AU JU RECIPE RECIPES

Steps:

• Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now.
• Blend the remaining 500 ml (about 2.1 cup) of the milk/cream, the sugar, the salt and vanilla bean (with seeds scraped out and added) in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
• Blend the corn starch mixture with the rest of the ingredients in the sauce pan. While barely reaching a boil, cook and stir for about four- five minutes, or until the mixture has begun to thicken and any possible "floury" taste (from the starch) has disappeared [and don't overcook: that would reduce the thickening powers of the starch].
• Take the ice cream base from the heat and let the mixture cool down.
• Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.
• In case you have no ice cream machine, still-freeze the base in your freezer (see the link below the box!) - this base is perfect for still-freezing, by the way!
• After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.

Steps:

• Preferably a 24 to 48 hours before coat the roast with Dawgs Bark. Wrap and fridge until cook time.
• K, this is for smoked but will do fine provided your oven will go down to 205 degrees and you have a rack and some type of drip pan for the roast beef.
• Get your smoker up to 205 and settle it.
• Any type of wood smoke will do. I was asked my favorite so I’ll share my speed here too. First to last place mesquite, pecan, oak. Mesquite burns hotter and is not really choice for smoking but it puts me at that comfortably numb. I’ll often mix pecan and oak and choose pecan over oak. All are great along with other woods, these are just what I grew up on.
• Place roast indirect heat on the smoker for 5 hours keeping temperature at 205 degrees.
• Once during the 5 hours spike the coals with a small shot of wood for more smoke.
• At 5 hours wrap the roast in aluminum foil. Insert thermometer halfway into the roast.
• Get the smoker up to 250 degrees and place roast back on the smoker.
• Shut the cover and don’t open until the thermometer reaches 195 degrees.
• Once internal meat temp is 195 degrees pull from heat and set inside on counter or in a room temperature safe space.
• Let sit for 2 hours or until the internal temp goes down to 150.
• That’s it! Pull the meat like a smoked pork shoulder discarding hard fat. Serve with traditional Southern sides or make sandwiches. The choice is yours and I guarantee your chuck won't be disrespected as the cheap guy.