Getting ready for my hip surgery at the end of the month, we're smoking a three-pound pork shoulder and a four-pound beef chuck roast. The pork is just seasoned with general seasonings so we can make it into different dishes later. The beef will have a barbecue sauce made with stout beer and it's cooked with bell peppers, onions and jalapeños, using this recipe: https://grilling24x7.com/pulled-smok...-bbq-chuckies/
Vegetables
Beef after smoking for three hours
Vegetables and beef with stout beer, covered with foil and into the grill for three hours (I need to get smaller pans next time).
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
Wow, that looks good! I haven't fired up my ugly drum smoker in a while.... Maybe it's time. I have a couple of racks of St Louis cut ribs in the freezer.
Wow, that looks good! I haven't fired up my ugly drum smoker in a while.... Maybe it's time. I have a couple of racks of St Louis cut ribs in the freezer.
You should post a picture of your UDS in use. I'm thinking a lot of people may not know what one is.
CD
__________________ “People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
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After cooking, covered, for three hours.
After shredding the meat and stirring in the barbecue sauce.
Our neighbor has been having a tough time lately and needed some company, so we took dinner over to her house and ate on her back deck, so I didn't get a chance to take a pic of my plate.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
Since we were over at our neighbor's house till late last night, we didn't cut into the pork until today. WOW! After resting overnight, it's incredibly tender! We may have to eat a little bit tonight before we package it for the freezer.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018