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billyhill

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Everything posted by billyhill

  1. I am the recipient of a standing rib roast. The problem is this roast has less fat than along the outer edges than any roast of this type I have ever seen. I am thinking of barding it with bacon over a layer over some shallot-herb butter. Normally I cook by the seat of my pants but in this case I would really like to reward my guests generosity and not leave them with one of my failed experiments If I do it in the oven , how is the bacon going to effect my pan juices? I might be able to round up some beef fat at the piggly wiggly (real civilization isn't near) otherwise, butter and bacon are the only tools that come to mind. I'm open to suggestions. I could grill, smoke, roast???? Menu so far is: Grilled romain salad oven roasted red potatoes asparagus roast? any and all subject to change. Thanks BH
  2. Just down from the New Green Bo isn't there the New Big Wang?
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