In continuation of our Friends-Giving Feast blog series, we will highlight the next magnificent meat to be consumed on that event last year. For those of you who missed the blog last month, you can catch up here. But basically I was on smoking-detail for the meats for the feast and prepared three different ones (chicken, pork and beef) to account for anyone's personal preferences. I mean no one can really complain about Traeger'd treats, but I wanted to have variety if people had dietary concerns.
Last time we took a look at the wholesome whole chicken and this time we will be looking at the bold beef. Also last time, I had this little disclaimer and I will include it again: *Before anything else, I cannot remember what temperature or how long I cooked each meat. I know, I know. I should have written it all down, but to be honest I kind of messed up the timing for everything and may have "cranked that amp up to 11" if you know what I mean. But anyway I made sure to reach the whole "safe eating" temperature with everything, which really is the most important thing.
For the Beef Roast I Needed:
Beef Roast (I want to say this guy was a 5 pounder)
Sedona Smoke Rubb
Beef Broth
Minced Garlic (Not Shown)
Roasting Pan (Not Shown)
First things first, fill the roasting pan with some beef broth (keeping some to pour over the beef) and a "healthy" spoonful of garlic.
Then place the beef in the pan and pour the remaining broth over it... Time to get a little messy, y'all!
That's right. Time to Rubb that Chubb! Give that meat a healthy massage of spice and flavors!
You'll note that some of the Rubb ended up in the pan, which is actually good because it helps as an aromatic during the smoking process. Then off to the trusty Traeger to smoke! Once again, I can't remember what temperature or how long I smoked it for but most important thing was reaching the "safe" cooking temperature (while also making sure it wasn't going to be a well seasoned boot). And TA-DA!
Beef-fection (which is perfection of a beef dish for those who did not know). People could slice off from the roast depending on how well-done they preferred. The nice thing about a beef roast is that it is usually a less expensive red-meat option and what does not get eaten in one night can be used for sandwiches, soups, chilis and all other sorts of second-use dishes.
We'll be wrapping up this series in a couple weeks with the big-boy on that Traeger, pork shoulder. Remember, don't beat your meat... Rubb that Chubb!
-Chubbs
Please spread the word and get Rubb'n on Facebook and Instagram with us! Fun fact 1/1 people I interviewed said they would tell their friends about it! That's 100% (and mind you my wife was hesitant for a minute...)