Do you happen to have a vanilla recipe you would share?
I'll have the wife dig it out.
Do you happen to have a vanilla recipe you would share?
Sorry, no pics- I did a sirloin tip roast Saturday. 250 for 4 ish hours to 145 degree internal (the kids and wife like medium...I prefer near raw). It turned out great. I made an au jus in the foil pan under the roast. It's a leaner and relatively inexpensive cut of meat, meaning taking it up to near 200 is a bad idea, but this turned out like some of the best roast beef I've ever had.
I'm going to have to try that. A couple weeks ago, I used a sirloin tip roast to make Italian Beef in the crockpot. Meat was a good price at Aldi, so I figured why not. I like this cut of meat better than chuck or round that I used before.
You use a pellet grill, correct? I need to look into those, it seems like anyone who uses them likes them. My Bradley smoker is great, but not big enough to do a full packer brisket and when I was smoking salmon last week, the temp got way high(I wasn't paying enough attention).
Planning to smoke a few turkey breast for a dinner this weekend, anyone have a brine recipe they recommend?
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you had me at bourbon..Thanks!
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Wife has now made her 3rd batch. Smoking the meat and veggies and finishing on the stove/crockpot.
The garlic butter injections made it hard to light as well.I will be smoking my first turkey on Thanksgiving. Took forever to find rolling papers big enough...
...but seriously folks, doing something new for the first time on an occasion violates one of my rules, but it's just going to be the immediate family.