DaveG
Cook
Today is my wife's birthday, 66 years old, but she still has all her teeth. So, she had a choice; we could go out or I'd make a rib roast. She opted for the rib roast. If she didn't, I wouldn't be posting. Got a 5.2 lb boneless rib eye roast at BJ's this morning, and, when the time came, seasoned with just salt, pepper and garlic. One piece of apple wood with temps between 300-325 in the kettle. Let the meat sit out for 1.75 hours with a piece of foil draped over it to keep it clean. Sort of a MM start, with TJ briquettes, time to get to 125 was 2 hours and 20 minutes. Wrapped and rested 30 minutes. Poured the juice in a bowl and used over the meat. Served with roasted butternut squash.
Lets start with this one. Seasoned, cooked, done and resting for 30 minutes.
The payoff.
A closer look.
Lets start with this one. Seasoned, cooked, done and resting for 30 minutes.
The payoff.
A closer look.
