L&S top blade roast & ribs from Italy

[Daniele Faresin]

Hi,
in the Christmas week i tried to cook a new beef cut, new for me.
Beef top blade roast slow smoked in my Smoker Joe, my MiniWSM.
In Italy is traditionally used to make broth or braised.
4,8 lb.
Light injection with light salted beef broth.
I've applied a rub and slow smoked for 10h at 220°F with hickory (smoked for 3h).

After beef i've slow smoked a bit of pork ribs.

Good barbecue to all.
Daniele

 

[MikeD125]

Great looking meat!

 

[Daniele Faresin]

Thank you Mike

 

[Bill Schultz]

Que Bella, very well done Daniele. Where in Italy are you?

 

[Daniele Faresin]

Que Bella, very well done Daniele. Where in Italy are you?

"Che Bella", thank you Bill. I love barbecue.
In this years in Italy the passion for slow smoked barbecue is growing on.

I'm in the north of Italy, I live in Vicenza (near Venice).

 

[Gregory R]

Very nice Daniele!! The beef and ribs both look wonderful!!!

 

[RogerS]

Great looking meal Daniele! Keep smokin' and posting. Thanks for showing your cooks.

 

[Brian Dahl]

Welcome Daniele! Nice post; I especially like the collection of bottles at the end!

 

[Troy Lew]

Nicely done Daniele, welcome

 

[Daum]

Looks great!

Daum

 

[Paul Kastner]

Very nice cook. Love it when people from other countries post. We get to see many different styles and foods.

 

[RJ Banks]

Looks tasty.

 

[Chris Lynch]

Hello Daniele, Looks like a great tasting cut. How did it taste to you?

 

[Tony R]

Well done!!!
All looks delicious.

 

[Curtis M]

Well done! My wife's family is from Italy, southern part of the boot though. Calabria and Sicily!

That meat looked so good that I just found myself trying to get a taste through my monitor.

Grazie per la condivisione!

 

[russ olin]

It all looks guud!

 

[Mike Coffman]

Beef and ribs look outstanding Daniele!

 

[Jim Lampe]

usually do not comment on posts without photos of the cook in progress,
but ▼ this ▼ Daniele.... looks AWESOME!!

welcome to the backyard!

 

[Barret]

Those meats look incredible! I'll need to seek out and try a top blade roast, or have a butcher cut one for me.

I'd like to know more about the beer...do tell!

Thanks for sharing!

Barret

 

[Daniele Faresin]

Thank you to all

Very nice cook. Love it when people from other countries post. We get to see many different styles and foods.

Paul you are right

Hello Daniele, Looks like a great tasting cut. How did it taste to you?

Very good, tasty and very juicy.
Better than the last brisket I smoked.
The problem, here, is that briskets are too thin and with little amount of connective tissue. After cooking is too dry.

Well done! My wife's family is from Italy, southern part of the boot though. Calabria and Sicily!

That meat looked so good that I just found myself trying to get a taste through my monitor.

Grazie per la condivisione!

Prego Curtis
Calabria and Sicily are great regions for family foods.
We have to invent the online sharing of flavors

usually do not comment on posts without photos of the cook in progress,
but ▼ this ▼ Daniele.... looks AWESOME!!

welcome to the backyard!

Thank you Jim.
With 2 little childs around me is difficult to make a good photo-reportage and I cooked in overnoght for 7 of total 10 hours.
At the end, before foil wrapping and cutting, I make a little video to test the moist

Those meats look incredible! I'll need to seek out and try a top blade roast, or have a butcher cut one for me.

I'd like to know more about the beer...do tell!

Thanks for sharing!

Barret

The Amarant is a beer created by my italian barbecue team, BBQ4All.
Amarant is a double-malt rauchbier style beer (or Smoked beer). Created for a perfect combination with grilling but good also with barbecue flavours