High Rock Main Courses

[brianvh]

Friday night I bought a top round roast, made a marinade of fresh garlic,
rosemary, with pepper and salt bound together with olive oil. Put it in
the ice chest to marinade overnight. Yesterday I improvised a smoker out
of a couple aluminum pans and binder clips; seared the meat, put it in my
smoker and spent the next 4 hours stoking the fire and throwing on damp
hickory chunks to get a nice 200 degree smoke filling the smoker.

I took it out, let it rest, then sprung it on my house-mates. They went
through the roof! I think we have a plan.

For vegetarians we'll have portabello mushroom caps marinated in a mixture
of balsamic vinegar, soy sauce, olive oil, crushed garlic and pepper.
Roasted red pepper and mozzarella cheese will top it, on a whole wheat
bun. Don't have to test that because I've done it before.

Brian Vant-Hull
301-646-1149

[breezyk1d]

Ya hoooo! Go to town on the menu for High Rock Brian! I trust your palette. But of course you've got to be kidding - aren't we having burgers and dogs at the HR30? -Linda B.

[brianvh]

Okay, I was joking. TV dinners all around.

Brian Vant-Hull
301-646-1149

On Sun, 14 Aug 2005, breezyk1d wrote:

>
> Ya hoooo! Go to town on the menu for High Rock Brian! I trust your palette. But of course you've got to be kidding - aren't we having burgers and dogs at the HR30? -Linda B.
>