Howdy folks. Been a while since I've had time to really participate here. This has been an insane year thus far with one major project after another around the property. Too many things to do and not enough hours in the day so something had to go. Got a reprieve from yard work today from the weather...YAY!! This cook was supposed to happen May 22nd but got rained out. Several more delays after that and it finally happened a couple weeks ago and am getting a few minutes (more like 2 hours) to post it. This was also the first decent sized gathering we have had in almost a year and a half and included our best friends.
Started with a 9# prime rib. Dry brined for 3 days with kosher salt uncovered in the fridge
I hit the mother lode from CPB with top sirloin roasts. Got 10 full roasts and this is one of them. Weight was just over 7#
Cut it in half and dry brined this also along with the prime rib
Dough for the first batch of sour cream onion rolls. Made two batches, one Friday and one Saturday morning
Portioned out, on the pan, proofed a second time, and ready to go into the oven
Done and out of the oven. These things are fantastic!!
Get the PR ready. Since it's been brining in salt for 3 days I just did a heavy coat of black pepper, garlic powder, and onion powder
Sirloin roast just got black pepper
A few simple appetizers: fresh watermelon, Lori's spicy corn guacamole, her chipotle hot sauce, chips, a jalapeno ranch dip I made (recipe from my good friend
SmokinVOLfan
) and some celery sticks.
Folks hanging out and enjoying an adult libation and some munchies
Temps knocking on the door of triple digits so it's pool time
PR on the Rec Tec 3 hours in running about 250. No cook pics of the sirloin but it was done indirect on the Weber
Both done and in the house resting
Sliced. Sirloin took just a couple minutes longer than anticipated and the PR got away from me by a couple degrees.
The spread. Simple, basic, and to the point: the meat, smashed garlic and chive taters, heart of palm salad, homemade au jus, horseradish, the rolls, and butter.
My diner plate
Folks enjoying their dinner (or at least pretending to)
This was a very good meal but the best part was finally getting a group of friends together and feeling comfortable about it. Been way too long but we were not taking any chances and neither were they. These pics are somewhat of an eye-opener though. Most of these people we have known and been friends with for 20 years or so. The transition from youth to aged is slow and you don't really see it on a day to day basis but sitting and looking at the pics you realize how much we have all aged. Getting older is not for sissies, that's for sure but I guess it beats the heck out of the alternative
Well gonna call this one a wrap. Need to take a fat dog on a walk before the rain hits again. Thanks so much for dropping in and my apologies to all my SMF friends for missing out on what I know have been some great posts. I'll try to stay on top of the goings-on in here better going forward.
Robert
Started with a 9# prime rib. Dry brined for 3 days with kosher salt uncovered in the fridge
I hit the mother lode from CPB with top sirloin roasts. Got 10 full roasts and this is one of them. Weight was just over 7#
Cut it in half and dry brined this also along with the prime rib
Dough for the first batch of sour cream onion rolls. Made two batches, one Friday and one Saturday morning
Portioned out, on the pan, proofed a second time, and ready to go into the oven
Done and out of the oven. These things are fantastic!!
Get the PR ready. Since it's been brining in salt for 3 days I just did a heavy coat of black pepper, garlic powder, and onion powder
Sirloin roast just got black pepper
A few simple appetizers: fresh watermelon, Lori's spicy corn guacamole, her chipotle hot sauce, chips, a jalapeno ranch dip I made (recipe from my good friend
SmokinVOLfan
) and some celery sticks.
Folks hanging out and enjoying an adult libation and some munchies
Temps knocking on the door of triple digits so it's pool time
PR on the Rec Tec 3 hours in running about 250. No cook pics of the sirloin but it was done indirect on the Weber
Both done and in the house resting
Sliced. Sirloin took just a couple minutes longer than anticipated and the PR got away from me by a couple degrees.
The spread. Simple, basic, and to the point: the meat, smashed garlic and chive taters, heart of palm salad, homemade au jus, horseradish, the rolls, and butter.
My diner plate
Folks enjoying their dinner (or at least pretending to)
This was a very good meal but the best part was finally getting a group of friends together and feeling comfortable about it. Been way too long but we were not taking any chances and neither were they. These pics are somewhat of an eye-opener though. Most of these people we have known and been friends with for 20 years or so. The transition from youth to aged is slow and you don't really see it on a day to day basis but sitting and looking at the pics you realize how much we have all aged. Getting older is not for sissies, that's for sure but I guess it beats the heck out of the alternative
Well gonna call this one a wrap. Need to take a fat dog on a walk before the rain hits again. Thanks so much for dropping in and my apologies to all my SMF friends for missing out on what I know have been some great posts. I'll try to stay on top of the goings-on in here better going forward.
Robert
