Recipe - Grilled Squid With Rose

15 pound Standing; (seven rib) rib
roast
Coarse salt
Freshlyground black pepper
Juice of 1 lemon
2 Cabbage leaves ; (to 3)
Pale ale; such as Sierra
Nevada, for basting
Vegetableoil cooking spray
=== LEON'S SAUCE ===
3 tablespoon Olive oil
One half cup Burgundy wine
2 tablespoon Finelychopped garlic
1 tablespoon Unsalted butter
8 ounce White button mushrooms;
cut or sliced up
10 Sprigs curly parsley;
chopped
2 tablespoon Demiglace
Coarse salt
Freshlyground black pepper

To make Leon's Sauce: Heat the olive oil in a medium skillet set over
mediumhigh heat until bubbling and hot, about 1 minute. Remove skillet
from heat; add the wine, garlic, butter, mushrooms, parsley, and
demiglace. Season with salt and pepper. Return to heat, and cook, stirring
often, until mushrooms are tender and the sauce is thick and reduced enough
to coat the back of a wooden spoon, 5 to 7 minutes. Store in an airtight
container, refrigerated, up to 1 week. (Makes about 1 One half cups)

Using a sharp knife, make small slit in the roast's fat. Remove the meat
from the bone (or have your butcher do it for you, reserving the bone).
Season well with salt and pepper. Squeeze the lemon juice over the fat to
prevent flareups. Using kitchen twine, tie the bones to the meat.

Place 2 to 3 cabbage leaves on the meatside of the roast. Tie the leaves
onto the roast with twine in several places to prevent the meat from
burning. Prepare a charcoal or gas grill, arranging the coals for indirect
cooking. Lightly coat the grilling rack with cooking spray. The coals
should be moderatelyhot to hot. Over the hottest part of the grill, sear
the meat on the bone side and the narrow sides, 1 to 2 minutes per side.
Sear the meat side, about 3 minutes. Use tongs when turning roast to avoid
unnecessary punctures to retain as much moisture as possible.

Transfer the roast, boneside down, to the cooler part of the grill. Cover
the grill, and cook 25 minutes. Baste with beer, and turn roast; cook 15
minutes more. Continue grilling, turning and basting occasionally with
beer. Remove the cabbage leaves after 45 minutes. One hour into the cooking
time, insert an instantread thermometer into the thickest part of the
meat, being careful not to insert the thermometer too close to a bone.
Continue cooking until thermometer registers between 135 and 140 degrees, 1
hour 10 minutes to 1 hour 20 minutes. Remove roast from grill, and let rest
5 to 10 minutes before carving.

Serves 12 to 14.

Source: "Martha Stewart Living www.marthastewart.com" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 38 Calories (kcal); 4g Total Fat; (99% calories from fat);
trace Protein; trace Carbohydrate; 3mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Recipe by: Recipe from Leon and Evan Lobel

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