The BBQ Mafia, Cherry Wood Pit, and Beef Rib Roast
Wayne, Todd, and I decided that we were all gonna get together and BBQ. When this happens, we pretty much cook ALL day, and eat all day. It is pure BBQ bliss, and we always try something new. We decided to replicate an Argentine asado dish that I had several times down in Patagonia. Simply just a beef rib roast, what we would find out later is that though it seems simple, it taste like a meat from the Gods…..the BBQ Gods.
As we let the wood render down, it is important to do meat preparation on the roast. When I said it was simple, it really is. Add salt, pepper, garlic salt, and olive oil.
I like to take the bones at each end and release them from the meat, essentially cutting around the bone. That way when the meat cooks it shrinks, and the bones are exposed.
Just cut around the bone then make a little slit in the middle down the side. Then wrap them in Saran wrap and let sit for an hour or so. I let mine sit about 3 hours.
When the boys arrived we tied them to our handy dandy metal meat truss.
Don’t they look really, really serious? Probably because I am barking at them.
When the fire is ready, and the wood burned down to coals, we place our truss in the pit over the coals.
Then we sit, and wait…..and wait…and wait. Then get bored and make something….
How about Steamer clams?
- 1 cup white wine
- 4 tablespoons of butter
- 1/2 cup of parsley
- 2 tablespoon of chopped shallots
- 2 tablespoons of chopped garlic
Once those are consumed, we check the meat again.
We actually turn the apparatus, to allow the top section to get some heat. Its actually a pretty easy system. Every once in awhile someone walks by and throws a piece of cherry wood on the pile to keep the heat going. Nothing too hot, just enough to keep it low and slow. Always put the fire down wind of the meat. That way you get the flavor and the constant heat. Easy to manage that way.
We got hungry again and had to make bbq artichokes with pepper mayo.
Then it was back to check the bbq.
You can see the bones getting exposed, perfectly. However we are getting hungry again.
So I whip up some oysters with Argentina chimichuri mayo
Then shuck some oysters, put a little of this sauce over it and add 6 month aged Manchego cheese and bbq. This recipe needs a blog all to itself so look for it.
We all agreed that this was amazing. We almost forgot about the meat on the fire, until we smelled it.
We sliced the ribs individually and you could see the perfect smoke ring and smell the oils transmitting into the air from the roasted meat.
The meat cut like butter with a knife. Some ate it right off the bone like Fred Flintstone, I used a knife and fork and it was one of the best things I have ever ate off a bbq. You could taste the cherry wood roasted into the meat itself.
One of my favorite days with the boys on the pit. Amazing job fellas. These are the days we will remember!
The Hunting Chef
huntingchef.com 
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