SisInLaw
New member
I know very little of what I'm doing as I've spent my cooking life in the kitchen and not outdoors, but here goes my second foray into the wonderful world of pellet smoking:
Picked up a Costco beef ribeye roast:
Seasoned it with Big Poppa's Desert Gold Beef Rub, some EVOO and glued it with Pam.
Whipped up some ratatouille to stuff into some tomatoes. Chopped up red onion, red bell pepper, zucchini, EVOO, s & p and grilled it for 20 minutes or so. Then mixed this with a bit of balsamic vinegar, fresh basil and grated mozzarella cheese, stuffed it all into some big tomatoes and topped with Parmesan.
Also, I wanted to try some baked potatoes, Big Poppa style with just some EVOO and salt. They were fluffy and good.
Smoked the beef (and potatoes) at 250 for about two and a half or three hours and it hits 135 degrees. Come to Mama!
Plated. How'd I do?
Picked up a Costco beef ribeye roast:
Seasoned it with Big Poppa's Desert Gold Beef Rub, some EVOO and glued it with Pam.
Whipped up some ratatouille to stuff into some tomatoes. Chopped up red onion, red bell pepper, zucchini, EVOO, s & p and grilled it for 20 minutes or so. Then mixed this with a bit of balsamic vinegar, fresh basil and grated mozzarella cheese, stuffed it all into some big tomatoes and topped with Parmesan.
Also, I wanted to try some baked potatoes, Big Poppa style with just some EVOO and salt. They were fluffy and good.
Smoked the beef (and potatoes) at 250 for about two and a half or three hours and it hits 135 degrees. Come to Mama!
Plated. How'd I do?