i've eaten these @ restaurants... ya gotta get them custom bought/cut from a butcher. but they are like a 20lb crown rib roast w/ the round... now... how to cook this thing ???
the ones i have had rest. style were done @# 185 fer hours & then wrapped & steamed(pressurecooker) style- like a super rare tenderloin.
my idea is to
sear smokyokie style-say a 15lb whole.
wine/garlic splashed.
smoke 30 mins per lb @ 185-220
wrap & oven cook @ 185 30 mins per lb.
we're looking for 145f
flash cook the juice & reduce by 1/2 w/ a dark beer,heavy cream,minced smoked garlic,thyme, & lemon or orange zest,1 tbsp shrimp peel simmered zest paste..(thats another whole recipe)
the ones i have had rest. style were done @# 185 fer hours & then wrapped & steamed(pressurecooker) style- like a super rare tenderloin.
my idea is to
sear smokyokie style-say a 15lb whole.
wine/garlic splashed.
smoke 30 mins per lb @ 185-220
wrap & oven cook @ 185 30 mins per lb.
we're looking for 145f
flash cook the juice & reduce by 1/2 w/ a dark beer,heavy cream,minced smoked garlic,thyme, & lemon or orange zest,1 tbsp shrimp peel simmered zest paste..(thats another whole recipe)