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Food Porn Warning Issued For The Forum...
Food Porn Warning Issued For The Forum...
I took advantage of the great weather (83 degrees and sunny) to cook today. Here's the results...
First, I took a beef round tip roast and seasoned it with Montreal Steak Seasoning. i cooked it at 225 degrees until it was 130 internal. then i foiled it and let it rest in a dry cooler for an hour. After that I cooled it quickly and put it in the refrigerator. I'll slice it thin tomorrow for sammies later in the week and toss some in the freezer.
I also took two three-pound chuck roasts and coated them with Wizard BBQ Kickin' Beef Rub and cooked them at 225 until they hit 185 internal. Then they were foiled and into the cooler for an hour for a little nap. Then I chopped them for BBQ beef sammies later in the week and some for the freezer.
Finally, I took four racks of baby backs and rubbed them with Three Guys Smokin' Pork Powder and cooked them at 225 for about 4 1/2 hours (until the meat had pulled back from the end of the bones by about 1/2 inch and the rack flexed easily. Then I brushed on a layer of Jim Beam BBQ sauce and put them on a medium heat grill for the glaze to set.
We ate some of them with a green salad and some sweet potato hash browns.
First, I took a beef round tip roast and seasoned it with Montreal Steak Seasoning. i cooked it at 225 degrees until it was 130 internal. then i foiled it and let it rest in a dry cooler for an hour. After that I cooled it quickly and put it in the refrigerator. I'll slice it thin tomorrow for sammies later in the week and toss some in the freezer.
I also took two three-pound chuck roasts and coated them with Wizard BBQ Kickin' Beef Rub and cooked them at 225 until they hit 185 internal. Then they were foiled and into the cooler for an hour for a little nap. Then I chopped them for BBQ beef sammies later in the week and some for the freezer.
Finally, I took four racks of baby backs and rubbed them with Three Guys Smokin' Pork Powder and cooked them at 225 for about 4 1/2 hours (until the meat had pulled back from the end of the bones by about 1/2 inch and the rack flexed easily. Then I brushed on a layer of Jim Beam BBQ sauce and put them on a medium heat grill for the glaze to set.
We ate some of them with a green salad and some sweet potato hash browns.
...ron
Time to start working on convincing the wife that we have to go back soon!
Time to start working on convincing the wife that we have to go back soon!
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Yummy! Saturday's dinner had a bit of a Caribbean vibe so I will post a picture of it: grilled chicken rubbed with Cruz Bay Grill Rub with a sweet chipotle glaze, served with creamy avocado salsa; grilled corn rolled in butter, lime juice, and parmesean, gilled vidalia onions, and sweet potato fries:
<a href="http://www.flickr.com/photos/28539958@N00/468337166/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/208/4683 ... 25a764.jpg" width="500" height="375" alt="008"></a>
<a href="http://www.flickr.com/photos/28539958@N00/468337166/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/208/4683 ... 25a764.jpg" width="500" height="375" alt="008"></a>
It's like looking in your soup and finding a whole different alphabet.
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cypressgirl
- Posts: 2178
- Joined: Tue Dec 26, 2006 2:42 pm
- Location: houston
