Sunday is my favorite day of the week. My kids know they are expected to be home for dinner. Grandpa is always there. My two older kids drive, so it's rare to have everyone at home at the same time. Sunday is family night. The kids have grown to love Sunday dinner because they know I'll cook something special.
Last nights menu;
U.S.D.A. Prime rib eye roast smoked on a rotisserie.
Yukon Gold potatoes mashed with sour cream, butter and chives.
Fresh asparagus with mayonaisse.
Green salad with tomatoes, italian cucumber, celery, endives and balsalmic vinigarette dressing.
Foppiano Pinot Noir.
Banana Cream Pie.
Here's the roast; I covered it with a light coat of olive oil then rubbed in a generous amount of Cavendar's Greek Seasoning.
I have some left over things from last weeks Jambalaya, so I filled the drip tray with chopped onion, bell pepper, garlic, fresh rosemary, parsley and red wine. The tray will catch the juices and fill the cooking box with aroma. You can baste the roast with the stuff in the drip pan.
There is a smoker box on my grill. I stuffed it with oak from red wine barrel staves. I got a very nice light smoke because I only added a few pieces. You can see the smoke getting started.
Finished product;
Sliced. It was incredibly tender and flavorful with a wonderful spiced smoky crust.
