Toby Keil
Executive Chef
TVWB smoke day was a success. I smoked a pork butt, an eye of the round, and two racks of meaty beef ribs on the WSM and I smoked salmon on my offset. The weather was great in SoCali minus the freaking wind. I vac packed the pork and salmon, the eye of the round will be sliced and vac packed for sandwiches later. Here are a few pics.
Me sporting my TVWB shirt while the smoker do their thing.
The eye of the round, I cooked it to an internal temp of 140.
The very meaty beef ribs are ready.
Me and my buddies enjoying the ribs.
Me sporting my TVWB shirt while the smoker do their thing.
The eye of the round, I cooked it to an internal temp of 140.
The very meaty beef ribs are ready.
Me and my buddies enjoying the ribs.