FLBentRider
New member
We had Turkey last weekend at my mothers, so We were not thrilled about more turkey today.
Started with a 11+lb rib roast
Inserted garlic slivers, Slathered with Balsamic glaze, rubbed with salt and pepper
on the MAK 2 star #106 with BD Wine-soaked Oak pellets
Four hours later, IT is 110F - time for some FTC.
In the foil was an onion, center hollowed out, stuffed with butter and a bullion cube, and some Everglades Heat.
Side dish - Baked corn
After an 8 minute blast in a 500F oven, it is ready to carve. IT is 124F
Carved
To be continued
Started with a 11+lb rib roast
Inserted garlic slivers, Slathered with Balsamic glaze, rubbed with salt and pepper
on the MAK 2 star #106 with BD Wine-soaked Oak pellets
Four hours later, IT is 110F - time for some FTC.
In the foil was an onion, center hollowed out, stuffed with butter and a bullion cube, and some Everglades Heat.
Side dish - Baked corn
After an 8 minute blast in a 500F oven, it is ready to carve. IT is 124F
Carved
To be continued