Last weekend we had the pleasure of helping out our neighbor Kendy Sawyer of Hinesite Milking Devon with Ox Workx Galax, a gathering of cow folk for team and teamster training at Matthews Living History Farm Museum.
We agreed to prepare meals for the participants using Kendy’s Milking Devon beef (best beef we have ever had by the way).
Saturday – Chili, roasted sweet potatoes, southern kale greens, corn bread & apple crisp.
Sunday – Smoked beef barbecue, cole slaw, baked beans & Indian pumpkin pudding.
Smoked Beef BBQ
We used a mix of sirloin tip and chuck roasts and a couple of shoulder steaks (2 flat iron steaks with the connective tissue left in place). I recommend using chuck roasts, but the shoulder steaks worked great too and cooked much quicker.
8 tablespoons light brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cracked black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme (crushed)
1/2 teaspoon coriander
We air-dried the roasts for a couple of hours on the counter before applying the rub then an hour or so afterward.
We smoked the roasts at 225 degrees to an internal temperature of 110 degrees. From the smoker to the crockpot (with enough water to fill the crock 1/4) on high till it simmered then low till fully cooked and the meat is very tender (about 4 hours). Allow to cool in the pot.
Hand-pull the roasts (or cut with the grain) and cover with a small amount of the broth.
3 C full-fat milk (Raw Milking Devon Milk is best!)
1/4 C molasses
5 TBS cornmeal
1 C pumpkin puree (NOT pumpkin pie mix- we used cheese pumpkin)
1/4 C sugar
1/2 tsp salt
1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/2 C cold milk
2/3 cups nuts (we used pecans, but walnuts would be good too)
coconut oil, for greasing
Preheat oven to 325 F
Grease a 1 qt casserole dish.
In a small pan over low heat, scald the 3 C milk (let bubbles form on the side of the pan but do NOT let the milk come to a boil!)
Add molasses and cornmeal to the milk, whisking constantly until thickened, about 5 minutes. Remove from heat.
In a medium bowl, whisk together the pumpkin, egg, salt, sugar, spices until well combined. Whisk in cornmeal/milk/molasses mixture. Stir in nuts.
Pour into greased casserole dish. Bake for 35 minutes.
Carefully pour 1/2 cup cold milk evenly over top of the pudding.
Bake for one more hour.
Cool for 15 minutes.