Never done one of these before and need advice

[Tenpoint5]

Great job!

Stay dry, guys...   Looks like a hurricane back there on the radar.
Clear and dry in Virginia, but not for long.

Merry Christmas!

Rub it in Squirt its christmas morning and its raining like a cow peeing on a flat rock right now.

[KyNola]

Not raining here right this minute but rained pretty much all night.  Temps are falling and the wind is about to blow the shingles off the roof!  Sustained winds of 25 mph, gusting to 40 mph!

KyNola

[squirtthecat]

It's on it's way here...    Overcast now, but you can feel it coming.

Amazing how much snow they had to the N of here.  Landed it Richmond and everything but roads/parking lots was solid (and thick) white.   Much dryer here.

I'm reading the weather reports from back home, and I'm really really really glad we left early yesterday morning.

Have a good Christmas guys - smoke on!

[FLBentRider]

Weather ?


:o :D ;D

[seemore]

FLB, that was just plain MEAN.   :'(
seemore

[squirtthecat]

FLB, that was just plain MEAN.   :'(
seemore

That's it!   I'm getting a cooler of snow out of the ditch out front and driving down there.............  I can't be but 14 hours away from him.   8) 8)

[FLBentRider]

Have you ever considered deer hunting in this kind of weather ?

That's why when I hunt, I hunt in PA.

[MPTubbs]

Were having a blizzard here!

Back yard drifts are 6 to 8 feet right now. The wind is blowing a constant 20mph. Gust ?????
Won't let up til Sunday morning.

[seemore]

Habs & CRG, sorry for the delayed response.  Spent the day yesterday at my sisters.  They did a prime rib - not smoked, but good nonetheless.

I put the bacon on the top rack, hoping that the drippings off the bacon might add a little extra to the roast.  I don't know if it did or not, but at least now I've got some smoked bacon to eat up.  :)

The recipe for this roast came from the Smoke & Spice cookbook by the Jamisons:

Creole Crown Roast

This recipe is for a five-pound roast.  As we had an eight-pound roast, we heaped the measurements.

The rub:
2 T celery salt
1 T paprika
1 T freshly ground pepper
1 T white pepper
1 1/2 t dried thyme
1/2 t cayenne
1 T packed brown sugar
1 1/2 t garlic powder

1 - 2 T Worcestershire sauce

Creole mop (optional - but why on Earth would you NOT use it??):
Half of the Creole rub (from above)
3 C chicken or beef stock
1/4 C Worcestershire sauce
1/4 C butter (preferably unsalted)

The night before the smoke, rub the roast with the Worcestershire sauce.  Then rub in half of the Creole rub over the roast.  Cover with plastic wrap and refrigerate overnight.

Before you begin the cook the next day, pat the rub down with a little bit more of the rub.  Let the roast sit at room temp for about 40 - 45
minutes.

Combine the ingredients to make the mop.  Warm over low heat.

Smoke at 200 to 220 degrees F in the smoker.  We cooked ours for about six hours in the smoker.  Mop the pork every 40 - 45 minutes.

When June served it, she spooned a little of that mop over the slice of roast.  Hence the "juice".  It was might tasty!

seemore

[Habanero Smoker]

No problem with the delay. I happened to see your other post that mentioned what seasoning you used just after I read the post on this thread. Thanks for the recipe. I may try that soon, but lately I've been into South American food, and now drifting towards West & South African cuisines.

[NePaSmoKer]

MMMMMMM Seemores

That looks very good.

[seemore]

Habs, STOP THE BUS!!!!
West African food?  Have you tried spicy African chicken stew?
That has been one of our favorites ever since I first fixed it back in the nineties!!!!!
What about Jollof rice?  A roommate in college used to fix this.  It was good.  I can't remember all of the ingredients.....
What other dishes have you tried?  Oh, we might have to start another post for this one!
Mrs

[Habanero Smoker]

I go through these different stages of what foods I will tend to crave, and now I'm getting back to dishes from W. Africa. I just love foods from other nations, and found that most dishes from a country has it own regional variation. And with W. African dishes, many share characteristic to the southern dishes in this country. At this point and time stews are on my top of the list for dishes. Oxtail is my favorite, but it's difficult to get good oxtails in my area.

I have tried both the dishes you mentioned in a few different ways. The Jollof Rice I have about six different recipes from about 3 countries. My favorite is Coconut Shrimp with Jollof Rice which is recipe from Nigeria. I'll write it up later and post it in the recipes in development.