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Hank Rogers[_3_]

jay wrote:
> On 12/18/19 7:22 AM, wrote:
>> On Wednesday, December 18, 2019 at 6:45:03 AM UTC-5, Julie Bove
>> wrote:
>>> I haven't been eating much meat because I really don't like it
>>> but I'm a
>>> little anemic and told the Dr. I would try to eat more meat.
>>>
>>> When I got to Winco, they were stocking the meat and the only
>>> beef roasts I
>>> saw were two huge sirloin tip (I think that's what they were
>>> called) that
>>> were bigger than footballs. Marked down to about $19. I bought
>>> the one that
>>> appeared to be less fatty.
>>>
>>> It cooked far quicker than I was expecting. Very tender. Will put
>>> some of
>>> the cooked meat in the freezer for later.
>>>
>>> Also got a bag of Russet potatoes for a little over $1. Did not
>>> cook them
>>> all. Cut them up, boiled them until tender then tossed them in
>>> butter with
>>> parsley, salt, pepper and a little roasted garlic. Very tasty!
>>>
>>> I won't have to cook later. Just heat those up with another veg
>>> or two.
>>
>> Yes, I've been looking at re-runs of 'Dallas' (from the early
>> 80's) and I wonder how roast beef would taste smoked for several
>> days. Like BBQ brisket?
>>
>
> It would be very dry and ruined after several days.* Brisket is not
> smoked for several day either.* Full packer brisket takes 8 to 12
> hours depending on size and fire.* If I smoke a standing rib roast
> it only gets an hour or so of smoke and then finished in the oven.
> It's heavenly!
>
> I prefer rib roast with zero smoke served with a good dose of
> horseradish on the side. Brisket is the better choice for
> smoking/bbqing.
>
>

Exactly. Some hobby people get so enamored with smoke, and use way
too much. Their vittles end up tasting like creosote from a rusty
stovepipe. Smoke is like salt ... Just the right amount can be very
good, but too much ruins it.