To start the day off right, my wife gave me a Fireboard with ALL the probes .... I have 6 meat probes and 2 grill probes ... yay me! And a great dinner to test it out on.
My wife cooked the cheesy potatoes, brussels sprouts, asparagus and made the fruit and green salad. I cooked the rib roast and ham, made the Secretariat sauce and gravy/jus. We had a 9 lb roast and an 8 lb ham ... the remnants will be turned into soups, etc.
I use the recipe for rib roast from Meathead and I sort of riff on his ultimate smoked ham technique. Cooked all on the Hasty-Bake, of course. I used a full chimney of charcoal. Temp was 35 degrees, clear sky, no wind. Charcoal was KBB. For smoke, 1 big chunk of hickory and 2 medium chunks of apple. I bury the wood under the charcoal and wait until my smoke is thin and blue, which generally takes about 5 minutes. With the firebox all the way down and the heat deflector in place, my grill temps ran 250-275 for 3 hours and had enough ooomph left to sear the roast at the end.
Getting the Fireboard set up.
Firebox and chimney ready to go.
Firebox loaded with charcoal. Heat deflector off to the side.
Roast and ham on the grill, probes in place. Time to cook.
The ham
The roast
The fireboard graph ..... pretty cool. You can see each time I opened the hood of the Hasty-Bake. You can also see that it never impacted the internal temperature of the meat. The one time a meat probe has a temp dip is when I pulled the ham, wrapped it, and put the probe back in.
The dinner table
Creme Brûlée for dessert
My wife cooked the cheesy potatoes, brussels sprouts, asparagus and made the fruit and green salad. I cooked the rib roast and ham, made the Secretariat sauce and gravy/jus. We had a 9 lb roast and an 8 lb ham ... the remnants will be turned into soups, etc.
I use the recipe for rib roast from Meathead and I sort of riff on his ultimate smoked ham technique. Cooked all on the Hasty-Bake, of course. I used a full chimney of charcoal. Temp was 35 degrees, clear sky, no wind. Charcoal was KBB. For smoke, 1 big chunk of hickory and 2 medium chunks of apple. I bury the wood under the charcoal and wait until my smoke is thin and blue, which generally takes about 5 minutes. With the firebox all the way down and the heat deflector in place, my grill temps ran 250-275 for 3 hours and had enough ooomph left to sear the roast at the end.
Getting the Fireboard set up.
Firebox and chimney ready to go.
Firebox loaded with charcoal. Heat deflector off to the side.
Roast and ham on the grill, probes in place. Time to cook.
The ham
The roast
The fireboard graph ..... pretty cool. You can see each time I opened the hood of the Hasty-Bake. You can also see that it never impacted the internal temperature of the meat. The one time a meat probe has a temp dip is when I pulled the ham, wrapped it, and put the probe back in.
The dinner table
Creme Brûlée for dessert
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