Southwest Colorado Smoke Day part 1


 

russ olin

TVWBB Platinum Member
Alright smoke day 2015 is here & ready.
Here I am with my Webers one on the left Mr. Perfect loaded with Basque sugar maple lump will provide fire & smoke for a small rib roast on the rotisserie. With Jack Daniels oak whiskey barrel wood chunks for a little flavor enhancement. By the way the sugar maple lump excellent definitely old grill goat approved.
Old leaky on my right is loaded with the last of my Kingsford will be doing greens & taters.

The wife seasoned the roast with Tatonka Dust & Penzys Chicago Steakhouse, just like the rib eye the night before . Cuz it's guud.

Rib roast is on the spit spinner.

Halfway through did a check. Flipped the taters & greens over over.

The roast is lookin' guud.

took the roast off @ 132*, let rest for 15 mins.

Sliced and ready to eat. Pink just like we like it.

And here we are plated and ready to eat this guud grub.

It was a great smoke day meal, my 83 yr. old father enjoyed it as did the wife & I. We hope that your smoke day is half as guud as ours was.
Keep smokin', keep grillin' & keep gettin' bett'r.
Part 2 tomorrow, pig back ribs, see ya all then.
 
Russ outstanding job, that roast is just the way we like it. That was an awesome dinner to share with your wife and dad.
 

 

Back
Top