That's the main manu for today's party for a dozen of us. Yesterday I fried four sliced eggplants
Then assembled a casserole in layers of sauce, sliced eggplant, mozzarella cheese, sauce, sliced Portobello shrooms. more cheese, sauce, egglpant, etc. that will go into a 325º oven for about 90 minutes
I took the seven pound rib roast and gave is a brushed coating of Worcestershire bold and a coating a CBP and sea salt
It's now smoking in the Pro 100 at 175º with hickory chips, soon I'll change the chips and raise the temp on the smoker to 200º for and hour, then closed the vents, raise to temp to 22º until I hit a IT of 122º. The plan is to pull it then and let it sit for 15 minutes, foil wrap, ant put back into the Pro 100 which had been lowered to 130º to keep warm while the Weber does it thing indirect on a dozen chicken thighs that have been marinating overnight in Yoshida's sauce.
I'm scrambling today! More to come. RAY
Then assembled a casserole in layers of sauce, sliced eggplant, mozzarella cheese, sauce, sliced Portobello shrooms. more cheese, sauce, egglpant, etc. that will go into a 325º oven for about 90 minutes
I took the seven pound rib roast and gave is a brushed coating of Worcestershire bold and a coating a CBP and sea salt
It's now smoking in the Pro 100 at 175º with hickory chips, soon I'll change the chips and raise the temp on the smoker to 200º for and hour, then closed the vents, raise to temp to 22º until I hit a IT of 122º. The plan is to pull it then and let it sit for 15 minutes, foil wrap, ant put back into the Pro 100 which had been lowered to 130º to keep warm while the Weber does it thing indirect on a dozen chicken thighs that have been marinating overnight in Yoshida's sauce.
I'm scrambling today! More to come. RAY