Celebrating the 4th of July family style!
I am really proud to introduce a guest author today, my cousin Wayne. Each year our family gets together to celebrate the 4th of July and the guys are in charge of the BBQ. I twisted his arm….and perhaps after a beverage or two….my cousin wrote down his recipe for Rib Eye Roast and Brisket, which he’d never cooked on the grill. They were both excellent and I’d like to share his story and recipe!
Cousin Wayne….take it away!
Every year our family gets together to celebrate the 4th of July. For many years we have roasted a whole pig in a home-built smoker made out of a converted propane tank mounted on a trailer. Over the years as family farms have declined and the small town local butchers are going out of business it has become increasingly difficult to get a whole pig to cap off our celebration.
This year it finally happened and we were not able to get a pig for the main event. So I decided, with skepticism, to try my hand at smoking some beef. I say skepticism because while there are infinite possibilities and recipes abound in the Internet when it comes to pork, there is relatively little when it comes to beef.
So it was with some trepidation that I went to the local Costco and bought a 5 lb. brisket and about a 12 lb. rib roast. I wanted to try the brisket because that’s probably the most commonly smoked beef cut and had the most advice online, and the rib roast was so that we would have something to eat assuming that we botched the brisket. Most information on smoking brisket talks about how tough the meat is and how you have to cook very slow to break down the fibers.
The rib roast was very easy in my opinion. I took it out the night before and marinated overnight in an oven bag with a Lawry’s Steakhouse marinade mixture. Obviously there are more marinade brands out there as well, but that’s what we used along with a little salt and pepper.
I put it on at 1:30 PM at a temperature of 200 degrees. I used a wire grate to place it on over top of a 13×9 pan that was filled with Au Jus to add humidity and catch the drippings for gravy later. Every 30-45 minutes I would baste the roast with the juice. At 4:00 PM I put the juice and the roast in an oven bag and put it back on the pan. By 6:15 PM, it had hit an internal temp of 140 which is what we were looking for. We took it inside, let it rest for maybe 10 minutes, then sliced it up and it was spectacular!
(By the way if you’re cooking big cuts of meat like this, not just beef, a meat thermometer with a remote digital readout is the best thing ever, and relatively inexpensive. You can sit by the smoker with your iPhone for example and have a beverage and monitor the temp without opening the door and stabbing the meat with a meat thermometer every ½ hour.)
For the brisket I pierced it completely through all over with a large knife and put it in an oven bag the night before filled with about ½ cup of vinegar and 2 cans of coke (really any pop/soda or juice like orange or apple juice would have done the trick). In the morning I drained all the liquid out of the bag and put it a new bag with Lawry’s Steakhouse marinade mixture for roughly 2 hours. I put in on the smoker in a similar fashion to the rib roast on a grate over a 13×9 pan filled with Au Jus at about 10:30 at 200 degrees. I also basted the brisket every 30-45 minutes with the juice and drippings. About 3:00 PM I put the brisket in an oven bag and back on the grate over the pan. Unfortunately I never used the thermometer to determine what its final temperature was, but took it off the smoker at the same time as the rib roast. We let it rest also for about 10 minutes and started carving.
In both cases the meat was absolutely outstanding, so not bad for a rookie! Two things I’d do differently next time: first I would experiment with different marinades just for fun instead of using the same on both, and second I would monitor the temperature of the brisket. I was more concerned about the rib roast, being the thicker cut, being done that I never thought much about the brisket. Would have been nice to know. They all loved it!
Souper Chef Deb –
This is a picture of my brother Don & cousin Wayne “toasting” with the beef. It’s become tradition for the family bbq each year. The meat was really outstanding and I’d highly recommend it for anyone looking to feed a crowd!
– While the boys were letting the beef rest, I took the pan drippings and made gravy. The drippings were very salty but I thought they would make some great gravy. I heated the pan that had the drippings over high heat and when it was boiling, added 3 packets of gravy mix whisking it it in. Totally cheating here! I reduced the heat to medium high and slowly whisked in a quart milk. Fabulous!!! Does that sound like a lot of gravy? Not really because we were feeding 35 people! It went nicely with the 10 pounds of mashed potatoes I made earlier. 😉
Barbecued Rib Roast
- 1 12 lb Rib Roast
- 2 12 oz jars steakhouse marinade (I used Lawry's but use whatever your preference is)
- 2 packets Au Jus seasoning mix
- 1 quart water
- 2 really big oven bags
- The night before cooking, season the roast liberally with salt & pepper. Put the roast in an oven bag & pour the marinade over the meat. Seal it up tightly & marinate the roast overnight.
- Remove the roast from the refrigerator at least two hours before putting on the grill.
- Heat your grill to a temperature of 200 degrees. You will need to keep adding charcoals thru-out the grilling process to keep the temperature of the grill consistent.
- Remove roast from the oven bag. Save the marinade and pour it into a 13x9" pan. Add 2 packets of Au Jus seasoning mix and one quart water. The pan & drippings will be used to baste the roast, add humidity and catch the drippings for gravy later.
- Place the pan on the grill. Place a wire grate over top of a 13x9 pan and put the roast on top. *Insert a meat thermometer. Close the grill.
- Baste the roast every 30-45 minutes with the Au Jus drippings.
- After 2 1/2 hours carefully put the roast and the juice and the roast in an oven bag. Put the roast and bag in the pan and put it back on the grill/smoker.
- When the roast hits an internal temperature of 140 degrees - about another 2 1/2 hours, remove it from the smoker. Remove the roast from the oven bag place on a cutting board and wrap loosely with foil. Allow to rest for 20-30 minutes prior to slicing.
*A meat thermometer with a remote digital readout is the way to go and relatively inexpensive. You can find them at kitchen supply stores like Bed Bath & Beyond. You can sit by the smoker with your iPhone for example and have a beverage and monitor the temp without opening the door and stabbing the meat with a meat thermometer every ½ hour.