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The Rattray’s Monarch series pays homage to the brand’s Scottish heritage, combining classic elegance with an almost regal presence. The sandblasted finish is a perfect choice for those seeking a pipe with character, a good grip, and a touch of understated sophistication.

The wide metal ring on the shank provides a stark, shiny contrast to the dark, rough texture of the bowl.

The Monarch is not a pipe for “in-between” moments. Thanks to its larger capacity, it invites you to enjoy extended sessions lasting 45 to 60 minutes. It pairs excellently with robust English blends with Latakia or a full-bodied Scottish blend.

#Pfeifen #Bonn #Rattrays #Monarch #Sandblasted #SmokingPipe #PipeSmoking #ClassicStyle #SlowSmoking

Use this recipe to experience the robust flavors of smoked beef shoulder clod. The marriage of a flavorful rub with slow smoking results in a succulent and aromatic focal point for any outdoor barbecue.

Ingredients: 1 beef shoulder clod, approximately 8-10 lbs. 1/4 cup kosher salt. 1/4 cup black pepper, coarsely ground. 1/4 cup paprika. 1/4 cup brown sugar. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon cayenne pepper. Wood chunks or chips for smoking hickory or oak recommended.

Instructions: Set the temperature of your smoker to 225F 107C. Remove any superfluous fat from the beef shoulder clod, preserving a thin coating for taste. To make the rub, combine the salt, cayenne pepper, paprika, black pepper, brown sugar, onion powder, and garlic powder in a bowl. Spread the mixture generously over the beef shoulder clod, making sure to coat it completely. Arrange the beef shoulder clod that has been spiced on the smoker rack. To enhance the smoky flavor, incorporate wood chunks or chips into the smoker. The beef shoulder clod should be smoked at 225F 107C for about 68 hours, or until the internal temperature reaches 195F 90C. After it's finished, take it out of the smoker and give it 15 to 20 minutes to rest before slicing. For optimal tenderness, cut the smoked beef shoulder clod against the grain. Serve and savor the Big Bad Beef Shoulder Clod's mouthwatering smoky flavors!

Prep Time: 20 minutes

Cook Time: 480 minutes

la sauce bornandine

#SlowSmoking #AromaticMeat #BigBadBeef #OutdoorCooking

Indulge in the rich flavors of a perfectly smoked BBQ brisket with this easy recipe. The blend of spices creates a mouthwatering crust, while the slow smoking process ensures a tender and flavorful meat.

Ingredients: 1 whole beef brisket 10-12 lbs. 1/4 cup coarse salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon cayenne pepper. Wood chips for smoking.

Instructions: Trim excess fat from the brisket, leaving a thin layer for flavor. In a bowl, mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub. Generously coat the brisket with the rub, covering all sides. Let it marinate in the refrigerator for at least 4 hours or overnight. Prepare your smoker with wood chips hickory or mesquite work well and preheat it to 225F 107C. Place the brisket on the smoker grates, fat side up, and smoke for 1.5 hours per pound of meat. Maintain a consistent temperature and add wood chips as needed to keep the smoke flowing. Once the internal temperature reaches 195F 90C, wrap the brisket in foil and let it rest for 30 minutes. Slice against the grain and serve with your favorite BBQ sauce.

Prep Time: 20 minutes

Cook Time: 12 minutes

Mrs Blalocks Library

#deliciouscrust #BBQ #slowsmoking #savorflavors

#ambasciatoritalico #slowsmoking

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