Now that Thanksgiving behind us, and Christmas around the corner, I started reviewing past menus to help me decide on what to cook this year.
This is what I did last year
Started with 11 lbs of whole boneless rib roast and lobster tails
And mixed veggies
Onto the smoker
An hour later
Parboiled the lobster tails in seasoned brew, placed garlic and herbs butter where the vein used to be, and then added to the smoker
The cooking is done
Dinner is served
The meat was cooked perfectly to Medium-Rare; unfortunately, I didn’t have a chance to get pix after slicing
The food was awesome and no leftovers
I’m thinking I need to do the same thing again this year….
Topic: Ghost of Christmas Past (Read 1065 times)
