I was the recipient of a 103 sub primal rib section on Thursday. Broke it down Friday afternoon and decided to set aside a nice little PR roast to smoke for dinner. Heck, got all that great meat, might as well cook some of it. I had a very short work day and Tracy knocked off a bit early so our holiday weekend had actually started.
The whole roast. About 24# total. 2 pics.
Broken down. I took this one down a little further than I typically do. Got some nice rib eye steaks, some cap steaks, a monster rack of ribs, a small roast (about 2# to the right of the ribs which I'll be cooking today), and enough trimmings for a couple batches of soup or tacos...or just about anything.
The roast seasoned with a little Worcestershire sauce, kosher salt, and butcher's grind black pepper.
Got the smoker at 225 and put a couple ears of corn on a little while ago. Running charcoal and cherry wood. Now to put the roast on.
About an hour in. Looking pretty good so far.
I just love how easy it is to dial the temps in on this cooker.
Roast and corn done. Pulled the meat at 130. A bit higher than I normally do but Tracy asked for a couple extra degrees on this one.
Sliced. Not too bad for being forced to over cook it
Perfect edge to edge pink. Exactly how we like them around here.
PR and corn plated along with a nice little salad I made then out to the patio.
Yah, yah, yah...y'all know what's next.
It doesn't get much more simplistic than this. The roast was on auto pilot and only took about an hour and a half. The corn was fresh from the Farmer's Market and just fantastic. Y'all also know we love our salads around here so that was the perfect balancing point to bring the whole dinner together. Very simple but very good. A nice light smoky flavor on the meat worked very well with the basic seasonings. All in all, we were really happy sitting down to this. Now wait till you see what I did with the leftover PR for breakfast this morning
Oh well, gonna call this one done. Hope everyone is having a fantastic Memorial Day weekend with lots of great food being shared with family and friends.
Robert
The whole roast. About 24# total. 2 pics.
Broken down. I took this one down a little further than I typically do. Got some nice rib eye steaks, some cap steaks, a monster rack of ribs, a small roast (about 2# to the right of the ribs which I'll be cooking today), and enough trimmings for a couple batches of soup or tacos...or just about anything.
The roast seasoned with a little Worcestershire sauce, kosher salt, and butcher's grind black pepper.
Got the smoker at 225 and put a couple ears of corn on a little while ago. Running charcoal and cherry wood. Now to put the roast on.
About an hour in. Looking pretty good so far.
I just love how easy it is to dial the temps in on this cooker.
Roast and corn done. Pulled the meat at 130. A bit higher than I normally do but Tracy asked for a couple extra degrees on this one.
Sliced. Not too bad for being forced to over cook it
Perfect edge to edge pink. Exactly how we like them around here.
PR and corn plated along with a nice little salad I made then out to the patio.
Yah, yah, yah...y'all know what's next.
It doesn't get much more simplistic than this. The roast was on auto pilot and only took about an hour and a half. The corn was fresh from the Farmer's Market and just fantastic. Y'all also know we love our salads around here so that was the perfect balancing point to bring the whole dinner together. Very simple but very good. A nice light smoky flavor on the meat worked very well with the basic seasonings. All in all, we were really happy sitting down to this. Now wait till you see what I did with the leftover PR for breakfast this morning
Oh well, gonna call this one done. Hope everyone is having a fantastic Memorial Day weekend with lots of great food being shared with family and friends.
Robert
