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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,

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BilletHead

I've seen some good looking monkey bread before, but that looks phenominal!!!

John

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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!

John

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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. :)

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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

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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.

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Top that suckers!

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Oh man! I wonder if they come with the bones, or do the good folks at Armour take care of that for you?

John

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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.

John

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