cgwaite
Full Fledged Farker
Stopped at the store on the way home from work today and found these Angus Pot Roasts marked down. Couldn't resist, so I grabbed them and decided to do a stuffed fattie, for good measure. Here is what I got from the store:
Grabbed my handy-dandy pack of Bovine Bold.....
and proceeded to apply it to the roasts and the fattie:
Then it was onto the WSM and a couple hours later, volia:
Here they are resting. It was difficult not to dive right in, as the smell was out of this world. But I did resist, for a while. Here's what I found when I cut into them:
For a spur-of-the-moment cook, this was a great one. Thanks to all of the Brethren who have shown me the light, as well as the way to make some really good eats.
Bon appétit ! :-D
Grabbed my handy-dandy pack of Bovine Bold.....
and proceeded to apply it to the roasts and the fattie:
Then it was onto the WSM and a couple hours later, volia:
Here they are resting. It was difficult not to dive right in, as the smell was out of this world. But I did resist, for a while. Here's what I found when I cut into them:
For a spur-of-the-moment cook, this was a great one. Thanks to all of the Brethren who have shown me the light, as well as the way to make some really good eats.
Bon appétit ! :-D
