fantomlord
is Blowin Smoke!
- Joined
- Sep 24, 2012
- Location
- Sauk City, WI
finally gave in to the peer pressure...
couple of 3# chucks coated with sea salt, fresh cracked pepper, and onion soup mix
3 hours on the WSM over mesquite with a little hickory
into the over, covered at 350 with onions, red, yellow and orange bell, some portobello, and a couple of bottles of guiness for 3 hours until it pulled nicely
back into the oven, uncovered for 1 hour to reduce the liquid
served a nice sammich with some cole slaw and fried potatoes
so, I guess if all my friends jumped off a bridge, I would too...as long as these were waiting for me at the bottom :hungry:
couple of 3# chucks coated with sea salt, fresh cracked pepper, and onion soup mix
3 hours on the WSM over mesquite with a little hickory
into the over, covered at 350 with onions, red, yellow and orange bell, some portobello, and a couple of bottles of guiness for 3 hours until it pulled nicely
back into the oven, uncovered for 1 hour to reduce the liquid
served a nice sammich with some cole slaw and fried potatoes
so, I guess if all my friends jumped off a bridge, I would too...as long as these were waiting for me at the bottom :hungry:
