04/05/2026
This weekend I tried something new again (gotta keep things interesting)
Smoked Veal foreshanks over hot shots and applewood, rubbed down with grilling addiction & lamb an game rub.
Served on a bed of sweet potato mash, steamed carrot and broccoli on the side. Lathered in gravy made from the foil juices.
Tender and so much flavor!!
And almost forgot the tasty venison roast (unknown cut) given the same treatment made for a tasty Monday lunch, thanks Terence Sowman 😁