Wednesday, December 23, 2009
Tuesday, December 22, 2009
Sunday, December 20, 2009
Before beginning, it's best to pre-heat the oven to 375 degrees. That way, everything is ready for cooking once the preparations below have been completed.
Mother-in-Law's Eye of Round Roast
1. Start with a 2 1/2 - 3 lb. eye of round roast. Ours was purchased from Wal-Mart and weighed 2.73 lbs. Total cost = $9.50.
2. In a roasting pan the roast was seasoned with Adolph's unseasoned meat tenderizer and a little salt and pepper.
3. We added three cans of Campbell's Golden Mushroom Soup and an equal amount of water. Mother-in-law secret...."Golden" is better than "plain".
4. In the same pan, we added 3 - 4 cups of potatoes chopped in small pieces and 1 1/2 cups of carrots.
5. Before putting the roast in oven, we added enough additional water to fill the pan 1/3 full.
6. It's best to use a digital meat thermometer to monitor the internal temperatures. For well-done roast, cook to 165 degrees.
7. Before serving, keep the pan closed and let it rest on the oven top for 10 - 15 minutes. This allows the juices to re-absorb back into the roast and helps avoid a "dry" result.
130°F to 140°F = medium rare
145°F to 150°F = medium
155°F to 165°F = well done
Thursday, December 17, 2009
I use Certified Angus Brisket weighing about 13 pounds and a cooker temperature ranging from 200 - 250 degrees. I start them cooking fat side up and flip them to fat side down after 3 hours. I wrap the brisket in aluminum foil after it reaches 165 degrees internal temperature, or after 5 hours (whichever comes first). I cook my brisket to 198 degrees and let it rest in an Igloo cooler for at least 1 hour prior to slicing and serving.
Wednesday, December 16, 2009
Monday, December 14, 2009
This unit works well as a steamer. The chicken was tender and the vegetables were perfectly cooked. I promise you'll be seeing more of this unit in the future here on the bbq blog. I'll be testing it as a deep fryer soon.
Sunday, December 13, 2009
Sliced brisket prior to sauce
Friday, December 11, 2009
Tonight I am sitting in for The BBQ Guy because he is busy on a very important duty assigned by his wife (me) and Santa. Last year we started giving barbecue and our favorite bbq sauce, Blues Hog, to those hard to buy for folks on our list.
While we were competing we purchased a vacuum sealer from Cabela’s to reduce the amount of waste we had during practice sessions, this is the perfect way to seal and freeze the bbq gifts. So what do I put under the tree? I take a picture of the final product and put the photo along with the barbecue sauce in a box under the tree.
The toughest part for us was sneaking the cooler into my mom’s house and hiding the Que in the freezer. It was a hit last year with my brother- in- law and father , so this year I expanded our list to include nephew, brother –in-law, father, and two more friends.
So as I type in the Lazy Boy the BBQ Guy is busy as a beaver in the kitchen preparing four pork butts, two packer briskets, and three racks of ribs for a long day with the smokers tomorrow .There is more than 60 lbs of meat in the picture that will go on the smoker bright and early tomorrow.
Thursday, December 10, 2009
Thursday, December 03, 2009
See the trailer here.