Remember when I thought taking a prime ribeye roast and smoking it like a brisket might be a good idea and all of you pretty much 100% disagreed? Well, I let it age for 11-12 days in the garage fridge and I slowly smoked it. I’m very glad I did. It was the best roast I’ve ever made as the beef almost literally melted in my mouth. No need for steak knives as a fork easily cut right through it. We had it on New Year’s Eve along with some real cheese fondue (as opposed to the Melting Pot), some North Bay Dungeness crab, Boudin’s sourdough, some slow smoked onions and Shitake mushrooms, and a very interesting and fun-to-make full stalk of Brussels sprouts which I’ll put in a separate post. I’m glad I followed your advice even though you didn’t give me much choice, haha!
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