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View Full Version : Smoked rib roast on a drum and BP's smoked jalapeno scalloped taters in a MAK, oh my!



scooter
11-25-2012, 02:47 AM
Smoked rib roast on a drum and BP's smoked jalapeno scalloped taters in a MAK, oh my!

Start with a 7# 3 bone rib roast, season it with garlic olive oil, jalapeno season salt and DSSR. Should make a great tasting crust off a drum cooker with its semi-direct cooking style.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9795.jpg

Throw in some hickory pellets and a chunk of red oak
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9838-1.jpg

Time to get the roast going in the drum so I can get the jalapeno taters put together and into the MAK.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9797.jpg

Jalapeno taters together and into the MAK at 375
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9806.jpg

Rib roast hit 140IT and is done. That's the drum crust I was looking for.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9811.jpg

Jalapeno scalloped taters are also nicely done.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9815.jpg

Nice and brown and cheesy. Pretty! That brown crusty cheese on top and along the edges was amazing.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9817.jpg

The roast is done resting. The push carried the IT from 140 to 148. Beautiful carmelization of the crust.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9825.jpg

Sliced.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9830.jpg

Plated! The meat was smokey, juicy and tender.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9834.jpg

Big Poppa
11-25-2012, 05:53 AM
great work scooter how about those taters....that was what I was aiming for in santa anita....

scooter
11-25-2012, 12:06 PM
3 hours on the upper rack at 375 and used russets. 1.5 hrs covered. 1.5 hours uncovered. Next time I may go 2hrs and 1 hr to preserve more of the cream. The flavor was great but the cream was mostly evaporated.
I'll also pull the roast 5 degrees sooner. I always pull out of a pellet cooker at 140 and end up with medium pinkness and in the drum it produced med/well pinkness. But the flavor was off the scale good and the crust was exactly the way it should look! The drum wins again!


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scooter
11-25-2012, 12:08 PM
Could also have been that all the prior rib roasts I used a Maverick to measure internal temps and this one I used a Stoker?


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sheepdad
11-25-2012, 12:22 PM
My God that looks AWESOME. That's one great cook scooter. Can't wait to show my coworkers what a drum can do to a standing rib roast.




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Salmonsmoker
11-25-2012, 01:31 PM
Nice cook scooter. The drum hasn't lost a round yet!

Big Poppa
11-25-2012, 05:22 PM
I love my MAKs dont get me wrong but the drum is fun and cooks so well....Im cooking the taters again but only giving myself 1.5.hours at 400 lets see how they do...I dont think that the difference is the stoker/maverick

scooter
11-25-2012, 07:19 PM
Probably is the semi direct nature of a drum. A small adjustment will be made when I cook the family rib roast for Christmas dinner. I want it to be medium to suit most of my families doneness preferences. Also will have to, unfortunately, lighten up on the jalapeno season salt cause I have some lightweights in my family who can't take even a small amount of spiciness. Probably replace it with LLw/pepper.
That jalapeno season salt has become my default base spice! :)

SS, not a single round! lol

MrAdam
11-25-2012, 09:27 PM
Go figure, you can spend less than $200 on a cooker that outperforms one worth ten times as much! :D

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cowgirl
11-27-2012, 11:50 AM
Looks fantastic Scooter!!

Smitty
11-28-2012, 09:58 AM
They look great Scooter!

Patrick_CT
11-28-2012, 10:21 AM
I need to fire mine up again... been too long