What’s on the Grill
- Thread starter Mitch Pearrow SJMP
- Start date
eSGEe
Ferengi Ambassador of Trade
eSGEe
Ferengi Ambassador of Trade
I think you mean "chit"Lol
I bet meat smoked over pot would taste like!
That's giving me ideas...
steveb63
Ambassador of the Capacitor
My son is a Culinary School Grad, he makes total cannibus meals.Lol
I bet meat smoked over pot would taste like
That's giving me ideas...
When you're serious let me know, I'll get him to post recipes.
His infused desserts will melt in your mouth, then in yo brain!
mcblink
Ambassador of Riffs & Spliffs
Yeah....that's a little different than smoking a meat over some buds though haha!! I would be interested in seeing some recipes; I do a fair amount of cannabis cooking myself! The last thing I made was a carrot cake that knocked me on my ass lol
steveb63
Ambassador of the Capacitor
Ok, I'll get in touch with him tonight, you lookin for main course? Desserts?, appetizers?
Give me a start, maybe we should make him post one recipe a week. Dinner with Chef Josh, don't forget your visine.
mcblink
Ambassador of Riffs & Spliffs
Maybe start with something easy. Desserts, baked goods or something, or
How about an infused jalapeño popper? Or a chile relleno or something? I got the munchies right now and both of those options are sounding pretty awesome lol
steveb63
Ambassador of the Capacitor
Righton, and it works since we are in Arizona.
I will be in touch with him tonight, he's pretty chill, should enjoy teaching some us old- timers. Or in your case, not- so-old- timer.
I'll have him start a new thread, if it gets any views I'll see if wouldn't be interested in making it a regular thing.
mcblink
Ambassador of Riffs & Spliffs
Sweet! I'll be watching for it!
OP
Me too
mcblink
Ambassador of Riffs & Spliffs
I'm going to share one of my "signature" recipes with y'all...
Today, I'm doing a 4 1/2 lb roast, this is round tip...it's pretty lean, which is good for this recipe. I've trimmed any silverskin and excess fat, given it a quick rub with olive oil, and treated it with kosher salt, coarse black pepper, and of course granulated garlic. That's all this one is going to get, as when it gets to about 140°F internally, I will pull it off and let it rest before thinly slicing for the purposes of making smoked French dip subs.
And the au jus is getting smoked too....but I'll get to that in a while.
Here's the beef:
And after the seasonings
This is going to hang out right where it is while I fire up the Weber and prepare the jus
Today, I'm doing a 4 1/2 lb roast, this is round tip...it's pretty lean, which is good for this recipe. I've trimmed any silverskin and excess fat, given it a quick rub with olive oil, and treated it with kosher salt, coarse black pepper, and of course granulated garlic. That's all this one is going to get, as when it gets to about 140°F internally, I will pull it off and let it rest before thinly slicing for the purposes of making smoked French dip subs.
And the au jus is getting smoked too....but I'll get to that in a while.
Here's the beef:
And after the seasonings
This is going to hang out right where it is while I fire up the Weber and prepare the jus
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mcblink
Ambassador of Riffs & Spliffs
So the grill is firing up and in the meantime I'll begin the jus.
The jus in this recipe is just as important as the meat....I prefer to use JOHNNY'S au jus concentrate,
but as the store was out, I opted for the powdered version of Johnny's au jus and I'll add water...
First thing: thinly sliced sweet onion. Vidalia is a good one, today I am using walla walla sweets. Slice thin, place in foil pan, like so
And I've prepared about 3 cups of jus, to join the onion in a bit
The jus in this recipe is just as important as the meat....I prefer to use JOHNNY'S au jus concentrate,
but as the store was out, I opted for the powdered version of Johnny's au jus and I'll add water...First thing: thinly sliced sweet onion. Vidalia is a good one, today I am using walla walla sweets. Slice thin, place in foil pan, like so
And I've prepared about 3 cups of jus, to join the onion in a bit
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mcblink
Ambassador of Riffs & Spliffs
After your grill has come up to temp (we're looking to reach 250°F-275°F, steady. For this reason, I have employed the snake method again) toss the pan with the onion on, covered, and let them onions sweat down just a touch. After they're nice and translucent and soft, we'll add the jus. Should take about 20 mins, give or take
At this point, the grill is up to temp, we can slap the meat on with the pan of onions
Note that a 13"x9" is too big, obviously, but it is all the store had, so I'm going to make do, and probably fight it the whole time lol
At this point, the grill is up to temp, we can slap the meat on with the pan of onions
Note that a 13"x9" is too big, obviously, but it is all the store had, so I'm going to make do, and probably fight it the whole time lol
mcblink
Ambassador of Riffs & Spliffs
The roast is coming up to temp soon; I will intentionally leave it pretty rare... after the roast rests for about a half hour, we'll slice it thin. During this time, the jus will stay on the grill.
I took the meat off at 130°F. And again, we wait.
I can tell you, this is smelling GOOD
I took the meat off at 130°F. And again, we wait.
I can tell you, this is smelling GOOD