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Recipes & Cooking
Beef roast recipe.
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<blockquote data-quote="greybeard" data-source="post: 1785021" data-attributes="member: 18945"><p>A pretty common (generic) rib rub around here. Fiesta brand. When I lived in Memphis, I frequently got some rub from a b-i-l that competed every year in Memphis In May bbq contest and it was really good. He never would share how he made it so I have to settle for store bought southwestern type seasonings which most times I prefer anyway. </p><p>Yes ,the wooden handles unscrew from the skillet. Probably weren't intended to but I do it anyway. Something I learned from my father many decades ago when I was learning mechanics in his shop. "Son, if someone somewhere put it together then someone else, somewhere else, sometime later can take it apart." </p><p>There is also a smaller knobby handle for the opposite side but I usually don't put it back on. The skillet is nearly 40 years old and heavy. Originally was teflon inside but that is long gone. A good heavy, well seasoned (blackened) cast iron dutch oven works just as well but for just wife and I nowadays, I usually use the skillet. </p><p>I like to add poblano peppers in too but only roasted poblanos. Raw ones sliced up tend to bring some bitterness while the roasted poblanos give some smokiness. </p><p>No matter what pepper you use, always cut ALL the white material out along the insides. It's pulpy and brings bitterness as it cooks.</p><p>[ATTACH=full]25356[/ATTACH]</p><p></p><p></p><p></p><p>[ATTACH=full]25351[/ATTACH]</p></blockquote><p></p>
[QUOTE="greybeard, post: 1785021, member: 18945"] A pretty common (generic) rib rub around here. Fiesta brand. When I lived in Memphis, I frequently got some rub from a b-i-l that competed every year in Memphis In May bbq contest and it was really good. He never would share how he made it so I have to settle for store bought southwestern type seasonings which most times I prefer anyway. Yes ,the wooden handles unscrew from the skillet. Probably weren't intended to but I do it anyway. Something I learned from my father many decades ago when I was learning mechanics in his shop. "Son, if someone somewhere put it together then someone else, somewhere else, sometime later can take it apart." There is also a smaller knobby handle for the opposite side but I usually don't put it back on. The skillet is nearly 40 years old and heavy. Originally was teflon inside but that is long gone. A good heavy, well seasoned (blackened) cast iron dutch oven works just as well but for just wife and I nowadays, I usually use the skillet. I like to add poblano peppers in too but only roasted poblanos. Raw ones sliced up tend to bring some bitterness while the roasted poblanos give some smokiness. No matter what pepper you use, always cut ALL the white material out along the insides. It's pulpy and brings bitterness as it cooks. [ATTACH type="full"]25356[/ATTACH] [ATTACH type="full"]25351[/ATTACH] [/QUOTE]
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Beef roast recipe.
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