If you really want a treat, throw away that string and wrap the asparagus bundle with bacon to hold it together. Top it with a little Hollandaise sauce afterward if you're so inclined.My lovely bride said she was going shopping around noon.
Won't be long.
Silly me believed that.
Oh well, the wait has stepped the menu up a notch. All happily bathing in hickory smoke now.
Cored out the onion and filled with garlic and butter, added peppers and bacon on a stick.
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just cored a few vidalia onions and added a cube of beef bullion and a dollup of butter to serve on top of the roast or eat as is. mmmm,mmmm, as i sip on a summer shandy....
I'll have to try that beef bullion with the onion. I forgot to mention our steak toppings last night.
Portabella mushrooms, sliced in a bowl, drizzled with bourbon, a chunk of butter on top and a minute in the microwave covered. The alcohol cooks off but all that flavor stays with the shrooms.
Portabella mushrooms, sliced in a bowl, drizzled with bourbon, a chunk of butter on top and a minute in the microwave covered. The alcohol cooks off but all that flavor stays with the shrooms.
Arrrrrrgh!!! Why, why , why , why???? WHY WRAP? nooooooooo....
Why wouldn't you wrap? Thats one of the most important steps. I smoke a lot of food and everything gets wrapped.....and everything gets devoured.
I like bark. I don't wrap unless I'm under a time crunch. Never.
That's why I finish unwrapped, giggity. Wrap for the last few hours, then crisp the bark for the last half hour or so. It's not the same, but it's a good compromise
I'm curious... why do you (kr) consider wrapping one of the most important steps? Is it the myth that it keeps it moist? 'Cause I never wrap and my ribs and pulled pork are as moist as you could want, right off the smoker. Just wondering.
I've never wrapped anything, but I stay with the low and slow.
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