Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Ken Adams who wrote (12091)	12/27/2003 2:02:57 PM
From: Oral Roberts	Read Replies (1) \| Respond to of 25073

Boneless Ribeye Roast with a horseradish and cracked pepper rub slow cooked on the grill It is. Also a horseradish cream sauce to dip in. Make sure to cook indirect. I have a 3 burner gas grill I am using with the burners on the outside on medium and the center burner off. Maintaining around 300°. If using a Weber or other charcoal grill get the coals to the outside of the grill and the meat to the center. With thick cuts it's imperative to be on indirect heat IMO. Small 2 burner grill like I had years ago I would cook over the off side with the heat maintained with the other. Just a thought. And the meat thermo is great also. I have a remote sensing one so I don't even need to walk outside to moniter my temp. It's winter here you know:) Thick and longer roast like the ribeye I will cook the exact center to 145 and that will have the outer sides a good medium with the medium rare in the center. Also remember you will gain about 5° while the meat is resting after removing from the grill. Sorry I guess I'm a little free with the advice:)