So the ladies are having a fun night out tomorrow at a fundraiser. My buddy tells me he’s going to get us a rib roast to cook. He sends me over pictures and while the meat looks great, something looked a little off to me. It definitely doesn’t match the picture from the book.
I dropped off my WSM last night and looked at the cut in person. It seemed a lot flatter than what I was expecting. I went back and looked at the pictures again tonight and noticed the label says Delmonico on it. I’ll post the pictures here, I don’t know if you’ll be able to see it.
My buddy has taught me a lot about the game of hockey. He’s a great coach and has really helped me become a better player and coach. More importantly he helped my son become a better player, believing in himself when other coaches wrote him off. He’s looking to me to cook this fantastic piece of meat. I don’t want to let him down.
A few questions;
1. A Delmonico is not the same as a rib roast, right? If not, other than maybe accidentally asking for Delmonico’s, why would the butcher sell this cut to him?
2. If my assumptions are correct can I still roll this beautiful cut of meat, tie it, and still cook it in the WSM? (I’m thinking like a skirt/flank steak minus all the interesting stuff inside.)
3. How long you think it will take at 225? It was just at 10lbs before trimming, it’s probably 8.5 - 9 now.
I dropped off my WSM last night and looked at the cut in person. It seemed a lot flatter than what I was expecting. I went back and looked at the pictures again tonight and noticed the label says Delmonico on it. I’ll post the pictures here, I don’t know if you’ll be able to see it.
My buddy has taught me a lot about the game of hockey. He’s a great coach and has really helped me become a better player and coach. More importantly he helped my son become a better player, believing in himself when other coaches wrote him off. He’s looking to me to cook this fantastic piece of meat. I don’t want to let him down.
A few questions;
1. A Delmonico is not the same as a rib roast, right? If not, other than maybe accidentally asking for Delmonico’s, why would the butcher sell this cut to him?
2. If my assumptions are correct can I still roll this beautiful cut of meat, tie it, and still cook it in the WSM? (I’m thinking like a skirt/flank steak minus all the interesting stuff inside.)
3. How long you think it will take at 225? It was just at 10lbs before trimming, it’s probably 8.5 - 9 now.
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