(http://i1004.photobucket.com/albums/af165/classicrockgriller/Remoulade/100_2004.jpg)
These were marinating since wensday morn. They have just been re-slatered.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Remoulade/100_2009.jpg)
This one I used a rub by Pitts and Spits
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Remoulade/100_2007.jpg)
Remoulade Marinade
ingredients:
creole mustard (must seed,water,dist vinegar,salt,spices)
GMO worcestershire sauce (vinegar,molasses,water,salt,spices,sugar,garlic juice,anchovies,tomarind)
cayenne pepper sauce (cayenne peppers,vinegar,salt)
garlic
cracked black pepper
green onions
dried parsley
celery seed
salt
cilantro
& somebody's gum
I started these at 2:00 and smokin w/ oak.
After 3 hrs of smoke.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Remoulade/100_2014.jpg)
looking good CRG
that's really different than the remoulade i see up here which is more of a mayo-based sauce. like it though - i love creole mustard.
Looks great, can't wait to hear how they turn out.
3 hrs of smoke 3 hrs of 220 1 hr ftc
Remoulade
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Remoulade/100_2019.jpg)
Spitts & Pitts
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Remoulade/100_2020.jpg)
You guys need to know that I am trying to loose some weight. And your not helping. Of course just owning a bradley puts me at a disadvantage right out of the chute. Beautiful looking steaks CRG.Good job.
I am beginig to hate this place. First Nepas brings in the CT and now CRG with this marinade all the stuff that I have no access to. What a big boy needs to do? :'( :'( :'(
I guess I'll just "look at the pictures". :D :D
Great job CRG you have outdone yourself.
HR
That marinade sounds tasty and those roasts look grand.
"These were marinating since wensday morn." I thought you were a right here right now kind of guy. :D
What type of roast are they, chuck?
What IT did you take them to be for the FTC ?
Sorry for the delay in finishing this post. Help a friend build a deer stand this morn.
I cut and ate some of both roast last nite and the warmth of the Remoulade was nice, wasn;t hot but you knew you had ate something with some kick in it.
I am putting this in my keeper side and want to try on something else, Chicken, pulled pork, maybe shrimp.
The Pitts & Spits "sweet and Spicy rub on the other was more spicy than sweet a good little burn.
I took out of fridge this morn and slice and froze for employees lunch
Remoulade slices
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Remoulade/100_2030.jpg)
Pitts & Spitts slices
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Remoulade/100_2026.jpg)
I fixed me a sammie today on a lightly toasted whole wheat sub roll. I mixed the Remoulade 1/2 &1/2 with yellow mustard, slice of sharp. slice of pepperjack, tomato pieces. Some Jalapeno Olives, pickled chili peppers (hot), cucumber and white onion slices marinaded in rice wine vinegar and dorito scoops and smoked Salsa Verde.
If I eat this good I wonder what the rich people eat
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Remoulade/100_2038.jpg)