roburado
New member
I'm a bit short on pictures for this cook. So, you won't see the usual detail. It's more about the final product with this set of pics than the process of cooking.
De Bebe and I decided that we were going to do a sort of Mexican-inspired menu. So, we started off with appetizers in the basement. We had one table that was a pulled pork taco bar. Originally, it was going to be done on the MAK, but we decided to do it in a crockpot to save room in the fridge and on the MAK. So, De Bebe made this guy the night before. I'm not sure what went into it aside from roasted poblanos and lovely spices, but it was a hit.
The taco bar had a couple of different salsas, sour cream, black beans, olives, guacamole, lettuce, and cheese. De Bebe's grandma made some meatballs that are in the stoneware there.
Our other appetizer table had grandma's smokies, some ham rolled up with cream cheese and scallions, cheese and crackers, and a veggie tray.
Now, on to the main meal. There's my 14-lb. prime rib done on the MAK. Glued with garlic olive oil. Rubbed with BPS's DSSR. Smoked to a Rare+ or thereabouts. Pulled at 130F or so and FTC to rest and stay warm. In the background is De Bebe's oven-roasted turkey based on Alton Brown's brining and roasting technique.
My spatchcocked and rubbed 14-lb. turkey, cooked on the grill with the prime rib.
The main buffet: The prime rib, De Bebe's bird (my bird is out of view), the pumpkin pie De Bebe's grandma brought, some butternut squash, my jicama-cranberry salsa a la Rick Bayless, De Bebe's mom's au gratin potatoes, some decorative peppers, and green-bean casserole.
De Bebe and I decided that we were going to do a sort of Mexican-inspired menu. So, we started off with appetizers in the basement. We had one table that was a pulled pork taco bar. Originally, it was going to be done on the MAK, but we decided to do it in a crockpot to save room in the fridge and on the MAK. So, De Bebe made this guy the night before. I'm not sure what went into it aside from roasted poblanos and lovely spices, but it was a hit.
The taco bar had a couple of different salsas, sour cream, black beans, olives, guacamole, lettuce, and cheese. De Bebe's grandma made some meatballs that are in the stoneware there.
Our other appetizer table had grandma's smokies, some ham rolled up with cream cheese and scallions, cheese and crackers, and a veggie tray.
Now, on to the main meal. There's my 14-lb. prime rib done on the MAK. Glued with garlic olive oil. Rubbed with BPS's DSSR. Smoked to a Rare+ or thereabouts. Pulled at 130F or so and FTC to rest and stay warm. In the background is De Bebe's oven-roasted turkey based on Alton Brown's brining and roasting technique.
My spatchcocked and rubbed 14-lb. turkey, cooked on the grill with the prime rib.
The main buffet: The prime rib, De Bebe's bird (my bird is out of view), the pumpkin pie De Bebe's grandma brought, some butternut squash, my jicama-cranberry salsa a la Rick Bayless, De Bebe's mom's au gratin potatoes, some decorative peppers, and green-bean casserole.
Last edited:
