Tropical Storm Ribeye Roast and Bacon Wrapped Peppers

[JPetermann]

Due to Alberto's Memorial Day visit in the FL Panhandle, boating was not an option, so our go-to Plan B was a rainy day Ribeye Roast (Choice) and a few stuffed and wrapped peppers on the Performer. Not a bad alternative to a day on the water.

Started prepping on Sunday with a kosher salt dry brine in the fridge. Coals hot by 1:30 pm on Monday and ready to roll.

Made an herb rub using fresh rosemary & thyme, olive oil, onion powder, garlic and a touch of a new bourbon rub I ran across recently.

Roast rubbed down and ready:

Two hours in:

Hot bananas and jalapenos prepped and ready for the fire:

Roast reached 120 deg after approx. 3.5 hours and came off to rest while the peppers got happy:

While I was in the garage tending to the main course, my lovely fiance (Shannon) decided to make us a snack! Her "Ought To Be Famous" sausage and cream cheese stuffed mushrooms!! Holy mackerel were they good!

Peppers done:

Plated with some oven roasted asparagus and a homemade sour cream and horseradish sauce:

...and a special THANK YOU to all of the military men and women, both past and present, who made this day possible! We salute you!

Thanks for stopping by ~ Jeff

 

[JFusaro]

That is in the top ten of the best looking meals I have seen.
How long was your dry brine for and the tray the peppers are in how do I source one for me self.
Great job.

 

[Dan C. FL]

Some mighty fine eats there, sir!!!

 

[Rich G]

Outstanding meal! I have a similar recipe for stuffed mushrooms, and it's killer! Your wife knocked those out of the park!

Too bad you couldn't get out on the water, but probably the right choice considering....

R

 

[Rich Dahl]

Nice plan B, it all looks great.

 

[JPetermann]

Thanks for the compliments, everyone. Much appreciated!

@Rich G: I'll pass along the mushroom kudos to Shannon.

How long was your dry brine for and the tray the peppers are in how do I source one for me self.

@JFusaro: 24 hr dry brine w/ kosher salt @ 1/2 tsp per pound of meat; wrap in cellophane, place back in fridge overnight and take straight from fridge to smoker when ready the following day (smoke penetrates better when product is cold).

 

[ChuckO]

Looks fantastic Jeff. That's how I'm gonna roll when I move to Port St. Luci. Ride the storm out BBQ-ing

 

[Timothy F. Lewis]

@JFusaro
The pepper racks are available from Amazon very easily, I have seen them at Walmart, even Lowe’s!
I got a 30 holer for under ten bucks from Amazon.

 

[Robert-R]

Mighty fine eats! Rib roasts rule and your's definately does. Never considered a banana pepper popper. Gotta try that.

 

[JimK]

Outstanding meal all around!

 

[Barb D]

WOW!!! That was a very nice plan B. Those pics tells the story. Fantastic.