My first rib roast was a great success despite some temperature issues. I've posted some questions in a separate link: Cold Weather Low & Slow Temp Questions. Despite my cooking temps not coming out as planned, the roast was excellent. Moist, tender, and tasty. I used a recipe from the Weber Bullet Web Site for a Herb Crusted Rib Roast. The roast is cooked low and slow and then receives a quick sear in a 500 degree oven. I was a bit scared about ruining a fine piece of meat, so while everything but the 5-cheese garlic bread was home made, everything else was made indoors in the Kitchen. This allowed me to precook the garlic mashed potatoes and squash and hold them briefly in my new 3 pan food warmer. I'll let the pictures tell the rest of the story.
The herb paste used chopped fresh Italian parsley, oregano, rosemary & basil, plus minced garlic, Lawrey's seasoned salt, fresh ground black pepper & olive oil.
The ingredients for the herb paste are in a bowl ready to be mixed.
The blended herb paste.
The roast is taken out of the fridge 2 hours early & is about to have the herb past applied.
The herb paste has been applied to the roast, which will go on the egg in 2 hours.
We have liftoff. The Egg is being fired up using 3 paraffin starter & 3 chunks of hickory have been distributed in the lump.
The platesetter is installed legs up & the stainless steel grate is installed.
The roast is on the grill on a v-grid set in a cast iron roast pan. It was an extremely tight fit. The lid just barely cleared the corners of the cast iron pan.
The roast is almost done. Time for some homemade French onion soup.
The roast is up to 125. Time for it to come inside and go into a 500 degree oven for 6 minutes.
The roast after a 6 minute sear in a 500 degree oven. You have to be careful not to keep it in the oven too long or the crust will crack wide open. The roast gets loosely covered in foil & rests for 30 minutes.
The roast rested 30 minutes before I carved it.
The roast is carved time to eat.
In addition to the roast there was some 5 cheese garlic bread, doctored squash, garlic mashed potatoes & au jus gravy.
Everyone loved the meal & are still talking about it 24 hours later. This is the best part of this hobby: being able to share the results with family & friends.
My second Large is supposed to be available for pick up on Friday. Actually it is the base cabinet the Egg sits on I'm waiting for. Next year I'll take more of the cooking outdoors with the second Egg.