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The dinner came out pretty darn good, as expected, and everyone said it was wonderful. Everyone was stuffed by the time we were done.
After 4 hours at 225 degrees, the meat was right at 130 degrees, so pulled and wrapped to rest. I thawed out too much of those big Argentine pink shrimp for the poppers, so ended up with both sautéed shrimp and baked poppers for appetizers. The shredded potatoes were just a little work to make, but cooked up great in the heavy cream, and they were a nice addition. Made a spicy mushroom/worchestershire/dijon/cream gravy sauce, and also the standard horseradish and sour cream mix. Topped the whole thing off with the shrimp poppers and it was a heck of a meal!!!
After 4 hours at 225 degrees, the meat was right at 130 degrees, so pulled and wrapped to rest. I thawed out too much of those big Argentine pink shrimp for the poppers, so ended up with both sautéed shrimp and baked poppers for appetizers. The shredded potatoes were just a little work to make, but cooked up great in the heavy cream, and they were a nice addition. Made a spicy mushroom/worchestershire/dijon/cream gravy sauce, and also the standard horseradish and sour cream mix. Topped the whole thing off with the shrimp poppers and it was a heck of a meal!!!
