10 Year Member
Doing meat for the whole week today. 3.5 lb beef roast injected with olive oil, balsamic, garlic, red onion, basil, Worcestershire, a touch of red hot. Chicken quarters marinated overnight in olive oil, red wine vinegar, rosemary, and parsley. Putting them all into the cooker soon. I am thinking the drippings from both will make outstanding soup stock. Mmmmmmmmmmmmmmmm. I will post after pics. Hee hee.