L - R: rib roast, double smoked ham, and bacon, baby, bacon Not pictured: 8 qts of beef stock cooking down and making the house smell Devine! On the menu: meat, smashed taters w/gwavy, and sauteed' green beans. Gonna wash it down with some nice Carignan from one of my best friend's heritage Mendocino County vineyard. Simple and unassuming, like me!!
Last edited by CaptainMike; December 25, 2021, 07:46 PM.
The meat on the left is the American Wagyu from SRF and the right is from the local butcher. Reverse seared using my pellet grill to smoke and my Genesis for the sear. Fantastic. I will say that I wish I could have timed this out a little better. I started the larger roast earlier and I tried to time them together so that I could serve them at the same time. I ended up pulling larger one off at 118 but the carryover heat ended up taking it up to 120. But then I had to wait for the other roast to come up to a similar temp so I could sear them at the same time. The timing didn’t work out that well. Both were seasoned with the O’Leary rub but I subbed ancho powder for chipotle powder since I didn’t have that. Timing issues aside it was fantastic. And the other pic is the pork belly burnt ends appetizer. Holy Gospel rub and then I added honey and Lillies barbecue sauce when I covered the pan. That was done on my WSM. My brother and his family had never tried this and they loved it. Overall a great Christmas Eve.
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
With some unexpected family issues, and then a bout with the plague - it's been a few weeks since was able cook something potable. Today - a simple but delicious one.
Pork tenderloin, dry brined ahead and then herb rub with fresh sage, parsley, thyme, and oregano. A reverse sear with my new Slow-N-Sear Deluxe (yes! 😁), and some mulberry smoke courtesy of CandySueQ. Believe it or not, you can taste the blackberry-ish flavor of the mulberry - really good. Definitely recommend. ​​​
My son and his wife will be here in a couple days, and we'll bust out the prime rib when they arrive. 😁
Panhead John its just the insert, but I'm impressed. Wish I'd got it sooner! I'm still thinking to upgrade to the SNS kettle with toys later this year. I'll rehome the Weber to my son when he moves out of their apartment in a few months.
Accidentally thawed lamb pops seared in a CI pan, scalloped potatoes, roasted green beens with pinion nuts n lemon zest n garlic. A very easy and satisfying Christmas dinner. Red wine helped me forget I left the fridge door open last night…..do’h! Merry Christmas!
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
What an amazing Christmas day here in North Carolina. 70° during the day and still 61° at 2200hr. The day got away from us but we were able to cowboy cook our prime rib roasts, sausage and pearl onions. Oysters and shrimp have to wait till tomorrow
Two outta 3 sons were home; the middle is grilling with us from Luke AFB.
I am blessed. 🥰
I braved the snow storm we had today to cook up a strip loin roast for the first time. This was a great roast, might even be better than prime rib! I trimmed the layer of fat, gristle, and silver skin from the top so I could get rub on all sides. Rubbed with Meathead’s new red meat rub. Cooked at around 200 with B&B briquettes and two chunks of pecan.
Had to get in on the cavalcade of rib roasts. Rained out again, though, so had to roast it in the oven. Almost forgot how to do that. 6 lb roast, dry-brined over night, then larded with garlic and bay leaves. Front-seared and roasted fast at 350 F. Served with twice-baked potatoes and sauted mushrooms.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
8lb rib roast with hot paprika from my garden and garlic powder from my Dad’s farm in the cow crust. We’re on COVID quarantine as of Christmas Eve, so this was last minute for our family of 5. The sous vide never disappoints!!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Adding in my rib roast - my pre trim on the roast wasn’t the best after taking off the twine, but flavor from SPOGOS that wrgilb sent me as the dry brine and then Cows Crust was excellent! Add to that roasted Brussels with bacon and Hasselback Potato Au Gratin for the sides….it was simply amazing. And..to top it off. New York Cheesecake served with blueberries or cherries. I’m sitting here with my stretchy pants on tonight and everyone enjoyed the meal. That’s all I can ask for! Happy hearts and happy bellies!
The rest of the rib roast cook. Took the center to ~114F, a shallower probe was reading 125F. Monitored different depths to determine how long a rest was sufficient before searing. Seared under oven broiler, moved it around a lot to get a nice even crust.
Brought it and the gravy to my parents' place. We all had a great time, only ended up being 7 of us as my uncle was not feeling well and he's usually good for 2-3" of roast by himself. Packed up a plate for him.
Photo of the table after I put out the meat and seconds before the rest of the dishes came in and we all sat town.
Really, really great evening with my family. Merry Christmas indeed!
Last edited by gboss; December 25, 2021, 11:23 PM.
I've mentioned previously that I like to maximize the flavorful surface area of my grilled meats. eg: lamb lollipops instead of a full rack, slicing up large salmon filets into rectangular slices, etc.
So, after about 30 days in the cryovac bag in our fridge, I sliced the Costco prime boneless rib roast into 10 slices, and dry brined (& pepper) in the fridge for 40 hrs. Today I vacuum bagged and froze 5 for the future.
Out of the fridge and directly into the KBQ at approx 240 for about 60 minutes, with probes in the fattest, and narrowest 2. Pulled them as they reached 120-124, at different times.
They spent about 20 minutes in the kitchen until the lump charcoal/wood splits were roaring hot for the sear, which only took about 4 minutes. After sitting for 5 minutes they were all about 135 internal.
Chimichuri for board sauce and more, plus a green pepper sauce & sautéed mushrooms/shallots. Accompanied by boiled potatoes with butter and chives, green beans with butter and shallots, cranberry sauce, red wine.
Every bite was an end piece. My wife tells me she doesn't like smoked meat 😱, but the mild KBQ smoke added a subtle depth, and she liked it. 😅
Last edited by Dr. Pepper; December 26, 2021, 12:23 AM.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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