Our friends brought me a 12.5 lb Beef Ribeye Whole Boneless Roast to play with! Have never done one so looking forward to the experience and what better way than to have one dropped in your lap 
Portioned the Ribeye into 3 meals. Two roasts and some steaks.
Seasoned one roast with Roasted Garlic EVOO and some Fagundes Prime Rib & Roast Seasoning. Vacuum packed them, put one roast and steaks in the freezer for future use and refrigerated the seasoned roast for 2 days.
Removed from fridge 45 minutes prior to cook. Preheated the MAK 2 star to 240º using Oak wood BBQ pellets.
2 hours later, rubbed some baking potatoes with Garlic EVOO and Fagundes Seasoning. Placed the spuds in the SRG for 90 minutes on HIGH with the Lid Open.
Pulled the Ribeye roast at an Internal Temperature of 135º and rested under a foil tent for 30 minutes.
Meanwhile, steamed some fresh green beans and sauted some mushrooms and onions on the Camp Chef 3 Burner Stove.
Sliced and ready to eat.
The money $shot … A slice of Ribeye roast, baked potato, Sauted mushrooms/onions, and steamed fresh green beans … Man, that meat was to die for!! Why go to a restaurant when we can eat like this at home … Course, the friends that brought us the Ribeye Roast joined us for the feast
Leave a Reply