Bill Schultz
TVWBB Hall of Fame
One of our favorites, especially when we buy the Chuck version at $ 2.91 per Lbs. This is what I did
Trimmed a little and rubbed with Penzey's English Prime Rib Rub
On the WSM at 250-275 for almost two hours over Lump and some Apple Wood
Did a Mirapoix with the addition of two Serrano's. One seeded the other not
In the CI on the stove until translucent, added 1 cup red wine, 1.5 cups Beef Stock, one whole bulb of garlic cut through end, three Bay Leaves, and a bundle of Thyme from our garden
Nice bark on the meat, into the CI with the vegetables sitting on top and the lid on tight, opened the vents and got up to 300. For about an hour and a half
Done at fork tender, the smell is incrdible
Remove the meat and keep warm, pull the herbs, pop out the garlic bulbs out of their sheath into the pot and use a stick blender to turn it into an incredible gravy
The CEO did garlic mashed inside, the table
The plate
Trimmed a little and rubbed with Penzey's English Prime Rib Rub
On the WSM at 250-275 for almost two hours over Lump and some Apple Wood
Did a Mirapoix with the addition of two Serrano's. One seeded the other not
In the CI on the stove until translucent, added 1 cup red wine, 1.5 cups Beef Stock, one whole bulb of garlic cut through end, three Bay Leaves, and a bundle of Thyme from our garden
Nice bark on the meat, into the CI with the vegetables sitting on top and the lid on tight, opened the vents and got up to 300. For about an hour and a half
Done at fork tender, the smell is incrdible
Remove the meat and keep warm, pull the herbs, pop out the garlic bulbs out of their sheath into the pot and use a stick blender to turn it into an incredible gravy
The CEO did garlic mashed inside, the table
The plate
