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It is a cold windy miserable day here so I resorted to comfort food, steamed fresh spinach, homemade fresh pasta and meatloaf. Up Close.

For our second Thanksgiving dinner this year (first was with my sisters with turkey, etc.), I decided to go with a boneless rib roast instead of turkey. Dry rub, refrigerated overnight, smoked at 200°F over cherry and apple wood for 2 hours, then seared (1 - 1 1/2 minutes per side, sear grate) at 475°F. I returned it to the KK main grate for another 20 minutes at 375°F to an internal temperature of 124°F, then foil and towel wrapped and placed in a cooler to rest for 1 1/2 hours (temp rise to 132°F). Served with roasted sweet potatoes, brussels sprouts carbonara, herbed stuffing with turkey gravy, horseradish cream sauce and/or au jus, 2003 Caymus Special Selection cabernet sauvignon and 2009 Schramsberg sparkling wines.

Cooked to perfection!!

Duuuuuuude [emoji1786] It’s taken forever to find some plate ribs around here. Sent from my iPhone using Tapatalk

Happy Thanksgiving!

Yesterday being Thankschristmagiving I was in charge of bread and the turkey. Now everyone is free to travel and see grandkids for Thanksgiving and Christmas 👍