I like pork...a lot....but for me beef is where it’s at.
My son’s campus job at the University of Illinois is in the meat lab. They raise, butcher, cut and sell their own beef. So he brings me a really nice 5lb chuck roast and some beef short ribs for my birthday. So I’m just now getting around to cooking. The marbling on this Meat is awesome!! So up early this morning, Kicked off a few kbb’s in the kettle to thaw it out...ha. Grabbed the bbbr and gave the roast a light coating with it and some extra coarse ground black pepper. The ribs got hit with a little sweater homemade rub that usually gives me a nice bark.
So I have the kettle loaded up and she’s sitting on around 255 with a nice apple wood smoke going. I’ll bring her down to 225-230 here in about an hour and let it ride.
Oh, my cooking buddy was up helping me...Ha.
My son’s campus job at the University of Illinois is in the meat lab. They raise, butcher, cut and sell their own beef. So he brings me a really nice 5lb chuck roast and some beef short ribs for my birthday. So I’m just now getting around to cooking. The marbling on this Meat is awesome!! So up early this morning, Kicked off a few kbb’s in the kettle to thaw it out...ha. Grabbed the bbbr and gave the roast a light coating with it and some extra coarse ground black pepper. The ribs got hit with a little sweater homemade rub that usually gives me a nice bark.
So I have the kettle loaded up and she’s sitting on around 255 with a nice apple wood smoke going. I’ll bring her down to 225-230 here in about an hour and let it ride.
Oh, my cooking buddy was up helping me...Ha.
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