Sunday, October 5, 2008
It is smoked PRIME RIB day!
Well, hubby bought a beautiful prime rib at the store yesterday. We are going to smoke it in our little smoker for dinner tonight. We will have enough leftover to make our tostadas for dinner later in the week, and me to have some yummy lunches at school!
Here is our recipe:
1 bottle of kitchen bouquet
2 cups of kosher salt
2 Tbsp vinegar
Lots of granulated garlic
Mix together the above ingredients, and coat the outside of the roast. We are going to get the smoker to 225, and smoke the meat (apple, cherry or oak is best) until the temperature comes to 128 (rare in the center). We bought a thermometer that is great - a probe with a wire running to a main unit, which beeps at us from a remote unit we keep by us in the house! We can "watch" the roast from the comfort of inside the house... We will take it off at that point, wrap the roast in foil, then wrap in a large towel and put in a small ice chest for about 30 minutes. The whole process should take about 2.5 hours from start to being ready to eat.
It will then be time to knock off the salt crust, slice and eat! Yum...
We are having my favorite side dish - twice baked cauliflower, a little horseradish and a salad. Can't wait for my leftover lunches this week!