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Old 12-29-2012, 12:27 AM   #9
Babbling Farker

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Join Date: 08-02-10
Location: Santa Poco.

First I coated it with EVOO, then I took some simply marvels peppered cow and mixed it up with a generous portion of minced garlic. Rubbed it down real good with that and let it sit out a couple hrs while I prepped the fire. Slow smoked them taters with a large chunk of pecan and some briquettes for about an hr and then I put the meat on. Put the taters way in the back while the meat cooked added more pecan wood and brought the temp of the meat to about 125. Then I did a reverse sear on the meat bringing it up to 135 then I pulled it, wrapped it in tinfoil and let that rest while I sliced all the taters open and put generous amounts of sharp cheddar cheese in the taters and let them melt. Pulled, sliced and ate. I have to say that it turned out awesome!!!
At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves

Smoking up the "Fattened Fat Of The Cow".
Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
Blackstone griddle.
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
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