Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokin Don on August 04, 2013, 02:43:50 AM
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Aug 03, 2013
Today was a long cook day for me. I did up a beef arm roast for some Italian dip beef and then fixed some burgers for our supper. Chicago style beef sandwiches are usually made from eye of round, cooked to rare then sliced thin and cooked with broth and seasonings. I wanted to do some shredded beef. The arm roast would be good cooked slow in broth all day.
I seasoned with salt and pepper and did a two hour smoke on my Traeger at 8:00 AM, 175 to 180 deg. I then sautéed some onions to cover the bottom of my cast iron Dutch oven; about 2 medium Vidalia onions. The roast went on top; covered with some pepperoncini peppers and about ¼ cup of the juice.
I mixed up a packet of Louie’s Italian beef seasoning with a quart of water and poured over the roast then added almost a bottle of Yuengling black and tan beer.
This went on the smoker at 225 deg. that’s 250 deg. grill level. I left the lid off for about 45 minutes for it all to get happy. I placed the lid on and never opened the grill until 4:30 PM. I could have done this step inside but I like to keep the heat out of the house in the summer.
I removed some of the fat and shredded it up. It was fall apart tender. When it cooled it went in the fridge. Tomorrow I will remove some of the fat and reheat for some Italian dip sandwiches.
Continued tomorrow….
Arm Roast
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8039633_zpsd61e4ba0.jpg)
Ingredients
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8039635_zps2b5a2114.jpg)
Two hours of smoke
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8039637_zpsf768566e.jpg)
Getting happy in the pot
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8039642_zps41038b7f.jpg)
Louies broth and beer
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8039645_zpsf202cb4a.jpg)
Getting happier
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8039646_zps74dbabc1.jpg)
All done
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8039647_zpsed2c6f23.jpg)
Tender
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8039648_zps642e0a8e.jpg)
Ready for sandwiches
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8039649_zps223722b5.jpg)
Smokin Don
Aug 04 2013
I got the roast out of the fridge to heat up for supper. There was not enough fat on top to skim off. That’s one reason I like using an arm roast over a chuck roast; cooked slow it is as tender as a chuck roast.
I was not happy with the rolls I had. You can never find good crusty hoagie rolls around here.
They would have to do.
I cooked some rice in my steamer. While it was cooking I sautéed some onions, corn cut off the cob and asparagus in grape seed oil. When the rice was done I added 4 tablespoons of my gorgonzola butter and added the sautéed veggies over top. I put the cooker on warm hold while I made up the sandwiches.
I drizzled a little olive oil on the buns and toasted in my steel skillet. I served the sandwiches and rice with some au jus for dipping. My wife said it was the best Italian beef I ever made. I think I agree with her and it is easier than doing up a roast and slicing.
Warming up the beef
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8049664_zpsbc572622.jpg)
Rice and veggies
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8049663_zpsf26388e9.jpg)
Sautéing
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8049666_zps8ca36a3f.jpg)
Veggies went on top
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8049667_zpsee7ab582.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8049670_zps4ed5546c.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8049672_zps63d580e5.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_8049674_zps9287b57a.jpg)
Smokin Don
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I guess these sandwiches will taste awesome.
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I wish I didn't have to guess... I would really like to taste one of them! :P :P :P
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That's gonna be good!
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I wish I didn't have to guess... I would really like to taste one of them! :P :P :P
Don, I am in line behind David for one of your Italian Dip Beef Sammies! Sometimes I just have no patience! ::)
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I love Italian Dip Beef!! I haven't made it in a while, though. This may have to be moved higher on the list.
Art
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Awesome. I love arm roast, BTW.
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Another one of my favorites.......being from the Chicago area there are so many great It. Beef joints. I'll bet those will be tasty! ;D
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I would even just take a bowl of that Au Jus!
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Awesome...just awesome....
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Looks fantastic, thanks for posting
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Smokin Don: Sure looks good. I too have used Louie's and it is good stuff!! I have also used it with chicken, and like the beef, it works good on hard rolls.
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Looks Delicious!!
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Looks great! Sure would like to see a picture of that in a nice crispy roll with some grilled peppers and a side of that aujus.
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That looks good, so good I want to try it
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Thanks all for commenting! I just updated the post with tonight's supper. It was delicious. I wonder if we could get Mike and Pappy to eat peas with the beef on top? ???
It looks like there were a lot of good cooks that went down Sunday. Now I have to go see if I can get caught up! Don
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That came out great Don! I've never seen an Arm roast in my neck of the woods, but I'm going to try this with a chuckie for sure.