GARNAAL
is one Smokin' Farker
Here you go -
A piece of Prime Rib, which has been dry curing with Black pepper, Onion powder, Garlic powder and Spanish Paprika Powder in the Fridge for 2 days..
for a leasurely Sunday afternoon Roast tomorrow on the rotisserie over the BBQ while we play and have a sip by the pool......
Just before it goes on, I rub it with some course sea salt and while it rotates and slowly roasts for about 1 1/2 to 2 hours to an internal temp of ~ 120 F, (and with a smoke bin filled with Hickory chips on the side to get a light smokey taste), I spray it with some red wine every now and then..
On the side we'll make some grilled Asperges and twice baked potatoes !
A piece of Prime Rib, which has been dry curing with Black pepper, Onion powder, Garlic powder and Spanish Paprika Powder in the Fridge for 2 days..
for a leasurely Sunday afternoon Roast tomorrow on the rotisserie over the BBQ while we play and have a sip by the pool......
Just before it goes on, I rub it with some course sea salt and while it rotates and slowly roasts for about 1 1/2 to 2 hours to an internal temp of ~ 120 F, (and with a smoke bin filled with Hickory chips on the side to get a light smokey taste), I spray it with some red wine every now and then..
On the side we'll make some grilled Asperges and twice baked potatoes !