Smoke Roasted Prime Rib on the Rotisserie! (Dec 2016)
Little Neck Clams in a Chorizo Hot Tub! (August 2016)
1. This is one of the most expensive cuts of meat people will ever buy but cooking it can be super easy. Plan ahead. I called to butcher the day before and had the prime rib cut. Many butchers leave for the day once all the meat is cut and out in the store. Plan one rib per two people on average. If you are feeding a hungry group, you may need more. The prime rib in the picture is five bones (ribs) and it was about 10-11 pounds. Average cooking time for a prime rib is 15 minutes per pound. 2. I left a layer of fat over the prime rib since it will melt and baste the meat as it cooks. I trimmed some of the larger pieces of fat off. Some butchers will “French” the roast. Meaning they cut back the meat between the ribs. That is just for looks. I didn’t since you can eat the meat between the bones. 3. To season the prime rib: I cut small holes in the meat with a paring knife and stuck small cloves of garlic and rosemary in the holes. I then rubbed the outside of the prime rib with olive oil for flavor and it allows the seasoning rub to stick to the meat. I applied kosher salt, cracked black pepper, and chopped rosemary and thyme.
1. Wash the little neck clams (24) in water using a brush to remove any dirt. Do not use any clams that are broken or already open. Not all the clams will survive the trip home so buy a few extra.
2. Slice a baguette into slices and rub both sides with olive oil for flavor and to avoid bread sticking to the grill.
3. Chop 1 ½ to 2 pieces of chorizo. Slice up one tomato and remove the seeds. Chop 2-3 cloves of garlic, more if you want. Measure 2 cups of white wine. Only use wine you would drink! Rough chop some parsley. I pulled the parsley right out of my wife’s herb garden!
4. Prepare the grill.
There are few steps going at the same time, but it is easy to coordinate.
5. Sauté the chopped chorizo and the garlic in a grill-proof pan until it starts to brown. I used a cast iron pan. Be careful - they get really hot!
4. The charcoal grill was prepared for indirect grilling and then I attached the rotisserie. I started the charcoal in a chimney starter. This allows for faster and even heating of the charcoals.
6. While sautéing the chorizo and garlic - start grilling the bread on the opposite side of the grill. Just a 1-2 mins a side. When the bread comes off the grill, rub each side with a clove of garlic. The bread is great to dunk into the broth.
5. Once the charcoals are gray, add them to the grill and add the soaked wood chips to the coals to create smoke. Once the smoke is a light color (almost a light blue) it is time to cook.
6. Prime rib goes on rotisserie and start the motor. The temp on the grill should be between 375 and 400 while it cooks. Resist the urge to keep opening the grill to look at the food!
7. Once the chorizo and garlic start to brown, add the tomatoes and let them cook for 2-3 minutes. Then add the 2 cups of wine and bring to a boil.
7. After about 45-60 minutes start basting the meat with the dripping or spray with red wine (Red wine in a spray bottle is how I keep the meat moist as it cooks).
8. Once the bread has been removed, place the little necks right on the grill. The little necks are done when they open. Be careful not to spill the liquid from inside the little necks… it will be hot, and it will add some flavor to the broth. You can also use a special grill rack made to hold clams on the grill.
8. Check the temperature with an instant-read thermometer. Cook to an internal temperature 130-135 for medium rare.
9. Once the little necks are open put them in chorizo “hot tub”. Let all the ingredients come together for a few minutes. Remove from grill and add parsley.
9. Make sure you let the meat rest when you remove it from the grill for 10-15 minutes. Letting the meat rest allows the juice to re-absorb make into the meat. The temperature can also rise another 10 degrees while it rests.
10. Spoon into bowls and serve with the grilled bread. Enjoy!
10. Carve off the ribs, and then slice the prime rib. I like to serve the ribs for any of the carnivores in the group. Enjoy! Bonus Item: I make a horseradish cream to go with the prime rib. It is made with fresh horseradish and it adds a nice kick.
(This recipe was adapted from Steven Raichlen’s website Barbecuebible.com)
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