kevinc
Knows what a fatty is.
Yesterday, I made a standing rib roast on the Assassin.
I made a paste out of equal parts fresh oregano, basil, parsley and rosemary mixed with some garlic, salt pepper and olive oil
I cooked it at 350 with my last few chunks of Apple wood for about 2ish hours until the probe read 125. I got distracted by conversation so I didn't actually pull it off until it was about 130ish.
It turned out delicious all the same
I was in a bit of a rush while prepping and forgot to put a foil pan under the smoker so I ended up with this disgusting grease castle under neath the smoker :heh:
I scraped most of it away but that didn't stop a fox from stopping by later that evening.
Cheers
I made a paste out of equal parts fresh oregano, basil, parsley and rosemary mixed with some garlic, salt pepper and olive oil
I cooked it at 350 with my last few chunks of Apple wood for about 2ish hours until the probe read 125. I got distracted by conversation so I didn't actually pull it off until it was about 130ish.
It turned out delicious all the same
I was in a bit of a rush while prepping and forgot to put a foil pan under the smoker so I ended up with this disgusting grease castle under neath the smoker :heh:
I scraped most of it away but that didn't stop a fox from stopping by later that evening.
Cheers