Sliced roast beef and Arthur Bryant-style BBQ pork

[SmokeVide]

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[SmokeVide]

Treated the eye of round with SPG and a few shakes of Rudy's Rub. Aiming for 160 internal (the ladies in the house sometimes get freaked out by pink). Gonna slice it up for sandwiches, and maybe have some of it with some gravy.
Treated the pork picnic roast with Hogs 'N Heat. Aiming for 170. Gonna slice it and make Arthur Bryant-style BBQ.
We're spinning at a steady 250, with two charcoal baskets.
Some folks may have seen my recent post where I sought advice on meat slicers. Well, I was talking with my butcher about it, and he said not to bother -- that he'd slice anything for me. Another reason for having a good relationship with your local, small-shop butcher!
I'm feeling really good about this cook!

[SmokeVide]

So far, so good.




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[Bubblehead]

Lookin great so far! 

I wish I had a butcher like that.  I remember my Dad having a similar relationship with his when I was a kid but I have yet to find one like that.

[SmokeVide]

Pass the horseradish.





Went to 150 on the beef. Butcher said it was perfect. It's very tasty.

Don't have the pork roast up to temp yet. Will have to get it sliced in the a.m.


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[addicted-to-smoke]

... I was talking with my butcher about it, and he said not to bother -- that he'd slice anything for me. ...

OK I'm confused. How? By taking the cooked food back to him?

I mean, I see blobs of meat on a spit, then slices on a plate afterwards.

Or does he do house calls?

[SmokeVide]

Brought it back to him when it was done, and he was happy to slice it up. Bringing the pork back in the morning for slicing. It's just a small-town butcher shop, and that's how they roll. I'm one of their good customers -- and I always make it a point to engage in conversation with the proprietors, and get advice from them.

[Big Dawg]

D@mn that looks nice. You have a friend indeed ! ! !





BD

[SmokeVide]

Getting the pork roast carved up. They all sampled it and gave thumbs up.




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[HoosierKettle]

That's awesome. I assume you refrigerate before brining to them?  I don't know anything about slicing obviously.


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[SmokeVide]

Put a few slices of the pork roast on thick toast with some smoky sauce. Gonna go ahead and call it a success.
Yes, Hoosier, I refrigerated before bringing it back for slicing. I think maybe it slices better when cold? Either way, I figured it was safest to refrigerate first.



I probably pay a little more for meats from this place, but their expertise and knowledge and service make it worth it. And there's just something about getting meats that are wrapped in butcher paper. 

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[addicted-to-smoke]

Getting the pork roast carved up. They all sampled it and gave thumbs up.

So let's give them a shoutout, for the other STL-area WKC grillfellas that might want to know about them.

[SmokeVide]

Hellige's. Good people. Might be a little far for most of the STL grillfellas. https://www.facebook.com/Helliges-Meat-Processing-Lockers-154921974543856/