Easter Ribeye Roast

I know that it has already been awhile, but I did holiday cooking on Easter.

Of course I did.

If you follow along at all on this blog, you know that Ribeye Roast is one of my favorite holiday meats.

As luck would have it, I had a Ribeye Roast vacuumed packed and waiting in the freezer. 

For whatever reason, we must have purchased extra last Christmas.

And ... that is what I cooked this past Easter.

The process is pretty much the same as always. I smoke the meat to a rare internal temperature. Then, I sear the roast for a bit to get a nice crust on the meat.

The amount of time depends on the size of the meat, but generally for what I cook it is about 3 to 3.5 hours. 

We usually eat around 1pm on holidays, so I got the meat on the grill between 9:30 and 10 am.

Also as luck would have it, my King Fergus Wee Heavy was ready to drink on Easter.

And, of course I had some it while cooking.

King Fergus turned out great. It is a big malty beer, but not too heavy and certainly not boozy. In fact, it is smooth enough to be dangerous at 8% abv.

Yummy!

The meat also turned out great. It was a little more well-done than usual, which I'm sure lots of people would consider a failure, but honestly it was great.

Might have actually been my favorite ribeye roast that I've cooked.

So Easter was a great day. Good food and great company. 

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Go Avalanche!