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Labor of Love


Today’s order of business, of course, is BBQ. Beef. Five delicious pounds of chuck roast. We rubbed the meat yesterday with a simple mix of salt, pepper, onion powder, and garlic powder. The meat sat overnight in the fridge (not for the faint-hearted, as the entire fridge belched garlic whenever it was opened.) Today, we smoked the meat for four hours between 275 and 300 degrees. Then we transferred the roast to the oven to cook for two more.


Smoked over bourbon-soaked oak chips.

Chuck roast

Chuck roast, smoked for four hours.


Transferring the meat from the grill.


Roast now headed to the oven.


Fresh from the oven, about two hours on 325.


Meat, chunked and served.


Grilled corn.


Spätzle salad.


Cabbage and pickle relish.

Coconut cake

What's left of the coconut cake.

That coconut cake was perhaps the best I’ve ever had. I didn’t make it myself, so I’ll have to get the recipe for it later and share. Mmmm.

Happy Labor Day everyone!


From → Food

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