Beef - It's What's for Christmas!
We've had a wonderful Christmas, thanks to James coming in from Chicago for a few days. Loads of fun surprising Linda with his arrival time (5 hours earlier on Thursday than she had expected).
He engineered the whole deal. Gotta love him!
Epic foods, like everyone else on Christmas morn, and we are now in the midst of preparing dinner. I have placed the beef on the barbie and am working very, very hard on dinner prep (bwahaha!!!).
This tie-bars to gifts, which of course mine are BBQ-heavy.
For starters, I needed a new chimney to get my fire lit, so to speak:
Thanks James!! And just so you know how badly it was needed, here's what 8 or 10 years does to a Weber chimney:
Next, thanks to George Brookover for steering me to the MSU Meat Lab. It's located west of (that would be, behind) the MSU Dairy Store. Which pretty much explains why I never knew it existed... never got past the Dairy Store! So the Meat Lab sells a huge menu of beef, pork, and lamb. They do a special Christmas prime rib roast sale, so we got a 4-pounder.
Here it is, dry-brined (salt, foil, chill for 24 hours), wrapped, rubbed, and ready for the grill. My recipe is here. That's Mrs. O'Learys Cow Crust (click on the recipe link):
Then, it's outside in 37 degree weather to fire up the barbie. I also made Meathead's gravy (the link above) and that's my drippings-catching liquid. Big Green Egg is set up with plate setter to simulate a two-stage fire (indirect heat). Here's a peek under the hood:
The cook time is a half-hour per inch of diameter. This guy is 6 inches across, so that's three hours, at 225 degrees. Then I'll sear it for 20 to 30 minutes more, and hopefully serve it at about 125 degrees.
I will try to take pix, but it's sort of a dance, because timing is a big issue, and my guests, who happen to be my family, do not like to be kept waiting for their dinner.
I will do my best!!
He engineered the whole deal. Gotta love him!
Epic foods, like everyone else on Christmas morn, and we are now in the midst of preparing dinner. I have placed the beef on the barbie and am working very, very hard on dinner prep (bwahaha!!!).
This tie-bars to gifts, which of course mine are BBQ-heavy.
For starters, I needed a new chimney to get my fire lit, so to speak:
Here it is, dry-brined (salt, foil, chill for 24 hours), wrapped, rubbed, and ready for the grill. My recipe is here. That's Mrs. O'Learys Cow Crust (click on the recipe link):
Then, it's outside in 37 degree weather to fire up the barbie. I also made Meathead's gravy (the link above) and that's my drippings-catching liquid. Big Green Egg is set up with plate setter to simulate a two-stage fire (indirect heat). Here's a peek under the hood:
The cook time is a half-hour per inch of diameter. This guy is 6 inches across, so that's three hours, at 225 degrees. Then I'll sear it for 20 to 30 minutes more, and hopefully serve it at about 125 degrees.
I will try to take pix, but it's sort of a dance, because timing is a big issue, and my guests, who happen to be my family, do not like to be kept waiting for their dinner.
I will do my best!!
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