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
High Rock Main Courses
Moderator: CHGPA BOD
High Rock Main Courses
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.
>
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.
>