Ken McCrary
TVWBB Super Fan
Doing a fresh ham and turkey breast on Sunday ( for Monday Dinner at Mom's) and then another turkey breast on Christmas for the outlaws.I might even try to sneak a tri tip on there if the wife isn't looking.
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Christmas dinner on the smoker, anyone?
- Thread starter DavidD
- Start date
I'm following Chris' salt & pepper standing rib roast recipe this Christmas.
Has anyone tried browning the roast on a skillet first, like in conventional oven recipes?
I was also thinking of using the drippings from the empty WSM water pan to use for gravy. I'm a little worried the gravy will have an odd smokey taste though.
Can anyone advise me?
Thanks
Has anyone tried browning the roast on a skillet first, like in conventional oven recipes?
I was also thinking of using the drippings from the empty WSM water pan to use for gravy. I'm a little worried the gravy will have an odd smokey taste though.
Can anyone advise me?
Thanks
Larry D.
TVWBB Emerald Member
I'll be visiting relatives for Christmas, so I'll eat whatever they cook. But the following weekend I'm going to cook a 12-lb turkey in the WSM. I have a vertical turkey roaster that should let me cook the bird on the bottom rack, a la beer-butt chicken. We'll probably do the traditional sides with it: green beans, mashed potatoes, dressing, and cranberry sauce. I may even have the ingredients for a pumpkin pie in the freezer; if not, we can make a sweet potato pie.
K Kruger
TVWBB 1-Star Olympian
Joe-- Yes. Many times. I often brown first if I am going to cook the roast at low temps-which I do if I want a more uniform doneness from center to edges. I lightly salt and pepper, brown, then lightly salt again and apply whatever rub I've made.
I am not a fan of using the smoked drippings for gravy, sauce or jus. Here are a few ways to make jus. You can use as is or you can collect the drippings during smoking, de-fat, and add them--a little at a time (smoked drippings can be bitter). I usually just add whatever juices collect while the roast is resting.
I am not a fan of using the smoked drippings for gravy, sauce or jus. Here are a few ways to make jus. You can use as is or you can collect the drippings during smoking, de-fat, and add them--a little at a time (smoked drippings can be bitter). I usually just add whatever juices collect while the roast is resting.
