Hey Folks,
This was the first recipe in the "How To Grill" book of Steven Raichlen... I took out the cheese, and made few twists in the rub, but here it is, and I called it "The Crazy Roastbeef"!
I took a 4 lb cut of boneless prime rib, and on top of it:
Using a sharpening steel, make holes in the meat and push the carrot sticks and the chorizo (or cabanos) through. Then - truss tight with a butcher string, brush the meat with olive oil and generously season with the rub.
Preheat the grill to medium indirect cooking, and grill, covered, until internal temperature reaches 138-140 F. Take it off the grill and let rest, loosely covered with foil, for about 20 minutes. Then slice and serve.
This was the first recipe in the "How To Grill" book of Steven Raichlen... I took out the cheese, and made few twists in the rub, but here it is, and I called it "The Crazy Roastbeef"!
I took a 4 lb cut of boneless prime rib, and on top of it:
- 2 carrots, cut to 1/2" sticks
- 4 chorizo sausages or cabanos
- 3-4 tbsp extra virgin olive oil
- 2 tbsp sweet paprika - I use smoked Moroccan one.
- 2 tbsp brown sugar
- 1 tsp granulated garlic
- 1/2 tsp ground cumin
- 1 tsp mustard powder
- 1 tbsp coarse salt
- 1/2 tbsp ground black pepper
- 1 tsp dried oregano
- 1/2 tsp dried thyme
Using a sharpening steel, make holes in the meat and push the carrot sticks and the chorizo (or cabanos) through. Then - truss tight with a butcher string, brush the meat with olive oil and generously season with the rub.
Preheat the grill to medium indirect cooking, and grill, covered, until internal temperature reaches 138-140 F. Take it off the grill and let rest, loosely covered with foil, for about 20 minutes. Then slice and serve.