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Yes, I still smoke!

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  • Yes, I still smoke!

    I don't just use my Dutch ovens. Haven't been smoking as much this winter but here are a couple from December.

    3.5 lb chuck roast with salt, pepper, thyme and rosemary smoked on the kettle using hickory. Gave it a couple hours of smoke and then put into a foil pan with potatoes, carrots, celery, onion and a little beer. Then back on the kettle until tender and pull apart good.

    Getting ready to pan the chuck.







    It was a rainy day at the farm and I had the chuck smoking at the barn while we did some clean up on the other side and I baked a hornets nest cake in this little barn to keep out of the rain.




    You knew there would be a DO some where in this thread.





    Roast and veggies done.



    The old man's birthday is the day after Christmas and he requested something smoked (surprised me!). I picked up a 5.8 lb bone-in rib roast on sale for $8.99 lb = a little over $52 bucks. But he is worth it!

    I smoked this at home using the Chargriller...can't remember the last time I used the grill / smoker at home.

    Rubbed with pepper and Lawry's seasoned salt. I have no idea what temp the smoker was running...I just kept a good watch on it until IT was around 140.






    Also made a simple salad and baked potatoes.



    Done



    No plated pic but here are a couple slices and the dog sure loved the bones!



    Thanks for viewing!
    Last edited by sweet_magnolia; 01-02-2014, 03:08 PM.
    Becky
    *****

    https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

    Weber 22.5" One Touch Gold Kettle - Black
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  • #2
    Looking very good!! brace for the cold weather!!
    Brian

    Certified Sausage & Pepper Head
    Yoder YS640
    Weber Genesis
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    • #3
      looks good becky!
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      it's all good my friend..........

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      • #4
        Nice batch of smokes and CI work there Maggsie! I bet Andy really loved that PR. Looks like it was a pretty decent one to start off with and most certainly ended up just choice...
        Charbroil SFB
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        MES
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        Little Chief, Big Chief, No Name water smoker
        Weber 22" gold, Smokey Joe, WSM 22"

        Smoked-Meat Certified Sausage Head


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        • #5
          Becky, that rocked!!

          You are the queen of DO cooking... and the rib roast looks amazing!! Here, have some Happy Birthday Hubby


          Drinks well with others



          ~ P4 ~

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          • #6
            It all looks wonderful. I sure miss the Farm and barns our Grand Parents had while we were growing up... Thanks for sharing...
            God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
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            • #7
              Looks killer Becky
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              • #8
                Awesomeness Becky!
                Mark
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                "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                Smoked-Meat Certified Sausage Head!

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                • #9

                  Awesome looking food
                  I'm no Gynecologist
                  But I'll take a look at it

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                  • #10
                    Very nice, Becky!
                    LOVE the chuckie idea of a few hours of smoke, then braising with the veggies...I'm going to have to do that and I'm thinking a pork roast might even be better! That HAD to have been killer....kinda like the rib roast. I also always enjoy the background shots of the farm and those old buildings.



                    ...as always!

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                    • #11
                      Looks excellent! That's an excellent way to finish off a chuckie, I do something similar. Love the Hornets nest cake too!
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                      • #12
                        Looks awesome! Any leftovers?
                        Good One Heritage Oven
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                        • #13
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                          • #14

                            now that's cooked to perfection

                            For me anyway - I know some of these guys get upset if it actually stops mooing
                            Made In England - Fine Tuned By The USA
                            Just call me 'One Grind'



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                            • #15
                              for the excessive drool factor brought on by stellar cooking as always!
                              Smoke it.. and they will come!

                              Rob
                              Recipes & Smokes in HD Video
                              SmokingPit.com



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