russ olin
TVWBB Platinum Member
Started the Peppered Stout Beef yesterday. Let it sit overnight in the fridge to let the flavors marinate.
Added more juices to it & ready to go back into the smoker.
Re-heated for about 2.5 hours
big spud with butter & provolone
PSB on top
Next layer some mozzarella
My plate, you didn't think that I could eat the whole thing?
Nope the wife & I split it.
all in all it was a great cook. The cheese's went well with the PSB.
Have a nice weekend everyone.
Added more juices to it & ready to go back into the smoker.
Re-heated for about 2.5 hours
big spud with butter & provolone
PSB on top
Next layer some mozzarella
My plate, you didn't think that I could eat the whole thing?
Nope the wife & I split it.
all in all it was a great cook. The cheese's went well with the PSB.
Have a nice weekend everyone.