Time: 1 hour prep; 2 hours bbq; 2 hours rest
Music Selection: Stompin’ Tom – Hockey Song
Many years ago, when I was teaching part-time at NAIT (Northern Alberta Institute of Technology), I met a number of the chefs that teach culinary arts. It is a great culinary school, that was founded by a friend of mine’s family – the Hokansons. The culinary teams from NAIT regularly win international cooking contests! Any ways, one late Spring, I decided that one of the best Father’s Day (I really mean – Mother’s Day) I could buy was an Advanced BBQ class for…. hubby! Yes. Well, the course was full, but not dissuaded, I called NAIT and asked if they had a waiting list. They did not, but they put me through to the Chef that teaches the class and he said he’d open up a new class if I could find at least 6 people who would take it. I quickly emailed about a dozen girlfriends and offered them the opportunity for a summer free of cooking and dishes, plus amazing bbq…. needless to say, we all benefited from our husbands who learned brines and rubs, plus they learned to bbq chicken, pork, beef and vegetables!!! AND… they learned to make sangrias. So amazing. It was such a great experience, my husband took another 6 cooking classes (huge win for me and our family!). Living in Alberta, both our families were farmers – cattle, pigs, chickens, turkeys, ducks and grain! We love Alberta Beef and wanted to share this easy, slow roasted beef recipe. Beef is to Alberta, what Hockey is to Canada. Enjoy Stompin’ Tom, with his sparkling eyes and his legendary stomp!
1 cross rib or prime rib roast (5 – 6 lbs)
1/2 cup kosher salt
1/4 cup ground black pepper
2 Tbsp garlic powder
1 tsp sugar
1 tsp chili powder
1 tsp paprika
1 tsp dried thyme
1 tsp dried marjoram
1/4 cup soy sauce
Brush soy sauce all over the roast and let sit for about an hour. Mix all the dry ingredients together well, then rub into the roast, all over.
Heat smoker or bbq to 240 deg F. Place roast in smoker/bbq and roast for about 20 – 25 min/pound. Once the internal temperature reaches about 130 deg F, remove roast from heat. Wrap tightly in aluminum foil, then wrap in towels. Let sit for a good hour to two hours.
Carve and serve with garlic parmesan potatoes, glazed carrots, old fashioned potato salad and/or coleslaw. This is great shaved on buns with mustard and horseradish! We like to serve it carved with gravy and horseradish on the side!
Tips for leftovers: Shave the meat and make sandwiches.
Try making our Beef Soup or Steak Sandwiches.
As a breakfast recipe: Try Overnight Philly Steak Rolls – you won’t be disappointed!