I got this roast after I read roasts are just uncut steaks and tried cutting it up myself to continue evolving in the culinary art.
So after cutting and trimming
I seasoned them with the meat church
Holy Gospel (light layer)
Holy Cow (top layer)
I massaged it in and let it rest like that maybe 45 minutes.
I created a garlic butter mix
I smoked them to about 115 degrees the I put them on the blackstone to sear them with that griddle press.
I let them rest and presented it to my family for their approval
P.s.
My family likes them a bit more cooked and not as bloody as me but that’s ok sometimes they eat my bloody art
by Legitimate_Bug_6722
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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Haha I’m not sure if this is a shitpost or if I’m just stupid. But nevertheless I laughed.
Isn’t the roast part supposed to be keeping the whole roast together and not just making ribeyes?
Either way where was my invite?!
Tasty looking bone-in ribeyes
*** 1st time doing bone in ribeyes ***