Geir Widar
TVWBB Wizard
My whale meat from one of my previous posts was a huge success. My wife and my son liked it. Bull’s-eye!
I wondered if it was possible to make roast beef from the huge chunks of meat, so I got myself a four pound slab, wet brined it for a few days and smoked it on the WSM.
I assure you, this is a fantastic experience. The taste is rich, the meat is very tender, with a natural unami taste I have found nowhere else in western cooking. I will do this next year as well.
Some pictures:
The slab, cured and ready to go on the WSM. I’m aiming for a center temperature of 131 degrees F, using the snake method, and oak pieces.
This is a sort of “sous vide”- process, so I pulled the meat from the WSM at 131 degrees, and gave it a very quick and hot sear on my turkey fryer. I’m very happy with the new cast iron plate from Jula. It did not cost much, either.
And the final result, sliced the day after. Looks OK, doesn’t it?
Last, but not least, a plated picture. I’m not sure what you would have served with this meat, but I went for coarse buttered bread, salad, scrambled eggs and a dash of Hellman’s finest.
As always, thank you for your time, and I really hope you enjoyed the ride.
I wondered if it was possible to make roast beef from the huge chunks of meat, so I got myself a four pound slab, wet brined it for a few days and smoked it on the WSM.
I assure you, this is a fantastic experience. The taste is rich, the meat is very tender, with a natural unami taste I have found nowhere else in western cooking. I will do this next year as well.
Some pictures:
The slab, cured and ready to go on the WSM. I’m aiming for a center temperature of 131 degrees F, using the snake method, and oak pieces.
This is a sort of “sous vide”- process, so I pulled the meat from the WSM at 131 degrees, and gave it a very quick and hot sear on my turkey fryer. I’m very happy with the new cast iron plate from Jula. It did not cost much, either.
And the final result, sliced the day after. Looks OK, doesn’t it?
Last, but not least, a plated picture. I’m not sure what you would have served with this meat, but I went for coarse buttered bread, salad, scrambled eggs and a dash of Hellman’s finest.
As always, thank you for your time, and I really hope you enjoyed the ride.
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