I haven’t been posting many recipes lately. Sorry about that. I’ve been a bit distracted what with work and starting a new exercise class at the gym. Luckily, though, I have an awesome DH who does more than his fair share of cooking around here.
In fact, that’s one of the things that attracted me to him. I’m not sure if we had been dating even a month before he wanted to cook dinner for me. Let me tell you, it was delicious! Salmon grilled with parmesan, cream, asparagus, vegetables, mashed potatoes, mmmm. Merlot. He knew what he was doing. That was the evening he asked if I’d be willing to meet his mom, and what he should tell her that we were. Smart boy, that one. Feeding me wonderful food before the DTR (Define The Relationship) talk.
Next week I’ll definitely be posting more recipes, but in the meantime, you can see what DH made me the other night.
I’ll let him tell you about it in his own words:
SWMBO had her workout class tonight so dinner was up to me.
Of course I wanted to do something in the SRG [Big Easy Smoker Roaster Grill]. So I stopped on the way home to pick a few things up.
When I got home I fired up the SRG with a smoke box full of hickory chips. Then once it started smoking I placed dinner in it.
Tonight’s dinner consisted of a beef roast that I injected with creole butter, rubbed with mustard and a dry rub that I picked up at the butcher shop. I placed that on a set of half racks in the basket.
While that was smoking for an hour I made up some stuffed mushrooms. Took the mushrooms and pulled the stems out, filled the hole with mix of cilantro,salt and olive oil. Topped that with a 1/2 tbs of minced garlic, then wrapped them up in bacon. Using an easy-out basket I placed them over the beef and smoked those for about 20 minutes.
By this time the roast was ready to come out so out it came and wrapped it up to rest. I then placed some sweet potatoes on the half racks and put the mushrooms back in.
30 minutes later dinner was ready.
I also got a chance to check the temps while doing this cook. Center of the SRG was ranging between 350* and 400* on the lowest setting.
I see why I can’t smoke slow.
On a side note, while I was making dinner I also managed to do a load of laundry, clean out two beer kegs and make 5 gallons of root beer that’s now sitting in the keggerator on 40psi of CO2 carbing up.
A very nice productive night if I do say so myself. 
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I’m impressed by your hubs, good job!
Thank you for stopping by my blog. I subscribed to your blog. I find local cooking excellent.