Dinner...

So the other day Mrs. Drang was looking in the freezer for diner, and uncovered a roast. A Prime Rib Roast. A year or more old. Color us embarrassed.

It was well wrapped, and we could see no signs of freezer burn or anything, but still... So, after it thawed out, we cooked it in the Big Green Egg.

The Egg is a barbecue/smoker made of the same material they make space shuttle tiles out of, about two inches thick. Retains heat very well, thank you. Marvelous cooking tool. Yuo can go "low and slow", or, if you build your fire right and manage the air flow correctly, well, I got it up to about 800 degrees Fahrenheit the other day; I say "about" because the thermometer "only" goes up to 750... (That was a fluke. I usually barely manage 300. Mrs. Drang is much better at running the thing than I am.)

She made a rub with some seasoned salt we had...
Label says "Sea salt, garlic, rosemary", and not much else.

Ears of corn were 3 for a dollar at the Kent Farmer's Market. (Been one for a dollar at the local grocery stores, thank you very much, Mr. Gore...)
And green beans, and some cucumber sliced thin in red wine vinegar, and some tomatoes...

And a very nice Fess Parker 2004 Santa Barbara County Syrah. (Yes, "the" Fess Parker. Little coon skin cap on the label, and on the cork. Opened a winery when he stopped acting. Very good wine. In fact, while my parents took us to our first two or three wine tastings, and tasting rooms, Fess' Vigonier--pronounced "Vee-ohn-Yay"--actually launched us into our interest in oenology.)(By the by, that wine is still listed on the web site...)(The Frontier red, by the way, is an excellant red table wine, with a picture of Fess as Dan'l Boone on th elabel. When we visited the winery back in '04, we bought a little souvenier coon skin cap that fits on the bottle cap...)

Either the salt, or the cooking/smoking process (we used mesquite chunk/lump charcoal) had th effect of turning the 'rind" of the roast red.

Still. What a magnificent meal.
The Big Green Egg is heartily recommended for anyone interested in backyard cookery. While we do not recommend aging a roast in the freezer for a year or more, it does not seem to have come to harm. (I had my doubts about smoking it, but figured after a year or more in the freezer, what the hell?)