Wood oven cookout

Had a bunch of the wife's cousins and some other family over yesterday for a wood fired fiesta. One of her uncles is a retired butcher, he bought a 12# fresh ham, deboned and stuffed a big eye round roast inside , and seasoned and tied.. It weighed in at 22#'s! I smoked it with some pecan wood for 3 hours, then finished in the regular oven. Her brother decided to do a quick crabbing trip which happened to be 1 mile from my house, so we also made 5 dozen garlic crabs, and I fired off around 15 pizza pies, great day with great company..

 

That all looks great! What a great way to spend the day.

 

22# roast!!! That's a lot of meat. How long in the regular oven? the Pizzas look good.

 

Thanks , it took 6 hours total, at around 325*, we pulled it out of the oven when the beef in the middle hit 135*.

 

Tell me more about these garlic crabs? That sounds like a wonderful day of family and food!

 

This is making the diet thread relevant

that roast looks stupendous and crabs?

 

Sure, he caught a bunch of blue claws , nice ones too, we remove the shell and guts, then hit with a hose. Then we put them in a big cast iron Dutch Oven. But first I'll pour a few jars of clam juice in, then white wine, butter, parsley, salt, crushed red pepper, olive oil, and of course a crap ton of minced garlic. Then I pour bread crumbs on top of the crabs with a little more salt and pepper, and put the top on and slide them in the oven. They come out really good this way .
I don't really care for the old bay seasoning way, with the shell left on. We always clean the crabs before cooking.