Weekend cooks part 2

[Stuart S]

We've been doing Sunday dinner with a few friends every week, some of us are dieting and others, unfortunately, are recently single. It's a support group sort of thing, but in the end time spent with good friends over good food is ALWAYS a good thing.

Decided to make some Sirloin Tip Roasts on the Performer. Seasoned them up with my brisket rub. Mostly pepper, granulated garlic and onion, cayenne and a bit of salt.

Got em on over some hot sugar maple lump to put a sear on them.

Then cooked indirect with some mesquite smoke to 135 on the big one and 145 on the smaller one to account for doneness preferences.

I like cookin leaner roasts at high temp and the Performer didn't let me down!

After a rest they were sliced and plattered.

Close up.

And served with mashed garlic taters, carrots with maple syrup drizzle and packaged gravy.

That pumpkin butter from before was added to some light cream cheese and soft tofu, and the put into a small mason jar with graham crackers on the bottom. Topped with more pumpkin butter and then devoured. Really tasty, but allot healthier than most desserts. Really gets the taste for the fall flavours going too!!

 

[Morgan C.]

Stuart all looks great! Love that kind of support group(hope your not part of recent divorce group but if ya are hang in their) ok nuff said, how'd ya make the pumpkin butter?

 

[Stuart S]

Thanks for your concern Morgan, I'm not one of the recently single ones though. Our really good friend and his long term GF broke up, then it cascaded and our other good mutual friends broke up shortly after. We've sort of taken them in on Sundays as they've both been in relationships for a while and are trying to adjust to bachelorhood.

The pumpkin butter...I'll give you the recipe but you have to promise not to eat it all right out of the pan. Yes, it's that good!

2 smallish sugar, or pie, pumpkins (same thing really) 4lb total weight

Cut in half, remove the seeds and guts then roast them in the oven for 45 minutes. Let them cool, then remove the skin and put them in a blender with:

1/4 cup apple juice
1 cup brown sugar
3-4 tbsp pure maple syrup
1 tbsp ground cinnamon
1/2 tsp ground nutmeg

When it's all blended put it in a pot and simmer on low for 10-15 mins. Stick a wooden spoon in the pot and then put the lid on so tits on an angle. This stuff spits like tomato sauce, but you want some of the water to evaporate. Stir it every 2-3 minutes so it doesn't stick.

When it's reduced remove it from the heat and add in:
1 tsp lemon juice (enhances flavour and preserves)
1 tsp pure vanilla extract
Pinch of sea salt (makes the flavours explode)

I cool it in the pot in an ice bath, then transfer to mason jars. Keeps for 2-3 weeks in the fridge. It would probably last longer if you can it...but it never lasts that lomg around here.

If you like oatmeal adding some of this really wakes it up. It's also good on toast, ice cream, yogurt...I even made a pumpkin spice latte for my wife with it this morning!

 

[Mike Coffman]

Excellent roasts Stuart and thanks for posting the recipe.

 

[Kim Drana]

What a perfect meal....

 

[Rolf Jacobsen]

What a perfect meal....

Kim said it best.

 

[Rick H (brdprey)]

very nice. love the smoke ring. looks yummmy

 

[Bob Correll]

Terrific cook Stuart, the roasts look like prime rib!

 

[Don Cash]

Incredible meal. Simply awesome!

 

[Bob Sample]

Well I don't think I'm going to be single any time soon, fingers crossed, but I might be willing to go on a diet to get an invite to dinner . I'm not a big pumpkin fan but I think I'll make some of that butter for my siblings who all love it.

Oh heck who am I kidding, if I went on a diet I'd have to give up beer and I'm not about to do that.

 

[John Solak]

Everything looks great!!!

 

[Ed M.]

Very nice, Stuart!

 

[Jim Lampe]

S E N S A T I O N A L ! ! !
...........A N D
....B E A U T I F U L