Whatcha making?
-
-
Dave R I did a dry rubbed brined turkey this week let it sit overnight in the fridge smoked it hot for 2 hrs. beer can style then finished it in the oven do to timing was very juicy and a big hit with the family
-
I couldn’t find where we were asked last week about what we were cooking over the weekend. So I decided to post this here. We found 5 roasts of about 2-2.5 lb in the freezer, and decided to get them out and smoke them for the coming week. Unfortunately, forgot to take pictures before they went out to the smoker. Cook them at 225 F and took them up to 160 F. Put them in a big roaster pan and covered them with salsa and monitored one of them until they reached 205 F.
They were not quite tender, so my son put them in a crock-pot and cooked until pulled beef tender. If you’ve never tasted smoked salsa, it is a game changer. Not only was the beef smokey tender, but the salsa definitely had a gentle smoky flavor. My family said, you WILL make this again!!
I hope this picture gets downloaded:
-
I couldn’t find where we were asked last week about what we were cooking over the weekend. So I decided to post this here. We found 5 roasts of about 2-2.5 lb in the freezer, and decided to get them out and smoke them for the coming week. Unfortunately, forgot to take pictures before they went out to the smoker. Cook them at 225 F and took them up to 160 F. Put them in a big roaster pan and covered them with salsa and monitored one of them until they reached 205 F.
They were not quite tender, so my son put them in a crock-pot and cooked until pulled beef tender. If you’ve never tasted smoked salsa, it is a game changer. Not only was the beef smokey tender, but the salsa definitely had a gentle smoky flavor. My family said, you WILL make this again!!
I hope this picture gets downloaded:
-
KansasDad Smoked salsa? That sounds interesting, I just started making homemade salsa and now I feel like I have to try smoking it. How did you smoke it, just in the pan with the roasts?
And the biggest question…cilantro or no?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
KansasDad Smoked salsa? That sounds interesting, I just started making homemade salsa and now I feel like I have to try smoking it. How did you smoke it, just in the pan with the roasts?
And the biggest question…cilantro or no?
Jonathon You could simply roast the veggies over coals and chips to get them smokey and charred. Steam in a paper bag for a few minutes after grilling to help remove the charred skin. Cilantro for sure but I would advise against smoking it! LOL
-
Joe Hell Why not smoke cilantro? There is a joke in there somewhere I am sure! I can’t picture the taste of smoked cilantro…now I want to try it.
Pre smoking all the ingredients might be a good way to do this. Recently I have been using Serano Peppers, Red Onion, Cumin, Salt, Pepper, Roma Tomatoes, Geen Chille Peppers (diced), and Cilantro all tossed into my food processor. Fresh salsa is so good!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
Jonathon You could simply roast the veggies over coals and chips to get them smokey and charred. Steam in a paper bag for a few minutes after grilling to help remove the charred skin. Cilantro for sure but I would advise against smoking it! LOL
-
Joe Hell Why not smoke cilantro? There is a joke in there somewhere I am sure! I can’t picture the taste of smoked cilantro…now I want to try it.
Pre smoking all the ingredients might be a good way to do this. Recently I have been using Serano Peppers, Red Onion, Cumin, Salt, Pepper, Roma Tomatoes, Geen Chille Peppers (diced), and Cilantro all tossed into my food processor. Fresh salsa is so good!
-
Sorry, we used commercial salsa, and yes, we just put the roaster pan in the smoker with the roasts in and the salsa. No lid or cover for 2-3 hours while the roasts came up to temp. The taste was Fantastic!!! Sorry, I tried to upload my pictures, but couldn’t get them to work.
-
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
