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I had a bunch of people over in my back yard yesterday, so I tossed a bunch of meat into the smoker. At top you can see the raw goods: four short ribs coated with Fette Sau’s dry rub; four chicken thighs with a jerk marinade; and a butterflied leg of lamb that I had the butcher shop roll and tie into a little roast, to which I then applied a paste of olive oil, garlic, rosemary, thyme, salt, and pepper. The lower photo shows how everything looked after about two hours in the smoker. Mmmmmm.
Over on the grill, we had a nice tri-tip steak and some gorgeous green onions:
Wish I’d gotten some pics of the onions after they’d been cooked — they looked sensational. Meanwhile, here’s how the lamb roast and the tri-tip looked on the carving board (lamb on the left, tri-tip on the right):
We also had clams, assorted sausages, a few pies, some nice salads, etc. A feast! Hope your Sunday was fun, too. Enjoy the holiday today. We’ll get back to uni-related content tomorrow. — Paul