Reply to "What are you Smoking (BBQ)?"

Chuck roast came out pretty good with the onions and peppers.

Today I'm doing a 4-1/2 lb rib roast at 250°, and using "Italian Spice" pellets for smoke. These are a specialty pellet that incorporates rosemary, thyme, and basil into the wood; great for beef. The roast is lying on a bed of vegetables and broth that will later be reduced with some red wine to make a smokey au jus. 

×
×
×
×