First up, Ball tip roasts for sliced roast beef. Coated in salt, GBP, hot paprika, regular paprika, brown sugar, and coriander.
Onto green mountain at 160 degrees for 2 hours then up to 220 for about 2 hours till IT of 132. One ended up at 147(decided to go deer hunting for a bit).
Sliced next day, paper thin
Supper for Monday night, heat up some au jus once hot beef goes in for a couple minutes till hot. Served with steamed broccoli and cauliflower.
Back to Sunday, took ball tips off and put on lamb t-bones
Finished on a hot cast iron skillet, served with roasted carrots and parsnips
Monday smoked some Colby Jack and pepper jack. Had some double yolk quail eggs to use up, boiled in water with a touch of baking soda. Peels real easy. They went on smoker too.
Before smoke
After smoke
I Do like those eggs! Got a salmon filet and steelhead trout filet soaking in bearcarvers recipe. Out of brine
Sat in fridge overnight and smoked on Tuesday.
Salmon on left trout on right
Thanks for looking!
Sent from my Moto G Play using Tapatalk
Onto green mountain at 160 degrees for 2 hours then up to 220 for about 2 hours till IT of 132. One ended up at 147(decided to go deer hunting for a bit).
Sliced next day, paper thin
Supper for Monday night, heat up some au jus once hot beef goes in for a couple minutes till hot. Served with steamed broccoli and cauliflower.
Back to Sunday, took ball tips off and put on lamb t-bones
Finished on a hot cast iron skillet, served with roasted carrots and parsnips
Monday smoked some Colby Jack and pepper jack. Had some double yolk quail eggs to use up, boiled in water with a touch of baking soda. Peels real easy. They went on smoker too.
Before smoke
After smoke
I Do like those eggs! Got a salmon filet and steelhead trout filet soaking in bearcarvers recipe. Out of brine
Sat in fridge overnight and smoked on Tuesday.
Salmon on left trout on right
Thanks for looking!
Sent from my Moto G Play using Tapatalk
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