Rich Dahl
R.I.P. 7/21/2024
Another rainy day here but I would not be denied again so I moved the mini onto the covered patio.
Local market had a beef roast sale for $2.97 a pound so I picked up a nice lean 3 ½ pound top round roast.
Being so lean these can become very tuff if overcooked beyond med/rare.
My plan was to smoke it at about 215-225 to keep as much moisture as possible in it until it hit 130.
Seasoned with SPOG and coming up to room temperature.
Got a break in the rain and the sun came out, Whitney took advantage of it and got some nice warm sun.
On the mini at 215 with almond and peach for smoke.
Ready to come off at 130 the mini ran 215-225 for 3 ½ hours.
Barb sliced up some taters and onions with the mandolin I cooked those up with a little butter and evoo along with Trader Joe’s salt free 21 seasoning salute.
Barb cooked up the asparagus with butter and evoo with Weber’s Smokey Mesquite.
She also made a great sauce for the beef using Dijon mustard, butter, dill and white wine, really good.
Sliced and ready to plate after resting for 20 minutes
Let’s eat!
The meat was very moist and tender really pleased with the way it came out.
The sides were great too.
Have a great week.
Local market had a beef roast sale for $2.97 a pound so I picked up a nice lean 3 ½ pound top round roast.
Being so lean these can become very tuff if overcooked beyond med/rare.
My plan was to smoke it at about 215-225 to keep as much moisture as possible in it until it hit 130.
Seasoned with SPOG and coming up to room temperature.
Got a break in the rain and the sun came out, Whitney took advantage of it and got some nice warm sun.
On the mini at 215 with almond and peach for smoke.
Ready to come off at 130 the mini ran 215-225 for 3 ½ hours.
Barb sliced up some taters and onions with the mandolin I cooked those up with a little butter and evoo along with Trader Joe’s salt free 21 seasoning salute.
Barb cooked up the asparagus with butter and evoo with Weber’s Smokey Mesquite.
She also made a great sauce for the beef using Dijon mustard, butter, dill and white wine, really good.
Sliced and ready to plate after resting for 20 minutes
Let’s eat!
The meat was very moist and tender really pleased with the way it came out.
The sides were great too.
Have a great week.
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