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Beef short ribs resting in olive oil and home made rub.

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Have the beef tenderloin trussed up. Seasoned with Meat Church Holy Cow and their Garlic & Herb seasoning. Will let it sit for a few hours in the refrigerator before I start the smoke this afternoon.
Just finished dinner and the tenderloin turned out great. This might be our go-to Christmas dinner for the next couple years. Ends were medium to Amy's liking. Center was medium rare. Ran the the smoker on "Smokeboss" for about two hours and got a great smoke ring for a pellet smoker.

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