RDOwens
TVWBB Super Fan
I would make a good stay-at-home dad.
I am off the rest of the week and have been cleaning, laundry, etc. I even managed to get myself over to the butcher today. It's going to be nice this week and I might as well have dinner on the table when my wife arrives home.
I came home with a 6.5# standing rib roast. I've never cooked one previously.
My desire for a rotisserie centered around doing such a roast for Christmas. Now I am looking at $42 worth of beef and I am not certain I want to slide the spit through it.
Jim Minion's recipe has my attention. If I opt out of the cardamon seeds in favor of ground cardamon, do I still use 1/2 to 1 tsp?
What are your thoughts of cooking this roast on the rotisserie compared to the WSM? This is a practice run, but it's still a costly cut.
I appreciate any help you can offer.
I came home with a 6.5# standing rib roast. I've never cooked one previously.
My desire for a rotisserie centered around doing such a roast for Christmas. Now I am looking at $42 worth of beef and I am not certain I want to slide the spit through it.
Jim Minion's recipe has my attention. If I opt out of the cardamon seeds in favor of ground cardamon, do I still use 1/2 to 1 tsp?
What are your thoughts of cooking this roast on the rotisserie compared to the WSM? This is a practice run, but it's still a costly cut.
I appreciate any help you can offer.