For Dero..:)

Ginni · 01-17-2002, 05:46 PM

Here's a good one for a BBQ..

Prime Rib - Grill roasted with garlic and Rosemary

1 whole prime rib roast (7 bone, about 18 pounds), tied
6 to 8 cloves garlic, cut into slivers
4 sprigs fresh rosemary (you can use dried)
2 tablespoons black pepper
2 tablespoons dried rosemary
2 tablespoons salt (coarse salt is better)
2 tablespoons paprika

Prepare grill for indirect grilling with a large dripping pan under where the roast will be. Periodically add water to the pan to keep the drippings from burning away if you want to make gravy. Make sure you know the weight of your prime rib. Plan on grilling indirectly for 12 to 14 minutes per pound. If you are using a smaller roast, adjust the ingredients and cooking times accordingly

With a sharp paring knife make a series of 1/2 inch deep holes every 2 inches all over the roast. Insert the garlic slivers in every other hole and a leaf from the rosemary in the rest. Combine black pepper, dried rosemary, salt and paprika and rub over the surface of the meat. When the grill is ready, place the roast on the well oiled grate directly over the dripping pan. Cook for about 12 to 14 minutes per pound. An 18 pound roast will take about 3 1/2 to 4 hours. It is very important to use an accurate meat thermometer to check for doneness. You do not want to over cook this roast.

When the meat reaches an internal temperature of 115 to 125 degrees remove it from the grill. Place it on a platter and cover loosely with foil. The meat will continue cooking and the internal temperature will continue to rise. Let rest for at least 15 minutes, but no more than 30. If you want the roast rare to medium rare, remove from the grill when the temperature is 115 degrees and let it rest for 15 minutes. If you want it more well done, remove from the grill at 125 degrees and let it rest for 30 minutes.

Pemburu · 01-17-2002, 06:37 PM

I just gotta say.... If this is for Dero all by himself, then he's one big "PIGASAURUS". You are going to invite some friends over, right Dero????

**I Are Baboon** · 01-17-2002, 06:53 PM

Quote:

Originally posted by Pemburu
I just gotta say.... If this is for Dero all by himself, then he's one big "PIGASAURUS". You are going to invite some friends over, right Dero????

The problem with him inviting us over is that he is so far north, he's almost into ICELAND!!

Dero · 01-17-2002, 07:25 PM

Quote:

Originally posted by Ginni
Here's a good one for a BBQ..

Prime Rib - Grill roasted with garlic and Rosemary

1 whole prime rib roast (7 bone, about 18 pounds), tied
6 to 8 cloves garlic, cut into slivers
4 sprigs fresh rosemary (you can use dried)
2 tablespoons black pepper
2 tablespoons dried rosemary
2 tablespoons salt (coarse salt is better)
2 tablespoons paprika

Prepare grill for indirect grilling with a large dripping pan under where the roast will be. Periodically add water to the pan to keep the drippings from burning away if you want to make gravy. Make sure you know the weight of your prime rib. Plan on grilling indirectly for 12 to 14 minutes per pound. If you are using a smaller roast, adjust the ingredients and cooking times accordingly

With a sharp paring knife make a series of 1/2 inch deep holes every 2 inches all over the roast. Insert the garlic slivers in every other hole and a leaf from the rosemary in the rest. Combine black pepper, dried rosemary, salt and paprika and rub over the surface of the meat. When the grill is ready, place the roast on the well oiled grate directly over the dripping pan. Cook for about 12 to 14 minutes per pound. An 18 pound roast will take about 3 1/2 to 4 hours. It is very important to use an accurate meat thermometer to check for doneness. You do not want to over cook this roast.

When the meat reaches an internal temperature of 115 to 125 degrees remove it from the grill. Place it on a platter and cover loosely with foil. The meat will continue cooking and the internal temperature will continue to rise. Let rest for at least 15 minutes, but no more than 30. If you want the roast rare to medium rare, remove from the grill when the temperature is 115 degrees and let it rest for 15 minutes. If you want it more well done, remove from the grill at 125 degrees and let it rest for 30 minutes.

Allright,I went in da neigbors field and I think this one will be da one

Hey Pem,what d'you think?

Pemburu · 01-17-2002, 08:04 PM

Quote:

Originally posted by Dero
Allright,I went in da neigbors field and I think this one will be da one

Hey Pem,what d'you think?

You gonna eat that thing?? How much did they pay you to take it away? It does remind me of something....... Oh yes, it's time for my bedtime shake!

Ginni · 01-18-2002, 09:47 AM

Quote:

Originally posted by Pemburu
I just gotta say.... If this is for Dero all by himself, then he's one big "PIGASAURUS". You are going to invite some friends over, right Dero????

I believe that should be the plan.. Hey Dero.. You inviting us up for some BBQ?????

Dero · 01-18-2002, 09:29 PM

Quote:

Originally posted by Ginni

I believe that should be the plan.. Hey Dero.. You inviting us up for some BBQ?????

Guess you will wait 'til da snow is gone,RIGHT?
Then we will have da FEAST in da backyard!!!

Have to catch dat wild cow...First!!