We saw a clod roast on sale this week. Never having done one, we wanted to give it a try. It is a lean cut of meat a little on the tough side. Low and slow is the way to go here. We did a garlic pepper crust and injected it with a 50/50 mix of Country Bob’s Sauce and cranberry juice. It smoked for 8 hours at 275 degrees. It came out sweet and tender and we used the leftovers in our garlic soup, thinking this would be a great week for soup because of the storms.

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These were something special Patti dreamed. Literally she had a dream about these. These chops are almost 4 inches thick and sweet and tender on their own. Then, Patti made a cranberry stuffing and a zesty cranberry sauce.

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Growing up in Fallbrook, California we had access to REAL avocados. My mother would make guacamole in a huge bowl and my dad would set up the waffle iron. Dad would heat up big flour tortillas in the waffle iron and sail them to your plate like a Frisbee. Then, we would fill them with guacamole and eat them like big burritos. Mom made it with bacon, sweet onions, tomatoes and cilantro. Over the years I have added red pepper and garlic. Oh, this is good stuff. We sometimes have it just for dinner.

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Steak Roll Up! Guest post by Ken Fisher of Date Night Doins BBQ for Two.

Tonight we wanted to do something a little different with some left over prime rib. We were talking about doing a sandwich of some kind and came up with stuffed br ead roll. As you can see I filled it with prime rib, sweet onion, mushrooms, garlic and lots of cheese…

For a sauce I drizzled on Country Bob’s all purpose sauce. Talking with Patti, she tells me that she uses it to season all kinds of things she wants to add just a little extra zing to. This turned out to be a real good sandwich.

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