Monday 25 August 2014

Another BBQ..... and a huge piece of meat.. Standing Rib Roast

Not much I can say but show you the photos. Just love my BBQ...

I have been asked temperatures and times etc.

The rib roast weighed 7.5 kilograms.
I used the Weber BBQ and preheated the BBQ to 250* celcius.

The meat MUST BE AT ROOM TEMPERATURE before you commence the roasting .

I used a pepper and light salt rub and placed in the hot BBQ on a rack in a large baking dish for 20 minutes at the 250* Celsius to seal the rib roast.
Turned the BBQ down to 170* Celsius and let roast for 2 hours 50 minutes. (it was 150 degrees internal temp at this point ((Medium Rare))). I did check each 20 minutes after the first two hours of cooking.
I then removed and covered with foil allowing the roast to rest for 20 minutes  (resting is imperative, it allows the meat to relax and become tender. The internal temperature will continue to rise about a further 10 degrees in the 20 minutes of resting, so make sure you factor this in your cooking process)
The end two pieces were medium to medium well. The rest was a beautiful medium and very tender.

20 minutes high oven temp. - 160 minutes medium oven temp. - 20 minutes resting. all up 3 hours and 20 minutes from BBQ to plate for 7.5 kilos. About 20 minutes roasting per kilo after the high temp sealing.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Frenched and coming back to room temperature.

( I get my meat from DOWNS PRIME here in Goondiwindi. They supply restaurants and hotels throughout the Darling Downs Sth QLD. Cannot recommend them highly enough. They are reasonably priced, not cheap! but when you are entertaining good friends and guests, cheap meat means tough and tasteless meat. Dont forget.... best friends can be your worst critics......... don't give them that opportunity, make the meal something to remember !!!!!)

 and the finished product

and they seem to be enjoying it.

Sunday 10 August 2014

BBQ Dinner

Well tonight is just a BBQ.

The menu is.
1.5 kilo Rib Roast
Mushrooms grilled with a bacon tomato and feta cheese filling
Corn on the cob grilled with butter salt and pepper
Grilled asparagus
Roasted knob of garlic.

Not much to tell, but a secret with the corn... strip back the husk but don't pull it from the ear of corn. Remove the silk,  cover the ear with butter and season with salt and pepper. Put the husk back over the ear of corn and tie off. Roast on the grill, turning regularly, for about 15 - 20 minutes. 

Ready to start.........


Looked great on the plate, but way too much. For photographic purposes only.... lol.