- Apr 27, 2008
- 5,433
- 21
Living and growing up in Chicago for 30 years I became fond of these. And after seeing Pineywoods post the other day of his great beef roast inspired me to do this again, been a long time.
Rump score. And you gotta have some sauteed bell peppers sauteed in EVOO and oregano and basil and garlic
MES Window View.
Almost there. Smoked at 225', I took off at 132' with a blend of hickory and mesquite.
Sliced it up tonight.
Sliced some by hand last night and made a sammie. Yummo! I used the juices with some oregano, basil, and garlic for the au jus.
This was one of my favorite places to get them.
http://www.carms.com/
You could order them extra juicy and you needed a bib when eating. Of course theirs wasn't smoked or rare and were served on Italian bread in waxed deli paper.
Thanks for watching.
Rump score. And you gotta have some sauteed bell peppers sauteed in EVOO and oregano and basil and garlic
MES Window View.
Almost there. Smoked at 225', I took off at 132' with a blend of hickory and mesquite.
Sliced it up tonight.
Sliced some by hand last night and made a sammie. Yummo! I used the juices with some oregano, basil, and garlic for the au jus.
This was one of my favorite places to get them.
http://www.carms.com/
You could order them extra juicy and you needed a bib when eating. Of course theirs wasn't smoked or rare and were served on Italian bread in waxed deli paper.
Thanks for watching.