Sunday, December 26, 2010
We had family over for Christmas Dinner.
14.25-lb 6 rib Prime Rib.
Slivered a head of garlic.
Inserted them into the fat.
Mixed 3 C Garlic Salt and 3 C Pepper with water to make a
On the Egg @ 325*
Letting it rest for 30-min.
While the Prime Rib rested we steamed some Crab Legs
Took off the crust and carved.
The Prime Rib was pulled at the right time it
looked and tasted perfectly, Jackie's nephew
Jeff brought 2 bottles of 2004 Tignanello Wine
one of my favorites it was outstanding as well.
This was a wonderful Christmas Dinner.
Prime Rib sandwiches and Salads next week
Wednesday, December 22, 2010
I saw a post of PatioDaddio's and here is what
I thought would work.
1 1/2 T Richard's Holy Smokin Chipotle, 1T
Better Than Bullion, 2 T Mustard, 1/4 C
Mixed it to a Schmear
Schmeared on to a Tri-Tip and into the Fridge
over nigh I had to do another Tri-Tip this afternoon when
I found out we were having company for dinner,
it marinated for two hours.
The one on the right marinated overnight.
Grilled for 3-min. rotated 45* for 3-min.
The same on the other side.
Onto a raised grid for 20-min. a side @ 325*
Internal Temp. @ 127* rested for 15-min. served with
Potatoes and salad. This is the best and most
flavorful Tri-Tip that I have grilled to date.