Hi All! Sorry for the incredibly long wait between posts!
Don’t worry! We haven’t been doing nothing in this absence. We’ve been playing around with the Liberty Kokomo (for those of you who need a quick catch up, this is our very own Kamado-style grill) and figuring out the best way to bring out those juices!
Here’s one recommendation of roast beef from my dad and I. Enjoy!
KOKOMO ROAST BEEF
Roast meat USDA Prime grade, ribeye cut and weighed 3 kgs before roasting.
2-hand full charcoal used after 2.5hrs of roasting.
We used a meat thermometer to check the wellness of meat.
Meat after roasting and it must be rested for at least 30 minutes before slicing.
Meat is medium rare at 135 degrees F at centre.