I know I haven't been around much lately (been extremely busy with the farm and the lousy New England weather this year), but I thought I would stop in, say Hi, and share this with everyone.
I managed to sneak in smoking a rib roast yesterday.
The roast, fresh from one of the cows I just got back from the butcher.
Seasoned with just salt and pepper
Into the gasser @ 225 degrees with some hickory wood.
after 2 hours in the smoker
after 4 hours
Done at a meat temp of 135 degrees and 6 hours
Mmmmm, mmmmm! Tasted even better than it looks!!!
I really need to take more time for smoking!!
Thanks for looking....
Gene
I managed to sneak in smoking a rib roast yesterday.
The roast, fresh from one of the cows I just got back from the butcher.
Seasoned with just salt and pepper
Into the gasser @ 225 degrees with some hickory wood.
after 2 hours in the smoker
after 4 hours
Done at a meat temp of 135 degrees and 6 hours
Mmmmm, mmmmm! Tasted even better than it looks!!!
I really need to take more time for smoking!!
Thanks for looking....
Gene