[carusoracer]

My 6 month wait is over and the processing is completed from the butcher. 109 lbs of beef from a whole fed premium grade animal. 
Everything is in the chest freezer and vacuum packed in individual packages. some good cuts of steaks, roasts, and of course just in time for grill season, burgers!

Any good roast recipes and cooking advice, tips?

[Vapor Audio]

Sounds like it's time for an AudioCircle get together! 

Recipes?  If you get a smoker, you won't need any other recipes 

[decal]

Why did it take 6 months? Just curious.

[carusoracer]

Good question, I was not clear on that either. But the maturation of the animal and timing to send of to the Butcher I was told is important.  I inquired several times and did not seem to get the technical answer on the timing...

[asliarun]

You can try a khoresh karaf (a Persian beef and celery stew) with the humbler cuts. I've only tried it once with my wife, but was blown away by the flavor. It also tastes very different from any other stew.

http://www.choosy-beggars.com/index.php/2010/03/11/khoresh-karafs-persian-celery-stew/

[carusoracer]

Sounds like it's time for an AudioCircle get together! 

Recipes?  If you get a smoker, you won't need any other recipes 

Yes indeed! 

Come on over, time to have an Audio GTG.

[carusoracer]

You can try a khoresh karaf (a Persian beef and celery stew) with the humbler cuts. I've only tried it once with my wife, but was blown away by the flavor. It also tastes very different from any other stew.

http://www.choosy-beggars.com/index.php/2010/03/11/khoresh-karafs-persian-celery-stew/

Pretty good idea

[Bob in St. Louis]

Any good roast recipes and cooking advice, tips?

Anything you need to know can be found in THESE PAGES. 
I smoked a chuck roast that turned out to be one of the best pieces of beef I've ever done.

Bob

[Syrah]

I just finished making an Italian Bressaola from bottom round, using the recipe from Ruhlman's Charcuterie.  It's awesome stuff!

[carusoracer]

Anything you need to know can be found in THESE PAGES. 
I smoked a chuck roast that turned out to be one of the best pieces of beef I've ever done.

Bob

Thanks Bob,

Going thru the site today.  I want to kick a nice Beef Brisket, maybe a light rub, no sauces.

[Bob in St. Louis]

I agree on the "no sauce", I'm the same way. Also check around for "burnt ends". You know how the "bark", or outside of the meat is the most flavorful? Well, when it's just about finished cooking, you cube it up into bite size, then sprinkle some seasonings, the put it back on the smoker to "burn" (not really 'burn', but you get the idea).

Here's an example. I used half a port butt when it was about an hour away from being done and cubed up half the butt. I would have done more, but was too lazy to deal with the bone.
I threw some onions, kosher salt, fresh ground black pepper in there and tossed it back on the smoker. I used a cake pan to catch all the drippings for later use.

Immediately after cubing:



Finished:

[WireNut]

I agree on the "no sauce", I'm the same way. Also check around for "burnt ends". You know how the "bark", or outside of the meat is the most flavorful? Well, when it's just about finished cooking, you cube it up into bite size, then sprinkle some seasonings, the put it back on the smoker to "burn" (not really 'burn', but you get the idea).

Here's an example. I used half a port butt when it was about an hour away from being done and cubed up half the butt. I would have done more, but was too lazy to deal with the bone.
I threw some onions, kosher salt, fresh ground black pepper in there and tossed it back on the smoker. I used a cake pan to catch all the drippings for later use.

Immediately after cubing:



Finished:

OMG 

[Bob in St. Louis]

Thank you. Now it's your turn to show some of those brisket burnt ends.   

Oh...I've got smoked chuck roast pictures too.