Darryl - swazies
TVWBB Emerald Member
I have a 4 to 5pound flank on my counter now warming up. Spiced with killer hogs AP rub and then topped of with fresh ground pepper.
Just using the performer today instead of the E6....less clean up and once I get the beef to a braise point I am finishing in the oven for the last 3 hours. Hoping for about 3 or so hours around 250 on the performer, it’s ready with jealous devil and 1 small each piece of hickory and peach wood. Then hopefully another 3 hours in the oven around 350.
Ready with 1 large red onion, 3 jalapeños, bell peppers, lots of garlic and 1 tall can of stout.
Should be good as usual. Making a creamy horsey sauce and this sliced pepper jack cheese.
Probably no sides, I will be into the 90 to 100 proof mid afternoon and all I will want is a sammy.
Just cooking for me and the MRS tonight.
A few pics to start, hopefully pics at 165 when adding to the veg, and pics at the end for you folks too.
I know lots of you have made it, so if you haven’t or it’s been a while you may forget how darn good this is.
It’s 9:30 now, getting the fire ready and hope to start around 10.
Just using the performer today instead of the E6....less clean up and once I get the beef to a braise point I am finishing in the oven for the last 3 hours. Hoping for about 3 or so hours around 250 on the performer, it’s ready with jealous devil and 1 small each piece of hickory and peach wood. Then hopefully another 3 hours in the oven around 350.
Ready with 1 large red onion, 3 jalapeños, bell peppers, lots of garlic and 1 tall can of stout.
Should be good as usual. Making a creamy horsey sauce and this sliced pepper jack cheese.
Probably no sides, I will be into the 90 to 100 proof mid afternoon and all I will want is a sammy.
Just cooking for me and the MRS tonight.
A few pics to start, hopefully pics at 165 when adding to the veg, and pics at the end for you folks too.
I know lots of you have made it, so if you haven’t or it’s been a while you may forget how darn good this is.
It’s 9:30 now, getting the fire ready and hope to start around 10.
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