Smokin-It User Forum!
Recipes => Beef => Topic started by: tpcdelisle on April 06, 2022, 09:13:31 AM
-
Hey everyone. Now that I have my SI 3DW, I’m looking for some more unique or favorite beef recipes that are beyond simply smoking a brisket or Chuck roast with a rub. There is certainly nothing wrong with the standards but I’m looking for tasty variations. Thanks.
-
Tony - If you don't se something outstandingly delicious and different, you may have to tackle this on your own and report back with the details. Looking forward to what you concoct!
-
David, I’ll definitely be trying new things. Just hoping that some others might have something special to them that maybe they haven’t shared. This weekend will be my first opportunity to really put the 3DW to the test. Tonight was just a quick smoked meatloaf. It wasn’t anything too special or exciting, but it was very tasty. Sorry that I didn’t get more pictures. I had a slight break in the middle but it ate all the same. 😋
-
Looks good from where I am sitting.
-
Sorry - I just posted all this, and then realized it was for beef :) my apologies.
Tri-tip is a favorite of mine. It’s basic, but really good! Chuck roast, look up barbacoa, another great recipe for tacos. Another favorite beef cut for me is Picanha, a Brazilian name/style cook. Amazing beef flavor, smoked and then seared on a grill to finish.
Pork ideas -
1. take a pork belly and cure and smoke for your own bacon.
2. pork belly burnt ends, either bbq style or check out a recipe for Pork Belly Bahn Mi.
3. Pork Crown Roast
Salmon is a great smoke as well, curing it and then smoking. From there, making a salmon dip or salad.r
Have some fun with deserts.
And sides/appetizers, smoked jalapeno poppers, cheese, beans under ribs or chucks.
I enjoyed meatloaf in the smoker - I Haven’t done this enough actually.
Just a few ideas I can think of off the top of my mind that may be different.
-
I have not done meatloaf yet, but it sounds great to me. My wife however doesn't always agree with my thinking.
I've done a few "triskets" where you smoke a tri-tip like a brisket, all the way to 203* or so.
I've done a medium rare picanha and I've also smoked some really thick steaks (2") with a reverse sear, including a 30 day aged ribeye.
Don't hesitate to throw in corn, still in the shucks, as well as potatoes.
Oh, and it isn't beef, but smoking a grocery store spiral sliced ham is much better than just putting it in the oven.
Now to talk my wife into a smoked meatloaf...
-
Thanks Jeremy. Glad that you sent them all because I was going to ask the same question in each meat section. Thanks also Clay. I’ll be trying the suggestions you guys made. By the way, I love tri-tip and used to live near Santa Maria in the mid 80’s. Curious Clay, what is the texture like on a 203* tri-tip?
I guess that I should have said the meatloaf loaf was 2 lbs of 80/20 with 2/3 cup of toasted bread crumbs, a couple of x-large eggs, some sautéed chopped bell pepper and onion, some Worcestershire, soy sauce and various seasonings. I smoked it at 275* for one hour in a medium sized foil loaf pan that I had punched a couple of holes in the bottom (place a catch pan underneath to save the juice for the gravy). After the 1st hour, I turned it out of the pan onto the mesh silicone mat (in the picture) laying on the grate. I smoked it for another hour then sauced it and went for about 15 more minutes to set the sauce. I pulled it out at a final internal temp of 150*. I just used a 1 - 1 1/2 oz piece of hickory for the smoke. The end pieces were nicely smoked with middle pieces being lightly smoked.
If anyone wants the exact recipe, just shoot me a message. It was really good and I will be doing it much more often. It’s great for my keto lifestyle.
-
The texture was like brisket :-). I think if you search you will find my post with pictures in the beef section.