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That's where I'm going the rest will pull it close to 140, then if anybody wants it done more, I'll just slap it on the grill. Myself....just kill it and make the outside tan and I'm happy...lol
Here we go....The garlic is done:
Gettin the rub together...1 head garlic...rosemary thyme, and enough EVOO to make it a paste.
Now a little Worcestershire, then a rub down with the paste.
Smoker is comin to temp, time to crack a beer.
Just picked up a 5lb Rib roast gonna smoke up today. I'm using my tried and true garlic/rosemary rub, salt/pepper, little chili powder.
I ran out of roasted garlic, which I use for the rub, so I'm starting today by roasting garlic in the oven. 250, 1hr. Tops cut off, drizzled in EVOO, S&P...
No offense, but how legal is it in Conn. to kill a goose out of season???? You may be setting yourself up for some trouble my friend.
PS...not that I have any problem with killing the mean SOBs.
The onions, mushrooms, and roasted garlic:
The meat...1lb pork, 1/2 lb Italian.
Ready to roll
Layer of ricotta
The rest..noodles, sauce, onions and shrooms, mozzarella
All rolled up and looking for some smoke:
Thanks for lookin
Just ran home from work, fired up the smoker and wrapped up mr lasagna. Think I'm gonna hold off on the breakfast fattie till tomorrow. This Fattie is gonna blow. My first, and I know I didn't seem it well. Pics up in about an hour.
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