More on smoked meats

Well it is long after tomorrow and the meeting at Starworks.
How did the smoked meats turn out?
I was talking to my son and he reminded me I never did a follow up.
After marinading the meats for 24 hours, I took them out and place them all on my broiler pan and tented them over with foil.
I placed them in the Beer refrigerator - we live in the county 25 minutes from a grocery store- and let them rest for another day.
Then brought them up to room temperature and handed them over to Mark.
He started the smoke at about 4 pm. He keeps the temperature between 185 and 200- but mostly around 185-
He used charcoal for heat and hardwood for smoke.
In this case oak, a bit of mesquite and apple.
He keep them on until about 11 pm- we took them off and they were a nice rare to med rare.
The next day I sliced them thin and put the meat out on one of Mark's platters.
Sorry no picture-
It took about 15 minutes for the crowd to empty the platter.
They took a bee line over to the smoked beef and it was gone.
Here is what I found of the cuts we used.
The brisket was by far the best.
The shoulder roast a good second.
The chuck roast- fair.
Although I took trimming and bones and made soup stock and the best soup-
I took Tom Gray's advice and used nothing but bones- adding no extra seasonings.
I did add onion, carrots and celery.
I let the stock simmer in the oven for several hours.
It was great and has a nice smoke flavor.

Burgundy Oven Stew

Burgundy Oven Stew
2 pounds chuck, cut into 1 inch cubes
4 medium carrots, sliced
2 medium stalks celery, sliced
2 medium onions, sliced
1 pound mushrooms, cleaned, sliced
½ cup barley
3 Tbs. flour
1/2 tsp. salt
1 tsp. thyme and basil
1 tsp. dry mustard
1/4 tsp. pepper
1 16 ounce can whole tomatoes, undrained
1 cup water
1 cup dry red wine
Mix beef, carrots, celery, onions, barley and mushrooms in a
4-quart Dutch oven or casserole. Mix flour, salt, herbs, mustard, and pepper; stir into beef mixture.
Mix in remaining ingredients. Cover and bake 325*about 4 hours.

NOTE: I add potatoes to this but cook them separate and add in the last 30 minutes of cooking. I find the potatoes cook through and hold better when reheating.
This can be doubled.
We make this on New Years day for family and friends

Tomato, Barley, Chicken Soup

Tomato, Barley, Chicken Soup

Serves 4 - 6 Prep Time: 30 minutes
Cook time: 11⁄2 hours

Combine in large pot.
3 cups chicken broth
Bring to boil.
Add:
1 can (28 oz) tomatoes, with juice, chopped
Turn heat down, cover pot, simmer
Add:
2 cups diced carrots
1 small onion, chopped
1 Tbsp peeled, grated, ginger root
2 Tbsp minced garlic
1 Tbsp crumbled oregano
1 tsp prepared hot Chinese mustard
6–8 chicken legs, skinned or whole cicken cut up or thighs- I prefer thighs.
1⁄2 cup barley
1 cup dry white wine - optional
1⁄2 tsp fresh ground pepper


Simmer the soup, uncovered, for 30 minutes, stirring occasionally
or until soup is thickened. Turn heat lower(or even off). Transfer
the chicken to a platter and let cool. Strip meat from the bones and
cut into bite size pieces. Return chicken to the pot and reheat soup
if necessary.

Serve with good bread and a good salad.

Notes: I put most of my soups in the oven these days- the gas stove top cooks too hot and does not allow a nice simmer. I can put a soup in the oven at lunch time on a low heat and it will be ready for dinner- better than a cock-pot- which I have never mastered.