My Smoke Day meal...


 
R

Robert McGee

TVWBB Gold Member
My smoke day meal was simple, direct, and only WONDERFUL! My wife had two small chuck roasts (2 lbs. each) and I decided to make Pepper Stout Beef on my 18.5" WSM. Two hours smoking and then two and a half additional hours in a foil pan (tightly covered) over the peppers and onions along with the Guinness Stout and we were in business. I smoked until it hit 165 degrees and then panned and covered and returned to the smoker. At this time, I opened all of the vents (started at 225 degrees) and let it get as hot as it could (325 degrees). I started with the "Tin Can Minion Method". I filled the charcoal grate with unlit and lit 20 briquets (Kingsford Original). It was still going strong when I shut it down.

I filled half a chimney with Kingsford and after lit filled one side of my 22.5" OTG. I buttered sweet corn from Florida (it'll be until the 4th of July, or thereabouts, before our local sweet corn is ready (this area has the absolute best sweet corn in the WORLD!). We seasoned with McCormick's Garlic Pepper (it comes in a small pepper mill). The butter helps the corn to brown and also captures the seasoning plus adding a good bit of flavor in it's own right.

I grilled the corn direct, two minutes a "side" imagining the ears of corn to have four sides, for a total of about eight minutes. I covered the corn as much as possible with the lid.

This was the best Pepper Stout Beef and grilled corn I have done. Even tho' the corn was from Florida it was very nearly as good as local sweet corn and that is saying a LOT. The caramelization of the corn was terrific!

I have done and reported on similar cooks complete with pictures so I did not take pictures this time. But, I assure you, this was a HOME RUN!

Thanks for listening...

Dale53
 
Scotty W;
Thanks for the kind words. If I wanted to be super critical of my own cook, I would suggest Torta Rolls for the PSB. We used Kaiser rolls and frankly, the Torta rolls would have been better but they were not readily available at our local market. We will remedy that in the future. Make no mistake, our PSB was wonderful but it would have been just a bit better with Torta rolls. If you haven't tried them, you might want to do that.

FWIW
Dale53
 
Sounds really good Robert, although you'd be hard pressed to beat south Jersey sweet corn. They don't call this the Garden State for nothing. LOL.
 
JimmyE;
My daughter and son-in-law live in Salt Lake City, UT. They were out here a month or so ago with the grand children. Ray tells me one thing he really likes about this area is that it reminds him of his home state (raised in South Jersey). So, it just could be that South Jersey sweet corn is as you say it is;). You are more than welcome to come here and give me a direct opinion. We'll certainly see that you have an ample opportunity to do a SERIOUS taste test and I'll supply the corn (after the 4th). Truthfully, it would be a pleasure to share with you.

Dale53
 
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