I would love to do a full boneless prime rib eye but the budget just doesn't allow for it. I've got a big family gathering coming up in June. I'm wondering about Prime Rib alternatives. Something that looks like prime rib, quacks like prime rib, but doesn't cost as much as prime rib. We would need to serve it approximately 1/2" sliced and possibly char the slices on the grill. Of course, the family wants something special that the grand cousins will be talking about for years.
A few boneless Chuck Eye Roasts comes to mind. Any thoughts?
- Should the roasts be binded together with twine and skewers during smoking? Any advantage to trying to smoke them as one roast?
- Would it be better to have the butcher pre-slice the individual roasts into steaks and bind that into a roast during smoking? Any advantage to that?
- Is Marinade enough or should I consider injections?
Thanks for your thoughts.