traeger smoked rump roast recipeUncategorized

It has very little fat content due to its high usage as a muscle supporting and mobilizing the cow. Remove the stems and seeds and discard. As I say in the post If you inject beef in several places you run the risk of moving pathogens (germs for us uneducated) into the centre of the meat.. Braising a bottom round roast will yield tender, shreddable meat thats packed full of flavor from its own juices combined with that of the braising liquid. Thank you so much for posting this recipe. If you cant find my favorite au jus powder, you can always substitute another brand instead. Grilling or roasting relies on increasing the temperature of the food to a high enough temperature to kill the pathogens. 450 F / 232 C 2 Add the fresh garlic, thyme, salt, oil, and vinegar to a food 4.1/5 (15) WebTraeger Chuck Roast Recipes tip find-best-recipes.info Season the piece of beef well with the salt, pepper, onion powder, garlic salt, and seasoned salt. The rich, beefy flavor is incredibly tasty when smoked! When it comes to a readily available lean beef thats also easy on the wallet, its hard to beat the bottom round roast. Place 10 STEPS TO CHOOSING THE GRILL OF YOUR DREAMS, How to Select a Freestanding Grill that Will Last, Yoder Smokers YS480 Restoration & Upgrade, GrillGrate Anodized Aluminum Grill Grates, GrillGrates for Your Ceramic/Kamado Grill, Yoder Smokers YS480/YS640 Cast Iron Griddle, Noble Saltworks Pecan Wood Smoked Finishing Salt. For medium rare, the temperature should be 110F. It will start to climb again soon, and you will be back on track. If you went the local route, you want to look for a cut that has a deep red exterior color. What a feast we had! I prefer to dry brine my beef roasts with seasoning at least overnight and up to 2-3 days for the best flavor. Put the roast into the smoker and close the top. 4. While it has excellent flavor, the meat is tough and if roasted, must be sliced thin for serving. WebSmoked Rump Roast - Fox Valley Foodie. Preparation of Chuck Roast 2. Let this smoke for at least three hours, or until the temperature inside is at least 165F. WebPut the roast directly on your grill grate, fat-side up, and cook for 3 hours, Add the broth and onions. For now, I wanted to touch on some of my favorite things including great, lower-cost beef cuts for roasting and suitable wood flavors to use when smoking beef. Most of the rump roasts sold in commercial supermarkets are beef or veal, but this cut is possible from any sort of four-legged game. Cover the Dutch oven with foil and keep cooking with the lid closed until the roast's internal temperature reaches 135F, which will take 2 to 3 hours for medium-rare. Free Shipping on Qualifying Orders of $89 or More, 10 Steps to Choosing the Grill of Your Dreams, Cast Iron Cooking: 5 Everyday Applications, How to Select a Freestanding Gas Grill That Will Last, The Secret to Buying the Perfect Patio Umbrella, Cattleman's Grill California Tri-Tip Seasoning, Noble Saltworks Pecan Smoked Flaked Finishing Salt, All Things Barbecue Meat Injector with Pistol Grip, ATBBQ Marinade and Injection Mixer Bottle, Yoder Smokers YS640s Pellet Grill with ACS. The methods we will discuss, Your email address will not be published. Remove the hatch on your two door diffuser, or the entire diffuser. If you are setting the smoke to go overnight, no worries just start the spritzing as soon as you get up in the morning. Eye 15 ml (1 tablespoon) Montreal or other steak spice or rub. You can always reach out and special order if need be. Scrape the blackened skin from the flesh. This site contains affiliate links. I put the roast on the pellet smoker, preheated to 270 F with a temperature probe inserted so I could keep track of the internal temperature. He is a safe food instructor at the professional level and has worked for various health departments and said there has never been a case of food born illness traced to contamination through injection when proper procedures were followed. The flavor and moisture really all comes from the low and slow cooking. Got melange pices excellentfum aux granules Jack Daniel. Let rest 1-3 hours. Spread the vegetable oil on all sides of the roast, and place it, fat side up, on a rack in a roasting pan or Dutch oven. If you are using a food dehydrator, follow the manufacturer's 1 week ago traeger.com Show details . I totally agree with everything you say. 1 week ago umami.site Show details . Add water, beef stock, onion, garlic, and Au jus powder. Either one of the aforementioned methods will yield a super-tender, succulent bottom round roast thats full of meaty flavor. Internationally, cuts from the round are used in curing, braising, or other low and slow methods of cooking. We'd recommend turning this cut into deli-style roast beef. While the pellet smoker heats up, remove the roast from the plastic bag. Smoked pork shoulder is one of our go-tos on the Traeger. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Can you use something other than Johnnys au jus powder? If you found this article helpful, let us know if the comments, and be sure to share with your fellow kitchen confidants. Web1. Bottom round roast leftovers can be turned into seasoned shredded beef tacos, open-faced sandwiches, or added protein on a salad. And these boneless shoulders turned out spectacular, if I do say so! Traeger Smoking a Beef Roast. Also note if your pork shoulder is boneless, you may want to tie it up to keep it all together in a nice tight bundle while cooking. Thanks for asking! Once the shoulders reached 205F internal, we pulled them off, wrapped them in towels, and let them sit for 2.5 hours. Shred the beef with two forks or some meat claws. The bottom round is one of three cuts butchered from the round primal. Sprinkle a lot of seasoning all over the roast, and then stick your meat probe into it. Join our Easy Traeger Recipes Facebook Group! I recommend medium done at most! Preheat the smoker. Fill four to five holes in the roast with salt, pepper, and a 1/2 clove of garlic, then seal with foil. Smoke for approximately 2 hours at 225 degrees F. Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast. Remove, rest, chill slightly and slice 1.5mm thin. WebSmoked Beef Roast | Umami . Cut 12 slits into the surface of your roast and insert a half I did this for 18 hours and then let it rest in the fridge (cool down) overnight. They may be present on the surface of the meat. As soon as it got to 155 F I pulled it and it still had some colour. Insert the probe thermometer in one end of the roast (if a thermometer is attached). (or use another lean beef cut suitable for roasting like Bottom Round or Top Round), (extra virgin or use Worcestershire sauce). Make sure that you use the recipe card below for the full instructions when you are actually cooking this! We cooked this one for about 4 hours, until it reached an internal temperature of about 130F (54C) for rare. Again, this depends on how much patience you have, or if you are feeding a hungry and impatient crowd. I did just kind of eyeball my seasoning and added the entire packet of au jus. unless Ive missed something, An interesting idea. 3 lbs round roast 1 tbsp salt 1 tsp black pepper 2 tbsp dijon mustard 4 cloves garlic minced 2 tbsp fresh rosemary minced 4 tbsp butter Fresh rosemary and salt for garnish For the smoked horseradish cream sauce cup heavy cream 1 tbsp butter 1 shallot minced 1 tbsp mayo 1 tbsp spicy mustard 2 tbsp sour cream 8 oz high-quality Anyways, since the naming conventions can be varied, it is good to know what you are looking for! Spread the steak spice over the surface of the roast. Coat the bottom of a large dutch oven with oil and sear each side of the meat until brown on all sides. Traeger Prime Rib Rub is a great way to add flavor. Let cook on the grill for approximately 2 1/2 to 3 hours. 3 -> Before slicing and serving your smoked roast, allow it Smoke Place on preheated smoker at 250 degrees F. Close lid. Mention. Forget buying your roast beef at the deli counter, this homemade Smoked Roast Beef will save you money and blow your taste buds away! Enjoy. The picnic shoulder is triangular in shape, less marbled, and often includes the skin-on (good for a roast!). Cook for about an hour and twenty minutes, turning it every twenty minutes or so. It notes that raw meat needs to be brought to an internal temperature of 130 F for almost 2 hours to pasturize. All thats left now is to slice it up. One example from Korean cuisine is Jangjorim. Better beef costs more to raise and that cost is passed on to the consumer, but if you have room in your budget and time to spare waiting for delivery, quality meat is definitely worth the price. Slice and enjoy. Return the grates and place your red bell peppers on the grates directly above the flame. Do you put it fat side down or fat side up, Hi Michelle We did ours fat side up, but there are schools of thought supporting either way. Home Main Dish Beef Smoked Shredded Beef Dip Sandwich, Pellet Grill Lingcod with Wine and Garlic. *You get the idea, whatever you're using get things going . I injected every inch or so on both side. . We planted some saffron b, Got most of our fall and winter garden planted tod, Japanese eggplant from the garden for a Sichuan in, The sewing project is done! . Thank you so much. pork shoulder. 1 week ago umami.site Show details . This cut has unique properties that make it ideal for being served in sandwiches. Cook for about 15 minutes per pound until 136-140degrees internal temperature. Serve this with some homemade oven-fried onion rings! I 2. Smoke this hearty roast low and slow, then sink your teeth into a pre-historic chunk of protein that's dripping with flavor. Season Apply beef rub to chuck roast generously coating it. Not at the temperatures recommended in my post. Serve the roast with the vegetables and the juices from the pan. 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. The bark is so beautiful and I am so happy to have a new, overnight, method for pork butt. It was probably the most moist pork shoulder we had made yet. #pitbosspelletsmoker#eyeroast#pitbosslexingtonBe sure that while you smoke it lo, When smoked low and slow, a lean beef roast can make a great dinner (plus sandwiches for the next day). Shake well for 5-10 seconds. Make sure the foil is high enough so that it doesn't spill out. You may see this number in the UPC code on the beef package label at the supermarket. I LOVE French Dips. Support Injecting Marinade: 125 ml (1/2 cup) beef stock 15 ml (1 tablespoon) soy sauce 15 ml (1 tablespoon) Worcestershire sauce 3 ml (1/2 teaspoon) onion powder 3 ml (1/2 teaspoon) garlic powder Instructions Mix together the injecting marinade. If you have a meat probe available to you, Remove the smoked roast beef when the internal temperature reaches your desired level of doneness. Learn how to cook a Beef roast a Kamado Charcoal grill - it is sure to get some delicious smoked flavor, and come out tender and juicy. Its got a beautiful black bark and that trademark jiggle that tells you its been cooked to perfection. Compliments came from all attending and then again when I sliced up the remaining roast and made up some "care packages" for friends that couldn't attend. The muscles in this area are worked hard on the cow, so the beef is leaner with very little marbling and is less tender than other cuts. This was honestly our favorite smoker recipe to date. Become an ATBBQ Insider to receive exclusive communications about Promotions, Sales, and Events! I hope I can tune up my Traeger temperature controller to get a more awesome result on the next long cook. When people think of, 1 teaspoons coarse ground pepper 1 teaspoon kosher salt teaspoon garlic powder teaspoon onion powder INSTRUCTIONS Preheat your smoker to 250 F. Continue cooking until temperature reaches 160. Toast your buns under a broiler, top with the shredded beef and cheese, and place briefly back under the broiler to melt. Therefore, you have to cook it to an internal temperature of at least 155 F to be food safe. Experience the evolution of fire with Traeger's next generation of wood pellet grills. Place the chuck roast on your smoker and smoke it until the internal temperature reaches 165 degrees F. For me, it took 5 hours to reach this temperature, so adjust smoking time as needed. Raise the temperature on the Trager to 225F. You could get more flavour and that is usually a good thing. I recommend using the microwave and heating it up in the au jus for the best results. Leave the seasoned roast uncovered while refrigerated. 2 In a small bowl, combine the garlic powder, Remove and Check if It is Id recommend 225F for the full time. From my research prime rib is best under sous vide at 137 degrees for 6 hours, and you get lots of juice! Then i wrap it and put in a roasting pan and put it back on smoker on low smoke with temp set at 225. when it says 205 on temp. of It', Getting crafty this weekend What's it going to, #gardenfail We planted our pomegranate tree t, Einkorn Chocolate Chip Cookies Twist on a Classic, Tender, Juicy, Traeger Smoked Pork Shoulder / Pork Butt, How to Make Pumpkin Puree in 3 Easy Steps, Fermented Foods Part 1: Sourdough Starter. The meat should be fork-tender. I will tell you a lot of people have made this recipe to rare and told me they had no problems. No, never cook a large piece of beef from frozen. Serve the sliced roast with fantastic potato side dishes like fondant potatoes or Parmesan roasted mashed potatoes. beef Sorry. As the name "roast" suggests, you can roast a bottom round. Or, build a fire on one side and put the meat on the other. Hubby made an amazing Carolina BBQ Sauce to serve with the pork (see: Big Daddys Carolina Style BBQ Sauce). Sadly, no. 1.1 kilogram (2 1/2 pound) beef roast 15 ml (1 tablespoon) Montreal or other steak spice or rub. The surface pathogens will be dead already. For the best experience on our site, be sure to turn on Javascript in your browser. But we have been just as happy with smoked pork shoulder that we didnt inject. It is the application of heat for a long time that kills the pathogens. Preheat your smoker to 225 degrees F. Place seasoned beef into your preheated smoker directly onto the grill. This will take anywhere from 3 to 4 hours. 4 Smoke Reduce the heat of the grill to 200-220F. Scrape loose all the brown bits with a wooden spoon. Add more chopped onions, potatoes and carrots. According to the USDA, a roasted 6-ounce portion contains 288 calories, 48.2 grams of protein, and 9.1 grams of fat. Insert your cloves of g arlic into these wholes. The smoke from the pellet smoker added an extra complexity. But when cold, the fat is firm and some people find it unpleasant to chew. Keeping the roast wrapped in the foil, carefully place it on a 225F pellet grill. Coat all sides of the roast in the mixture of oil and fresh herbs. Brush the prepared glaze onto the ham every 20-30 minutes. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Your email address will not be published. As a side note on size and where to buy, we often get our pork shoulder at Costco, where you get two boneless cuts totaling 15-20 pounds, so 8-10 pounds each. We used this Pork Injection Marinade that we found on The Spruce Eats, and it was certainly yummy! Rub a 3lb to 5lb roast with your favorite dry rub or just salt and pepper and let sit at room temperature for an hour. WebPlace Roast over prepared grill and close the grill. This recipe for your pellet grill is quick, easy, and tastes great! I RECOMMEND THIS TO ANYONE THAT COOKS IN A SMOKER. Load it on toasted hoagie rolls and top with all of the sliced smoked gouda you can handle. And were taking this all the way with a savory, herbaceous smoked roast beef sandwich featuring fire roasted red bell peppers and a creamy horseradish spread! Start by setting up your pellet grill as instructed in the manual. Rub the pork shoulder down with yellow mustard until well coated. Smoking a roast portion of beef is a flavorful way to enhance your roast dinners. How long it takes to cook depends on how hot your grill is and how thick the meat is. This should kill any surface contamination. Whether you love a bowl full of fresh veggies or a simple, pizza poque poque with bagnet as topping, at Bistro Candon Siling duwag: I thought that, Tis the season for freshly baked snickerdoodle cookies and red- and green-frosted cupcakes and. Place the sliced onions in the bottom of a large disposable Heres an experiment you may consider to inject and keep the pathogens at bay Take a roast that you would sous vide for 24 hours at say 131 degrees Fahrenheit . Wow Paige! You can see the full beef jerky process here, but here are the basic steps: No, it's really not. Then put it on the smoker ( i have a camp chef) at midnight at 180. Grab a slab and round up your family, you're about to be the hero of this Sunday meal. Apply the dry rub all over the meat, on all sides. We like to use these bear paws to do the job they are incredibly efficient to use! Its lean, flavorful, juicy, and tender when cooked low and slow. Normally, we would put them in a cooler to insulate them and keep the juices in while they cool. Remove the pan from the oven, and remove the vegetables from the pan. Stay in touch with me through social media@Pinterest,Facebook, Instagram, or Twitter! Our favorite that we use all the time is Magic Dust Seasoning, created by BBQ legend Mike Mills. Those are other sections I promise to cover soon! Check for Doneness 6. If you are making jerky, it would be okay to chill the roast until it is slightly firm, which will make it easier to slice. This breaks up the muscle fibers further, making your smoked beef roast portions even more tender! It includes the rump and hind legs of the animal. More Info At www.traeger.com Roast Beef On The Traeger Traeger Beef Pot Roast Traeger Recipes Rolled Rump Roast Top Round Roast On Traeger Visit site Ground Beef Vs. If you need more broth, add it. Ground chuck is a type of ground. Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste. Apply across the entire meat surface, injecting every 1-2 inches. Smoke on your Traeger at 180 degrees Fahrenheit for 4 to 5 hours, until the meat is dry but chewy and somewhat bendable. Use the techniques from these classes to spark up your skills. Please leave a 5-starrating in the recipe card below and/or a review in the comments section further down the page. I only got two days off. http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVGuidelines_FinalforWeb.pdf. @Nicole Johnson, Follow up here in the comments since my review doesn't show. Readad-freeon your phone, tablet or print out and spill BBQ sauce on them. So if you dont have the extra time or equipment for this, dont stress. According to the USDA, a roasted 6-ounce portion contains 290 calories, 50.6 grams of protein, and 8.2 grams of fat. Easy shepherds pie with leftover pot roast, Slow Cooker Beef Roast with Potatoes and Carrots, Lemon-caper spaghetti with pancetta and toasted breadcrumbs, Smashed avocado and egg on toast calories, Slow cooker creamy sausage and potato soup, Lemon cheesecake overnight oats basics with bails, Cake mix with pineapple and ricotta cheese, Pan fried chicken tenders no breading calories, Easy egg breakfast casserole with hash browns, Cucumber with vinegar and sugar panlasang pinoy, Ina garten roasted chicken breasts, bone in, How to soften peppers for stuffed peppers, How to make christmas pudding without alcohol, Jamie oliver chicken and tofu noodle soup, Chicken taquitos with ground beef and cabbage, 1 Package Gluten-Free or Regular Brown Gravy Mix. It has a robust, meaty flavor, especially when roasted or braised, allowing the liquid to take on the meatiness and distribute throughout the cut. Fat side up with the method we use turns out tasty though, that is for sure! Look up the chart. When the entire surface is blackened, place the peppers in a zip top bag. Put the roast right on the grill and heat it to 225 degrees (122 degrees Celsius). Use an instant-read meat thermometer to check the temperature. Combine the seasoning in a small bowl. Shredded, loaded on toasted hoagie rolls, and then topped with ridiculous amounts of smoked gouda for one of the best dip sandwiches EVER. After about an hour and fourty five minutes on Place the roast directly on the smoker rack. Pour the beef broth into the pan's bottom. Hi there, I'm Angela! How to cook a beef roast on a pellet grill? Toast buns lightly, spread with Vidalia Onion Mayo or Dr Pepper Barbecue Sauce, layer with thin sliced smoked roast beef. Trim excess fat and silver skin from the surface of the roast. Getting crafty this weekend What's it going to Just because a piece of meat weighs more doesn't always mean it will take longer to cook. Hi Steve, Re-seal the foil around the pork shoulder, wrap in towels, and place somewhere that the temperature will be relatively insulated for several hours (inside a cooler, inside the oven with it off, etc). 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt 1 tsp black pepper 1 (3lb) chuck roast Combine all of the dry ingredients and rub the chuck roast with the mixture. Your email address will not be published. This cooking method is best for tougher cuts of beef that contain low levels of intramuscular fat. Generally speaking, this primal cut from the cow is a well-exercised muscle that yields superb results when cooked with care. Inject elk with injection marinade. Recipe Instructions Preheat smoker to 250 degrees.Coat the rump roast with Well, Hubby got creative and made his own blend equal parts of apple, maple, and pecan. Required fields are marked *. Low and slow smoked beef jerky with rich smoky flavor and tender, chewy texture. Quick note The pork shoulder is typically split into two cuts the pork butt or boston butt and the picnic shoulder. The butt is higher up, rectangular in shape, and usually more marbled. The beef roast should rest for 30 minutes or more after being wrapped in foil and a towel. If the injected marinade was boiled before being injected, would that be safe for cooking rare or medium? Bottom round roast usually comes in large 4lb to 5lb cuts and is generally a round piece of meat as its namesake suggests. Bone-in is most ideal, but not always as practical. That Johnny's powder is just my personal favorite. JavaScript seems to be disabled in your browser. Post Category: Featured Recipes, Recipes, Smoked and Grilled Tagged With: barbecue, bbq, dinner, pork, smoked meat, traeger. I'm using an Eye of Round. Due to the injecting process, it is not safe to cook it less. There is a reason why not. Your email address will not be published. Cover tightly and place back onto the grill at 275. Wrap the chuck roast in butcher paper or foil and smoke until the internal temperature reaches 195 degrees F (this takes about an Once the smoker is burning well, place roast on top, grill, and close lid. In short, it sounds like it would work but I really dont know if it would be safe. This Smoked Roast Beef is made on a pellet grill with a few simple ingredients and smoked for about 3 hours. Become an (even) better griller. Choose a piece that is cold and firm, holding its shape when you poke or push into it. Heres the quick-and-dirty run-down. Look at all that fur Don't know if Put the roast on the pellet grill and cook it for 4 hours, or until it reaches 130 degrees (if you want it to be medium-rare at the end). Drop the roast in a Dutch oven with potatoes, And it is always yummy! And with hundreds of recipes available, inspiration is just a tap away. Japanese eggplant from the garden for a Sichuan in 1. Add a fin al l ayer of course bl ack pepper to the f at c ap. 25 Easy Pellet Grill Recipes for Beginners, 2 pounds beef roast (like chuck or similar). Wrap the pork shoulder in foil, and pour a little apple juice into the bottom of the foil wrap. If youre striking out finding a bottom round roast online, its worth the leg work to find a local farm or butcher and support your community as well. Surprisingly, eye of round may be at its best served cold. Mix the veggie stock, Butcher BBQ Prime Dust and Worcestershire sauce in an injection mixer. Raise the temperature on the Trager to 225F. I warm it up by dipping it in hot gravy, but I only do it long enough to warm up the meat and not cook it further. Remove meat and cover with foil, then deglaze with the pan with cooking wine or liquid of your choosing. That said, if you were to sear (brown) the meat on all its sides and then inject the marinates into the roast this would kill off the germs on the outer surface of the meat and prevent spreading germs to the internal parts of the meat. Cook to an internal temperature of 155 F or higher. Avoid corn-finished and wheat-finished cattle as those diminish flavor and can add to the toughness of the meat. Find out more here, or sign up below! 1 -> Cook this roast by temperature not time. Cover your roast with an easy dry rub, smoke for three hours. Expect to pay $20 to $30 for an eye of round roast. Bring the temperature of the Traeger down to 225F. However, we don't recommend it. Rub a 3lb to 5lb roast with your favorite dry rub or just salt and pepper and let sit at room temperature for an hour. Remove from grill and cover with foil. Sous vide brings the food to temperature over a longer period of time and then holds it at that temperature. 4. I had great success injecting marinade into pulled pork in a prior post. If you did this and then used Sous Vide at 131f you could easily reach pasteurization without over cooking. Bottom Round Roast FAQs Is Bottom Round Roast a I use sous vide , why is 133 temperature ok in sous vide and not okay when smoked? After 4 hours, or when the roast's temperature reaches 130 degrees, take it out of the pellet smoker. It's not the best cut for roasting or braising, but it does make excellent cold-sliced beef. Use a lot more of all the spices than you think you need because the roast will be on the grill for a long time and they won't taste as strong as you think they will. 2023 All Rights Reserved | Smoked BBQ Source, SmokingPit.com - MH JAB Alder Smoked Beef Bottom Round Roast. Serve it with sauce to help it taste less dry. I am going try this on a leg of lamb. How to Reheat Prime Rib (So its Still Juicy), Smoking Times and Temperatures Chart: Free Printable Download, Smoking Your First Brisket Advice From Aaron Franklin, 42 Best Smoker Recipes To Try: Beef, Pork, Lamb, Chicken + More. I would push the syringe into the beef and slowly pull it out while injecting. Smoke the roast at 250F until the internal temperature reaches 125F, about 2.5 hours. Preheat your smoker to 225 degrees F with your favorite hard wood. Actually, with the couple hours of resting, we needed it to be finished mid-afternoon. It should be great on a rotisserie, the make such a moist meat! Not sure why youd pick ground chuck over regular ground beef? Wrap the pork shoulder in foil, and pour a In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. Stevens' Funeral Home Obituaries Lake Charles La, Are There Alligators In White Lake, Nc, Articles T

Welcome to . This is your first post. Edit or delete it, then start writing!