smokinbadger
Full Fledged Farker
- Joined
- Sep 17, 2006
- Location
- Dexter, MI
Well, I was off work today, so I took the opportunity to indirect grill a prime rib roast. The weather was nearly perfect, about 35F with a steady rain, meaning I faced no danger of sunburn at any point in the 3 hour process.
In this picture you can see the setup. I built a fire in one side of the horizontal section of the MasterChef and opened the chimney on the other side, above the meat. The temperature was a pretty steady 350F during the roast. I rubbed the roast with a mixture of sweet paprika, salt, pepper, cumin and oregano just before putting it on.
Here's how it looked after resting for 10 minutes:
Meanwhile, my wife, dry and warm inside the house, made up this nice batch of roasted green and red peppers, sweet potatoes and sweet onions:
I whipped up a batch of horseradish sauce, and here's the finished product:
Many people like their prime rib a little more rare than this, but we like it a little more done. It was still super tender and delicious.
In this picture you can see the setup. I built a fire in one side of the horizontal section of the MasterChef and opened the chimney on the other side, above the meat. The temperature was a pretty steady 350F during the roast. I rubbed the roast with a mixture of sweet paprika, salt, pepper, cumin and oregano just before putting it on.
Here's how it looked after resting for 10 minutes:
Meanwhile, my wife, dry and warm inside the house, made up this nice batch of roasted green and red peppers, sweet potatoes and sweet onions:
I whipped up a batch of horseradish sauce, and here's the finished product:
Many people like their prime rib a little more rare than this, but we like it a little more done. It was still super tender and delicious.
.
