- The tying of a roast with string is meant to help the meat to evenly cook.
- Beef cuts with the word round in them usually mean a lower quality cut of meat.
- Start to sear your beef when you can’t hold your hand a couple of inches away from the pan.
- Make a compound butter ahead of time for extra flavor (recipe below)
- Apparently you can smoke water for a tastier au jus.
- The darker the cooking oil the lower the smoke point.
- Garlic tends to burn sooner than carrots, celery, and onion, so if you slice them they take a little longer to cook.
- When plating focus on creating height while leaving empty space on a plate. Contrast and rule of thirds help too!
- Resting your beef a little after cooking helps the juices to more evenly distribute.
- Here is a good guide on cooking different cuts of beef from Beef.It’sWhat’sForDinner.com.
- Roast: 5 - bone ribeye roast, 11-12 pounds
- Brine: 2 gallons warm water, 2 cups kosher salt, and 1 cup granulated sugar
- Rub: 4oz butter, 2Tbl roasted garlic gloves, 20 large fresh sage leaves, 4 large rosemary sprigs, 20 sprigs fresh thyme, 2.5Tbl kosher salt, 1.5 TBL black pepper
- Brine: mix salt and sugar into waterRub: Melt the butter on low heat, then add butter with the fresh herbs and roasted garlic into a blender and blend smooth
- First put the roast into a cambro, cooler or 5 gallon bucket, cover with brine and let the roast sit in the brine refrigerated overnight.
- The morning of remove the roast from the brine and pat dry with paper towel, season the roast with the 2.5Tbl salt and 1.5Tbl pepper, use a brush or hands to apply the herb rub on all surfaces of the roast
- Sear all sides of the roast on the grill and place on a sheet try with a roasting rack
- Place into preheated oven and roast at 220 for 25 minutes per pound (approx.4 hours 25 minutes)
- Turn oven down to 135 and let the roast rest at that temp until ready to serve