View Single Post
Old 12-29-2012, 12:27 AM   #9
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Default

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.
silverfinger is online now   Reply With Quote


Thanks from: --->