First, thing I noticced is you have green grass. I'm jealous:) Is that a sausage of some kind in the tinfoil pan? Chickens look delicious....I'm roasting one tomorrow. I may change my mind now after looking at yours and put it in the smoker instead. Is the roast pork or beef? What is the red sauce it is in? Now, I'm hungry. Better get offline and put the pizza in the oven.
Everything was so yummy... Derek didn't mention that he made an excellent barbeque sauce to put on the chicken. The beef was so flavorful, you didn't really need the au jus. I am a very spoiled wife!
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timeasmymeasure
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Date: 2010-01-14 10:10 pm (UTC)no subject
Date: 2010-01-14 10:13 pm (UTC)That's a chuck roast, after smoking it was braised in beef stock, then sliced and served with the stock as a french dip.
The sausage experiment was a failure, the less said the better.
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Date: 2010-01-14 10:28 pm (UTC)