Been using my Sundays to cook for the week.
Started with a 4+ pound corned beef point
Montreal Steak seasoning over Royal Oak charcoal and hickory in the Egg.
Topped it with some sweet sausage...
We have more peppers then we know what to do with so - ABTs it is...
Little snack plate for the game...
Pastrami is done - pulled it at about 200. It never ceases to amaze me how much volume loos there are with these.
Too full from the snacks so this will have to wait till tomorrow.....
Thanks for looking...
Also tried my hand at cheese... that will be over on the Cheese board...
Started with a 4+ pound corned beef point
Montreal Steak seasoning over Royal Oak charcoal and hickory in the Egg.
Topped it with some sweet sausage...
We have more peppers then we know what to do with so - ABTs it is...
Little snack plate for the game...
Pastrami is done - pulled it at about 200. It never ceases to amaze me how much volume loos there are with these.
Too full from the snacks so this will have to wait till tomorrow.....
Thanks for looking...
Also tried my hand at cheese... that will be over on the Cheese board...