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#1
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Christmas Dinner - Smoked Rib Roast - picy
ok, here's how I did it
first thing I did was cut the roast off the bone - it was a small roast as it was only gonna be the two of us. This roast was only 1 bone wide, and after removed from the bone and trimmed up it weighed 2.5 lbs As you can see in the pics I removed the fat cap and trimmed it close. This was because I was using a wet rub and wanted it to penetrate the meat. Here it is with the dry brine applied and tied up. The dry brine was 1/2 teaspoon kosher salt per trimmed roast. then I stuck it back in the fridge for 24 hours .... after that and before it went to the smoker I put a wet rub of spices and herbs on it, 1 part spice/herb mix with one part olive oil Thermometer probe installed Took about 1hr 45min to get the temp up to 115, at which time I moved it from the food box to directly over the coals. I then stood by my grill and rotated it so as not to burn it. The objective here was to sear the outside of it to make it all purty and stuff, also to make a bit of crust outta the rub on it. then, well, just cut it up and eat it add some broc salad and baked tatter, and YUMMMMMM
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Her badonkadonk ........ nuff said !!! States I've ridden my scoots in: |
#2
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Looks yummy
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BAAAA BAAA BAAA "Blame Russ in 2012" "Can We Still Blame Russ in 2013" who's to blame in 2014? OH THIS IS SO NOODLES FAULT Chitty Chitty |
#3
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Well, it looks super...... how did it taste?
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Sometimes you feel like a nut, sometimes you don't. "Before you begin to give someone a piece of your mind, consider carefully whether you can spare any." A. unknown |
#4
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That looks damn good, Mikey!
I'm going to have to get a smoker
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------------------------------------------------ I know you think you understood what I said, but I'm not sure you realize that what you heard is not what I meant." [
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#5
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Oh, that looks good...
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Just another damn "Dave" Decidedly unpleasant, does not play well with others. Fluent in Pidgin Cigar Spanish. http://sherlynpopelka.net/ Revelation 19:11 And I saw heaven opened, and behold a white horse; and he that sat upon him was called Faithful and True, and in righteousness he doth judge and make war. *Usual manly disclaimer applies, if applicable.
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#6
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Nom, nom, nom...
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Josh..the Husband of Amy CAUTION! You have entered a Harley based forum. Apply a liberal amount of BS repellent to skin before reading anything by anybody. |
#7
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Since I'm back on solid food, perahaps you should do anothee foe me to sample.
Looks great Mikey! Sent from my new space age communicator.
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Tom "Age is a case of mind over matter. If you don't mind, it don't matter."...Satchel Paige "Mother Nature may dictate I grow older but there ain't nothin' nor nobody can make me grow up." ..Me |
#8
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That looks really good Mikey!
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#9
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Drooling here.
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Mike Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways, totally worn out, shouting '..holy sh*t ....what a ride!' - George Carlin |
#10
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well, it was GOOD overall, however, it was a lil salty ..... and I had to reflect back on the dry brine thingy .... and then I realized that I over did it with the brine. I was SUPPOSED to use 1/2 TEASPOON of kosher salt per pound of trimmed roast ... and since it tasted a little salty, thinking back I then recalled that I put on ONE teaspoon ... it was GOOD but just a bit salty, my mistake. Perfectly cooked, it was still GOOD but would have been better with a lil less salt
Thanks !! Smokers are AWESOME, can't beat that cooking method imo !! OH YEAH Josh, wish you and Amy had been here to have some !!! Quote:
Thanks Warren !! I WAS ! we had left overs ... put the meat in a boil bag, boiled some water, turned the pot off, dropped the bag in the water for 3 minutes to heat it up ..... it was GOOD, got hot and didn't cook any further! got yur keyboard all wet
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Her badonkadonk ........ nuff said !!! States I've ridden my scoots in: |
#11
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Nicely done Mikey!
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gaZinTa OF THE YEAR 2007 gaZinTa OF THE YEAR 2015 |
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