May 23 2015
Memorial Day is the holiday in the US we honor all those who
died in the service of their country. A lot of people also honor loved ones who
have passed. When I grew up in the 50’s we had to go to the cemetery, till up
the graves and plant flowers before the week-end. Then every week all summer we
had to go water the plants. It is also the first holiday of the summer and now
it is time for all those who are into camping to get their gear all ready for
the camp ground. For me it is time to do some good BBQ and outdoor cooking.
I have most of my cooking done for the week-end. Our
daughter from the Chicago area is supposed to be here today. The son and wife
and grandson went to her parents for today. Yesterday I smoked a chicken and a
two pound beef arm roast and pulled the meat of both. I am just going to let
everyone help themselves and make whatever they want. I have buns for
sandwiches, corn and flour tortillas and fixings for tacos or wraps.
I brined the chicken overnight, about 9 hours the rinsed and
dried and in the fridge for about 4 hours to air dry. I got the beef roast
seasoned with a little Worcestershire sauce, Tee’s Savor top secret seasoning
and some dried garlic flakes.
I had my Traeger heated to 225 deg. and put the roast on the
grill. It took an hour and half to get to 140 deg. IT. It then went in a
roaster pan, added some onions, one can of beer, (all but two swallows), and
beef broth to come up half way on the roast. I covered it with foil and back on
the grill at 250 deg. It took about 3 hours and forty minutes to get it to 203
deg. IT when I took it inside to cool some. I removed what fat there was and
pulled it and strained off the fat from the broth. I added some back to the meat
and saved the rest. A chuck roast would have been better; the arm roast was a
little tough pulling but should make good sandwiches.
After I had the beef done I prepped the chicken; a pat of
butter under each breast skin. I rubbed it with a little mayonnaise, about a
teaspoon for the bottom and one for the top. I seasoned it generously with
Penzey’s Galena St. rub. It went on the grill for 40 minutes at 225 deg. I then
inserted a temp probe and went to 325 deg. and went to 350 deg. the last 20
minutes. I took it to 180 deg. breast IT and took a total of just over two
hours. Some may think 180 deg. is a little high but if you have brined the bird
it will be moist and pull apart easily for shredding.
The temps I gave were grill level and my Savannah V3
controller did a nice job of holding pretty steady. I did something a little
different this time. I usually nuke the skin for a treat or discard when
pulling a chicken. This time I nuked it for a minute, turned and another minute
to get it crisp and then chopped and added to the chicken meat.
Beef arm roast
At 140 deg. IT ready to foil and braise
Beer, beef broth and onions added before foiling
Cooled and ready to pull
Ready for the week-end
The chicken
Bottom seasoned
Top seasoned
On the smoker, about done
Resting
Skin nuked and chopped to add
Ready for some sandwiches or tacos
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