Jim Lampe
TVWBB 1-Star Olympian
as i posted yesterday..... i'll continue now with the re salts
soaked overnight. then drained, patted dry and cradled the beef on the rack. wouldn't fit on my 14" WSM so i used a 26" kettle.
it's a cut called spoon roast.
i bought this with intent to eat as a roast. after opening the package, i lost my appetite. decided to jerky it.
fogo lump and hunks of hickory
dont get alarmed, the coal 'neath the meat isn't lit, gonna use that for tonight's grillin'
after 90 minutes of smoke, i transferred the rack of beef pieces to the oven/dehydrator at 175º
i'll let'er sit for another two hours.
don't ask for any unless you can get here by 5 o'clock CT cuz it'll probably be gone by then
i got beer.
soaked overnight. then drained, patted dry and cradled the beef on the rack. wouldn't fit on my 14" WSM so i used a 26" kettle.
it's a cut called spoon roast.
i bought this with intent to eat as a roast. after opening the package, i lost my appetite. decided to jerky it.
fogo lump and hunks of hickory
dont get alarmed, the coal 'neath the meat isn't lit, gonna use that for tonight's grillin'
after 90 minutes of smoke, i transferred the rack of beef pieces to the oven/dehydrator at 175º
i'll let'er sit for another two hours.
don't ask for any unless you can get here by 5 o'clock CT cuz it'll probably be gone by then
i got beer.
thanks buddy! 
