June 21st: Smoky Grilled Beef Rib Eye or Striploin Roast
3-5 lb Rib Eye or NY Strip Roast – high grade, aged 3-4 weeks
2 TBS olive oil
1 TBS liquid smoke
2 tsp Maggie seasoning or Worcestershire sauce
Smoked sea salt flakes or crystals
Cracked black pepper
2 cups of natural wood chips
Start with a High-Choice or Prime grade roast that has been aged at least three weeks – preferably DRY aged. Allow about 8 oz of roast per person. Remove any larding fat*.
Combine olive oil with liquid smoke and Maggie seasoning or Worcestershire sauce. Pat roast dry with paper towels and brush with oil blend; rest on a plate at room temperature for 90 minutes.
Prepare an indirect grill ideally from 325-375 degrees. Put a drip pan under the indirect side of the grill, under where the roast will sit.
Brush roast with any of the oil blend that slid off and sprinkle with smoked sea salt and cracked black pepper to taste. Grill roast with indirect heat to desired temperature (120 degrees suggested), turning several times for even cooking. Estimate cooking time at roughly 15 minutes per pound.
Remove roast from grill and rest for 15 minutes before slicing and serving.
- Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
Chef’s Notes: Also great with a tenderloin roast from 2-3 lbs – remove silver skin and tie in butcher’s twine, but do not use larding fat.
2 TBS olive oil
1 TBS liquid smoke
Smoked sea salt flakes or crystals
Cracked black pepper
2 cups of natural wood chips
Start with a High-Choice or Prime grade roast that has been aged at least three weeks – preferably DRY aged. Allow about 8 oz of roast per person. Remove any larding fat*.
Combine olive oil with liquid smoke and Maggie seasoning or Worcestershire sauce. Pat roast dry with paper towels and brush with oil blend; rest on a plate at room temperature for 90 minutes.
Prepare an indirect grill ideally from 325-375 degrees. Put a drip pan under the indirect side of the grill, under where the roast will sit.
Brush roast with any of the oil blend that slid off and sprinkle with smoked sea salt and cracked black pepper to taste. Grill roast with indirect heat to desired temperature (120 degrees suggested), turning several times for even cooking. Estimate cooking time at roughly 15 minutes per pound.
Remove roast from grill and rest for 15 minutes before slicing and serving.
- Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
Chef’s Notes: Also great with a tenderloin roast from 2-3 lbs – remove silver skin and tie in butcher’s twine, but do not use larding fat.
