- Local time
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- User ID
- 976
- Joined
- Mar 1, 2016
- Messages
- 21,197
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- Location
- Mid-Georgia
Looks fine Charlie!!
Finally got the venison back straps out of the cure and the rub applied to smoke for a couple days in the fridge to dry a little. then into the smoker with some pecan and apple pellets to make some pastrami. and now out of the smoker for a taste test and a couple sandwich's on rye with Swiss cheese. I can not believe how good this stuff tastes.
Got it all sliced up today ready to vacuum seal. If the ( GIRLS ) don't eat it up before I get a chance to vacuum seal it!
Good googely moogely! That is making my mouth water. Have you got a rub on those butts? The color looks marvellous!
Thanks. Its for my son's graduation open house. I sprinkle Tony's on most everything. The large one on the right is beef sirloin. That got rubbed down with a beef rub I bought. Kinda tastes like au jus. The bacon is wrapped around a venison hind quarter.Good googely moogely! That is making my mouth water. Have you got a rub on those butts? The color looks marvellous!
Somebody is throwing down for a fairly nice sized gathering! Let the smoke roll. The presence of bacon is always an incentive to stay till its over!
Thanks. Its for my son's graduation open house. I sprinkle Tony's on most everything. The large one on the right is beef sirloin. That got rubbed down with a beef rub I bought. Kinda tastes like au jus. The bacon is wrapped around a venison hind quarter.
Damn, some fine lookin food thereThanks. Its for my son's graduation open house. I sprinkle Tony's on most everything. The large one on the right is beef sirloin. That got rubbed down with a beef rub I bought. Kinda tastes like au jus. The bacon is wrapped around a venison hind quarter.
I got 4 racks of those to do up on the smoker for s bit then off to the grill
All-Day Pork Ribs w/ Bone suckin' rub @ the firehouse. 1 of 3 [emoji1][emoji1]