PHO ATLANTA RECIPES

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SMOKED RIB EYE ROASTS : RECIPES : COOKING CHANNEL RECIPE ...



Smoked Rib Eye Roasts : Recipes : Cooking Channel Recipe ... image

Cooking Channel serves up this Smoked Rib Eye Roasts recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     main-dish

Total Time 13 hours 45 minutes

Prep Time 30 minutes

Cook Time 8 hours 0 minutes

Yield 30 servings

Number Of Ingredients 23

4 cups soy sauce
4 cups brown sugar
1 cup molasses
1 cup dried rosemary
1 cup dried sage
1/4 cup ground black pepper
1 tablespoon sea salt
Three 10-pound rib roasts
7 heads garlic, 4 peeled and cut into spears, 3 heads chopped
7 heads garlic, 4 peeled and cut into spears, 3 heads chopped 
6 jalapeno peppers, seeded and cut into spears
1 large bag ice
4 cups ketchup
4 cups pickle juice
1 cup Worcestershire sauce
1/2 cup spicy brown mustard
1/4 cup ground black pepper
1 tablespoon sea salt
6 lemons, halved and squeezed
4 bottles golden lager beer
4 limes, halved and squeezed
4 yellow onions, chopped 
One 1-inch piece ginger, peeled and chopped

Steps:

  • For the marinade: Combine the soy sauce, brown sugar, molasses and 4 cups water in a saucepan over low heat. Stir until the sugar is dissolved. Let cool.
  • For the spice rub: Mix together the rosemary, sage, black pepper and sea salt, and then set aside.
  • For the roasts: Pierce the rib roasts with a knife to create small holes. Stuff the holes with the garlic spears and jalapenos. Transfer the roasts to a large tub or ice chest.
  • Pour the cooled marinade into the ice chest, followed by the ketchup, pickle juice, Worcestershire sauce, spicy brown mustard, black pepper, salt, lemons, beer, limes, yellow onions, chopped garlic and ginger. Allow the roasts to marinate for at least 5 hours or up to overnight. (If marinating for more than 6 hours, ice should be added after the 6th hour.)
  • Remove the rib roasts from the ice chest and pat dry. Apply the spice rub generously all over the roasts.
  • Soak 3 handfuls of mesquite wood chips in a pan with 1 1/2 gallons of water.
  • In a starter barrel or chimney, light natural wood charcoal. Allow to burn down to embers, about 15 minutes.
  • Place the embers in a smoker and top with a small handful of soaked mesquite chips. Heat the smoker to 200 to 225 degrees F. Every 20 to 30 minutes check the charcoal and wood to see if more need to be added.
  • Smoke the roasts until the internal temperature reads 140 degrees F, 6 to 8 hours. Turn and reposition the roasts every hour to ensure even cooking.
  • Let the roasts rest for 5 to 10 minutes. Cut the ribs off and set aside. Cut the roasts into 3/4-inch steaks. Serve.

BEET RED VELVET CAKE RECIPE - NYT COOKING



Beet Red Velvet Cake Recipe - NYT Cooking image

Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.

Provided by Kim Severson

Total Time 2 hours

Yield 10 servings

Number Of Ingredients 14

3 medium beets
3/4 cup/ 170 grams butter, plus more for greasing pan
3/4 cup/180 milliliters buttermilk
Juice of 1 large lemon
2 teaspoons/10 milliliters white vinegar
1 1/2 teaspoons/7 milliliters vanilla extract
2 cups/200 grams cake flour (sift before measuring)
3 tablespoons/24 grams Dutch process cocoa powder
1 1/8 teaspoon/6 grams baking powder
1 teaspoon/6 grams salt
1/2 teaspoon/3 grams baking soda
1 3/4 cup/350 grams granulated sugar
3 eggs
Cream cheese frosting (see recipe), or other fluffy white icing

Steps:

  • Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
  • Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
  • In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
  • Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
  • In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
  • Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
  • Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
  • To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

Nutrition Facts : @context http//schema.org, Calories 376, UnsaturatedFatContent 5 grams, CarbohydrateContent 56 grams, FatContent 16 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 9 grams, SodiumContent 326 milligrams, SugarContent 38 grams, TransFatContent 1 gram

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