~ my paternal grandmother, Helen…
Another of my husband’s concoctions. When he cooks, I take note of it. I love it when men cook– they know what flavors they want on their meats, what they want to eat and have again. And when they’re in the kitchen, there are no rules– It is the most relaxed setting for a great meal. I only dread the cleanup… but for this– well-worth it.
~ Everything but the Kitchen Sink Rub Roast ~
~ Skirt in the Kitchen ~
Have hickory chips soaking in warm water, just enough water to cover…
At room temperature with the oven set at 250 degrees F, rub olive oil all over the beef roast in preparation for slow-cooking, which will take up to 5 hours. Pour over balsamic vinegar, then spicy brown mustard or Dijon (preferably spicy mustard for this) and add the following in no particular order: smoked paprika, onion powder, garlic powder, coarse salt, black pepper, cayenne pepper, chipotle chili pepper powder, ancho pepper powder, ground thyme, Montreal Steak Seasoning, Grill Mates Apple Rub…
Wrap hickory chips (as well as Jack Daniels Whiskey Barrel chips– oak) out of soaking warm water into aluminum foil with slightly, hardly any water in the foil, –wrap securely with an opening in the top (4-inch opening) and place hickory-wrap in lower quarters of the oven in which beef roast will be cooked above for hickory indoor slow-cooked meat to bake as though you had grilled it outside over hickory chips… The house will smell divine during these hours of cooking. Every once in a while, you will need to take the hickory chips out of the oven to dab on a little more water to moisten; about halfway or a couple of times during cooking; put back in…
Place roast onto a rack in a roasting pan, pour 2-3 cups water in the bottom of the pan being careful not to pour water over the roast and put the meat into the oven and cook, checking the roast after the first initial 3 1/2 hours, depending on the size of your roast. This will take a while, so plan on a day of indoor roasting with the effects of the outdoors; aromas will come together nicely. You want this to take– forever– to give you that tenderness, meat falling apart when done and on your plate. The combination of cooked flavors on this roast is deep and the outer crust, fantastic. If it’s raining outdoors, you can still grill it/cook it with the flavors and taste, tenderness and smell of hickory as you would want when cooking it outside on the deck.
When meat is dark, shrunk and tender, lift carefully out of the oven and let it set for 20 to 30 minutes so that juices are locked in to give you the moistness that you have waited for in achieving a slow-cooked, tender hickory meat.
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