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Finally got to put my 18.5” 30-Gal UDS to the test.
Picked up a bottom round roast, and thawed out a Costco chuck, also tried my first SPAM smoke.
Also, got to try a lil bit of the Tasty Licks free sample pack.
Thawed out chuck
Used a combo of Cookshack Brisket Rub, and 3 Little Pigs Memphis Style for the overnight rub
Managers Special: Bottom Round Roast
The Good One Lump, and some Cherry wood chunks
The SPAM and the Tasty Licks Pork Sample. This stuff has A LOT of salt in it
Checkin in
Here’s the spam after a couple of hours
Bottom Round, cold sliced the next day
Shredded the chuck the following day
That night I threw some in my skillet, w/ some mushrooms and mushroom gravy, and poured over rice
I sampled the spam, and thought it was really good, surprising actually. My wife was apprehensive about it for some reason, so I brought into work and it was devoured. The Tasty Licks turned out well; the salt wasn’t as dominant post-cook.
Here’s a real healthy option I did with some leftovers
Yes…that is Cheese Whiz (:
Picked up a bottom round roast, and thawed out a Costco chuck, also tried my first SPAM smoke.
Also, got to try a lil bit of the Tasty Licks free sample pack.
Thawed out chuck
Used a combo of Cookshack Brisket Rub, and 3 Little Pigs Memphis Style for the overnight rub
Managers Special: Bottom Round Roast
The Good One Lump, and some Cherry wood chunks
The SPAM and the Tasty Licks Pork Sample. This stuff has A LOT of salt in it
Checkin in
Here’s the spam after a couple of hours
Bottom Round, cold sliced the next day
Shredded the chuck the following day
That night I threw some in my skillet, w/ some mushrooms and mushroom gravy, and poured over rice
I sampled the spam, and thought it was really good, surprising actually. My wife was apprehensive about it for some reason, so I brought into work and it was devoured. The Tasty Licks turned out well; the salt wasn’t as dominant post-cook.
Here’s a real healthy option I did with some leftovers
Yes…that is Cheese Whiz (:
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