The post last weekend inspired me. Some of the best beef I have made. Took less than 3 hours. Got a nice bottom round roast from the butcher and did Lawry's on the outside. Smoked at 250F until 115 with a few pecan chunks and then seared on open flame. My neighbor let me borrow a slicer, but I'll likely be ordering one now. Excited to try other stuff like ham and turkey. Tiger sauce (horseradish and mayo) and onions of course.
by hot_dog_burps
2 Comments
That looks awesome! Great job!
Looks great, I am originally from Philly and first time hearing about this. Is it like a roast beef? What makes it so good? Interested. Tiger sauce key?