Nothing says "thank you for letting us use your lake house" like an 11lb smoked Angus Rib-Eye Roast for dinner. I've been fairly successful with my baby-back and spare ribs, pulled pork and other cheaper cuts of meat. So I thought I would take a shot at a more expensive cut for a "gourmet" dinner. I started by purchasing a rib-eye roast from a local Italian specialty shop. They had boneless Angus rib-eye "on sale" for 11.99lb. I called to see if they had any on the bone, but they told me it would be more per lb. (Maybe one of the butchers can answer why that is). I knew we would be serving at least 9 and as many as 11 adults for dinner so I decided I needed a roast of around 10-11 lbs. Because I was buying the large roast, they trimmed only a litte of the fat and charged me 10.99 lb. (All in the roast cost about $120). Below is the roast after a little trimming.
(Nice marbling)
At around 5:45 am, I seasoned the roast with a "Peppercorn Steak Seasoning" rub that my mother-in-law picked up at Home Goods. I've used it before and it is sort of like Montreal Steak Seasoning. Black Pepper, Garlic, Paprika, Salt, Dillweed, Jalepeno Peppers and "spices." That's the order of the spices on the label. It has a little kick and definitely garlicy.
We were going to eat around 7:00pm and since I was going to only cook it to IT of 130*, I figured it had to go on the smoker at around 1:00pm. I set up their Gas Grill as a smoker (as I have done in several smokes before at their house). Removing one grate, placing a tin-foil tray smoker box on the flavor bars, and getting the grill up to around 230-240*. Because of the size of the roast, I used burners on both sides of the roast, not just under the smoking pan. I used a mixture of wild cherry and beech chips. Very nice fruity smell not to strong. I put the roast on a wire rack over a roasting pan, in wich I put the cut up vegetables (onion, celery, carrots and garlic) to start the "Smokey Au Jus" using Chef JimmyJ's recipe. (Au Jus recipe at the bottom)
(Here she is at around 1:00pm)
After an hour or so, I added the beef broth, tomato paste and herbs. Forgot to take notes to tell you what temp the roast was at this point. I buried the probe (Maverick ET-732) in the dead center of the cut. I figured the people who like the meat on the rare side could get cuts from the center. The well done or medium people could get cuts from the outside.
(Mmmm Patience this was only at around 3:30 not there yet)
Since we had time to kill, it was menu time. For the sides, we put some olive oil, salt and pepper on some Idaho potatoes, wrapped them in foil and threw them on the grill. The asparagus was grilled with some olive oil and garlic powder for about 5 minutes just before we served dinner. The Corn on the cob (note my mispelling on the board - that's what happens when you drink lots of John Daly's - Iced Tea Vodka and Lemonade) was boiled (would have preferred to grill it, but didn't think ahead and soak the husks).
I forgot the exact time I pulled the roast off the smoker (maybe around 5:30-5:40? total of about 5 to 5.5 hours on smoker), but the temp in the dead center was at around 130* wrapped it in foil and let it rest. At this point I gathered up the au jus and reduced it down on the stove and got to work on the non-potato side dishes.
Here is the roast at around 6:20pm.
When I sliced in (I really need to get them a good cutting board) the roast was PERFECT. Beautifully medium-rare in the middle with a nice more well slightly smokey outside ring around the roast. The bark on the outside of the roast was delicious. The meat was exceptionally juicy.
(mmm....meat)
(sliced up for presentation)
(meat piled high outside on the deck on a gorgeous day)
(all plated up with the grilled asparagus, baked potato and the aus jus veggies)
When I made JimmyJ's au jus, I did not dice the vegetables. Rather I cut then in strips or (in the case of the onion) quaters. After I strained them out of the au jus, they looked and tasted great so I served them as another side dish. Delicious.
The meal was absolutely fantastic. I know, because other than complementing how good the food was, it was very quite at dinner. No one made a peep. They were too busy eating. Also with the roast costing about $120 and all the rest of the fixins for probably less than $30, there is no way you could go to a gourmet resturaunt and feed 9 adults for $150. And the food was better than you would probably get. (at least I think it was)
Lastly, there was a fair amount of rib-eye left. Since they were fairly thick cut, the next day we threw some of the cold rib-eye steaks (already smoked) on the grill for a quick sear and re-heat. WOW. They were almost better the next day. When you add the quick sear they were great.
Thanks for all the advice and thanks for looking.
-Mike
Chef Jimmy's Au Jus
1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2 tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bay leaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy
(Nice marbling)
At around 5:45 am, I seasoned the roast with a "Peppercorn Steak Seasoning" rub that my mother-in-law picked up at Home Goods. I've used it before and it is sort of like Montreal Steak Seasoning. Black Pepper, Garlic, Paprika, Salt, Dillweed, Jalepeno Peppers and "spices." That's the order of the spices on the label. It has a little kick and definitely garlicy.
We were going to eat around 7:00pm and since I was going to only cook it to IT of 130*, I figured it had to go on the smoker at around 1:00pm. I set up their Gas Grill as a smoker (as I have done in several smokes before at their house). Removing one grate, placing a tin-foil tray smoker box on the flavor bars, and getting the grill up to around 230-240*. Because of the size of the roast, I used burners on both sides of the roast, not just under the smoking pan. I used a mixture of wild cherry and beech chips. Very nice fruity smell not to strong. I put the roast on a wire rack over a roasting pan, in wich I put the cut up vegetables (onion, celery, carrots and garlic) to start the "Smokey Au Jus" using Chef JimmyJ's recipe. (Au Jus recipe at the bottom)
(Here she is at around 1:00pm)
After an hour or so, I added the beef broth, tomato paste and herbs. Forgot to take notes to tell you what temp the roast was at this point. I buried the probe (Maverick ET-732) in the dead center of the cut. I figured the people who like the meat on the rare side could get cuts from the center. The well done or medium people could get cuts from the outside.
(Mmmm Patience this was only at around 3:30 not there yet)
Since we had time to kill, it was menu time. For the sides, we put some olive oil, salt and pepper on some Idaho potatoes, wrapped them in foil and threw them on the grill. The asparagus was grilled with some olive oil and garlic powder for about 5 minutes just before we served dinner. The Corn on the cob (note my mispelling on the board - that's what happens when you drink lots of John Daly's - Iced Tea Vodka and Lemonade) was boiled (would have preferred to grill it, but didn't think ahead and soak the husks).
I forgot the exact time I pulled the roast off the smoker (maybe around 5:30-5:40? total of about 5 to 5.5 hours on smoker), but the temp in the dead center was at around 130* wrapped it in foil and let it rest. At this point I gathered up the au jus and reduced it down on the stove and got to work on the non-potato side dishes.
Here is the roast at around 6:20pm.
When I sliced in (I really need to get them a good cutting board) the roast was PERFECT. Beautifully medium-rare in the middle with a nice more well slightly smokey outside ring around the roast. The bark on the outside of the roast was delicious. The meat was exceptionally juicy.
(mmm....meat)
(sliced up for presentation)
(meat piled high outside on the deck on a gorgeous day)
(all plated up with the grilled asparagus, baked potato and the aus jus veggies)
When I made JimmyJ's au jus, I did not dice the vegetables. Rather I cut then in strips or (in the case of the onion) quaters. After I strained them out of the au jus, they looked and tasted great so I served them as another side dish. Delicious.
The meal was absolutely fantastic. I know, because other than complementing how good the food was, it was very quite at dinner. No one made a peep. They were too busy eating. Also with the roast costing about $120 and all the rest of the fixins for probably less than $30, there is no way you could go to a gourmet resturaunt and feed 9 adults for $150. And the food was better than you would probably get. (at least I think it was)
Lastly, there was a fair amount of rib-eye left. Since they were fairly thick cut, the next day we threw some of the cold rib-eye steaks (already smoked) on the grill for a quick sear and re-heat. WOW. They were almost better the next day. When you add the quick sear they were great.
Thanks for all the advice and thanks for looking.
-Mike
Chef Jimmy's Au Jus
1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2 tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bay leaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy
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