THE BBQ BRETHREN FORUMS

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Da man can COOK y'all!!!

We've done the potroast on the smoker too so I KNOW how good that was. The only difference is we covered for the last hour. I'll have to try it without covering as the exterior of your roast is a thing of sheer beauty.
 
Wow, I'm speechless.
Well, almost speechless. Far pharking out!
I just got a BGE and after I get a diffuser plate I want to try your recipe. I may even try using a small pizza pan for now, or maybe even just some fire bricks. What was the cooking temp in the BGE?
 
Wow, I'm speechless.
Well, almost speechless. Far pharking out!
I just got a BGE and after I get a diffuser plate I want to try your recipe. I may even try using a small pizza pan for now, or maybe even just some fire bricks. What was the cooking temp in the BGE?

Thanks, I cooked at 275 to an internal temp of 185. For more details and the recipe for the marinade and the Malbec gravy along with a quick 'how to' on the Hasselback potatoes, check out http://thehogblog.com/?p=1878
 
Very nice! That pron had me "shakin like a dog Sh&tin peach seeds"! (Grandma expression mod)
 
ChuckRoast86026.jpg

I'm speechless...that is a thing of exquisite beauty!
 
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