WSM Smoke Day V

by zydecopaws on May 23, 2009

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Today is WSM Smoke Day V according to the folks over at TVWB.  And since I have observed the four previous days by smoking on a WSM, I see no reason to break with tradition today.  And I didn’t…

On the WSM:

  • Beef Round Tip
  • Baked Potatoes
  • Chili
  • Bacon-wrapped Stuffed Mushrooms

Other than the potatoes, everything on the WSM today was a first (at least for me).  The beef round tip was a testament to Cryovac packaging at Costco; it seems that I am incapable of passing up the opportunity to purchase large quantities of meat vacuum-sealed in heavy plastic.  Never mind that I had no idea how to cook it when I bought it, and didn’t this morning when I took it out of the freezer and started the defrosting process.

After a bit of on-line research I came to the conclusion that this was not a cut of beef that lends itself well to low and slow due to the lack of a high fat content.  Ok, scratch water or sand in the WSM pan and plan on running hot with the vents wide open.  Check.  Marinade?  Nope, I don’t want to use a gallon of marinade mix, which is what it would take to cover this almost 10 pound monstrosity.  So I settled on a variation (imagine that, I improvised) of a Worcestershire-garlic slurry that originated at Cooks.com (although that isn’t where I found it; a quick search through the BBQ Brethren posts gave me what I was looking for).   For those that are interested, the slurry consists of Worcestershire sauce, garlic, salt, and pepper all nicely mixed together in the blender.  Don’t ask me for exact measurements as I was doing the “little of this, little of that, looks about right” thing today.

In an attempt to sort of follow instructions, I made some slices in the top of the roast, poured most of the slurry into the slices, and slathered the rest over the top of the roast.  The roast then went on the WSM which I kept between 275°F – 300°F for most of the cook, which took quite a bit longer than I expected.  The results were good, but not spectacular, and I’m guessing that the leftovers will make real good sandwiches.  This really isn’t a cut of beef that lends itself to cooking this way; next time I do this I will use one of the kettles and cook it at a much higher temperature.

The chili was something I had threatened to try a couple of weeks back after seeing one of the other Brethren cook up some.  I got to thinking about what I could use the lower rack of the smoker for; I hate to let all that heat go to waste.  Smoker beans were out, we just did them last week.  Then I realized that the drippings from the roast would be a real nice addition to a pot of red, especially as hot dogs are on the menu for Monday, and chili dogs would really go over well.

Off to the freezer again to grab some ground beef.  Ordinarily I make my chili with chunks of stew beef, but since this batch is planned for hot dogs, ground beef would be fine.  No beans would be in this batch, and the food processor was put into play to thoroughly grind up the onion and peppers.  I got extra points for this, as SWMBO really doesn’t like large chunks of onions or peppers in anything.

As it turned out, the chili was the highlight of the meal.  Since the roast took so long, a lot of the excess moisture had cooked out of the chili and the final consistency was slightly wetter than sloppy joe mix.  The flavor was smokey and spicy at the same time, and when spooned over the baked potatoes it disappeared in a hurry.  You can see the result of the chili in the pictures below; I’ll post the recipe later so that others can give this a try too.  We’ll see if the leftovers survive until Monday for the chili dogs…

And then there were the mushrooms.  The bacon was already thawed, and I considered making MOINK or not-ABTs (bacon-wrapped mini peppers, BWMP from now on).  But then I remembered I was going to surprise some folks with MOINK on Monday (there’s a blog title in there somewhere, I can see it now) and not everyone in the family cares for BWMP.  Then I spotted the big mushrooms the spouse brought home from the store yesterday, and bacon-wrapped stuffed mushrooms were on the menu.

The recipe will be posted for these later; for now lets just say that they were inspired by a number of different recipes I saw on the web.  The stuffing consisted of feta cheese, fresh tomato, onion, and Canadian bacon.  Each mushroom was covered with 1/2 slice bacon, and then wrapped around the outside with a full slice.  They stayed on the smoker for about 90 minutes, and will definitely be on the menu again, as they disappeared in a big hurry with no complaints (not counting the one I got when I pulled them off early and had to put them back on because the bacon wasn’t quite done).

Vital Statistics:

  • BBQ Start time: 13:15
  • Meal time: 18:10
  • Temperature:     67°F
  • Dew Point:     44°F
  • Humidity:    43%
  • Wind:    Calm
  • Daily Precip.:    0.00 in

The temperature actually got up into the low 70s today, and you couldn’t ask for better weather for a holiday weekend (and for smoking).  Days like today are what causes those from out-of-state to move here and then wonder what happens when winter rolls around and we don’t see blue skies for weeks on end.  Tourists take note: it’s green here because it rains a lot.  Just not today…

Food, family, and great weather…  All in all, this was a great way to celebrate WSM Smoke Day V and the first real post on the revised web site.

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