As much of a melee as the past three weeks have been, I did find time to eat one meal...only one but I made it a nice one 
Had a full 103 sub primal rib section in the fridge and decided to invite a few friends over for a season ending dinner. Things were starting to cool down but the pool was still perfect so the timing seemed right. Invited 14 people, 11 were able to make it. Weather was gorgeous and the stars aligned for the perfect environment.
The roast: several pics of the break-down process. This one was a bit smaller than most in the past. It was right at 24 pounds.
I marinated it for 2 days in a mixture of beef broth, beef gravy, Worcestershire sauce, black pepper, and garlic powder. It did take on some color.
Seasoned with a ton of black pepper, garlic powder, and onion powder. Time for the smoker. Smoker is at 250 and using cherry wood. I'm anticipating a 5 hour cook.
As soon as the roast went on, I made a batch of Cajun crab dip for an appetizer.
A batch of my beloved sour cream & onion rolls proofing in the sunshine out on the patio.
About 45 minutes in. Bark is not quite where I want it yet.
Rolls proofed and onto the grill to cook.
The appetizer spread. Folks brought WAY more than we'd ever need. A 7-layer Mexican dip, chips, mango tarts, shrimp and cocktail sauce, crab dip and crackers.
Here we are at about an hour and fifteen minutes. Bark is starting to firm up so time to drop the smoker temp to 180.
Rolls all done.
Shut the smoker down when the roast hit 125 and cracked the door to slow / stop the cooking. It maxed out at 132.
Close up. Blurry pic but you can see the perfect edge to edge pink I was shooting for.
The whole spread. Some cheesy potatoes that Jodi did, grilled asparagus that Craig brought, a white cheddar cream sauce I made for the asparagus, au jus that I made, and a nice salad Tracy put together. The rolls were missed in this pic but they did make an appearance just in time for dinner.
Finally and alas, it's time to eat. My first trip through the chow line.
Some happy folks today. The PR was exquisite and perfectly cooked. All of the sides worked beautifully with the meat and it was just an excellent meal. Truth be told though, it never would have happened if not for the offerings that other folks brought. At the outset the only thing I had to do was smoke the PR. I did decide to do the other stuff but all of those things only took a few minutes each so no big deal. What a great way to end the Summer season as within a couple days of this meal, the pool had dropped in temp to the point it was chilly for me and off limits for Tracy. It seems as though I missed some stuff in this missive but I think I hot on all the high points. The pool was heavily utilized due to it being a hundred degrees and the adult libations did flow
Gonna call this one a wrap. No sense eating up any additional bandwidth for my first post back with the SMF family
Robert
Had a full 103 sub primal rib section in the fridge and decided to invite a few friends over for a season ending dinner. Things were starting to cool down but the pool was still perfect so the timing seemed right. Invited 14 people, 11 were able to make it. Weather was gorgeous and the stars aligned for the perfect environment.The roast: several pics of the break-down process. This one was a bit smaller than most in the past. It was right at 24 pounds.
I marinated it for 2 days in a mixture of beef broth, beef gravy, Worcestershire sauce, black pepper, and garlic powder. It did take on some color.
Seasoned with a ton of black pepper, garlic powder, and onion powder. Time for the smoker. Smoker is at 250 and using cherry wood. I'm anticipating a 5 hour cook.
As soon as the roast went on, I made a batch of Cajun crab dip for an appetizer.
A batch of my beloved sour cream & onion rolls proofing in the sunshine out on the patio.
About 45 minutes in. Bark is not quite where I want it yet.
Rolls proofed and onto the grill to cook.
The appetizer spread. Folks brought WAY more than we'd ever need. A 7-layer Mexican dip, chips, mango tarts, shrimp and cocktail sauce, crab dip and crackers.
Here we are at about an hour and fifteen minutes. Bark is starting to firm up so time to drop the smoker temp to 180.
Rolls all done.
Shut the smoker down when the roast hit 125 and cracked the door to slow / stop the cooking. It maxed out at 132.
Close up. Blurry pic but you can see the perfect edge to edge pink I was shooting for.
The whole spread. Some cheesy potatoes that Jodi did, grilled asparagus that Craig brought, a white cheddar cream sauce I made for the asparagus, au jus that I made, and a nice salad Tracy put together. The rolls were missed in this pic but they did make an appearance just in time for dinner.
Finally and alas, it's time to eat. My first trip through the chow line.
Some happy folks today. The PR was exquisite and perfectly cooked. All of the sides worked beautifully with the meat and it was just an excellent meal. Truth be told though, it never would have happened if not for the offerings that other folks brought. At the outset the only thing I had to do was smoke the PR. I did decide to do the other stuff but all of those things only took a few minutes each so no big deal. What a great way to end the Summer season as within a couple days of this meal, the pool had dropped in temp to the point it was chilly for me and off limits for Tracy. It seems as though I missed some stuff in this missive but I think I hot on all the high points. The pool was heavily utilized due to it being a hundred degrees and the adult libations did flow
Gonna call this one a wrap. No sense eating up any additional bandwidth for my first post back with the SMF family
Robert
