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Certified Angus Beef® Brand whole ribeye to make this dry aged ribeye roast. It was one of the final recipes that we shot earlier this year for I had the steaks because I had dry-aged awhole ribeye to make this dry aged ribeye roast

It is a mammoth-sized Idaho spud fire-roasted on a kamado grill and then stuffed with chopped, smoked prime rib, beef jus, cheddar cheeses, and caramelized onions. Certified Angus Beef® Brand ribeye roast for 30 days using a Umai Dry bag. If you don't have leftover beef jus, put 2 cups of beef stock in a saucepan over medium-high heat. If you don't have leftover beef jus, put 2 cups of beef stock in a saucepan over medium-high heat.

I didn't sign up with Certified Angus Beef® Brand this year (logistical reasons only), but I am attending an expenses-paid BBQ seminar with them later this month. The best burger that I have ever had is from Melvin's in Elizabethtown, North Carolina. Elizabethtown is a small town, about 3,500 people today and even fewer people back in the 70's when I had my first Melvin's burger. For me, the only way to get a burger at Melvin's is ATW (all the way) - topped with chili, creamy slaw, diced fresh onion, and yellow mustard.

I cooked it in a skillet over hardwood coals and basted it with a mix of compound butter and beef tallow. I cooked it in a skillet over hardwood coals and basted it with a mix of compound butter and beef tallow. Mixing a higher temp cooking oil (canola or peanut) with a lower temperature cooking oil (olive oil or butter) doesn't raise the smoke point of the lower temp oil, that's a myth. But I started with the tallow and then added the butter, later in the cook, so it didn't have as long to burn.