ckreef Posted December 26, 2015 Report Share Posted December 26, 2015 Fresh cut Roast Beast, bone on with a herb crust. Since I have two Kamados I figured I would do a forward sear at the beginning instead of a reverse sear. I really like the forward sear and will probably use this method in the future instead of doing reverse sears. Started by making a rub of herbs, Montreal Steak and OO. Got to work on the beast. A whole primal ribeye. Cut off three bones for dinner. The rest was put up to dry age with the NY strip. Left the bones attached and Frenched them. Rubbed with the herb mixture. Simple sides ready to go along with the drip pan fixins. Now we're ready to start by getting a raging bed of coals in Cassiopeia for and initial sear. Once seared I moved it to Prometheus which was cruising along at 250* While the beast was finishing off low-n-slow I got Cassiopeia settled in at 350* to cook the sides. A great day for grilling out and the entire meal was cooked outside. Pulled at an IT of 132*. Since I ended on a low-n-slow there was no residual cooking. Here is where things got fuzzy. I'm blaming this on Mrs skreef. I got her a new coffee maker for Christmas and before 10:00 am she made me a cup of coffee with a shot of Bacardi Black in it to start my day off right. Yea it didn't end there and now it was like 8 hours later and my picture taking skills were impaired to say the least. So no money shots. That's my story and I'm sticking to it ......... Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 26, 2015 Report Share Posted December 26, 2015 That is some story, ck. I can just picture the slicing. Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 26, 2015 Author Report Share Posted December 26, 2015 Just checked - all fingers accounted for - whewww - LOL Quote Link to comment Share on other sites More sharing options...
skreef Posted December 26, 2015 Report Share Posted December 26, 2015 That is some story, ck. I can just picture the slicing.Lol...I guess it was my doing..but we had a great time.Hope you enjoyed your Christmas.Sent from my QTAQZ3 using Tapatalk Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted December 26, 2015 Report Share Posted December 26, 2015 Great looking cook Charles Benton Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 26, 2015 Author Report Share Posted December 26, 2015 We did finish the night off by polishing up the motorcycle for riding in a couple of hours when the day starts to warm up. Sent from my QTAQZ3 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 26, 2015 Report Share Posted December 26, 2015 What a fabulous meal Charles. Quote Link to comment Share on other sites More sharing options...
bosco Posted December 26, 2015 Report Share Posted December 26, 2015 everything looks wonderful!!! Hope you had a great day!! Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted December 26, 2015 Report Share Posted December 26, 2015 Nice! I love these rib roast cooks! Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 26, 2015 Report Share Posted December 26, 2015 Beautiful prep on your prime, Charles, glad you had a great day! Quote Link to comment Share on other sites More sharing options...
tony b Posted December 26, 2015 Report Share Posted December 26, 2015 Serious cook, dude! You all are killing me with these posts! I'm not going to be able to hold out on my plan to cook mine on NYE at this rate!! Glad you frenched that roast BEFORE hitting the Bacardi and coffee!! Might of had another sliced finger tale on the Forum! Quote Link to comment Share on other sites More sharing options...
