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
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
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
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.
Topic: X-MAS Feast 2014 (Read 1760 times)
