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.

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The day begins with a 6 am fire being started out back in the pit

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.

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Sprinkle with Garlic Salt, pepper, 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.

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You can do this the night before and let sit overnight in the fridge.

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.

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Make sure to add wood to keep the fire going but to add cherry wood smoke flavor.

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

 

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Steamer Clams are served Y’all

Once those are consumed, we check the meat again.

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2 hours into it, we can start smelling the masterpiece.

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.

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About 4 hours into the cooking.

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.

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Cooked on a cast iron skillet over the bbq.

We all agreed that this was amazing.  We almost forgot about the meat on the fire, until we smelled it.

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6.5 hours in we couldn’t take it anymore.  It was time to eat.

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.

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The bark wasn’t too tough, just perfect.  The taste was amazing.

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.

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One of my favorite days with the boys on the pit.  Amazing job fellas.  These are the days we will remember!

The Hunting Chef

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