X-MAS Feast 2014

[BBcue-Z]

A little late posting my Christmas pix, but I had so many occasions to cook for back to back. It was a very busy Holiday season, but quite enjoyable

Started with whole Angus Rib Roast from Sam's club

Removed the access fat from the side

Scored the fat cap

Brushed it with EVOO and rubbed a mixture of crushed garlic, and chopped Rosemary and Thyme all over

Placed the trimming on the grate to protect the bottom of the roast that has no fat on it (more on that later)

Placed the roast on the grill after seasoning

Let it snow...let it snow  sprinkled the top with rock salt

This was my first cook on my brand new 26er. The roast took almost the entire half of the grate. Started at 400 degrees and maintained the temp around 350 after that

Cooking almost done

I started the veggies on the flat top




And Shrimp Scampi on the Disc


Here are the trimming that I placed under the roast after cooking. They tasted just like bacon and the guests were fighting over them 

Pulled the roast at 128 degrees internal tamp and it climbed up to 136 after resting



Also made twice baked potatoes

and Caesar salad

And had all the usual accompaniment, horse radish sauce, au jus, rolls..etc.

[LightningBoldtz]

Absolutely awesome cook.

[argentflame]

What a feast. Great looking cook.

[AcrossFromHoss]

Amazing as always thanks for sharing

[SixZeroFour]

Perfection from start to finish. You're a dangerous man behind a kettle Z! Excellent Feast!

[Ted B]

I wish I lived closer to you and you were my dad. Seriously I'd love to learn from you. What you do is amazing.

[Troy]

Duuude.

FrontPage material!!!

[BBcue-Z]

Thank you ALL for the kind comments
I truly enjoy being part of this Forum and the WKC!!

@Ted B, I wish you lived closer too and you were my son. I'd love to have a son to cook outdoor with...