Roast Thanksgiving

[bill_schubert]

Couple of things.  

One — toasted homemade bread for breakfast is a wonder not to be taken lightly.

Two — Roast for Thanksgiving is a lot better than Turkey IMHO.  Ours came out pretty good and much less of a mess.

Not a prime rib after all

It was in the same refrigerator as prime rib but was the right size for two of us so I just grabbed it not noticing until today it was a ribeye roast (basically uncut steaks).  

I've never gotten a pre-seasoned roast.  It was pretty good but I think I still like the way I do it better.  Lots of kosher salt and enough pepper to taste it.  But LOTS of salt.  My father used to cook roasts directly on the coals (roast on the rocks) by coating it in salt so that it was entirely white.  The advantage of all the salt is that it keeps the juices in the roast and gives the outside a nice crispy coating.  I don't put quite so much as that on it but way more than most people would think is healthy.

On the coals

I always start it out cooking it on direct heat.  That crisps up the outside.

Off the coals

I then move it to the smoker side and 'try' to keep the heat around 350.  I was fairly successful today but did finish it in the oven for the last 15 minutes.  Better than using more.  But the end it doesn't much matter for taste anyway.

I pull it out and put it on a cutting board at around 110 degrees hoping it will finish up at around 120.  That works out to be pretty rare but I really don't like overcooked meat.

This turned out to be really tender even if it wasn't prime rib.  We'll get lots of snacks out of it.

Comments

[msconduct.livejournal.com]

Still trying to figure out a way to get you to post me some of your smoker artisan meat products.

[bill-schubert.livejournal.com]

You and my sister. I was going to freeze and send her some ribs but the price for even sending one side of ribs was prohibitively expensive. Still thinking about taking some with me one day when I visit.

[msconduct.livejournal.com]

That's a great idea!