James Lake
TVWBB Emerald Member
For the Sugar Bowl we had some friends over (Buckeye supporters only) and I smoked a Choice Rib Roast that we made sammies with. What is the difference between Choice and Prime you ask.....about six dollars per pound.
Here is the eight pound roast trimmed, tied and ready for the seasoning
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Seasoned with K Salt, Pepper, Sage, Garlic Powder and Onion Powder
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Getting the Performer ready, the goal is grill temp between 325 - 350 and pull the roast when it temps at 125
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Using another cold performer to center the roast on the spinning stick and apply the final seasoning, once the fire is ready I just transfer the whole ring to the fire.
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Here is a picture for Jim Lampe.....yes the grass is still green
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Roast is done after two hours on the pit
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And resting
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No plated pictures, had several people over and the game was about to start. The sliced roast went on a French bun with provolone cheese and buttery mushrooms put in a skillet and in the oven until the cheese melts. The roast was juicy and had great flavor another must do. Most importantly the roast did not have rosemary on it, there are just some people who don't like rosemary.
I had also made a batch of ATB's
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So the Lady of the House is a Buckeye grad and there are a few other Buckeye fans here in this great state of Oregon that will make it through this next week, not sure how safe we will be when the Buckeyes win the National Championship.
Thank you all for looking and wishing everyone a really grilling 2015.
Here is the eight pound roast trimmed, tied and ready for the seasoning
Seasoned with K Salt, Pepper, Sage, Garlic Powder and Onion Powder
Getting the Performer ready, the goal is grill temp between 325 - 350 and pull the roast when it temps at 125
Using another cold performer to center the roast on the spinning stick and apply the final seasoning, once the fire is ready I just transfer the whole ring to the fire.
Here is a picture for Jim Lampe.....yes the grass is still green
Roast is done after two hours on the pit
And resting
No plated pictures, had several people over and the game was about to start. The sliced roast went on a French bun with provolone cheese and buttery mushrooms put in a skillet and in the oven until the cheese melts. The roast was juicy and had great flavor another must do. Most importantly the roast did not have rosemary on it, there are just some people who don't like rosemary.
I had also made a batch of ATB's
So the Lady of the House is a Buckeye grad and there are a few other Buckeye fans here in this great state of Oregon that will make it through this next week, not sure how safe we will be when the Buckeyes win the National Championship.
Thank you all for looking and wishing everyone a really grilling 2015.
