It’s really easy, my niece used to live in Simpsonville S. C. And there is a barbecue place called Bucky’s which she adored. This is about as close to their recipe as I’ve found. Enjoy! The apricots make people do a double take it’s more fun for me than anything else!
I've made asparagus wrapped in bacon but never tried green beans.
Mike, you should've skewered the tenderloins and served them churrascaria style!
I hope you specified a nice thick fat cap! I waited too long to order one from my favorite purveyor and settled for a supermarket roast, which thankfully wasn't completely scalped.
That's what we've been doing for the past few Christmases, but this year the daughters and their husbands don't have to be anywhere else that day so we're pushing things back to lunch. Today I picked up a 3-bone, 7-1/2 lb. rib roast and we'll have it with mashed potatoes (made the night before), acorn squash, corn or maybe peas, and crescent rolls. The weather looks promising so I'm hoping to kettle-rotisserie the beef and catch the drippings in a pan of beef broth.
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What's your plans for the two roasts? BBQ? Rotisserie?? Other???
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I stumbled across that being done one time back when my late friend and I were fishing on the Madison Chain of Lakes. We'd just pulled into The Green Lantern for a bite of lunch and and I could not believe my eyes when I saw them pulling a prime rib out of an outdoor fryer. I said something about it to my friend who'd not really seen because he was docking his boat. He'd been an executive chef for a large portion of his life and he said it's a perfect way to cook them. Here I thought like "smoked" Old Fashioneds it was a Wisconsin thing.
