Hogdady
Cook
Mrs Hogdady is asking for a prime rib roast for Christmas. I have a 22' weber grille. Can any of you offer suggestions/techniques for me to pull this off? :prayer:
bigwheel said:Sounds like you may be afflicted with the munchies mi amgio. I just finished 14 tuna fish sandwiches and a big bag of chips along with half a jar of bread n butter pickles. Course I am a rotund chubby boy so that just a normal old meal for me. If you get my drift..wink wink lol
bigwheel
Vermin999 said:I like to cook mine like this,
If there are bones almost cut them off and retie them to the roast.This makes slicing the roast easier. Season with Montreal Steak Seasoning. Set up grill for indirect cooking and place roast indirect until an internal temp of around 105*. Ramp up temp on the grill and sear all sides and pull the roast off at 125* internal. Let it rest 15-20 minutes before slicing.
Hogdady said:Vermin999 said:I like to cook mine like this,
If there are bones almost cut them off and retie them to the roast.This makes slicing the roast easier. Season with Montreal Steak Seasoning. Set up grill for indirect cooking and place roast indirect until an internal temp of around 105*. Ramp up temp on the grill and sear all sides and pull the roast off at 125* internal. Let it rest 15-20 minutes before slicing.
Can you help me understand better how to address the bones?
bigwheel said:Sounds mighty good. How did you handle the additonal au jus scenario?
bigwheel