DA BOYS
- Rotisserie Prime Rib Roast
- Ribs For Da Boys
- Simple Porterhouse Steaks
- Big Man Caesar Salad
- BBQed Sweet Potatoes
- Balsamic Grilled Mushrooms
ROTISSERIE PRIME RIB ROAST
Marinade
2 cups of red wine - (500ml)
1 cup of red wine vinegar - (250ml)
1/3 cup of olive oil - (75ml)
5 teaspoons of dried rosemary - (25ml)
7 cloves of garlic, crushed
3 teaspoons of dried thyme - (15ml)
3 bay leafs
2 teaspoons fresh green peppercorns (10ml)
2 teaspoons of pepper (10ml)
3 pounds of prime standing rib roast - (1500grams)
Meat thermometer
Black Rub
1 ½ tablespoons of coarse-ground black pepper - (22.5ml)
½ of tablespoon of kosher salt - (7.5ml)
6 cups Apple wood chips (1500ml)
6 cups cherry wood chips (1500ml)
The night before you barbecue combine marinade ingredients and mix well. Place roast in a sealable plastic bag, pour marinade over it and refrigerate over night.
Remove marinade and place in a drip pan. Place the drip pan in the barbecue over a burner to one side of the grill. Leave this side off. Turn the far burner - not under the drip pan to high. Leave the roast resting a room temperature for 30 minutes.
Place 2 cups of apple wood chips in water to soak for 30 minutes. Do the same with 2 cups of cherry wood chips.
Rub the roast with the coarse ground peppercorns. Put the roast on the rostisseries spit and secure into place.
Make two smoke packages - one with apple wood chips and the other with cherry wood chips. Each package should contain a mixture of 1 cup of soaked chips with the excess water squeezed out and 2 cups of dry wood chips. Using a fork poke holes on both sides of each package. Place the packages directly over the heat source.
Just prior to putting roast in place, season with salt. Place rotisserie onto grill and leave to roast for 2- 2 ½ hours or until the internal temperature is 140ºF (70º). After 1 hour replace the smoke packages with freshly made sacks.
Remove the finished roast from grill and let stand for 10 minutes before carving.
Serve and enjoy!
RIBS FOR DA BOYS |
Glaze and Sauce
2 cups of ketchup - (500ml)
1 bottle of your favorite beer
¾ cup of cider vinegar - (175ml)
4 tablespoons of brown sugar - (60ml)
3 tablespoons of Worcestershire sauce - (45ml)
4 cloves of minced garlic
2 teaspoons of ground cumin - (10ml)
1 ½ teaspoons of ground anise - (7.5ml)
1 teaspoon of salt - (5ml)
1 teaspoon of Tabasco or another hot pepper sauce - (5ml)
The night before you plan to barbeque, place the ribs in a large sealable plastic bag. Combine the marinade ingredients and pour overtop of the ribs. Refrigerate over night and up to 24 hours.
Remove ribs from refrigerator and let stand for 30 minutes to return ribs to room temperature.
Preheat the grill to high heat
Transfer ribs to barbecue and sear. Grill on each side for 3 minutes. Reduce heat to 220ºF (110ºC) and move the ribs to a cooler area on the grill. Continue to cook for 2 hours.
While the ribs are grilling, prepare the glaze. Combine glaze ingredients and in a sauce pan and bring the liquid to a simmer. Reduce heat to low and cook the mixture for 30 minutes to thicken. In the last twenty minutes of cooking, brush the ribs with glaze every ten minutes.
Remove ribs from barbecue and let them sit at room temperature for 10 minutes before serving.
Remaining glaze sauce can be served with finished ribs.
SIMPLE PORTERHOUSE STEAKS
3 large T-Bones Steaks
¼ cup of unsalted butter - (60ml)
Flavorless cooking oil to brush on the cooking rack
Salt and Pepper to taste
Preheat grill to medium heat.
Remove the steaks from refrigerator and let them stand until they return to room temperature.
Preheat grill to high heat
Oil barbecue grill and rub butter both sides of steak with unsalted butter. Season with salt and pepper. Sear the steaks over high heat - 1 minute per side and lower temperature down to medium. Move the steaks to the cooler portion of the grill and continue to cook to desired doneness.
Serve and enjoy!
BIG MAN CAESAR SALAD
Caesar Salad Dressing
2 cloves of crushed garlic
Salt and cracked black pepper
2 teaspoons of Dijon or dry mustard - (10ml)
2 egg yolks
4 teaspoons of anchovy paste - (20ml)
2 lemons, juiced
2 tablespoons of Worcestershire sauce - (30ml)
1 cup of olive oil - (250ml)
5 slices of bacon, cooked to crispy
¼ cup of shaved parmesan cheese (62ml)
1 cup of Croutons (250ml)
2 romaine lettuces heads
For salad dressing crush the garlic cloves in a wooden bowl and add a pinch of salt. Add the cracked pepper, mustard, egg yolks, anchovy paste and lemon juice and Worcestershire sauce. Stir vigorously. Add the olive oil in a steady and stir until emulsified. Add salt to taste.
Shred cleaned romaine lettuce leaves and add to salad bowl. Mix until salad is well coded with the dressing.
Serve and enjoy!
BBQed SWEET Potatoes Preheat barbecue to medium heat Peel the sweet Potatoes and cut into thick slices. Arrange the slices in layers in a shallow greased baking pan. |
Sprinkle brown sugar and mixed spices over Potatoes and dot with butter. Pour orange juices over top and cover with foil.
Place on grill, replace the lid and cook for 15 minutes. After 15 minutes remove foil and test with knife: cook for additional minutes if needed. Add more orange juice if Potatoes begin to dry out.
Once Potatoes are cooked through, serve and enjoy!
BALSAMIC GRILLED MUSHROOMS Place a grill basket on the barbecue and heat on high for 15 minutes with the lid closed. |
Toss all of the ingredients into a large bowl and toss to coat. Place the mushrooms directly into the hot grill basket. Toss and turn the mushrooms every 2 minutes until they are golden brown and evenly cooked.
Yield: Serves 6---
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