Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: ACW3 on January 01, 2012, 11:41:24 AM
-
I didn’t get to do my rib roast at Christmas, so I decided that the New Year would not start before I cooked one. I started out with some fresh horseradish root from my neighbor’s garden. Here is a picture of what fresh horseradish looks like before I started to shred it.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7042.jpg)
The next picture is the coarse shred with my food processor.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7044.jpg)
And finally, a finer shred prior to coating the rib roast. I had a partial jar of Urbaniak’s horseradish that was bought for me from one of their stores in Erie, PA, so I added some freshly grated horseradish to the jar to insure that I had sufficient horseradish for dinner.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7045.jpg)
More to follow in Part 2.
Art