Smoked Rib Roast, BBQ Teriyaki Chicken, Egplant Parm, & Crab Ravioli

[sawhorseray]

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

 

[RiversideSm0ker]

It looks like you have an amazing feast in the works Ray. Wish I was there.

G

 

[Hawging It]

Off to a good start. Keep her going.

 

[sawhorseray]

It looks like you have an amazing feast in the works Ray. Wish I was there. G

I wish you were too, the party just went from a dozen to eight! RAY

 

[smokerjim]

looks like it's going to be some good stuff Ray, feel sorry for the 4 that backed out they don't know what they are going miss.

 

[jcam222]

Looks like a great start!! In for the finish.

 

[phatbac]

Looks good so far...

Happy Smoking,
phatbac (Aaron)

 

[xray]

Yeah I agree, those 4 people are missing out! Looks great so far.

Like!

 

[sawhorseray]

What a ride, everything turned out great! Dinner was scheduled for 5pm and folks were supposed to show up at our place at 3. Cousin Ginger gave out some incorrect info and they started showing up at a quarter to two, wife was still in the shower. We sat out in the patio and Bob pretty entertained the group with non-stop fetching. I pulled the rib roast at 116º and put it into a aluminum pan and covered it with foil as the Pro 100 was cooling down to 130º. That gave me time to fire up the weber and as the teriyaki chicken thighs smoked to perfection the roast climbed to 127º.

I had the eggplant parm in the oven for about two hours when it was ready, and the crab ravs were done right on time. The roast was getting sliced at 4:58

The buffet was opened right after this picture was taken at 5:02, everything was hot!

We didn't miss the folks who failed to show at all, everyone in the house was family. We had a great time and a fantastic meal, served right on time, which doesn't always just roll over. Cousin Kurt, a rabid Steelers fan, will be over for leftovers and the game Monday night. Thanks for looking. RAY

 

[Jabiru]

A superb looking feast! You got the execution down pat by the looks.

 

[phatbac]

Looking great! makes my mouth water!

Happy Smoking,
phatbac (Aaron)

 

[Steve H]

Fine looking spread Ray!

 

[tropics]

Ray you couldn't pull me away from that feast great job.
Richie

 

[xray]

Nice Ray! That’s a hell of a feast!

Like!

 

[SmokinAl]

Awesome looking meal!
Al

 

[sawhorseray]

Thanks a ton for the comments and likes guys, they are greatly appreciated. Man, that was a runnin' ton of fun and quite a challenge, I learned a few new trick along the way. My ThermoPro was a little bit confusing, both were in the roast and reading thirty degrees different. I changed them around and still the same thing. I inserted a different one I had on hand and it read right about the same as one of the Therm probes so I went with that and things came out perfect. I'm going to order two new probes for the ThermoPro from Amazon today, that ought to clear that up. The next rib roast will go on the SQ36 and I'll be sure to be making some easier ready-to-go sides like tater salad, slaw, and beans so I'll only have to focus on one thing. Cousin Kurt the Steelers fan will be over for the SNF and leftovers, we've got a lot stacked up in the fridge. Thanks again! RAY

 

[RiversideSm0ker]

Cousin Kurt is a lucky guy.

G

 

[Smokin' in AZ]

Damn Ray, that there is a mighty nice looking spread....if I wasn't doing a party as well Sue and I would have been over in a flash!

BIG LIKE!

John

 

[sawhorseray]

Thanks you John, turned out there would have been plenty to go around if you and Sue were there. Did you do a cook? Where do I find it? I'm up late this morning after the horrific Niner loss. RAY

 

[Smokin' in AZ]

I did not do a cook a as we decided to do a chili cook off with our friends.

So I did not think it was appropriate to post it here.

John