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The family Barbecue - large end rib roast! June 27th 09 |
What should we grill on the barbecue these nice summer days?
We're all searching for goo and new recipes for the barbecue.
For a lot of people, the barbecue means easy cooking with not too complicated recipes. Is this because the BBQ often is a man's domain? Or maybe it’s simply like this because we're cooking outside with less equipment than in the kitchen? There are also people that cook the most complicated recipes on the barbecue, and this is of course possible. The barbecue is only a way of cooking! For those of you that have not yet discovered our recipes, we have a selection that increases every day! You can also send in your favourites by clicking here!
So, last weekend the whole family felt for a big piece of meat, the weather was very nice, so what is more natural than doing a family barbecue party?
The family council voted for a large end rib roast.
The large end rib roast is excellent on the barbecue because of its thickness. You can make it almost crusty on the outside (you'd need to salt it quite a lot before cooking though) and still very soft and juicy on the inside. Of course, the raw material is key for the result, so you better be at good terms with your butcher.
Once the Barbecue well lit (of course with the Rapid'BBQ) and the large end rib roast well seasoned it's time to put it on the grill!
How long should it cook? I prefer to ask how you want it cooked.
I'll give you a tip; when you pinch the meat it is:
Medium/Raw - when it feels like when you pinch your cheek.
Medium - when it feels like when you pinch your chin.
Well done - when it feels like when you your forehead.
Try this next time!
Once cooked according to plan, do not hesitate to cut the piece in two to check that its cooked as you planned.
Anyway, the last 5-10 minutes we finish in aluminium paper. The meat needs to rest from the "aggressive" heat. This is the moment to finish the aperitifs!
With our large end rib roast cut in fine tranches we served a fresh green salad and with a good red wine (for instance a Cabernet Sauvignon).
Susanna
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Our Editorialist Alain, a barbecue passionate, will write regularly about his barbecue happenings, tips and things to know about barbecue life! 
