I've had this in the freezer and figured it needed to be cooked. It is about a 6# boneless ribeye roast, certified Angus beef. I've already cooked one roast from the whole ribeye, and a few steaks as well. I'm playing around a bit with my seasonings and cooking technique, really just for fun, so we'll see how it goes.
Here's the players:
Now for the prep:
I like to score the rib first, trying to get some of those flavors into the beef.
Then applied the seasonings, first the gr. garlic, then SM Season All, then Plowboy's Bovine Bold.
Then all massaged in with some EVOO.
Then all wrapped and will sit over night for the cook tomorrow.
Are you hooked yet?
My plan is to cook "low and slow" in the 200-225 range to an IT of 125 using the ring of fire method with Kingsford Comp and some mesquite chunks for smoke. This will be on my Weber Kettle. I will then pull the roast to rest briefly while I fire up the Kettle for a good hot sear. I'm shooting for a final product in the rare-med rare range.
Sooooooooooo, hopefully the rest of the cook will show up either tomorrow night or Monday morning.
Hope you are enjoying it so far, and hope everyone is having a great weekend!
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.