Hey guys and gals. It's been a while since I've posted anything. It's been a little crazy around here for the past few months. Anyway, I wanted to share two cooks I did for Christmas.
First, I did a turkey on the rotisserie. It was a 13 pounder, and I used the Simon & Garfunkel rub mixed with olive oil to make a wet rub. Here it is rubbed, trussed and ready to spin.
I smoked it with just a couple of small wild cherry chunks.
A few hours later and it was ready. I was quite happy with the results. I've done a few of these now and they seem to get better with every one. I guess I should do them more often huh?
I didn't get any pics after I carved it. It didn't last all that long. It must have been good.
The second cook was a standing rib roast. I had the butcher cut the bones off for me, and cooked them separately for a snack for the cook. [emoji41]
I trimmed it, rolled it, tied it and rubbed it. I simply used the MontrealSteak seasoning at my wife's request. Here it is on the grill with the ribs.
Again, I was quite happy with the result. I used just a tiny bit of hickory on this one. There wasn't much talk at first around the dinner table, so again, it must have been good. I enjoyed it.
Oh, and my little snack was pretty tasty too.
Thanks for looking, and I hope everyone has a very happy New Years!!
Sent from my iPhone using
Weber Kettle Club mobile app