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Posted
On 11/25/2024 at 8:26 AM, jimmyjazz said:

Since so many of you miscreants have raved about the horseradish sauce I ripped off and tweaked, here you go:

 

I added the zest of a lemon to mine today.  I reccomend. 

  • Hook 'Em 1
Posted
1 hour ago, pops said:

I added the zest of a lemon to mine today.  I reccomend. 

That's a great idea.  Can't try it tomorrow, we're doing turkey and ham, but I'm putting it on the list.

Posted (edited)

Doing a 10.5 lb today.  Way too big for me and my kids (19b and 16g) but we'll have leftovers and 19 lives with me and will eat the shit of of the leftovers.

Doing a butter, rosemary, thyme, garlic, and olive oil to spread over. Any other spices I should add to the spread?  Paprika? Dill? etc?  

Ill salt and pepper it first

15 mins at 500 and then 3 hours at 325 sound about right? shooting for 135ish

Edited by midtown
Posted
14 minutes ago, Baboontyme said:

Looks good imma.

I'm starting to worry about how long this 17 lber is going to take. All part of the fun I suppose. Merry Christmas surly

250 for 4 hours and sear the fucker you'll be fine. 

Posted

As planned, got up at 4:45 to get the roast in the sous vide at 133*, cooked 8 hours and then rested for about 10 minutes.  Meanwhile, I pulled the scalloped potatoes off the kamado and cranked the coals up to 11.  Placed grate in the low position and proceeded to sear the roast over the glowing orange coals - bone side, outsides, back, and then flipped to the top.  Wide-eyed, firefighter BIL watched as the fat cap melted into the coal, immersing the roast with intense flames.  I was wearing thick, tall gloves and still wasn't sure I'd get out without at least singed arm hairs.  It was beautiful.  Perfect medium rare roast with a side of chimichurri and Jazzy horseradish sauce.

Once everyone was done, I sliced off three pieces for a nice future meal.  The remaining chunk will be thinly sliced and made into cheesesteaks on Gabino's French rolls.

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