That's exactly what we got except ours is a four bone, the smallest size they had. I wanted a Wagyu four bone but that would have been close to two hundred dollars. My favorite part is the bones and the gravy which I use over mashed potatoes. Give yourself a few pinches of kosher salt on the meat at least half an hour before cooking to give it a great crust.
My pellet smoker is on the fritz (auger issues) and needs repairs. If I'm not able to get to that, I'm considering oven roasting my roast? Would you? It's frozen right now, so I do have choices. If your answer is yes, might you have a great recipe, or special way of cooking it?
My former barber’s mother used to be a cook at the Ringside. She taught me to spread a cup of finely minced garlic all over the top, then a cup of finely minced oregano, then spread a cup of rock salt over the garlic and oregano. Then into the oven at 500 degrees for 2o minutes, before lowering the oven to 325 until cooked to preference. Since “mooing” is a preferred option in our house, I pull the roast when the inner temperature is 118 degrees. That way, all tastes and preferences are catered to as far as doneness goes (working from the outside in). But I’ve learned never to let the inner temperature get past 120 degrees if I want medium rare…..
Actually, no. I hadn't used in a couple of months. Somehow moisture crept into the pellet box and mushed out all of the pellets....all the way into the auger area. What that means now is, I'll have to disassemble the auger system and clean that all out. Not a terrible process, but time-consuming, nonetheless. I "may" get to that this week. I may not. If not, I'll be oven roasting my NYD ribeye roast.
Rotisserie. Works great for me. Sometimes when i want charred medium rare steak or prime rib, I'll let the steak or roast get frozen and then cook it. You have to salt it even earlier then because the salt has to draw the best juices to the surface to get a delicious crust and a frozen piece of meat takes longer to do that. Actually, you really should measure the internal temperature but I never have. I guess I've just been lucky. 118 degrees seems like a good temperature for the internal part when taking off the rotisserie or out of the oven. Tent loosely with tin foil to allow the internal temperature to rise as the outer temperature lowers eventually the two will meet at the same temperature. I always visualize that process with the aid of my thermodynamics training in college.
Tried something different for Christmas. Homemade Bo Ssam and chili shrimp lettuce wraps and egg rolls. Handrolled kimbap korean rice rolls filled with pickled radish, egg, crab, spinach, and carrots
My wife makes the most delicious bachu kimchee kim bap with a spicy shredded squid. It is addicting when washed down with an ice cold coke but I can see where the pickled radish and spinach would also be outstanding. We like to eat it when on a trip or an excursion to the country to gather some sorts of wild vegetables.
Today's the day. Gonna try this method! 1) I take it kosher salt instead of rock salt would suffice? 2) Is the garlic, oregano, and salt simply for the top? Seems like a lot stacked on there. 3 total cups worth. 3) Set this bad boy on a rack in a roasting pan? 4) Never cover with foil? 5) I'd like to use some dripping for gravy. Probably will be a bit salty, not sure. If so, will use sparingly when preparing the roux. I'll let ya know how it turns out!
Kosher salt is fine. All that stuff goes on top as per the instructions I was given (pro tip; a thin…or better…layer of bacon grease on the top fat layer helps hold all that stuff in place….and adds some extra flavor. Keeping the salt in place can be tricky, but I just “hand mold” it on). Yes, put it on a rack in the roasting pan and DO NOT cover. The “crust” from the garlic, salt and oregano should pretty much stay in one piece and can be pretty easily removed when the roast is done cooking, but yeah, the drippings will be a tad salty. Good luck and I hope it works as well for you as it did for me! The last one I did (admittedly a couple of years ago) turned out absolutely perfect. But if it fails, blame those old school Ringside cooks……..
