Ah yes, Christmas in Trout Lake - It's usually about shoveling snow and trying to staying warm - Not this year. We had an absolutely gorgeous day - Sunny, albeit cool - but a very nice day, indeed. We had been in San Francisco the weekend prior catching up with friends and seeing the almost annual Los Lobos Fillmore shows. We got back in to town Monday, and headed to the butcher in Portland on the way back from the airport - Bad move! The place was insanely packed - There was easily 200 people in there so we bailed, and headed to Hood River and to the grocery without much of a game plan. We left with a roast, a sack of spuds and some green beans. This is what went down. (Remember, to increase the size of the picture, just click it!)
We scored a Kobe roast. I've never cooked Kobe, I'm not even sure I've ever ordered it, but it was the holidays, so I figured we'd check out what all the fuss was about.
The marbling looked good, the color looked good. We stuck with what we liked and rubbed it down with a mixture of garlic, fresh thyme, fresh rosemary, and some
Back of the Yards Garlic Pepper Butcher's Rub from the Spice House in Evanston. Love that stuff.
Threw it on the WSM at about 280 degrees - figured it would take a couple of hours. We pulled it when we reached an internal temperature of 127 degrees and let it set for about 30 minutes.
Carved it up ....
...and served with au gratin spuds and green beans. We made Julia's horseradish
sauce for the meat...The spud recipe is also from the Julia Child's
'Way to Cook' book. I like that one - All in all a great day- Peaceful, also basketball full, and a delicious dinner! These 2 were pretty glad that we had returned:
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| Sleepy Dog 1 |
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| Sleepy Dog 2 |
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