Temperatures are rising! We recommend shipping your wine via temperature-controlled shipping or 2day air with a cool-pack during these hot months.
To grill the whole roast, we start by trimming some excess fat and truss roast with cooking twine then heavily salt. Salt both sides of steak very well, it should look like you dunked it in panko breadcrumbs. Don’t worry, the salt will cook away and will fall off in the final resting stage!
Begin by loading the chimney starter with coals and light.
Place the whole roast on the grill over indirect heat for 3-4 hours. For the final hour put it over more direct heat until we reach rare-medium rare.
Remove the roast from the grill and cut 1-inch steaks through the bones by gently sliding the knife between each bone. Note, your blade should glide like cutting butter. After you have sliced all the steaks, you are ready for searing.
Add more charcoals to the grill. Put your hand over the fire to test the temperature. If you are unable to hold it there for more than 3 seconds, your grill is ready. Grill to your preferred doneness and let rest for at least a minimum of 5 to 10 minutes before serving (remember longer resting time the better). The steaks will rest in its juices, and this is where most of the salt falls off.