For the 4th of July this year, we made a feast for the ages. Utilizing our pellet smoker for every aspect of the cook.
Our centerpiece was a Tomahawk Rib Roast smoked to perfection. The 10lb roast was seasoned with fresh rosemary, thyme, garlic, salt, and pepper. We smoked this with Smoke Ring’s Oak pellets for about 3 hours at 250 degrees, until it reached an internal temperature of 120 degrees. We then seared it on a piping hot grill to help give it a nice bark. This gave us the medium-rare cook we were looking for.
Seafood skewers consisted of half a lobster tail, scallops, shrimp, sweet corn, and lemon. We seasoned these with “Slap your mama” seasoning and brushed a compound butter on them throughout the cook. The compound butter was a blend of butter, green onions, Italian parsley salt, and pepper. We were looking for an internal temperature of 145 degrees, once we met our temperature we seared them on the hot grill.
Scalloped potatoes were cooked in the same smoker as the rib roast. These were russet potatoes, covered with a sauce consisting of cream of mushroom soup, heavy cream, asiago cheese, Cholula Hot Sauce, salt, pepper, and garlic.
The ladies made the strawberry rhubarb pie. They made a 3-2-1 dough (3 parts flour, 2 parts fat, 1 part water) the night before and put the pies together that day. They baked for 1 hour at 350 degrees on the Z Grill and turned out perfect