Project Smoke

THREE HOTS HQRSERUBSSH MOOE

YIELD: Makes 2 Vi cups

his cream sauce owes its firepower to horseradish, mustard, and hot

sauce. The whipped cream gives the sauce an airy consistency—you’ll

love the way it melts into the hot meat.

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INGREDIENTS

Vi cup mayonnaise, preferably

Hellmann’s or Best Foods

Vi cup prepared undrained horseradish

or finely and freshly grated

horseradish root

1 tablespoon Dijon mustard

1 teaspoon hot sauce

(use your favorite; optional)

1 cup heavy (whipping) cream

Coarse salt (sea or kosher) and freshly

ground black pepper

handheld mixer. Fold the whipped

cream into the mayonnaise mixture.

Gently stir in salt and pepper to taste.

You can make and refrigerate the

sauce up to an hour before serving.

1. Place the mayonnaise, horseradish,
   mustard, and hot sauce, if using, in a
   large bowl and whisk to mix.
   2. Beat the cream to soft peaks in a
   chilled metal bowl using a stand or

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SMOKED PRIME RIB

rime rib may be the most expensive hunk of meat you’ll ever buy. The

I sight awes; smoke-bronzed bones rising from a pepper-flecked crust, with

the meat inside sufficiently sanguine to thrill any carnivore. Prime rib is

highfalutin enough to impress the Downton Abbey crowd (untold generations

of Englishmen have called it roast beef), but primitive enough to give you a

caveman rush from gnawing the meat off the rib bones. (One of life’s injus­

tices; The meat on a prime rib serves twice as many people as there are bones.)

So you may be surprised to learn that preparing a prime rib is monastically

simple—especially when you cook it in a smoker. The low, steady heat—and

use of a remote thermometer—virtually eliminate the risk of overcooking.

YIELD: Serves 6 very hungry

people, with leftovers, or

8 people with normal appetites

METHOD: Hot-smoking

PREP TIME: 10 minutes

SMOKING TIME: 2 hours

for rare; 2 Vi to 3 hours for

medium-rare

78 | BEEF