The Missus and I are in FL visiting her family, and Saturday was her Mom's birthday. We wanted to cook up something special, so I suggested if we could find a good quality boneless rib roast, that should do the trick. The Missus loved the idea.
Went to Costco the day before, and had the butcher cut off a good sized hunk of the rib for us, which weighed in at just over 10 lbs. USDA Choice.
I then created a wet rub of olive oil, fresh garlic, rosemary, sea salt & black pepper and slathered it all over the meat, and we wrapped it up and put in the fridge overnight.
The next day, we fished out of the garage the cheap kettle we bought a few years ago(which we use every time we visit because I hate gas grills) to get ready for the cook. Isn't she a beauty? :biggrin1:
When was the last time you saw craftsmanship like that?
:laugh:
I set up the cooker for a two zone indirect cook using two bricks:
At this point the usual afternoon storm clouds started rolling in:
So I moved my cooking operation closer to the garage and under a tree. I also added two nice pieces of oak for smoke. Time to get the meat on:
The chitter kettle just chugged along, and about 4 hours later, it was pretty much done:
I pulled the roast when the internal was 130 degrees, then it rested for about an hour.
Ready to slice:
The meat was outta site, especially when served with The Missus' homemade green peppercorn gravy.
After dinner we had coconut frosted cake, which The Missus made from scratch:
We finished off the evening with presents:
A wonderful time was had by all.
:clap2:
Tonight I'm doing lamb chops on the chitter kettle! :thumb:
Went to Costco the day before, and had the butcher cut off a good sized hunk of the rib for us, which weighed in at just over 10 lbs. USDA Choice.
I then created a wet rub of olive oil, fresh garlic, rosemary, sea salt & black pepper and slathered it all over the meat, and we wrapped it up and put in the fridge overnight.
The next day, we fished out of the garage the cheap kettle we bought a few years ago(which we use every time we visit because I hate gas grills) to get ready for the cook. Isn't she a beauty? :biggrin1:
When was the last time you saw craftsmanship like that?
:laugh:
I set up the cooker for a two zone indirect cook using two bricks:
At this point the usual afternoon storm clouds started rolling in:
So I moved my cooking operation closer to the garage and under a tree. I also added two nice pieces of oak for smoke. Time to get the meat on:
The chitter kettle just chugged along, and about 4 hours later, it was pretty much done:
I pulled the roast when the internal was 130 degrees, then it rested for about an hour.
Ready to slice:
The meat was outta site, especially when served with The Missus' homemade green peppercorn gravy.
After dinner we had coconut frosted cake, which The Missus made from scratch:
We finished off the evening with presents:
A wonderful time was had by all.
:clap2:
Tonight I'm doing lamb chops on the chitter kettle! :thumb:
