My husband's 60th next weekend. I'm planning a surf-and-turf dinner on the grill but not sure how to approach the meat aspect of this thing. There will be about 20 to 25 people. I bought a 10-lb. boneless rib roast which I'd like to cook on the grill. Should I cut it into steaks? If it's not impossible to cook this monster whole, then carve, I'll do that instead but I've never grilled something quite that substantial before. I have a gas Weber - so could possibly turn on two outer burners, place the meat in the middle over no heat. Or really - am I better off just hacking it into steaks and being done with it?
The other dishes will be grilled shrimp - I got really big wild ones (from New Zealand) - done with plenty of olive oil and garlic. Should I brine these? I've hear it helps (they're frozen). I'll also have some grilled asparagus and a bunch of salads.
Advice would be greatly appreciated.
Updated 1 year ago | 1
Updated 2 years ago | 34
Updated 4 months ago | 13
Updated 1 year ago | 19
Updated 1 year ago | 18