This one was supposed to happen a couple weeks ago but Tracy got sick and we postponed it until yesterday. It's always nice to have friends over to celebrate the changing of seasons. We actually had a Spring this year, which is unusual. Typically it's cold on week and triple digits the next. We've had a couple months of hit or miss weather and it's taken forever for the pool to warm up, but it's finally there so time to do a nice dinner with a few friends. OK David (
DRKsmoking
) you win buddy. This one gets posted 
The roast. I got this from Joe at CPB a while back as a concession for an order that was botched by UPS on the delivery. 5# boneless Striploin.
Rubbed with a little Worcestershire sauce, kosher salt, and butcher's grind black pepper.
SmokinAl
will appreciate this
Gonna run this low and slow. Smoker is at 200 with lump charcoal and cherry wood. Anticipating about a 4 hour cook. Onto the smoker.
The key to good Q.
Sliced baby 'Bellas, onions, butter, and a dollop of BTB beef base. I also added some garlic and black pepper later.
Rolls ready to go. Brushed with egg wash and sprinkled with minced onion.
Kandi brought an absolutely amazing appetizer spread. This was WAY over the top but oh so good!!
At the 3 hour mark. Nice light crust forming and taking on some color.
Rolls on the grill.
Some folks enjoying the pool. Somebody else has to finish getting dinner ready
Rick did another Caparese salad with the tomatoes and herbs from his garden that morning.
Kandi was in awe of the appearance and aroma of the roast. She made me stop on the way in so she could take this pic...with juices from the roast running all over the floor. Bianca took care of that though
Sliced up and ready to serve. Looks like I did a decent job on this one.
The whole spread. I also did a big bowl of garlic and herb mashed taters along with some beef gravy. I missed getting the rolls in this pic.
My first plate.
Here ya go David, a nice close up pic of the fly.
The roast was nothing short of spectacular. Juicy, tender, and flavorful beyond belief. I was almost ready to pull the roast at the 4 hour mark but everybody was in the pool having fun so I just let them stay there and dropped the smoker temp to about 140. It was actually on for 5 hours with light cherry smoke wafting over it the entire time. What a fantastic smoke flavor. Subtle but not overlooked in any way. Just a very nicely balanced flavor profile with the perfect smokiness to it. Sorry about the fly. It kinda landed and I didn't see it till I was cleaning up the pics this morning. Oh well, there was plenty for him too Fly or not, this turned out to be a pretty darned good meal. Great friends, beautiful weather, good food, and the perfect environment. These are the things that take it from just being a meal to being an experience. Could not think of a better way to spend a Summer Saturday afternoon. A good time was had by all.
That's it...I'm done. Y'all take care and enjoy the rest of your Sunday afternoon. Time for a cold barley pop and a trip to the pool.
Robert
DRKsmoking
) you win buddy. This one gets posted The roast. I got this from Joe at CPB a while back as a concession for an order that was botched by UPS on the delivery. 5# boneless Striploin.
Rubbed with a little Worcestershire sauce, kosher salt, and butcher's grind black pepper.
SmokinAl
will appreciate this
Gonna run this low and slow. Smoker is at 200 with lump charcoal and cherry wood. Anticipating about a 4 hour cook. Onto the smoker.
The key to good Q.
Sliced baby 'Bellas, onions, butter, and a dollop of BTB beef base. I also added some garlic and black pepper later.
Rolls ready to go. Brushed with egg wash and sprinkled with minced onion.
Kandi brought an absolutely amazing appetizer spread. This was WAY over the top but oh so good!!
At the 3 hour mark. Nice light crust forming and taking on some color.
Rolls on the grill.
Some folks enjoying the pool. Somebody else has to finish getting dinner ready
Rick did another Caparese salad with the tomatoes and herbs from his garden that morning.
Kandi was in awe of the appearance and aroma of the roast. She made me stop on the way in so she could take this pic...with juices from the roast running all over the floor. Bianca took care of that though
Sliced up and ready to serve. Looks like I did a decent job on this one.
The whole spread. I also did a big bowl of garlic and herb mashed taters along with some beef gravy. I missed getting the rolls in this pic.
My first plate.
Here ya go David, a nice close up pic of the fly.
The roast was nothing short of spectacular. Juicy, tender, and flavorful beyond belief. I was almost ready to pull the roast at the 4 hour mark but everybody was in the pool having fun so I just let them stay there and dropped the smoker temp to about 140. It was actually on for 5 hours with light cherry smoke wafting over it the entire time. What a fantastic smoke flavor. Subtle but not overlooked in any way. Just a very nicely balanced flavor profile with the perfect smokiness to it. Sorry about the fly. It kinda landed and I didn't see it till I was cleaning up the pics this morning. Oh well, there was plenty for him too
Fly or not, this turned out to be a pretty darned good meal. Great friends, beautiful weather, good food, and the perfect environment. These are the things that take it from just being a meal to being an experience. Could not think of a better way to spend a Summer Saturday afternoon. A good time was had by all.That's it...I'm done. Y'all take care and enjoy the rest of your Sunday afternoon. Time for a cold barley pop and a trip to the pool.
Robert
