Hey folks,
I'm dry aging a 7 bone untrimmed rib roast for my daughter's 35th BD/engagement party.
I aged a small 3 bone roast for 40 days and trimmed cut into steaks and grilled that was outstanding but I want this to be over the top.
So since then I've added smoking and sous vide to my skill set and don't know how to finish off this roast.
My options are to grill; which I'm familiar with, to smoke; which I've never done but am confident (following some of Bears step by step) I can pull off or sous vide the steaks or some combination there of...
I'm leaning towards cold smoking, then sous vide cooking then searing on a HOT grill.
Any opinions or advice would be greatly appreciated...
The party isn't till he end of September so I've got time to contemplate and experiment.
Thanks
Walt
I'm dry aging a 7 bone untrimmed rib roast for my daughter's 35th BD/engagement party.
I aged a small 3 bone roast for 40 days and trimmed cut into steaks and grilled that was outstanding but I want this to be over the top.
So since then I've added smoking and sous vide to my skill set and don't know how to finish off this roast.
My options are to grill; which I'm familiar with, to smoke; which I've never done but am confident (following some of Bears step by step) I can pull off or sous vide the steaks or some combination there of...
I'm leaning towards cold smoking, then sous vide cooking then searing on a HOT grill.
Any opinions or advice would be greatly appreciated...
The party isn't till he end of September so I've got time to contemplate and experiment.
Thanks
Walt