Friday, January 07, 2022

New Year's Ribeye Roast

Where I live, Ribeye Roasts go on sale around various holidays.

I assume this is true other places too, but I don't know for sure.

Easter. Christmas. 

And ... New Year. (well, usually they are still on sale from Christmas).

I think they make for my favorite holiday main dish.

I always try to pick one up. And, I did so this year as well.

As I mentioned on this blog, on Christmas Eve, I made Sopa & Mole. On Christmas Day, I made a ham that was gifted to us.  

So, I had to wait until New Year's Day for my favorite holiday dish...

We got a bunch of snow New Year's Eve night, so I had to dig out the kettle to cook the roast.

I got the kettle fired up a couple or three hours before dinner time, and smoked it with hickory chunks.

My X-Mas Ale was ready to drink, so I had some of that while cooking and eating the roast. 

I basically let it cook slowly on indirect heat until it hit 125 degrees Fahrenheit. 

Then, I charred the outside over direct coals.

Took it inside to rest for 15 or 20 minutes.

Sliced and served.

Really really yummy. A great hit for all involved. Still one of my favorites, and it was big enough to have beef sandwiches for several lunches over the rest of the week.

Another great Ribeye Roast dinner.

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Go Blackhawks!

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