Featured Cook: BBcue-Z’s Christmas Feast 2014!

We are extremely fortunate to be surrounded by many talented grillers here at the WKC, so we want to start recognizing some of the outstanding cooks showing up almost daily in the BBQ & Grilling Forums. The first of which is an outstanding feast cooked up by member BBcue-Z (Hadi) this past Christmas. Amazing variety, amazing color and excellent presentation! Thanks Hadi!!

Here is the outstanding post is all it’s glory…

A little late posting my Christmas pix, but I had so many occasions to cook for back to back. It was a very busy Holiday season, but quite enjoyable 🙂

Started with whole Angus Rib Roast from Sam’s club
Removed the access fat from the side
Scored the fat cap
Brushed it with EVOO and rubbed a mixture of crushed garlic, and chopped Rosemary and Thyme all over
Placed the trimming on the grate to protect the bottom of the roast that has no fat on it (more on that later)
Placed the roast on the grill after seasoning
Let it snow…let it snow  ;D sprinkled the top with rock salt
This was my first cook on my brand new 26er. The roast took almost the entire half of the grate. Started at 400 degrees and maintained the temp around 350 after that
Cooking almost done
I started the veggies on the flat top

11 12

And Shrimp Scampi on the Disc

Here are the trimming that I placed under the roast after cooking. They tasted just like bacon and the guests were fighting over them  ;D
Pulled the roast at 128 degrees internal tamp and it climbed up to 136 after resting


Also made twice baked potatoes
and Caesar salad
And had all the usual accompaniment, horse radish sauce, au jus, rolls..etc.

Just amazing Hadi – Keep up the excellent work!!

R – R – R

2 comments… add one
  • Jim Link Reply

    Very nice feast. I’m jealous.

  • Jeff Link Reply

    Exactly how I like my Rib Roast, med-rare to med!! The trimmings do look like bacon and I bet they were the show stealer. Another fine job Hadi.

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