We didn't have any family obligations, so we just ended up cooking here at home for just Cindy and me. It was a beautiful day in Iowa - light winds, clear blue skies and temps in the mid to upper 40's. Considering how cold it has been lately, it was a great day. In the meantime, I steamed up two pounds of shrimp for an afternoon snack. That's kind of a Thanksgiving tradition with Cindy and I. I make my own shrimp sauce, laden with horseradish. I added some Cajun seasonings and garlic powder with the shrimp while they were steaming. When they were done, I put them in a big bowl of ice to cool 'em down. Then we had peel and eat shrimp to munch on all afternoon. Along about 6:15 - about six hours after I put the meat in the smoker, I pulled it out and wrapped it up with aluminum foil to let it continue to cook naturally from within. During that time I made my own homemade stuffing and a batch of garlic, horseradish, and cream cheese mashed potatoes. And I made a batch of my own homemade stuffing, too. Things were looking good. We also had a great bottle of 2003 Chalk Hill Cabernet with the dinner. After we finished (once again, just the two of us - we have a TON of leftovers) and cleaned up the kitchen, our neighbor's - George and Hannah - came over with a bottle of a 2006 Chappellet Mountain Cuvee blend that was a gift from Hannah's boss for a job well done on a project. They wanted to share with us. That was nice of them. I wasn't familiar with Chappellet - and it may have been a little too early to drink - but it was very good. We always have a lot to be thankful for on Thanksgiving each year, but I was thankful for the cow that gave its life for our wonderful meal and the vast amount of leftovers I'll be munching on in the coming days. And I didn't even have a piece of pumpkin pie today... It's Thanksgiving 2008 here in the heartland of America. It's been a beautiful day with clear skies, light winds and plenty of sunshine.
But the big item on the menu today was a 5.75 pound standing rib roast. I scored the top of the meat and rubbed some olive oil on it. Then I added crushed garlic, dried thyme and rosemary, paprika, onion powder, sea salt and cracked black pepper. I added some water into the pan that I was going to cook it in and called it good.
I put it in the Weber smoker just after noon and kept the temperature around 190-200 degrees (F). This is a picture of the meat as it went into the smoker.
About 6:45, I pulled the foil off the standing rib roast and here is the finished product. It was definitely juicy and it had a great herbal smell to it.
It was a little rare for Cindy's taste, but I thought it was perfect for mine. I wasn't too happy with the cut of meat, however. It had a lot of fat in it and there was a big line of gristle through the middle of it. No matter, however. The taste was great, it was tender and juicy, and it had a nice little bit of smoky hickory flavor to it.
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why in gods name do you take pictures of your food??? that's just flaky!!!
Posted by: Mr. Zinko | November 29, 2008 at 09:44 AM
You must be new to the blog. Welcome! I do it primarily to tease my colleagues in Canada who are major beef eaters and don't get to see this type of beef in Quebec.
Posted by: Road Tips | November 29, 2008 at 04:38 PM