Shoulder lookin good after 6 hrs,sweet peppers stuffed wit Italian style chicken sausage and chive and onion cream cheese and half a stick of bacon/rub
Thanks, lime juice, lots of garlic, butter, Korean red pepper paste, and agave nectar for a marinade/baste. We need to do a S NH get together in the spring, for sure!
I didnt grill up 4 tbones. (Pics or it didnt happen ) too tired to take pics as 3 vehicles got washed. Sent from my P027 using Tapatalk
All nighter tonight, 3 briskets and 2 pork butts. One of the butts and a brisket for us, the rest of the meat is for friends. I let em knownwhen I’m firing the smoker up and they show up with meat and a few cases of beer. Win win situation. I’m already smoking and I have plenty of space on the smoker. They get great smoked meat and I get free beer!
Today’s football snack...picanha aka top sirloin cap. First we are going to slice it into large steaks cutting with the grain. When it is finished they will get sliced across the grain to serve and eat. Next, lightly season and then place in plastic bags. Yep, no grilling today, we are going for boil in a bag beef. Yum, what could be better? Ok, boiling might take it too far past we’ll done into shoe leather territory, so how about holding it at exactly medium rare for 5-6 hours to tenderize it a bit? While it may come out of the bag cooked perfectly and evenly edge to edge, it will look a bit, well, nasty. So, I will have to come back later and apply some hot flames to give it a nice sear. But how? Charcoal? Propane flame thrower? Natural gas salamander broiler? Cast iron pan? Ah, it is good to have options...
