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.
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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:
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When was the last time you saw craftsmanship like that?
:laugh:
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I set up the cooker for a two zone indirect cook using two bricks:
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At this point the usual afternoon storm clouds started rolling in:
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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:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2141_zps245666ca.jpg&hash=162ff82f7662b8119c3f81463ded109e)
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The chitter kettle just chugged along, and about 4 hours later, it was pretty much done:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2145_zps6f6a5828.jpg&hash=2f284d8badf1b658e345af6c08e86afb)
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I pulled the roast when the internal was 130 degrees, then it rested for about an hour.
Ready to slice:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2148_zps25836507.jpg&hash=9642733cbb5b6802ceb5ca0b3b38ad30)
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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:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2165_zps4f3cc4f6.jpg&hash=250dc26121e8190d56723a7961147e7b)
We finished off the evening with presents:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2169_zpsb39d0d21.jpg&hash=ca54fd102d95e46f33329a3617c68a41)
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.
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2133_zps9104eb92.jpg&hash=da6caec4b963acb9f2fe1fa6c7d864df)
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2131_zps971861d3.jpg&hash=b8ea1a5398e009cc0bff74a39c950235)
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:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2134_zpsc87aa455.jpg&hash=8ab7fe7a1170b811f6cda421faa4bd25)
When was the last time you saw craftsmanship like that?
:laugh:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2135_zps612d89a3.jpg&hash=5c7daf043094c98536de9f0a0dcd6d33)
I set up the cooker for a two zone indirect cook using two bricks:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2136_zpsf7773277.jpg&hash=ee912b1e77837f7b23aaf4d243a26d07)
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2139_zpsb252f21b.jpg&hash=ceea01432c312e606c38f4e6a97249a7)
At this point the usual afternoon storm clouds started rolling in:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2137_zps68a1bfaf.jpg&hash=1bd901e76571e5859e566a3ab65922ce)
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:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2141_zps245666ca.jpg&hash=162ff82f7662b8119c3f81463ded109e)
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2142_zps5c223d6f.jpg&hash=62c7b53309b0f352d453c2dbd965adf3)
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The chitter kettle just chugged along, and about 4 hours later, it was pretty much done:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2145_zps6f6a5828.jpg&hash=2f284d8badf1b658e345af6c08e86afb)
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2146_zps4872ee67.jpg&hash=09669464b51ecb4c92d17e5680aabf99)
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I pulled the roast when the internal was 130 degrees, then it rested for about an hour.
Ready to slice:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2148_zps25836507.jpg&hash=9642733cbb5b6802ceb5ca0b3b38ad30)
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![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2154_zpsa5868a54.jpg&hash=162a2e0b7313a90cc23931624b0ce1f5)
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:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2165_zps4f3cc4f6.jpg&hash=250dc26121e8190d56723a7961147e7b)
We finished off the evening with presents:
![](/proxy.php?image=http%3A%2F%2Fi980.photobucket.com%2Falbums%2Fae286%2FPashn8one%2FAug%252025%25202013%2520Mary%2520Alice%2520Bday%2FDSC_2169_zpsb39d0d21.jpg&hash=ca54fd102d95e46f33329a3617c68a41)
A wonderful time was had by all.
:clap2:
Tonight I'm doing lamb chops on the chitter kettle! :thumb: