Recent content by annewaldron

If the word ‘epic’ didn’t already exist, it would have been created for this meal!!! That mushroom gravy...that needs to happen in this house- beautiful!

Looks amazing!

Not even any details and that sounds like the best thing I ever ate!

Made this last week (or the week before?) but just getting to this post. Had a package of beef tips but no real idea what to do with them. @tx smoker came to the rescue with a great recipe! Browned the Montreal steak-seasoned beef tips, added beef broth, garlic, onion. Cooked covered for 30...

Did some amazing pot roast today that was really a refrigerator clean-out with a sale cut of beef shoulder- used the last carrot, last onion, last celery, last garlic, a couple sweet potatoes (we like to swap them for regular when we can). Red wine, beef broth, bay and thyme. Magnifico! Seasoned...

I’ve seen that blanket, but I didn’t seem to have any problems without it. I figured if it performed as well as it did last night that I could save my money. How has your experience been with the blanket added? Is it easy to put on/take off? The small print mentions that you shouldn’t use it w...

No, and I’m not much of a potato person so I wouldn’t miss it, but it’d probably be great, especially with those prime rib bones!

We had 4" of snow last night and I'd already planned dinner for tonight so I was not going to let sub-zero temps stop me! I'm not as good a documentarian as @tx smoker so all I have is the empty package the beef came in :emoji_laughing: But here it is sitting pretty on the grill...

Recently purchased some great looking cuts of beef from Certified Piedmontese (thanks for the recommendation, Robert @tx smoker!) and along with my order came a brochure with some great looking recipes, including one for beef barley soup using ground beef. Well I've been looking for ANY excuse...

Not letting the weather stop me. Bavette steak going on tonight! :emoji_sunglasses:

Four thumbs way up from my household!!!

With that Honey Hog rub on it, it probably was! :emoji_laughing:

Agreed- they didn’t necessarily look like they were going to be rubbery at the end of the grill cook, but I didn’t want to take any chances. I have a friend who smoked some wings but on his first attempt he never turned up the temp and said the skin was like a bike tire. :emoji_laughing:

Dried them out in the fridge for a few hours this morning. Teriyaki marinated in a vacuum seal bag for about 5 hours, put on the grill skin side up at 350°, pulled at 40 minutes (they were small and definitely cooked through), I wasn’t happy with the skin so I put them under the broiler for 5-6...

Center cut back ribs, they are called. From a cow. :emoji_laughing: