SMOKEY BONES HOURS RECIPES

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HERB-CRUSTED RIB ROAST AU JUS | RED MEAT RECIPES | WEBER ...



Herb-Crusted Rib Roast au Jus | Red Meat Recipes | Weber ... image

Rib roast makes an elegant main course for a special occasion. Au jus (literally, “with juice”) is a popular way to serve it, but there’s one problem: a rib roast doesn’t release much juice as it cooks, so the jus has to be made using beef broth. Adding some beef bones to the pan used to grill the roast results in more pan drippings, which intensifies the flavor of store-bought broth.

Provided by Jamie Purviance

Categories     Red Meat

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 10 to 12 servings

Number Of Ingredients 9

1 boneless prime rib roast, about 5½ pounds, trimmed of excess fat
Kosher salt
Freshly ground black pepper
½ cup/60 grams Dijon mustard
½ cup/60 grams finely chopped shallots
6 garlic cloves, minced or pushed through a press
2 teaspoons finely chopped fresh thyme leaves
2 pounds/910 grams meaty beef bones
1½ cup/360 milliliters low-sodium beef broth

Steps:

  • Season the roast evenly with 2 teaspoons salt and 1 teaspoon pepper. Combine the mustard, shallots, garlic, and thyme. Set aside ¼ cup of the mustard mixture for the jus. Spread the remaining mustard mixture all over the top and sides of the roast. Allow the roast to stand at room temperature for 1 hour before grilling.
  • Prepare the grill for indirect cooking over medium heat (350° to 375°F).
  • Place one large disposable foil pan inside of the other to create a single pan of double thickness. Put the bones in the pan and set the roast on top of the bones, fat side facing up. Position the pan on the cooking grate with the thicker end of the roast facing the hottest area of the grill. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 120ºF for medium rare, about 2 hours, rotating the roast once after 1 hour. Start checking the temperature of the roast after 1¼ hours. Keep the grill’s temperature between 350° to 375°F. If using a charoal grill, replenish the charcoal as needed to maintain a steady temperature between 350° to 375°F, adding 8 to 10 unlit briquettes after 45 minutes to 1 hour of cooking time. Leave the lid off the grill for about 5 minutes to help the new briquettes light.
  • Remove the pan and the roast from the grill, loosely cover the roast with aluminum foil, and let rest for 20 to 30 minutes (the internal temperature will rise a few degrees during this time).
  • Transfer the roast to a cutting board. Remove the bones from the pan and discard. Pour off and discard the clear fat, leaving the browned bits in the pan. Return the pan to the grill over direct heat. Cook until the contents sizzle. Add the broth and the reserved mustard mixture. Holding the pan with an insulated barbecue mitt and using a wooden spoon, scrape up any browned bits from the bottom of the pan. Continue cooking until the mixture is hot. Remove from the grill and season with salt and pepper.
  • Cut the roast into ½-inch slices. Serve warm with the sauce.

Nutrition Facts : Calories calories

BRUNSWICK STEW RECIPE - FOOD.COM - FOOD.COM - RECIP…



Brunswick Stew Recipe - Food.com - Food.com - Recip… image

Got this from our preacher's wife and has got to be, hands down, the best Brunswick stew we have ever eaten. I used this recipe for the Thanksgiving dinner at work and took home first prize in the "other" category and grand prize over all.

Total Time 8 hours 5 minutes

Prep Time 5 minutes

Cook Time 8 hours

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (10 ounce) cans castleberry barbecued pork
2 (10 ounce) cans castleberry barbecued beef
2 (16 ounce) cans diced tomatoes
1 (10 ounce) can cooked chicken
1 (16 ounce) can cream-style corn
1 (16 ounce) can white corn kernels, drained
1 medium onion, chopped
1/2 cup hickory flavored barbecue sauce
1 tablespoon sugar
1 tablespoon vinegar
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)

Steps:

  • Mix all ingredients together and pour into a large crock pot. Cook on low heat for 8 hours stirring occasionally.
  • This can be cooked on high for 4 hours but you need to watch it more closely for sticking.
  • Goes GREAT with cornbread!

Nutrition Facts : Calories 382.4, FatContent 14, SaturatedFatContent 4.7, CholesterolContent 85.2, SodiumContent 668.3, CarbohydrateContent 34.2, FiberContent 4, SugarContent 12.9, ProteinContent 32.2

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