Sunday Snacks, Dinner and PR0N

Bluesman · Mar 28, 2010

Well today I finsihed the weekend cook. Also figured out why I was chasing temps in my WSM. Wind and cold were the varmants. Moved the cooker to the front of the garage door and problem solved. On the menu today was, bacon wrapped pineapple, ABTS, stuffed with last nights pork and cheese, MOINKS and a 3.5# English Roast. Thanks again to Ron L :thumb::thumb: for the tips on the roast. I missed the 135* point, but still it came out tender and juicy. I could not beleive how thin I could slice it. Before and after PR0N.

Sunra · Mar 28, 2010

Wow now that's a Sunday meal. Excellent job!

Grillman · Mar 28, 2010

Looks like it all turned out great.

Ron_L · Mar 28, 2010

Nice job, Bluesman! It doesn't look like you missed 135 by much! I'd hit that roast any day!

tjj · Mar 28, 2010

Fine feasting fare.:thumb:

That roast looks perfect enough for me.:clap2:

Meat Burner · Mar 28, 2010

Bluesman, that looks very very good. Is that cut like a thick chuck roast? English roast is not familiar to me. Thanks.

Phubar · Mar 28, 2010

Everything looks PerPhect!:eusa_clap

Bluesman · Mar 28, 2010

Meat Burner said:
Bluesman, that looks very very good. Is that cut like a thick chuck roast? English roast is not familiar to me. Thanks.

I was not familiar with it either. Here's is what I got form the Cooks Thesaraus

shoulder roast = shoulder pot roast = English roast Notes: This boneless cut is located right behind the arm roast on the carcass. It's rather tough, so it's usually cooked in a liquid. Substitutes: arm roast OR bottom round OR cross rib roast

SmokinAussie · Mar 28, 2010

Nice combination of eats there Bluesman... Very well done!

Bluesman · Mar 28, 2010

Thanks for all of the kind words :-D

smellysockalarmclock · Mar 28, 2010

For being a tough cut it looks amazingly tender at mid rare! Hats off to the chef. Great cook

Bluesman said:
shoulder roast = shoulder pot roast = English roast Notes: This boneless cut is located right behind the arm roast on the carcass. It's rather tough, so it's usually cooked in a liquid. Substitutes: arm roast OR bottom round OR cross rib roast

bigabyte · Mar 28, 2010

Looks great!

Wind is the greatest enemy to a WSM. Well, ok, rain is really bad too.

Boat-n-BBQ · Mar 28, 2010

Looks great! I gota do some bacon wrapped pineapple..

Sunday Snacks, Dinner and PR0N

Bluesman

Babbling Farker

Sunra

is one Smokin' Farker

Grillman

is Blowin Smoke!

Ron_L

Administrator

tjj

Guest

Meat Burner

Quintessential Chatty Farker

Phubar

somebody shut me the fark up.

Bluesman

Babbling Farker

SmokinAussie

somebody shut me the fark up.

Bluesman

Babbling Farker

smellysockalarmclock

Knows what a fatty is.

bigabyte

somebody shut me the fark up.

Boat-n-BBQ

Full Fledged Farker

Similar threads