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Naperville
Thursday, March 28, 2024

Teen’s Taste – The big roast in the mountains

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My eating this month took me back to one of my favorite locations, the Little Belts Mountains of Montana.

This trip was part a working vacation. We had 11 people working jobs from roofing a wood shed, patching the garage, re-wiring a barb wire fence, re-clipping the barb wire fence, installing a new gate and tapping into the mountain side for some fresh spring water.

Yes, I learned a lot of hardworking skills on this trip.

I also learned from Cousin Kory how to cook a prime rib over a homemade grill.

The key was in the spices and the slow cooking of the roast. Kory seasoned the roast with a little bit of salt and pepper and melted butter. The hickory smoked wood chips added much flavor – the secret was to just give it a kiss of smoke to make sure that the smoke can reach the meat.

WE cooked the roast for 3 ½ hours and it had to be hand turned constantly by six of us who took turns at it. This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust.

For the vegetable, we cooked asparagus on the grill with a light seasoning of olive oil and salt and pepper. We also had a pot of corn-on-the-cob cooking on the stove outside. It was a delicious meal and a great end to a work day in the mountains.

Until next month happy eating and happy summer travels.

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Jack Morrissey
Jack Morrissey
Jack Morrissey is a senior at Naperville Central and aspiring foodie.

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