6 easy steps, recipe for cooking Eid grilled meat

Whole roast beef, like beef tenderloin and rib roast, are classic holiday dinner fare. The idea is to make an amazing roast that not only looks delicious, but fills the house with a mouth-watering aroma.

When you serve it, the meat is supposed to be tender and cooked to your liking on the inside with a well seasoned crust on the outside.

But this does not always happen. Full roasting can be a challenge.

For one thing, it’s an oversized piece of meat and that alone is scary. And you may have shelled out some of your hard-earned coins for it—beef prices are up 20% this year—so you want it ideally.

Here are six steps to help you along the way.

Step 1: Find out how much you need

Bone roasting: Limit about one pound per person. Grill 10 pounds for 8 to 10 people.

boneless: Allow about half a pound per person, which should yield about 6 ounces. 3 pound tenderloin will feed 6 people.

Step 2: Choose your roast

beef: This is a cut of minced meat and bones. It’s smaller, but it should have some marbling. You should probably order it whole and ask the butcher to trim it off so you get a nice cut.

Standing barbecue ribs: You will see these displayed as first and end cut, bone in or boneless. The first cut is closer to the bar and therefore smaller in size. The finished cut is closer to the envelope and a little fat. With any cut, make sure there is at least a thin layer of fat. This helps keep them moist and juicy while cooking.

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