Wolf's Den

Today's dinner...



About an hour from being finished. Needed to add more liquid (mead )to the pan below the meat. Rather than soak the smoking chips, I generally place a pan with liquid in it beneath the meat to be smoked. This results in flavorful stock at the end of the smoking. Sometimes I use plain water with dried herbs (tarragon, basil, thyme or oregano), or sake. In this instance, I used mead.




Slow smoked with hickory and mesquite chips. Simply prepared with sea salt, fresh cracked pepper and garlic powder. Dumped half a bottle of mead in the pan to catch drippings. About an hour out from finishing, dumped in the other half the bottle. I got roughly 1 cup of extremely rich, smokey stock juice from the pan after deglazing. Due to the heat, nearly all the alcohol is cooked out.





After I took it off the grill, I covered it with tin foil and let it rest. Each roast was just shy of 3lbs. Took 4.5 hours. covering it with tin foil and allowing it to 'rest' lets the internal juices come up through the meat and makes the entire thing that much more juicy.





Just look at that gorgeous smoke line. Nice and juicy too! The thicker the smoke line, the deeper the smoke went, in my experience. This was the thickest line I've achieved thus far. Having a great grill for smoking works wonders.



All sliced. I'm not a pro at slicing meat, can you tell? Heh. (Please to be ignoring the bitten piece in the lower right corner. I took a bite of an end piece and literally squirted juice everywhere. Even had to wipe the camera off. LOL)



Plated, with noodles boiled in beef stock, sweet corn with butter sauce and crusty french rolls. Oh my...

This was the best damned $200.00 we ever spent on a grill with a smoker box. One roast fed 4 people.}:P And I have the second for sandwiches.

Now I want to go get a turkey breast and smoke it. I outdid myself with this. Yum.


Pertinant details-

Chuck Roasts, from Sam's Club no less. No extremely expensive cuts of meat needed here!

http://www.grillsdirect.com/charcoal-grills/grills-with-carts/chargrillersmokinprocharcoalsmokergrill.cfm

That's the grill we have. Got it at Lowe's for $160.00 for the grill, and another $40.00 for the side smoker box.

The instructions say you'll need a drill, a screwdriver and a hammer. You'll need tinsnips and pliers too. If you use a hammer on it, you bend the side in.}:/ Not to mention, it doesn't work. And you need a lot of patience.}:P

Of course, you COULD have Lowe's put it together if you aren't impatient like we were, lol.

I used REAL wood chips in hickory and mesquite, as well as Kingford's Hickory charcoal briquets in the actual smoking.

A good smoke needs to be monitored, so you can regularly add more chips as needed and keep an eye on the temp. I never let it get above 225 degrees, and it routinely stayed around 200 degrees.

The results speak for themselves, I think.