliment's! Hey...Hoser's Butt Rub... Dat stuff a secret...
                Sunset Eagle Aviation
                https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

                Comment


                • #9
                  Originally posted by Slanted88 View Post
                  Do like that! That work will payback in the compliment's! Hey...Hoser's Butt Rub... Dat stuff a secret...
                  Errrrr...nope. Sure not a secret...I thought I had it posted here already, but maybe not. Could be it was over at FOTW
                  sigpic

                  Smoked-Meat certified Sausagehead

                  http://www.facebook.com/profile.php?id=1443745685

                  Comment


                  • #10
                    Originally posted by Hoser View Post
                    Errrrr...nope. Sure not a secret...I thought I had it posted here already, but maybe not. Could be it was over at FOTW
                    Thanks
                    Masterbuilt Stainless Steel 40"
                    Weber 22.5" WSM
                    Weber Performer W/rotisserie X2
                    Weber 22.5" Kettle Silver
                    Weber 22.5" Kettle Gold
                    Weber 1990 22.5" 3 Wheeler
                    Weber 18.5" Kettle
                    Weber 18.5" Bud Light Kettle
                    Weber Smokey Joe
                    GMG Daniel Boone
                    Pit Barrel Cooker
                    Maverick ET 73 and ET 732
                    6X8 A Maze N Smoker and Tube Smoker
                    Fastest Themapen on the market BLACK
                    The Vortex

                    Comment


                    • #11
                      OK...got the roast beef sliced up on my trusty old piece of crap waring slicer. All that's left now is putting it all together on the weekend.



                      Got the slices paper thin



                      Nice pile of meat...along with the PP and all the side dishes, it will be plenty

                      sigpic

                      Smoked-Meat certified Sausagehead

                      http://www.facebook.com/profile.php?id=1443745685

                      Comment


                      • #12
                        Sweet meat! Man, I love it when it's paper thin like that! Great job sir!

                        Comment


                        • #13
                          Very impressive. Methinks you've done this a time er two Really appreciate you sharing your rub recipe and damn sure glad you've decided to hang out here.
                          For a great all nighter.
                          JT

                          Comment


                          • #14
                            Originally posted by Whisky Fish View Post
                            Very impressive. Methinks you've done this a time er two Really appreciate you sharing your rub recipe and damn sure glad you've decided to hang out here.
                            For a great all nighter.
                            Thanks Whisky man...you know, I'm liking this place more and more every day. And you're right..Italian beef is somewhat of a tradition at our Independence Day gatherings. This year it's accompanied by the PP of course, A batch of Dutch's beans, my buttermilk slaw, potato salad, macaroni salad, grilled chorizo, King's wings (recipe to come) and of course some ABT's...I doubt we'll send anyone away hungry.

                            Will post the updates as they occur.
                            sigpic

                            Smoked-Meat certified Sausagehead

                            http://www.facebook.com/profile.php?id=1443745685

                            Comment


                            • #15
                              Originally posted by Fishawn View Post
                              Nicely done Hoser...... Cool set up on the deck..... Neat to see what other folks cooking environments look like.
                              I'll second the awesome deck - love the way you brought it up and made that bench - I need one of those so I don't feel so bad when I say, "Get the F!@# outta my chair!"

                              Nice job on the Italian beef. I guess I've never tried anything like that. More details on the process would be appreciated.

                              all 'round fer sure!

                              Comment

                              Working...
                              X