Over new years out in the Black Rock I did a Prime Rib Roast in the DO, and it was MONEY!
I started by peeling about 8 cloves garlic and cut them in half long ways.
Take a filet knife, something long, skinny and sharp and poke holes in the fatty side of the roast about 1.5 to 2" deep.
shove garlic in holes.
Get the DO screaming hot with the lid off.
Sear all sides of the roast in an open DO. Remove DO from coals.
I added a little monterrey steak seasoning and pepper. Key word: little. that seasoning can go a long way.
Placed the roast back in the DO and put a medium amount of coals on the bottom and some on the lid.
In all honesty I don't know how long I cooked that sucker. I got back to camp about 3:30 to start dinner (and drinking) and I just kept checking with the meat thermometer. About 45 minutes in I poured about 1/2 to 3/4 cup of red vino, and I put 2 roma tomatoes in next to the roast.
This is just the meat, If I am going to cook a $60 chunk of cow, I am not going to ruin it by adding taters, carrots etc.. I put those in tin foil and cooked over coals seperately.
I cooked till medium rare, the tomatoes will disintegrate. I kept a constant vigil over this thing though, every 15 or so minutes I would pop the top and spoon the juice in the bottom (baste) over the roast. you will have to adjust the heat to keep a long, slow cooking. Keep the fat side up, so as it melts, it runs down the roast.
Who knows, it could have been bad. But when you are exhausted, cold, tipsy and hungry.... anything tastes good.
Next time I am going to run 2 DOs, one for the meat, and one for roasting veggies!
Hijack: My buddy carries an electric wok in his kit that goes to the inverter, we have successfully made pot stickers in the field.
:chowtime:
...love leg of lamb...how about sharing that recipe you just perfected?:chowtime: ....thanks
