recipe for YB

char buddy

YB you wanted that salt-crust beef roast recipe. here it is.[p]Sometimes I like good beef cooked evenly and at not such high temps (see Trex’s and Mad Max’s posts on cooking steaks). Sometimes I like a high temp cook. This recipe from Doc Chicken is a bit of a compromise - high heat inside a salt dome. With each slice you get the best of both worlds. The outer parts of each slice will be charred, crusty and well done. The inner parts of each slice will be pink and rare. By adjusting the cooking times you can get less or more of the 'pink center.' [p]For original recipe post go to: http://biggreenegg.com/recipes/newRecipes/beef0141.htm
A simple but extremely tasty, tender and fantastic roast [p]Ingredients: [p]4 lb large end or small end standing rib roast
2 (3 pound) boxes of kosher salt
4 large egg whites (I use egg whites from a carton - All Whites) [p](If you change the size of the roast here is the ratio for calculating your salt crust. 1 lb of salt per lb of meat (roughly. Two large egg whites per three pounds of salt)[p]
Salt & Pepper to taste
Whatever marinade you like

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Salt Crust and Cooking Tips: [p]Buy a prime rib, 1/2 to 3/4 lbs for each person. [p]Marinate 2 to 8 hrs in whatever marinade you like. I make a goo out of three or four garlic cloves, a teaspoon of kosher salt, a tablespoon of peppercorns, a teaspoon of thyme, oregon, or any other fine herb. 3 tablespoons of dried, minced onions. one-quarter cup of olive oil. I cover the beef with this mixture, put it in a ziplock bag then pour in a cheap red wine until the beef is drowned. [p]When you're about ready to cook the rib roast make the salt crust. [p]Pour the Kosher salt into a work bowl along with the four egg whites. Work the salt until it looks like wet sand. (If you do it right, the salt will stick the beef like a second skin. If things go horribly wrong just wrap the salt covered roast in a cheese cloth). [p]Get the rib roast out of the marinade. Shake off the excess bits, but don't rinse it. Pat the salt mixture over your roast. (Remember the cheese cloth if you have a catastrophe. Also don’t worry if your salt skin isn't perfectly adhered. As long as most of the rib roast is covered by salt, you're okay. ) [p]Set roast aside on a V-rack (if your salt didn’t stick well and you couldn’t find a cheese cloth, just put the roast on a sheet of aluminum foil rather than a v-rack). [p]Cooking Directions:
Prepare Egg as normal for an indirect cook.
Bring Egg up to 500 to 520 degrees (dome temperature)
Place desired type and amount of wood chunks on burning lump
Place pizza stone or firebricks in place to deflect heat
Over a drip pan with no water, place roast in a roasting rack
Close dome and adjust upper and lower vents to insure 500 to 520 degrees cooking temperature
Cook roast 15 minutes per pound for medium rare [p]Use 145 internal temp for rare, 160 internal temp for medium
When cooking time is done, remove roast and allow it to sit uncovered for 10 minutes before removing salt [p]After 10 minutes break the shell of salt away from the roast and remove. The salt will be very brittle and may have to be scraped from the meat surface. Allow roast to sit another 10 minutes, slice and serve. [p]

YB

char buddy ,
Thanks...I will try this in the near future.It really sounds good.We are cooking 2" New York strips tonight.
Larry