Rosemary crusted prime rib smoked for about 4 hours at 225 and then torched for the crust.
Merry Christmas.
Merry Christmas.
Smoking, Grilling, and BBQ
- Thread starter The Amish Tyrant
- Start date
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Grilling a ribeye for steak and arugula salad, with some wife-made sourdough in the side.
Also, a Bulleit Rye + tawny port manhattan.
The Christmas Eve roast beast turned out muy excelente! (And insane that a whole rack is roughly $20!)
Injected with bone broth, overnight dry-brine, seasoned, 5 and a half hour smoke, 2 hour rest:
Injected with bone broth, overnight dry-brine, seasoned, 5 and a half hour smoke, 2 hour rest:
A Costco purchase? I’ll have to attempt that sometime. I smoke their pork butts fairly regularly.
Yes! These things are like $70 online but Costco carries them only this time of year so I've got another half dozen in my deep freezer.
My man, I have not seen or had a pork roast in many years. Nice work and it made me nostalgic.
See, holidays aren't as big for me these days and I get kinda down. Aside from trying to make holidays special for my daughter, my family is small and far (my sister across the state and my mom down in Florida with extended familythat is also small and far away).
But I have great memories of a pork crown roast (where it is roasted with bones in the air and spun in a circle so it looks like a crown) with an amazing chili sauce glaze. Then playing cards with the family until it was time to wrap up.
Thank you for the memories and making me smile. I'm going to see if my mom remembers that glaze recipe.
Merry Christmas from my small family to yours.
- Michael
3lb prime chuck roast smoked at 255-275F over mesquite for ~6 hours to internal temp of 199F. Never wrapped it so I could get a little bark.