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"THE LAST EVENT
PRIME RIB"
submitted by
12 GAUGE GOURMET CHEF

LINDA LIESER

PITA is proud to award the title of
12 Gauge Gourmet Chef to Linda.
Sue Brewer, PITA Secretary

"THE LAST EVENT PRIME RIB" RECIPE FROM LINDA LIESER

"Don't load that 12 gauge with rock salt, save it for the meat!"

Ingredients:
1-large prime rib
1-box rock salt
Aluminum foil

Preparation:
Line pan with foil and leave extra 8-10 inches coming up the 4 sides.
Layer salt on bottom.
Add prime rib.
Fill sides and top with rock salt.
Fold and seal foil on top from all 4 sides.

Then for Med/Med rare prime rib: Bake at 500 degrees for 1 hour, then turn off oven but leave prime rib in oven for 1 more hour.

Or for Well done prime rib: Bake at 425 for about 2 hours (check after 90 minutes depending on size of roast).

Remove from oven and allow meat to sit for about 20 minutes. Scrape off the rock salt. Then cut and serve.

Each month, PITA will select a winner from shooters who have submitted recipes for this contest. The winner will have his/her photo taken and included with the winning recipe. Each winner will be awarded a "really kewl" chef's apron - just like the one in the photo below. When you see someone wearing one of these aprons around the camping grounds - show them reverence for their culinary talents - they are an official "12 GAUGE GOURMET"!

"12 Gauge Gourmet" is copyrighted 2004-2005, PITA