Grass Fed Beef Bolar Roast on the smoker.
I received a smoker as a gift quite some time ago.
It has sat there looking at me like “go on, give it a go”.
So this last Sunday was the day.
I don’t pretend to be anything like an expert here. I am learning the smoker.
What I do know for sure, is that on a glorious sunny wintery Sunday, I had a bolar roast in the fridge. And I had a hungry family to feed. So I thought it was worth giving it a whirl. Worst case, I would cook the bolar roast it in the oven after.
This is a story of the courage to try a new cooking technique. From a Mum with a Grass Fed Beef Bolar Roast in the fridge, plus a hungry family. It was a fun Sunday project.
Master Farmer and I followed the Smokers instructions. We located our smoker in a spot where an oily mess would be ok. Oiled up the smoker with olive oil from Olianni Grove (high smoke point olive oil). Started a small fire in the fire grate. And added a little red gum pieces from our farm. Making sure not to get our fire too hot (as per the instructions). We cured the smoker for 4 hours. Then it was time to start the cooking.
Grass Fed Beef Bolar Roast on the Smoker
This is a story of the courage to try a new cooking technique. From a Mum with a Grass Fed Beef Bolar Roast in the fridge, plus a hungry family. It was a fun Sunday project. And the whole family enjoyed the smoked grass fed beef roast from our farm Peppermint Ridge Farm Co. With a garden salad freshly picked from our garden and some roast pumpkin with balsamic glaze.
Ingredients
- 1 x Peppermint Ridge Farm Co Grass Fed Beef Bolar Roast
- Olive Oil
- Sea Salt
- Pepper
- Bunch of Garden Fresh Rosemary
- Quarter of large pumpkin.
Instructions
- Pre-heat the smoker to about 110 degrees for 20 - 30 minutes.
- Coat bolar roast in olive oil. Place on the smoker grill, at the side away from the fire. Sprinkle with sea salt, pepper and rest bunch of rosemary on top.
- Close the lid, close the vents to have a little opening only. Smoke for 4 hours.
- Cook through until 135 degrees internal temperature. I placed mine in my lidded dutch oven to rest for around 30 minutes. Slice into thin slices
- Serve with a salad of garden fresh greens (nastursium leaves, lettuce, mesculun, rocket). With roasted pumpkin and balsamic glaze.
- Preheat the oven to 180 degrees
- Chop pumpkin into pieces. Lay pieces onto a casserole dish lined with baking paper. Drizzle pumpkin with olive oil and sprinkle with freshly ground black pepper. Cook until cooked through and a little golden.
- I often eat the pumpkin skin on. For our kids I remove the skin. Our pumpkin was from Ruth at Yerelina at the Adelaide Hills Farmers Market.
Notes
I am not claiming to be an expert on smoking meats. Or using a smoker. (There are many other blogger smoker experts who can help you with that). I am just sharing my experience of learning along the way of cooking grass fed meats for my family. Filling up their hungry tummy's with a qualtiy protein from our Adelaide Hills family farm.
I am a learner when it comes to smoking meats and using a smoker. I guess everyone starts somewhere. And this is my start. Sometimes done is better than not done perfect. Here I sharing my experience of learning along the way of cooking grass fed meats for my family. Filling up their hungry tummy's with a quality protein from our Adelaide Hills family farm.
We had a little fire flare up, with the original rosemary charing up. So we tossed that in the fire box and added a new bunch of rosemary from our herb garden on top.
Plated up : Smoked Grass Fed Beef Bolar Roast from our farm Peppermint Ridge Farm Co. With a garden salad of freshly picked garden greens (nasturtium leaves, lettuce, mesclun, rocket). With Yerelina roast pumpkin topped with balsamic glaze.
It looked good. It tasted great. Everyone ate it. Well, maybe there were a few sideways glances at the nasturtium leaves in the garden salad (from Mister Farmer). But it will definitely be a repeat on our menu.
Our farms orders for Grass Fed Beef Boxes are open for early July.
We have 2 X Quarter of Beef available only. Click here to order today on our Website.
The Grass Fed Beef Bolar Roast is included in our Adelaide Hills Grass Fed Beef [Quarter] box, along with a whole range of fabulous Grass Fed Beef cuts to keep your families tummy’s filled with a quality protein and happy all winter long.
When they are gone, orders will next be filled early August.
If you are a smoker extraordinaire, I would love to hear from you. Click here to SEND ME YOUR TIPS of using the smoker with real wood. I am thinking of trying a Silverside in the smoker next.
Love to you all, Misses Farmer X
