BFletcher
TVWBB Platinum Member
During Easter 2017 I purchased a couple three-bone rib roasts at Meijer; I never had one and they were what I thought to be a good price. The dilemma: our household eats our beef well done, although I can do medium-well, as can one of the Sons. Others lose their appetite at the site of pink. I'm embarrassed to admit that but it is reality and, so, I will never show a plated pic. One evening this week, I finally had the courage to attempt this roast using Raichlen's method that I watched sometime ago. It was seasoned and then she spun for a while on the Kettle. Thereafter, I divided it into three steaks and slapped them on the Santa Maria attachment, turning frequently until resting them on the carving board. Taste is relative and, so, my experience is that a portion of the cut was heavenly--one of uniqueness that I've never experienced--while the remaining steak was pretty good. I suppose my main reason for sharing this is to express my continued joy from using this new attachment; it is a real treat. Thanks for looking.
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