Mike Coffman
TVWBB Olympian
Merry Christmas everyone! Dinner tonight is a 2 bone rib roast. I trimmed all the large areas of fat
and silver skin off the roast and gave it a bath of kosher salt last night. This morning I made up a
batch of Mrs. O’Leary’s Cow Crust and mixed it with olive oil. I coated the roast and put it back
into the refrigerator to get happy with the rub for a few hours.
We had some red potatoes that needed to be eaten and we really didn’t want mashed potatoes,
so we decided on making some Crash Hot potatoes. First off I zapped the potatoes for about 4
minutes in the microwave and then put them on my Firewire. I wanted a smoky flavor so I put
them on the WSM. I am running the WSM without the water pan and I filled up the ring with a
large chimney of lump and then lit up the lump with a ¾ full chimney of KBB. I threw in a couple
chunks of mesquite for some extra smoke. Potatoes put onto the WSM to finish cooking.
The WSM was cruising at close to 410 degrees according to my trusty Maverick so I put the roast
on with the potatoes.
Potatoes are off the WSM after about 35 minutes and a little more done than I wanted.
2 hours at 400 plus degrees (depending on the wind) and the roast is at 130 in the center.
Crash Hots were mashed with a fork, covered with shredded Colby jack cheese and sprinkled with
pepper bacon on top. They were put back onto the WSM to melt the cheese and warm the potatoes.
The rib roast is sliced. Not the prettiest slice job, but there was only the 2 of us so we weren't
looking for thin slices.
Crash Hots are done.
Plated with green beans, olives and burning bushes (shredded ham, green onions and cream cheese.)
Roast was perfect and everything else delicious too.
Thanks for looking at my cooking!
and silver skin off the roast and gave it a bath of kosher salt last night. This morning I made up a
batch of Mrs. O’Leary’s Cow Crust and mixed it with olive oil. I coated the roast and put it back
into the refrigerator to get happy with the rub for a few hours.
We had some red potatoes that needed to be eaten and we really didn’t want mashed potatoes,
so we decided on making some Crash Hot potatoes. First off I zapped the potatoes for about 4
minutes in the microwave and then put them on my Firewire. I wanted a smoky flavor so I put
them on the WSM. I am running the WSM without the water pan and I filled up the ring with a
large chimney of lump and then lit up the lump with a ¾ full chimney of KBB. I threw in a couple
chunks of mesquite for some extra smoke. Potatoes put onto the WSM to finish cooking.
The WSM was cruising at close to 410 degrees according to my trusty Maverick so I put the roast
on with the potatoes.
Potatoes are off the WSM after about 35 minutes and a little more done than I wanted.
2 hours at 400 plus degrees (depending on the wind) and the roast is at 130 in the center.
Crash Hots were mashed with a fork, covered with shredded Colby jack cheese and sprinkled with
pepper bacon on top. They were put back onto the WSM to melt the cheese and warm the potatoes.
The rib roast is sliced. Not the prettiest slice job, but there was only the 2 of us so we weren't
looking for thin slices.
Crash Hots are done.
Plated with green beans, olives and burning bushes (shredded ham, green onions and cream cheese.)
Roast was perfect and everything else delicious too.
Thanks for looking at my cooking!
