Luke P
TVWBB All-Star
Pulled a roast out of the freezer for my day off on Friday, and brined it for about 30 hours. Rubbed it with a teaspoon each of cinnamon, ginger, cayenne, cumin, and pepper. Let it sit a bit, and then tied it to keep a better shape than it was naturally. Then I coated with second layer of rub which was more "herby". Cup of italian bread crumbs, parsely, sage, oregano, more pepper, onion powder, and fresh crushed garlic. Don't ask me why I did this...it just seemed like it would work best.
Roast trimmed and rinsed after brine.
Tied after first rub
Sitting outside waiting for performer to be ready to do its thing.
3 hours at 250 and then a sear on the gasser. I never have the patience or build in enough time to gather my coals or let a new fire come up to temp to sear something.
Cut into nice thick slices. Little hint of a smoke ring from a few very small pieces of apple.
Plated with Melinda's sides... roasted carrots, broccoli, and brussel sprouts as well as double fried parmesan potatoes. Delicious meal all around.
Big Boy ate all of his.
Baby Boy did too.....and cupcakes for all members of the clean plate club ;-)
Roast trimmed and rinsed after brine.
Tied after first rub
Sitting outside waiting for performer to be ready to do its thing.
3 hours at 250 and then a sear on the gasser. I never have the patience or build in enough time to gather my coals or let a new fire come up to temp to sear something.
Cut into nice thick slices. Little hint of a smoke ring from a few very small pieces of apple.
Plated with Melinda's sides... roasted carrots, broccoli, and brussel sprouts as well as double fried parmesan potatoes. Delicious meal all around.
Big Boy ate all of his.
Baby Boy did too.....and cupcakes for all members of the clean plate club ;-)
I wish my 2 would eat like that !
