How is this Saturday treatin’ ya’ll? Doing really well here, for sure. We’ve got a nice tri-tip beef roast with a curry based dry rub with a tad of dried herbies and a little hot cajun sprinkled over. The grass fed organic beef chuck roast is more of a cajun rub and both are topped with bacon rosettes.
And where we have a nice chicky all trussed up with a lemon herb action going and I sprinkled a little hot spicy cajun on this one as well. This would be the Tony Chachere’s action.
All said meats are on the low level, low heat track to goodness in a handful of hours. I expect the skin of the chicken to be crispy, yet juice will run when sliced. The beefs will be smoked to maybe 135 and pulled to rest.
Cheers to you all on a wonderful day!
Biggles
MeatHenge
"If it ain't pork, it ain't sausage"
Wow. What time does the army show up to eat it?
Hey PC,
Man oh man that was amazing. I pulled the tri-tip at 135. It was perfectly pink and yet done just enough from corner to corner.
And those bacon rosettes were CRAZY. The outside was all crispy and smoky and the inside really hadn’t cooked much, so it was creamy and light in the center. Real bacon candy.
Biggles
Bacon Rosettes…..boy howdy! Looks like you had some kind of Fathers Day Rub going!