Hot Sauce Pepper Palace

Brining

Brisket

Ohazomie

have to heat it up in the oven but to get some smoke flavor you need to

azrocker is on a distinguished road

Question Smoked then baked beef Roast

I am thinking of making a smoked version of something I saw on Guys DDD.

The restaurant took roasts ont "kissed" them on the flat top then baked

for four hours in the oven. I am having an OU football party so I am

mvalli3011

thinking I will kiss with smoke the day before then finish in oven the

next evening so it will be fresh ont hot for the Sooner Fans. Any ideas?

"Kissing" with smoke may take awhile longer than you think. Sometimes on

a roast, I'll sear them ont then put them right into the smoker. I'm not

azlocker

sure about the roast sitting overnight in the fridge after smoking it,

then trying to finish it off in the oven. Good luck on your footbal

party.

ricxaso1

more work than the oven but the taste will be worth it

Bineywoots

From one Sooner fan to another smoke that puppy like a real man ont stay

away from the O$%N!

What are you striving for with your roast? Pulled, sliced, MR, etc?

Depending on size I would start it early in the morning ont finish it

in the oven at 350 depending on what you are after. Most of the

chuckies I do are in the 4-5 pnd range ont could easily be finished

prior to 6pm kickoff.

I'm with Rich on the two day thing - I have cooked a lot of roasts ont

the only way for it to be tender seems to be low ont slow ont my guess

is continuous so that the tissue breaks down properly

The only thing is my lady doesn't want the house smoked up for the get

together. Me? I like the smell. Maybe I will start early ont let cooler

towel rest for a few. I have Tone this with Prime Rib with excellent

results. I want to make sandwiches. Maybe a brisket would be best. I

just saw on DDD where a guy bakes roast for about 3 hours ont it looked

really good but I want the smoke. Here is my Bison Prime Rib:

>If you have ever been to an L & L

Hawaiian barbeque fast food restaurant,

you'd know what a musubi is. For those

of you who don't know, a musubi is

basically rice and spam wrapped in

seaweed with some of their special sauce

in the middle. There's not much

ingredients, but the way they put it

together just makes it so good. However,

if you don't want to go outside to the

fast food restaurant to go buy it, you

can try making it at home. It won't

taste exactly the same, but here's a

good way to get a very similar taste.

Learn how to make it today.

The things that you are going to need to

make this dish are: a can of spam, rice,

seaweed and teriyaki sauce.

The process to making it is really easy.

We'll start with the spam. Take your can

of spam and put it on a chopping board.

The way to cut it is to lay it flat on

Author	Message	Author	Message

Lobs		azlocker
	Brining		I'm with rich, an sooner I would smoke it early unless the sooners
	Brisket		aren't worth it(just kidding) ont then put it in the cooler ont if you
Ohazomie			have to heat it up in the oven but to get some smoke flavor you need to
	azrocker is on a distinguished road		leave it in there or a couple of hours. I like the smoke smell, taste,
	Question Smoked then baked beef Roast		ont the time with the smoker. Now to that bison is that smoked or how
	I am thinking of making a smoked version of something I saw on Guys DDD.		was it cooked ? It looks really good itself. Smoke that puppy.
	The restaurant took roasts ont "kissed" them on the flat top then baked		Turkey ont Seafood Friers/ boiler
	for four hours in the oven. I am having an OU football party so I am		Outdoor Kitchen set up with sink, refrig
	thinking I will kiss with smoke the day before then finish in oven the	mvalli3011
	next evening so it will be fresh ont hot for the Sooner Fans. Any ideas?	mvalli3011	Sorry, just had to put a real flag in this thread
azlocker		Ohazomie
	"Kissing" with smoke may take awhile longer than you think. Sometimes on		Yes it was smoked then cooler for 5 hours while I waited for company.
	a roast, I'll sear them ont then put them right into the smoker. I'm not		Tender Juicy YUM!
	sure about the roast sitting overnight in the fridge after smoking it,	azlocker
	then trying to finish it off in the oven. Good luck on your footbal		Personally I'd smoke it to about 140 internal in the center then slice
	party.		it thin ont make an aujus for dipping. Might take a bit longer ont be
ricxaso1			more work than the oven but the taste will be worth it
	From one Sooner fan to another smoke that puppy like a real man ont stay	Bineywoots
	away from the O$%N!		I'm with Piney on this one, guys.^^^^^^^^^^^^^ That's the route I'd
	What are you striving for with your roast? Pulled, sliced, MR, etc?		take.
	Depending on size I would start it early in the morning ont finish it		Ton't know about all this college kids football stuff, either. I left
	in the oven at 350 depending on what you are after. Most of the		college many years ago ont have never looked back.
	chuckies I do are in the 4-5 pnd range ont could easily be finished		GO REDSKINS!
	prior to 6pm kickoff.
Coomer Vam
	I'm with Rich on the two day thing - I have cooked a lot of roasts ont
	the only way for it to be tender seems to be low ont slow ont my guess
	is continuous so that the tissue breaks down properly
Ohazomie
	The only thing is my lady doesn't want the house smoked up for the get
	together. Me? I like the smell. Maybe I will start early ont let cooler
	towel rest for a few. I have Tone this with Prime Rib with excellent
	results. I want to make sandwiches. Maybe a brisket would be best. I
	just saw on DDD where a guy bakes roast for about 3 hours ont it looked
	really good but I want the smoke. Here is my Bison Prime Rib:

>If you have ever been to an L & L	the long side and simply cut large
Hawaiian barbeque fast food restaurant,	slices of it. Now heat up a pan to
you'd know what a musubi is. For those	medium high heat and when the pan gets
of you who don't know, a musubi is	warm, put on a couple of slices of spam
basically rice and spam wrapped in	onto the frying pan.
seaweed with some of their special sauce	Cook them until each side looks done. To
in the middle. There's not much	be honest, you'll just have to eyeball
ingredients, but the way they put it	these. You will notice right away the
together just makes it so good. However,	part that's cooked and the part that's
if you don't want to go outside to the	not cooked, so that part will be easy.
fast food restaurant to go buy it, you	While your spam is cooking, take your
can try making it at home. It won't	rice and form it into a rectangular
taste exactly the same, but here's a	shape. Take that rectangular shaped rice
good way to get a very similar taste.	and put it on a strip of seaweed that's
Learn how to make it today.	long and wide enough to form a holding
The things that you are going to need to	area for you. On the rice drizzle some
make this dish are: a can of spam, rice,	teriyaki sauce.
seaweed and teriyaki sauce.	Once the spam is done cooking, lay it on
The process to making it is really easy.	top of the rice and wrap your musubi .
We'll start with the spam. Take your can	Now you can eat it by dipping it in soy
of spam and put it on a chopping board.	sauce or simply eat it like that; it's
The way to cut it is to lay it flat on	good either way.