Hey brothers...I got the Primo fired up today. I roasted a bone in beef rib roast (a.k.a. prime rib) with some colcannon and bourbon glazed carrots. Beef roast was rubbed down with Tony Cachere creole last night. Went on with some cherry chunks for about 2 hours at 325*. Carrots were direct grilled at 500+ for some char, then sliced and sauteed with butter, brown sugar, bourbon, salt and nutmeg.
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