Text 5379, 88 rader
Skriven 2008-04-13 00:55:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Cellar Tracker
==========================
 -=> On 04-12-08  20:14,  Carol Shenkenberger <=-
 -=> spoke to Jim Weller about Re: Cellar Tracker <=-

    
 >  >  CS> - Beringer white zinfandel

   A brand we like.

 >
 >  CS> though none of those are 'outstanding' wines, none
 >  CS> are truely horrible
 > 
 >  White zin is truly horrible!!! [g]

 CS> (tounge stuck out) thhufth!
 
  Ask Burt what he thinks of white zin -- and why:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked And Rubbed Prime Rib Roast`
 Categories: Beef, Cowboy, Main dish, Barbecue
      Yield: 8 Servings
 
           -cookie's dry rub
      2 tb Paprika, sweet hungarian
      1 tb Garlic salt
      1 ts Pepper, freshly ground
      1 ts Dried oregano
      1 ts Ground cumin
    1/2 ts Onion powder
    1/4 ts Ground hot red (cayenne)
           -pepper
           -the rest
      6 lb Boneless rib roast
      3 c  Mesquite chips *
 
  Recipe by: National Cowboy Hall of Fame Chuck Wagon Cookbook * Soak
  mesquite chips in water for at least 30 mins and drain well. 1. Make
  the dry rub: In a small bowl, combine all the ingredients. Makes
  about 1/4 cup. 2. Using a sharp knife, cut off the fat "cap: from the
  roast in one piece. Cut just where the fat is attached to the meat,
  trimming off as little meat as possible. Reserve the fat cap. Rub the
  roast all over with 2 Tbs of the dry rub (reserve the remaining dry
  rub for another use). Replace the fat cap and tie it back onto the
  roast with kitchen twine. (The roast can be prepared up to 6 hrs
  ahead, covered, and refrigerated.) 3. Place a heatproof pan,
  approximately the same length and width as the roast (disposable
  aluminum foil pans work well), on one side of the bottom of a
  charcoal grill. Fill the pan with 1 inch of water. Bank charcoal on
  the empty side and make a hot fire. 4. Place the roast, fat side up,
  on a lightly oiled grill over the pan. Sprinkle the coals with a
  handful of drained mesquite chips and cover the grill immediately.
  Cook until a meat thermometer inserted in the thickest part of the
  meat reads 125 F for medium-rare meat, 2 to 2 1/2 hrs, allowing 20
  mins per lb. (Allow about 25 mins for medium meat, and about 30 mins
  for well-done.) About every 45 mins, add more hot coals and wood
  chips as needed to maintain an even grill temperature. 5. Let the
  roast stand for 10 mins before removing the string and fat. Carve and
  serve immediately.
  
  NOTE: To make on a gas grill, place a disposable aluminum foil pan on
  one side of the grill and fill the pan with 1/2 inch of water. Turn
  the opposite side of the grill on and heat to medium. (Do not ignite
  the side of the grill with the pan.) Wrap handfuls of the soaked
  chips in heavy-duty aluminum foil and pierce the foil all over. Place
  the roast over the pan and place a foil packet of chips directly onto
  the heating unit or lava rocks. Cook the meat until a meat
  thermometer reads 125 F for medium-rare meat, 2 to 2 1/2 hrs,
  allowing about 20 mins per lb. About every 30 mins, replace the foil
  packet with a fresh one to maintain a smoky interior.
  
  Makes 8 to 10 servings from National Cowboy Hall of Fame of Oklahoma
  City, OK.
  From: Kathryn Cone                    Date: 07-12-96
  Home Cooking
 
MMMMM




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