Is a boneless rib roast really a rib roast? I'm honestly not sure. I'll let someone else be the decider on that. In either case, though, that's what I cooked today. Decided to mix it up a bit, keep the kitchen cool and go low & slow on the Weber kettle . . .
Trussed, Oiled & SeasonedWhile that was cooking, it was time for side dishery . . .
Turkish Eggplant Mise En Place & Makoto Kurosaki Coreless Damascus Gyuto, 210mmTurkish eggplant -- mini tomatoes & dried oregano from our garden -- salt, black pepper, evoo and minced garlic.
I'd never seen -- or even heard of -- Turkish eggplant before these showed up in our CSA box last week. At first glance, I thought they were persimmons. A quick internet check was not encouraging. Apparently, they're at their best when green and very immature. As they mature on the vine and turn orange, they become harder and more bitter. And this is how they came to us. But did that stop me? No. Of course not. I cut them into small pieces and seared them in a bit of evoo in a sauce pan. After that, I added everything else and kept it all on a low simmer for a couple of hours until everything kind of mushed together.
Turkish Eggplant Caponata-Type ThingIt was definitely a little bitter but not crazy-bitter, like the nearly-inedible bitter melon I cooked a few weeks ago. I finished it with a dollop of tomato paste, which mitigated the bitterness a bit further. Garnished it with a drizzle of evoo and some chives. All in all, a success.
Okay, back to the roast, after about an hour on the kettle . . .
Not So Low & SlowLooking good but by this time, it was already 105F internal. So, clearly, I was having some trouble dampening down the heat in Weber, even with the top dampers almost completely closed. I used these highly sophisticated foil panels to baffle the heat and I think they worked, since the roast seemed to be cooking fairly evenly on all sides.
And, what seemed like just a few short moments later, at the 1:45 mark
(technically, 2 hours because I put the probe in 15 minutes after I started cooking the roast), it was just about ready to pull . . .
Screenshot Of Signals Probe DataCooking like this is never really 'set it and forget it.' That said, the phone app seemed to work pretty well. I started a few years ago with a bluetooth unit and it's fine for indoors. But my grill's just too far from where I spend time in the house for the bluetooth to reach it. The wi-fi device, otoh, seems to reach my phone no matter where I am in the house.
Not So Low & Slow Ribless RoastIt had actually gone up a couple of degrees by the time I got outside. I figured it would have taken longer than two hours but I cross-checked the Signals reading with my Thermapen and both readings were within 1 degree of each other, so I presumed it was done. And it was.
Plated UpCharcoal-grilled ribless roast, eggplant 'business' and leftover spinach-feta casserole.
Given how edge-to-edge even the doneness was on the roast, I'd say it was a success. I've probably cooked a roast via this method before but I can't remember for sure.
=R=
Same planet, different world