Saturday while escaping the joy at home I stopped by Shaws to pick up some things that were on sale oatmeal and what was listed as bottom round beef. Got to the meat department and found two good sized roasts. Both had stickers on them that said good for slow roasting. I looked at em and didn’t see that much visible fat, but I grabbed them anyway.
Fast forward to sunday morning after work, wasn’t sure how I was going to cook the meat til I walked in the house. Took the roasts out of the fridge opened up the packages and noticed the sizable fat cap on both pieces and decided on the weber grill. Rinsed the roasts off,patted em dry and grabbed some kosher salt,chopped garlic and cracked black pepper and applied it liberally. Put them in a foil pan and added a half of can of beef broth,then went to fire up the grill.
Wanted to try something I heard a couple of my coworkers talking about, so I filled up one charcoal chimney starter instead of two and spread a pile of charcoal on the great behind it. Once the briquettes in the chimney were lit well I dumped on the on the pile and added a few chunks of mesquite. Made sure it was all pushed over to one side of the grill. Put the cooking grate over the charcoal and put the meat in the foil pan opposite the charcoal. Then put the cover on the weber an walked away.
Time to work on the vegetables,reached into the chest freezer and dug out the package of smoked turkey tails. Picked out three and put the rest back in the freezer. Seasoned the turkey tails with some smoked paprika, granulated garlic,onion powder,black pepper, and lil bit of dried Ginger powder. Placed em in a good sized pot and let them brown on all sides, then added some chopped onions and more seasoning. Once the onions cooked down a bit,I reduced the heat added some chicken broth,added three bags of frozen collard greens (fresh greens were lookin hella suspect) put a lid on the pit and let it simmer for a while.
Got some asparagus at stop n shop for a good price so I rinsed them off cut off some of the woody ends. Placed all of the stalks in a 2.5 gallon ziplock bag and added some minced garlic,kosher salt, chopped onions,cracked black pepper, and a good amount of extra virgin olive oil.(wish I bald some balsamic vinegar) Closed the bag, shook it up and tossed it in the fridge. Went outside checked on the meat and added some more mesquite chunks.
Pt 2 soon come.
