Best Burger Ever

 Easiest burger ever

I've read a lot on cooking sites about the "smashed" burgers, so I got to do my own version.

Guys, it's so good and easy. 

Get some freshly ground beef; in a perfect world, it should be 30% fat or more. You can spend the money on "ground chuck," but it, as a rule, only has 20% fat, not enough fat for this kid. Talk to your butcher. At 30% fat, you have a scrumptious burger.

Ingredients:

• Ground Beef (30% fat)
• Larry's Seasoning salt (or just salt)
• Avacado oil

Preferably, use a cast iron frying pan on the side burner of your BBQ; no side burner, just put the pan on the BBQ itself. Put a bit of oil in the pan and wipe it just to get coated. Turn up and get the frying pan "searing-smoking" hot.

While the pan is warming up, pour a bit of oil on a dinner plate. Make a small ball out of the ground beef, set it on a cutting board and press down with a metal or plastic flat spatula to about 3/8 of an inch.

Flip it into the avocado oil and coat on both sides. I do 3-4 burgers at the same time, depending on the crowd. Then flip the burgers onto the pan and listen to the beautiful sound it makes... about a minute or two on each side. I like my burger about medium.

I served this up with some homemade leftover "Pico de Gallo" that I made last weekend, with fire-roasted peppers (yummy)... add a bit of Gruyere cheese on top of the burger as soon as it comes off the pan... oh so good.

Serve up with your favourite beer, wine or whatever...

Enjoy

 Bacon Pie

Use a pizza plate under the pie dish to stop it from cracking

I love this recipe and I think I originally got it from Facebook. 

You can use a pie dish or like when we are out camping I use a cast-iron frying pan and cook it on the BBQ. Here is my version of Bacon Pie

Ingredients:

• 1.5 lbs of bacon
• 1.5 lbs of ground beef
• mozzarella, grated coarsely
• 4 sliced green onions
• 1 large jalapeno pepper, seeded and sliced crosswise
• 1/2 red pepper, chopped
• 1 thinly sliced tomato (optional)
• Fresh ground pepper
• Teriyaki sauce or soya sauce and honey mixed.

Pre-heat oven/BBQ to 400°F or 200°C. Using a pie plate or cast iron frying pan lay the bacon from the center out. It should overhang so you can eventually fold it up, sort of like wrapping the content. If the bacon strips are short, put a layer of bacon in the center of the dish/pan.

Layer bacon so it hangs over the side

Add the ground beef, pressing it down so it becomes a big burger. Ground fresh pepper on top, then add the green onions followed by the grated mozzarella. Top with Jalapenos, red pepper and tomatoes.

Fold up the bacon towards the center. Again if the bacon is not long enough to reach the center, put a few half strips in the center first. Once it is all folded up, tuck it together with your hands, just to firm it up a bit. 

Brush on the teriyaki sauce or the soya sauce/honey mix all over the top. This gives it a really nice flavour.

Add the hamburger and pad it down gently

Set in the oven or the BBQ and bake for 40-50 min. A word of caution, if you use a pie dish on the BBQ, you may want to put a pizza plate under it so it does not crack from the heat of the bbq. 

If you are using a large BBQ (3 burners or more), then cook using the indirect method turning off the burner directly under the dish/pan

Let sit for 15 min before cutting.

Serve this up with some cowboy beans or just a salad.

Add green onions

Add the mozzarella

Add Jalapenos and red pepper

Baste with Teryaki mix

Bake on BBQ or in oven

Yum

So good

Serve with cowboy beans or a salad

Tinfoil Cooking now available on Amazon

Tinfoil Cooking; RV Cookbook

Tinfoil Cooking is the ultimate cookbook for the outdoors. Easy cooking for Camping, RV'ing, Boating and at home. Delicious meals with very few or NO DISHES! 

This book is for RV'ers, boaters, campers and at home. Easy to follow recipes that everyone can use.

Wow, it has been a fun journey getting this book up on Amazon. I sure have learned a lot about publishing. Not as easy as one might think.

Front Cover of Tinfoil Cooking

If you are looking to make your camping or boating trips a bit easier then this books is for you. 

Do you dread having a whole bunch of dishes to clean up when you are out camping or boating or even at home? Then this book is for you. Actually, it’s a silly question — of course, you do, no one wants to do dishes and clean up the big mess left behind when you cook up a big meal.

If you are like me and want to simplify the whole cooking process without sacrificing on flavour, then this book is for you.

If you like to cook up the tenderest ribs ever, then this book is for you?

If you like to make the best-tasting vegetables supercharged with flavour, then this book is for you.

If you like to cook up some pasta without a pot and without steaming up your whole camper or boat, then this book is for you. You can even cook the pasta over a campfire.

Back Cover of Tinfoil Cooking

Do you enjoy freshly baked artisan bread with your breakfast, lunch or dinner? No kneading required. Then this book is for you.

I truly hope you enjoy the recipes in this book so you can spend more time with family and friends and less time washing dishes.

Amazon #1 Best Seller in outdoor cooking.

My book is available on Amazon in all countries that Amazon operates in. For ease of ordering, here are some links, Amazon.ca, Amazon.com, Amazon.de and Amazon.co.uk.  You can also search the book Tinfoil Cooking or my name Anders Treiberg on your favourite Amazon site. Please NOTE, you do not need an e-reader for the digital version, you can download a free app here.

Enjoy,

Anders

Wrapped Asparagus

Asparagus Rouladen

Asparagus Rouladen

So, I have to ask you, have you ever had a moment when you wake up at 2 in the morning and you have this idea.


You think about it, it's darn good, but you're a bit tired and then you roll over and go back to sleep. Big mistake!


One year later, someone is making a killing with your idea... They stole it! Well, you did not act on it so someone else was given the idea and they then acted on it.

Asparagus stuffed rouladen

I have had two, actually, three of these scenarios and sure wish I would have acted on the first two. What about the third idea, well it was last night.

The Asparagus stuffed rouladen sizzling away on the BBQ

We had flown back from a month in Mexico and went to bed early.  It's 2 am, wide awake with this idea going viral in my head...


What is it? Not very exciting, fresh asparagus wrapped in rouladen meat..... wow, how stupid is that.


Not going to make much money on that one. However, I got up, wrote the crazy recipe down and tonight I cooked it up.

You know what, it's pretty darn good and I will include it in my upcoming cookbook. Can the recipe be improved on, you bet and I think I got it covered.

I know you are dying to find out more, so here it goes.

Recipe ingredients for two people:

• 4 slices of Beef Rouladen Meat. Just ask your butcher to slice some up if you can't find it in the meat counter.
• 8 fresh Asparagus
• 2-3 tbs salted butter
• salt and pepper

This is so easy and no mess. Lay out your meat on a dinner plate. Rinse the asparagus, then cut the bottom tough or hard part off (usually an inch or so). Then use a peeler and peel the bottom half of the asparagus. 

The meat should be nicely browned.

Just beautiful with some quinoa and a spicy sauce.

I have found that the bottom half of the asparagus skin is tougher and you will have a superior taste if you peel the bottom half of each spear.

On a cutting board. layout one of the meat slices, sprinkle with salt, then lay two asparagus spears on top and roll the meat around the spears. This is where you can change things around. Consider spreading mustard on the meat or a chipotle sauce.

Do the same with the remaining.

Fire the BBQ up to around 400 F, make a nice 12 x 14 foil plate with the edges bent up. I like to double up the foil.

Lay the butter on the foil and set on BBQ. It will not take long before it is bubbling away.

Using a BBQ basting brush spread the butter around. Then add your Asparagus Rouladen. Cook for about 15-20 min turning every 5 minutes or so. The asparagus should still be crisp.

Serve this up with some rice or quinoa.

You could let the meat cool and slice about half an inch thick and serve as an appetizer as well.

Wine Recommendations:

A Pinot Noir would probably be in order, however, and nice chilled Rosé like Latitude 50 Rosé from Grey Monk works wonders. This is not a big wine but does hold it's own. It is also very affordable. Serve chilled.

Enjoy,

Anders

Amy's Breakfast Patties

Breakfast Patties A'la Amy

Amy's Breakfast Patties

This is a super good recipe I got from my nephew's wife Amy.

Amy is a super good cook and cooks for all the workers on the farm in Saskatchewan.

 Here is Amy's recipe


Ingredients:

• 1 ½ pounds ground beef or buffalo
• 1 ½ pounds ground pork
• 1/2 cup chopped fine yellow or white onion
• 1 tsp pepper
• 2 tsp salt
• 1 tsp thyme
• ½ tsp basil
• 1 tsp sage
• ½  tsp oregano
• chili flakes
• 1-2 eggs
• 2-4 cloves garlic crushed
• 1 pinch Cayenne pepper
• 2 tbs Worcestershire sauce
• ½  cup - 1 cup bread crumbs or crushed crackers

Mix all together, form into thin, small burger size. Fry in frying pan & freeze

These patties are super good and very handy when you are in a hurry in the morning. Just stick one in the micro and toss it in to a bun and you are off.

Thanks for sharing Amy.

Bon Appétit,

Anders

Anders' Chili

Chili con Carne Anders' Way

A bowl of Chili. Soul food!

Chili con carne or "Chili" is one of my favourite meals and you can make it way ahead and even freeze for use later when company drops by.

Chili, or as it is called in Spanish "Chile con carne" actually means "peppers with meat".

My version of  Chili con carne is a bit different.

Here are the ingredients:

• 3 medium onions ( halved length wise then sliced ¼" or 1 cm thick)
• 3 large sausages, sliced ¼" thick ( I prefer "Harvest Double Smoked Farmer Sausage" from Yorkton, Saskatchewan)
• 6 thick slices of bacon, cut in to ½" (2 cm) pieces ( again I prefer the "Harvest Naturally Smoked" thick sliced bacon from Yorkton, Saskatchewan)
• 1.3 kg of ground beef
• 3 large eggs
• 1 tbs of black crushed/ground pepper
• 2 tsp of salt
• 2 - 540 ml (19 oz) cans of Kidney Beans
• 1 - 398 ml (14 oz) can of brown beans
• 1 - 796 ml (28 oz) can of crushed tomatoes
• 1 - 796 ml (28 oz) can of canned tomatoes
• 1 tbs of Niko Sauce (Japanese Teriyaki sauce made in Campbell River, BC), or use any teriyaki sauce.
• 1-2 tbs of Quebec Maple Syrup
• 1 tbs olive oil
• 3 tbs of butter
• 1 tbs of Crushed Red Pepper
• 1 tbs of Cayenne Pepper

In a  large sauce pan ( 6-8 liter), melt 1 tbs of butter, then add the chopped bacon, sliced sausages and the sliced onions. Saute for about 10 minutes under medium heat.

While cooking the onion mix, crack the eggs in a large mixing bowl and add the salt and black pepper. Beat for a minute then add the ground beef.

Using your hands, mix in the egg mixture well with the meat 3 - 5 minutes turning over and mixing well until there is no more signs of the egg mixture.

In a large frying pan, or a 3-4 liter sauce pan (if using a sauce pan, make sure the sides are not too high, or you will steam the meat) melt 2 tbs of butter and add the olive oil over medium to medium high heat.

Add some of the ground beef, about ¾ - 1" thick layer on the bottom of the pan, fry for about 3 minutes then divide the ground beef into 4 quarters (this makes it easier to flip), fry another 2 minutes or so then flip over.

Cook another 3-4 minutes until no longer pink inside. Then mash up, with a potato masher, or cut into small pieces with a spoon.  Make sure to leave some pieces that are at least 1" in diameter. I like some big chunks in my chili. Cook another minute, then tilt the pan and move the meat to one side to drain, then transfer to the large sauce pan with the onion mixture. Continue with the rest of the meat.

Add the kidney beans, brown beans, crushed tomatoes, canned tomatoes all into the large sauce pan with the onion mixture. While stirring, bring to boil, add the Niko Sauce, Maple Syrup, and simmer on low heat.

Once you have fried and added all the meat, it's time to add the hot stuff, the crushed peppers and Cayenne pepper. Try with a small amount first and see how you like it, remember, the spices have a tendency to get hotter as they simmer. You may like it spicier, or less then I have suggested.

I like this Chili to barely simmer on very low heat for 3-5 hrs to get all the flavours to mix.

Wine Pairing and Recommendations:

Alsace France

Town in Alsace France

Here is when I really enjoy a beer, like Sleemans Cream Ale, which is a medium bodied very well balanced ale. It is crafted in a true North American style. Got to love it.

As far as a wine, a Canadian white wine like a Gewurztraminer the Tinhorn Creek 2008 Gewurztraminer. This Gewurztraminer is a bit dryer then most, but never the less, goes great with spicy food.

If you can get your hands on a Gewurztraminer from the Alsace region in France, by all means go for it. Justin Boxler Winery in the village of  Niedermorschwihr has produced some exceptional white wines and an incredible Gewurztraminer

We traveled the Alsace region in May of 2008. It is one of the things you should put on your bucket list, if you have not visited this region before.

For a red wine, try a Australian Shiraz from Wyndham Estate, Bin 555, 2007 vintage. The 2007 harvest was smaller then usual due to very dry conditions which created smaller grapes with very concentrated colour and flavour plus distinctive tannins. Don't just buy a bottle, go for as many cases as you can afford.

Kiss the cook,

Anders

Beef Tenderloin in Garlic Marinade

Beef Tenderloin in Garlic Marinade

Impress all your friends with this easy recipe. The meat should be served cold, sliced very thin.

Ingredients:

• 1.2 Kg of Beef Tenderloin (trimmed to perfection)

Marinade:

• 1 liter of water
• 100 ml of salt
• 2 cloves of garlic, sliced
• ½ tsp of coarsely ground black pepper

In a roasting pan, roast the tenderloin at 100°C or 212°F till the inside temperature reaches 60°C or 140°F.  It will take 1-2 hrs.

Mix the marinade and bring to boil, simmer for 2 minutes. Stand to side and let cool in fridge.

Once the inside temperature of the tenderloin reaches 60°C or 140°F, remove from oven and transfer to a smaller pan that is taller then the roast. Pour over the marinade, it must completely cover the roast (you may have to put a plate or a weight of some kind to keep it in the marinade).

Put in the fridge and let cool for 1 - 1½ hrs. Remove from marinade and discard the marinade. Keep the tenderloin in the fridge and slice very thin as needed. Serve with a nice salad of some kind.

Wine recommendations:  Open a bottle of Cabernet Sauvignon like Jackson Triggs 2006 Cabernet Sauvignon from the Sun Rock Vineyard.

Bon Appetit

Anders

Anders' Canadian Style Beef Jerky

Beef Jerky Anders' way

Making beef  jerky is not as hard as it may seem. You do need some patience but the end result is well worth it.  Here are the ingredients for my beef jerky:

• 2 lbs of lean meat (it does not have to be a fancy cut, you rather want a cut that is not to marbled or fatty)
• 2 cans of beer ( I prefer an ale)
• 1 cup of soy sauce - I use "China Lily Soya Sauce"
• ¼ cup of Canadian Maple Syrup
• 2 tbs of fresh ground pepper
• 1 tsp of liquid smoke

Mix all the ingredients together  in a bowl. Then trim all the fat off the meat, slice the meat about ¼ inch thick and add it to the marinade. Stir gently to make sure the meat is covered. Then transfer it all to a large Zip Lock bag. Leave in fridge over night.

In the morning, remove the meat and pad dry with paper towel. Spread the meat out on an oven rack about ¼ inch apart. Line the bottom of the oven with tin foil to collect the drippings.

Preheat oven to 200°F then insert the rack with the meat and leave it in for 4 hrs. Remove and let cool. I have kept the jerky in the fridge for 4-6 weeks. You can also freeze it.

Try to experiment with the marinade adding different products and sauces.... you will love it.

Kiss the cook,

Anders

Swedish Meatballs

Mom's Swedish Meatball Recipe

This recipe is from my mom Ruth. She is a fantastic cook and she learned how to cook back in Sweden as a young girl on the family farm.

Swedish Meat Balls

Swedish Meatballs are so great to keep in the freezer for parties, lunches, dinner or just a snack. You can serve them at a party as an hors d’oeuvres..... or as a full meal for dinner. Accompany the Swedish Meatballs with mashed potatoes, gravy, and fried onion and your almost in heaven.

Making Swedish Meatballs is fairly time consuming and takes a bit of patience. When I make a batch of meatballs I always make a BIG batch, it does not take that much longer to fry up a few more, you have everything in a mess anyway. I mostly make about 200 at the time and then freeze some for parties or dinners. The following recipe makes just that.

Swedish Meatballs Ready For Frying Pan

Just a few things to remember, Swedish Meatballs should be small, not the size of snowballs. Further it is important to have the right ingredients and have them prepared right. OK, here we go:

Ingredients for approximately 200 Swedish Meatballs:

• 3 large free range or organic eggs
• 4 - 5 tsp of salt
• 1 tsp of white ground pepper (fresh ground black pepper will work)
• 50 ml or 3.4 oz of whipping cream
• 2 large onions, grated or blended on fine in a blender/food processor or run them through the meat grinder. It is very important to get this step right, there should not be pieces of onion visible in the meatballs.
• 2 large boiled potatoes, cooled and mashed or send them through the meat grinder.
• 3.25 lbs or 1.5 kg or ground meat (lean, not extra lean)
• 1.75 lbs or 800 grams of ground pork
• 5 tbs of butter (for frying the meatballs. You may use more depending on how you fry them)
• 6 large onions (optional) slice and to be fried later to go with gravy if you wish.

In a large bowl or in your mixer beat the eggs, salt, and white pepper. Once mixed, add the cream and the grated/blended onions, mix well. Add the mashed potatoes, mix well again.

In a really large bowl add the ground beef. Now the hard work begins and it's time to roll up the sleeves and mix it all well with your hands (remember to wash your hands first). You can also use latex gloves for this part.

Mixing All The Ingredients in a Large Bowl

If the meat mixture is too soft or runny add some bread crumbs. Sometimes I have found that the onions can contain a lot of juice and it can make the mixture soft making it hard to shape the meat balls.

Once it is mixed well make two meatballs using a tablespoon measure and fry them up over medium heat. It will take 4-5 minutes for the meatball to be cooked. You have to start turning after about 2 minutes to make sure it cooks evenly. After the two meatballs have cooled off, cut them in half making sure they are cooked and taste to your liking. Let someone else try one as well to get one more opinion. Adjust salt and or pepper accordingly and mix well again.

Now you are ready for the production line. Start making the meatballs and put them on plates or cutting boards. Using the tablespoon measure scoop out the meat. Each meat ball should be only one table spoon (tbs).

By using a tbs measure you will have all meatballs the same size and and they cook very evenly and quickly. They will be super moist and tasty.

Use a tbs measure to scoop out just the right amount of ground beef.

Roll the meat mixture between your hands in to a nice little ball (10-15 seconds), then put on plate or cutting board. Continue to do all of them till done.

Roll all the Swedish Meat Balls Before You Start Frying.

Once all are done, melt and brown the butter. With browning the butter i mean to get it good and hot without burning, just so it changes colour a bit. Then turn the heat down to medium-low (varies with all stoves) and add meatballs to the frying pan.

You can use two frying pans but for your first try I would do only one, working two frying pans full of meatballs is a lot of work (forget text messaging or answering phone calls). I use a 10" and one 13" frying pan (commercial grade with non stick) when making meatballs.

When Frying The Swedish Meat Balls, Make Sure Not to Have to Many in The Pan

Make sure not to add to many meatballs to the frying pans, if you do the meatballs steam and they will be tough. There should be at least ½" between each meatball. The frying pan should be good and warm and it should sizzle. I use 4-5 minutes on the timer for the meatballs to be done, during this time they should have been turned several times and be nice brown colour on most sides.

Check the first batch to see how it is cooked and adjust your timer accordingly. Do not over cook, they will dry out.  With a large batch like this you will more then likely freeze some of them and then you will heat them up again.

I set the meatballs on a cooling rack with some wax paper under it and let the butter drip off and for the meat ball to cool down. Later transfer to cookie sheet.

You have another three options for cooking the Swedish Meatballs. You can use a deep fryer, use more butter and oil in the frying pan so it covers the meat balls (sort of like deep frying) or bake them on a cookie sheet lined with parchment paper.

(Optional) Once you have all the meatballs cooked, cut up the other 6 onions in slices and add to the frying pans and brown and cook for approximately 20-30 minutes on low to medium heat. Once cooked down to 1/3 of the size and nicely browned remove from heat and spread over the meatballs.

Fried Onions to Accompany The Swedish Meatballs

Serve with boiled potatoes and gravy. Also goes great with pasta but I prefer potatoes.

Wine Pairing and Recommendations:

For meatballs I like a good Cabernet Sauvignon. Go out and try something new and let me know. I would probably crack open a bottle from the Santa Rita Winery in Chile, try a Reserva Cabernet Sauvignon from the Valle Del Maipo.

This wine has soft tannins and has a really long finish, I just love it and it is really good value as well. Might as well just buy a case.

Kiss the Cook,

Anders

Liz' Rouladen Recipe

Rouladen Recipe

Rouladen Frying

Rouladen popular back to Germany and other countries in Europe.

In Switzerland, where I grew up we made it with Beef.

Rouladen are usually made with a less tender meat, and can also be made with Moose, Venison, Wild Boar, or Pork.  The fillings also vary from region to region.

I always try to get my butcher to cut the pieces or tenderize them for me.

It saves a lot of time. Just go down to your favourite butcher and order some rouladen.

Count 2 pieces per person. This recipe is for a family dinner of 10 people. It actually is great left over and freezes well.

Here are the ingredients:

• 5 lbs (2.3 Kg) of Beef Rouladen
• 2 large onions - Chopped fine
• 6 Dill Pickle - Chopped fine
• 1 lbs (454 gr) bacon - Chopped fine
• 5-7  tbs of Dijon Mustard
• 1 tbs of ground pepper
• 1 tsp of salt
• 1tbs of butter
• 1tbs of canola oil

Rouladen Filling

Add Mustard and Filling

Pin The Rolled up Meat With Poultry Pins.

Mix the onions, dill pickles and bacon together. In a separate bowl mix the mustard, pepper and salt.

On a large cutting board roll out all the rouladen and stack them together.

Now take one by one and spread mustard on one side, put two tbs of the bacon filling, then roll and fold the sides in.

Secure the ends with  tooth picks or "poultry pins". The metal poultry pins are the best.

In a large frying pan add the oil and butter, over medium to high heat, brown each rouladen, then transfer to baking dish.

Bake in oven (uncovered) at 350°F or 175°C for 2 hrs. There should be one cup of water in the bottom of the pan. Turn all of the rouladen after 1 hr.

Make a gravy from the drippings by adding flour, water or cream and a little red wine, then season to taste with salt and pepper.

It's yummy,

Liz

Anders' Recipe for BBQ'd Striploin Steak

BBQ Striploin Recipe

The Striploin steak if probably my favourite cut. Striploin has many names, like New York Steak or Strip Steak to name a few. It is very tender and sits right next to the beef tender loin (Fillet Mignon). Together the Striploin and the tenderloin makes up the T-Bone steak.

Striploin Steaks Should be at Least One Inch Thick.

Everyone has a favorite way to BBQ their steak and guess what, so do I. First of all, go to your local butcher and order the steaks cut.

I have found if you order them and have them cut to your specification, often you get a better steak. The steak should be a minimum of one inch (25 mm) thick. I really like mine about 1¼ inch (32mm) thick.

I take my steaks out of the fridge one to two hours prior to cooking. I have found that if you cook the steak right out of the fridge, it does not have as much flavour and does not cook as even.

A good cut of meat like this does not need much as far as spice go, maybe just a bit of "Montreal Steak Spice" or just a bit of salt and pepper.

Your BBQ should be very hot, close to 500 F or 260 C. Put your steaks on the grill turning once half way through the cooking time. I like to move my steaks 45° after a few minutes to get the different grill marks on them.

The approximate cooking times (this depends on your BBQ and outside temperature and wind) are as follows:

• Rare 3 - 4 minutes on each side
• Medium 5 - 6 minutes on each side
• Well done 7 - 8 minutes on each side

Grilled Striploin Steaks

Keep in mind the above is just a guide, it depends on so many things. After you have BBQ'd a few times, you will be able to tell by how soft the steak is, how well it is cooked.

A good cut of meat like this should not be cooked well done in my opinion.  The important part of BBQ'd meat is to let the meat sit at least 10 minutes on a grooved cutting board after you take it off the BBQ.

The meat will continue to cook another 2-4°. Serve with steamed or grilled vegetables. Steamed asparagus goes great and maybe a baked potato.

Wine Pairing and Recommendation:

For a great cut of meat like Striploin one should drink a good hardy Cabernet Sauvignon. Try a Jackson Triggs Cabernet Sauvignon Cabernet Franc blend from the Okanagan Valley in BC, Canada.

You can try a Chilean Errazuriz Max Reserva , its a great wine with loads of tannins. If you want more body and a big wine try a full-bodied Italian wine produced from the Primitivo grapes; a 2005 Primitivo di Manduria “Tradizione del Nonno” or in English “Tradition of the Grand Father” from the Pichierri Winery in the Puglia region of Italy; This wine is incredible.

If you need more info on other wines you can go to a really neat website of Natalie Maclean a famous Wine Tasting Expert that have some interesting suggestions on her website. Check it out.

Kiss the Cook,

Anders

Anders' Slow Cooked Prime Rib Roast Beef Recipe

Prime Rib Roast Beef Recipe - The Slow Way

This recipe is so easy anyone can do it. It can be made on the BBQ or in the oven for better control of the temperature. All you need is a bit of time and lots of patience.

Slow cooking a roast is an easy and care free way of cooking and really the only way to cook a nice Prime Rib. Now worries about burning or over cooking.

The ingredients are as follows:

• Roast Beef
• Montreal Steak Spice

Rib Eye Roast

Browning a Rib Eye Roast

Rib Eye Roast

That's it. Let's get started.

Optional. If you have a Prime Rib Roast with the ribs in it, then cut the strings and cut nicely away the roast from the ribs. Once you have done this, tie the ribs back to the roast with butcher twine. This is so when the roast is cooked you can just cut the twine and easily carve the roast.

Get a nice cut of beef like a prime rib and brown the roast over high heat. This is best done in a cast iron skillet on your side burner of the BBQ. Can also be done on the BBQ like in the pictures below. Just be carful on the BBQ, if you have butcher twine on the roast they will easily break or burn when on the BBQ.

When the BBQ or pan is up to heat put the roast on turning it every minute or so and get all the sides brown. Don't worry about if it flares up a bit, just keep moving it and don't burn your self. Use tongs to do this, not a fork. A roast should always be handled with tongs.

You can do the browning an third way; inside on the stove. The way you do this is to first turn the fan on high (it will smoke and splatter a bit) use a large pot, add about 1/8 of an inch of canola oil and 2 tbs of butter, get it good and hot then put the roast in and rotate it until it is brown all the way around.

You do not have to do the browning but it does seal in some of the moister and flavour. After the browning of the roast, put it in a roasting pan in the oven (can also be done on the BBQ, cooking in-direct, but it's easier to control the heat in the oven) at  180° F or 80° C.

Leave the roast in there for 4 - 12 hrs depending on the size of the roast. A 2 Kg roast will take around 4 hrs give or take. You can now do what ever else for chores or prep work you have to do, just forget about the roast. For a big roast it will take a lot longer, like 6-8 hrs or more.

I know you will go and look at it after a couple of hours and you will think that nothing is happening, but trust me it is. After about 4hrs or so use a meat thermometer and check for desired donness. About 140° F / 60° C for Rare, 160° F / 70° C for medium. Cooking a Prime Rib any more then medium is really illegal in my books.

When you slow cook a roast to medium for example, it will medium from the the outside to the center. Beautiful.

Once it is cooked remove from heat and put it on a cutting board, sprinkle with salt and let rest under tinfoil for at least 15-20 minutes before cutting.

A tasty option with this recipe is to insert a few halved cloves of garlic in to the roast beef before browning. This will also give fantastic taste.

Serve your roast beef with whatever your heart desires, carving at the table. Left over roast beef can be used in many ways

Wine Pairing and Recommendations:

For a roast beef, red is the only wine in my books. A good hardy Cabernet Sauvignon like Jackson Triggs from BC, Canada or try a Chillian Errazuriz Max Reserva.  If you want more body and a big wine try a full-bodied Italian wine produced from the Primitivo grapes; a Pichierri, Primitibo di Manduria "Tradizione del Nonno" or in English "Tradition of the Grand Father". If you can get your hands on a Sicilian wine, Planeta La Segreta Sicilia is great value and goes fantastic with roast beef.

Good Luck.

Kiss the Cook,

Anders