Smoked a top sirloin roast to 110 on my WSM 14. Then seared it to 120. Let it rest tented while I cooked pasta salad.
Served with onion rolls, havarti cheese, and horseradish sauce. Sliced some white onions but forgot to put them on!
Also included some pizza and beef country ribs (yesterday's cooks).
The country ribs featured a thin sauce. I ran out of coals, so finished in a Dutch oven, in the oven. Luckily I had kegged a porter about a month ago - so I braised it with a splash of porter and some peppers.
Served with onion rolls, havarti cheese, and horseradish sauce. Sliced some white onions but forgot to put them on!
Also included some pizza and beef country ribs (yesterday's cooks).
The country ribs featured a thin sauce. I ran out of coals, so finished in a Dutch oven, in the oven. Luckily I had kegged a porter about a month ago - so I braised it with a splash of porter and some peppers.
