Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: ACW3 on January 01, 2012, 11:44:19 AM
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This is what an eight pound rib roast looks like with shredded horseradish encrusting it. I rubbed the rib roast with some Annie’s Roasted Garlic EVOO, added some Big Poppa’s double Secret Rub, and then covered the roast with the horseradish. I did this same recipe last Christmas-time using Zatarain's mustard instead of the EVOO.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7059.jpg)
Here it is on the grill and ready to cook. I used BD oak flavored pellets on the Smoke setting on my MAK for the first hour.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7062.jpg)
Then I kicked the temp up to 225 until I reached an IT of 125. Part way through the cook I had to tent the roast so I wouldn’t burn the horseradish. I believe it came out really well.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7068.jpg)
While the meat was cooking I started to prep my Hasselback potatoes. I started by peeling the potatoes and then slicing them most of the way through without actually cutting all the way through. Two wooden spoons do the trick here.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7063.jpg)
Into a pan and ready for the melted butter, salt and pepper, and eventually some three cheese blend (Parmesan, Romano, and Asiago) on top to finish.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7064.jpg)
The finale will be in Part 3.
Art