So, last Saturday I got going with some stuff
For my 1st fatty, I didn’t have a chance to go find some pork sausage, so instead I used minced beef. Filled it with onion, garlic, bell pepper and Mexican spiced cheese.
As for the pork shots, I filled them with a 50/50 mix of cane sugar & my pork rub (Meathead's Memphis Dust). Didn’t have a chance for final pictures on those they were devoured as soon as they came off!
As for the "roast", I had gotten some “chuck”… at least it was some Polish meat that said it was chuck. I did two roasts with 2 different rubs. I wanted to produce “pulled” beef, but that didn’t work. Got one roast off at 185 & the other at 205, but no chance for pulling, so I sliced instead. The 205 roast was slightly dry, the 185 one was more moist. They were incredibly tasty. Both had been foiled at 160-165. The smaller one (2.6lb) with a beef broth, the other (3.5lb) with peppers, onion, garlic, Worcestershire and Guinness. I was with some friends that (unfortunately) like their meat ‘well done’, so they liked it. I liked the taste, but had I planned to slice I’d at least had gotten one off at around 140… ah well…
Wet Rub:
After 2˝ hours:
Finished:
Sliced:
It all tasted great.
Topic: Roasts, 'pork shots' & fatty (Read 2661 times)
