ness Posted April 13, 2015 Author Share Posted April 13, 2015 I'll bring dessert, Guilty pleasure. Monkey bread. Been snacking on it all afternoon and the Mrs. just brought me more heated up dripping with butter, DSC_0007 - Copy.JPG BilletHead I've seen some good looking monkey bread before, but that looks phenominal!!! John Link to comment Share on other sites More sharing options...
ness Posted April 13, 2015 Author Share Posted April 13, 2015 That's a sirloin roast. Barked on a hot mesquite charcoal fire. The liquid is a pretty fair red wine and a little EVOO and some kitchen bouquet. The crystals on top are salt. There are three big cloves of garlic cut into slices and then inserted in slices in the roast. Going on the egg. While I mow. With the lid on. Roast at about 250 for maybe three hours. Then prep some vegetables. Yukon Gold potatoes, sweet onion, baby carrots and a rutabaga cubed. If you've never had rutabaga, think turnip without the bitter bite. One of my favorite root vegetables. Let it cook some more. Will post up when done. Do post!! That looks great! Rutabaga is one of the most underappreciated veggies! Chief Grey Bear 1 John Link to comment Share on other sites More sharing options...
Terrierman Posted April 13, 2015 Share Posted April 13, 2015 Lovey got into it before I got the "finally it's done photo" And then I got into it and didn't take a plated picture. It was pretty darn good. Roast was super tender and the veggies were nice and done without being mush. And I did get to finish mowing the yard. Chief Grey Bear, BilletHead and ness 3 Link to comment Share on other sites More sharing options...
ness Posted April 13, 2015 Author Share Posted April 13, 2015 Nice! Terrierman 1 John Link to comment Share on other sites More sharing options...
Terrierman Posted April 13, 2015 Share Posted April 13, 2015 Recommended by a friend and now by me. Link to comment Share on other sites More sharing options...
ness Posted April 13, 2015 Author Share Posted April 13, 2015 By the way -- that's usually how I do my stews. Meat first, then follow up with the veggies. If the braising liquid needs the veggies for flavor, I'll add some in at the start and strain them out later, but the eating ones come in later. I don't want mushy vegetables. Did the stew pick up a little smoke flavor? John Link to comment Share on other sites More sharing options...
Terrierman Posted April 13, 2015 Share Posted April 13, 2015 By the way -- that's usually how I do my stews. Meat first, then follow up with the veggies. If the braising liquid needs the veggies for flavor, I'll add some in at the start and strain them out later, but the eating ones come in later. I don't want mushy vegetables. Did the stew pick up a little smoke flavor? Yes, but not overpowering. Link to comment Share on other sites More sharing options...
Chief Grey Bear Posted April 13, 2015 Share Posted April 13, 2015 Top that suckers! ness 1 Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors Link to comment Share on other sites More sharing options...
ness Posted April 13, 2015 Author Share Posted April 13, 2015 Oh man! I wonder if they come with the bones, or do the good folks at Armour take care of that for you? John Link to comment Share on other sites More sharing options...
ness Posted April 19, 2015 Author Share Posted April 19, 2015 I wanted to give you all a head's up so you could clear your calendars. I will be doing the rib thang tomorrow and posting step-by-step instructions complete with recipes and photos. Nothing will be held back. No secret ingredients; no missing steps. It's all gonna be disclosed. You're welcome, in advance. Terrierman and Chief Grey Bear 2 John Link to comment Share on other sites More sharing options...
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