Welcome to the Colorado AR-15 Shooters Club Discussion Forums.
Smoked my rib roast with 50/50 oak and hickory, pulled at 130* internal. Rubbed the outside with olive oil, salt, pepper, garlic powder and laid a couple sprigs of fresh rosemary on top. Took just under 5 hours at 250*.
This seemed to come out damn good.
What is my joy if all hands, even the unclean, can reach into it? What is my wisdom, if even the fools can dictate to me? What is my freedom, if all creatures, even the botched and impotent, are my masters? What is my life, if I am but to bow, to agree and to obey?
-- Ayn Rand, Anthem (Chapter 11)
Ohhhh my!Originally Posted by asmo
This seemed to come out damn good.
Will be doing a prime rib tomorrow, kosher salt/pepper/granulated garlic, over 50/50 apple and cherry.
Did a two bone the other night just to be sure, 5 bone tomorrow
Small leg o lamb this afternoon. On @ 225, should have bumped it up to 375 after a 60 min smoke. Instead finished off the last 10deg (RARE) to 140. This is what's left of a 4lb bone in one.
The Great Kazoo's Feedback
"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
^ mmmmm leg of lamb !!!
Don't pick a fight with an old man. If he is too old to Fight, he'll just kill you.
Minions are out for the week end and asked for smoked BBQ ribs.
Half will go into oven with sauce and half to freezer for minions to take home.
Sent from my SCH-I545 using Tapatalk
Was in the mood for ribs and almost picked up a rack at the commissary but then I saw a this beautiful flat of brisket that I HAD to pick up. Only question when I got home was whether to rub it for smoking or maybe experiment with corning it.
Has my vote. It's on my later in springlist.
The Great Kazoo's Feedback
"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
Picked up the spices for Alton Brown's recipe (http://www.foodnetwork.com/recipes/a...ef-recipe.html) after work and made the brine. Brisket is now curing for 10 days. In spirit of the thread title, I think I'll cut it in half at the end and smoke one half to make pastrami. The other half will of course be boiled per tradition with carrots, cabbage, and potatoes.
Posting Permissions
Reply With Quote