Gotta brag on a dish I made this week...
I used a large neck roast, probably about 3.5 lbs.
Rinsed the roast and let it soak in Italian dreesing over night.
Got the webber real hot and seared the outside on both sides (couple minutes a side on open flame) this helps seal in your moisture.
After searing both sides, I put the roast in aluminum foil with oinions, red wine vinegar, and EVOO (ex. Virgin olive oil)
Piled scaley bark hickory on the fire, put the lid on the grill, and shut off all the vents. I let that smoke for about 4 hours at about 150-200 degrees, removed and put into a crock pot on low with a little water. Let that sit all day.
Got home from work, removed the center bone, shreded with two forks and mixed in KC masterpiece.
The roast would have been fine before the sauce, but I had to make something the wife and sis-in-law would eat, and together we devoured the entire roast!
I used a large neck roast, probably about 3.5 lbs.
Rinsed the roast and let it soak in Italian dreesing over night.
Got the webber real hot and seared the outside on both sides (couple minutes a side on open flame) this helps seal in your moisture.
After searing both sides, I put the roast in aluminum foil with oinions, red wine vinegar, and EVOO (ex. Virgin olive oil)
Piled scaley bark hickory on the fire, put the lid on the grill, and shut off all the vents. I let that smoke for about 4 hours at about 150-200 degrees, removed and put into a crock pot on low with a little water. Let that sit all day.
Got home from work, removed the center bone, shreded with two forks and mixed in KC masterpiece.
The roast would have been fine before the sauce, but I had to make something the wife and sis-in-law would eat, and together we devoured the entire roast!
