Christmas Prime Rib

[Spinaker]

FEAST YOUR EYES!!!! 12 pound, 28-day Dry Aged Rib eye Roast!!!!! I cant wait to cook this baby. I am going to use Mrs. Oleary's Cow Crust for the rub and the KBQ for the cook. This is gonna be epic. Its almost like all of the BBQ stars have aligned. Massive hunk of high quality meat, a great rub recipe, fine Minnesota white oak and the KBQ. I can't think of a better combo.

I am planning on searing the Prime Rib on the KEG. But the low and slow part of the reverse sear will be done in the KBQ with wonderful white oak from the property.

The dude at HY-Vee trimmed this one up for me and removed the bones before I bought it. This baby wasn't cheap, but I'm sure its gonna be worth it!!!

[Spinaker]

Thanks!! EdF

[ecowper]

Holy F ... that is a crazy good looking piece of meat

[tbob4]

That is SO SO SO good looking!!!!

[Gator Lau]

It is beautiful. The roast of Christmas Future. Please show pics of the roast of Christmas Present, when it happens.

[Spinaker]

It is beautiful. The roast of Christmas Future. Please show pics of the roast of Christmas Present, when it happens.

Oh I will, don't worry about that. I am really looking forward to this one!

[ecowper]

Spinaker Here's how I cook Brussels Sprouts ....

6 slices thick bacon per 1 lb of sprouts
Butter .... about 1 tbsp per 1 lb of sprouts
Salt, pepper, red pepper flakes
1 clove crushed or minced garlic per lb
Cut the brussels sprouts into quarters (or halves if they are small)

Chop bacon into lardons, cook until fat has rendered, but not yet crispy
Reserve the bacon
add butter to pan and get it hot
Add garlic to bacon fat and butter, cook for about 2 minutes
Add brussels sprouts and sauté until browned
Add bacon back to pan
Cook another 3-4 minutes, give or take, until the bacon is crisped up and sprouts have a brown to almost burnt exterior. You don't want them to get mushy, though

I don't really have a recipe per se .... I just cook this until it's good :-)

[fzxdoc]

Wowza that's a beauty, Spinaker . Be sure to let us know how it turns out.

Kathryn