First off, i need to brush up on photogaphy, but that's another story.
Went outside my comfort zone where I usually do a rib roast on the Napoleon rotisserie with rear infrared burner and did this one on the WSM. I'm an au jus nut so i have some "sauce" to further cook steaks for the whinies that don't like red meat. to supplement the au jus from packet, I took a cake pan with about 1.5 cups of water and a glob of BTB (better than boo-yon). Put roast on a grid over it so I wouldn't waste all the drippings.
cooked to 127 then pulled to rest. I like mine rare, thus the aujus.
results were good for just two of us. Plenty of leftovers. Trimmed the bones and some steak meat for a big ol tub of roast to make philly cheese sammies later this week.
Hope y'all had a good Easter
John
Went outside my comfort zone where I usually do a rib roast on the Napoleon rotisserie with rear infrared burner and did this one on the WSM. I'm an au jus nut so i have some "sauce" to further cook steaks for the whinies that don't like red meat. to supplement the au jus from packet, I took a cake pan with about 1.5 cups of water and a glob of BTB (better than boo-yon). Put roast on a grid over it so I wouldn't waste all the drippings.
cooked to 127 then pulled to rest. I like mine rare, thus the aujus.
results were good for just two of us. Plenty of leftovers. Trimmed the bones and some steak meat for a big ol tub of roast to make philly cheese sammies later this week.
Hope y'all had a good Easter
John
