Thinking about doing another brisket for the Super Bowl in a few weeks. By the time I went to get a photo of the last one I did, this was the current state of it 🤷♂️🤔 Are you thinking of your Super Bowl menu already?
Argentinian-style beef shortribs with chimichurri sauce, served with red potatoes. Smoked for 8 hours at 225 the whole time; wrapping at 160 to get the bark (very soft, I cut these with a fork and the meat fell off the bone). I generally increase the temp to 250 after wrapping, which gets these done 2-3 hours faster, but I had time today and figured “what the hell”. @littlemisslolo and I devoured these quick. #smokedfoods#traegergrills#traegerculinary#beef#ribs#argentenianfood#eatallthefoods
@feedmedearly : It’s a Sunday pot roast! And it’s smoked! Of course you can roast it in the oven but smoking your pot roast gives it a new spin, and new techniques are always on my mind when I’m doing a Whole30.
This is a final reminder that I’m giving away a @traegergrills package on my @feedmedearly account (ends tonight!) The winner might be smoking a pot roast for the holidays! Hopefully you learned about this cool new tool for your Whole30. There are quite a few brands of smokers on the market so I encourage you to explore. If not, all of my recipes this week included oven instructions, including this one: a rich pot roast scented with garlic, bay and thyme. *
1 3-4 lb chuck roast
W30-compliant beef rub (mix 4 tablespoons of W30-compliant beef or chicken rub (e.g. Szeged), 1 tablespoon garlic powder, 1 teaspoon each of chili powder and finely ground coffee)
3 tablespoons olive oil
3 Yukon gold potatoes, peeled and quartered
1 red onion, peeled and chopped
2 carrots, peeled and thickly-sliced
3 cups beef bone broth
3 bay leaves
1 full head of garlic, halved crosswise
1 small bunch thyme
Pinch of flake salt *
Rub your meat with the beef rub and set aside.
Then….SMOKER: preheat your smoker to the smoke setting, and then smoke the meat for two hours, directly on the grate.
Just before the meat has finished smoking, heat the olive oil in a large Dutch oven on medium-high on the stove. Transfer the meat to the Dutch oven and sear on all sides. Remove the meat and add the stock and bring to a simmer and de-glaze, scraping up the bits, and reduce by half. Add the veg, top with the beef + juices, scatter the herbs, cover and finish the roast at 350 deg. for another 2-3 hours (or until it’s fall-apart tender). Alternatively: OVEN: Preheat your oven to 300 deg. heat the olive oil in a large Dutch oven on medium-high on the stove. Transfer the meat to the Dutch oven and sear on all sides. Remove the meat and add the stock and bring to a simmer. De-glaze, scraping up the bits, and reduce by half. Add the veg, top with the beef + juices, scatter the herbs, cover and finish the roast for 3-4 hours (or until it’s fall-apart tender).
Cooking plan didn’t quite work out as planned because it was so cold, but the end result was the same: awesome turkey on my @traegergrills. 3.5 hours at 180° then 2 more at 250°. Great smoke penetration, super moist turkey after it rested and was carved. My mom, who doesn’t like turkey, asked me if I’d smoke one for dad and her, and how much I’d charge them to do it. #traegergrills#traegerculinary#traegerthanksgiving#smokedturkey#yum