There isn't anything too complicated with this roast but I wanted to share it with you anyways because it was that good. Sunday, I enjoyed the warm weather by smoking this beautiful corned beef roast.
I say it wasn't complicated and I mean it. I seasoned the roast by usng the packet of spices that comes with most corned beef roasts. The special part was the smoking. When the weather is breezy and balmy I love to get outside, get the smoker out, and smoke some luscious meats. I got my charcoal going at about noon and smoked the roast until about 5 o'clock. Pretty much all that is required of you is to make sure you keep a batch of charcoal going so the smoker temperature doesn't go below 300 degrees. Not much labor required at all.
I got a lot done while this roast was getting it's bath of smoke. Gardens are weeded, plants are planted, and puppy is played with. All and all a good way to spend the day.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.