AB Direct - Steers

Live: ---
Rail: ---

AB Direct - Heifers

Live: ---
Rail: ---

US Trade- Steers

Live: 146.00 (IA)
Rail: 238.00 (NE) (bid)

US Trade - Heifers

Live: 146.00 (IA)
Rail: 238.00 (NE) (bid)

Canadian Dollar

$77.45
0.37
Mel Chmilar Jr. recently cooked a seven-bone roast for his YouTube channel. (Supplied)
January 6, 2022 Trailblazers

Get out of the roast rut with a BBQ pitmaster

When you have nearly 65,000 followers on Instagram watching you work your magic on the barbeque, you must be doing something right. Mel Chmilar Jr. is an Alberta welder who began cooking for his buddies at the shop in Edmonton. It only exploded from there.

“When I was 18 or 19, the guys would come home from the rigs and they’d grab a case of beer and a bag of meat and show up at my place,” laughed Chmilar. And because he was constantly cooking, he thought he’d begin posting his creations and preparation on social media for others. 

The art of the roast with Corey Meyer

This self-proclaimed welder, husband, father and pitmaster is always looking at improving his cooking skills and making cuts of beef an elevated experience. One of the ways Chmilar celebrates cooler weather is with a great roast. 

A warm roast, cooking in the oven with a side of carrots and potatoes is a staple for most Albertans in the winter. However, it can get monotonous, so Chmilar has some suggestions for looking at the roast a little differently and using a grill.

Preparation

Take the roast out of the fridge (his favourite is a three to four-bone rib-eye) and let sit on the counter for an hour. Fire up the barbeque, “or even better, a charcoal barbeque,” says Chmilar. “Fire it up to 300 or 325.”

If he has friends over and wants a higher-end presentation, he will French the ends of the bones and expose them about an inch-and-a-half. “If you have some butcher’s twine, you can wrap a few rings of that around to hold it in shape.

Seasoning

Chmilar prefers to let the meat do the talking. “I love a little bit of salt and pepper and then coat it completely in Montreal Steak Spice so that it creates a nice, hard crust.” He also splashes olive oil over the roast.

Grilling

Chmilar recommends putting it over indirect heat, suggesting that the internal temperature of the meat should get to 120 to 125 degrees. “Then you are going to want to pull it off the grill and crank that barbeque to 400 or 450 degrees. Then cook indirectly until the meat hits 130 degrees and take it off and let rest for 15 minutes,” adding, “you are going to have the perfect prime rib.”

Chmilar recommends buying from your local butcher if possible. He’s a big supporter of Alberta agriculture and the first person to champion Alberta Beef at competitions and on his social media. 

This article was first published in Volume 1 Issue 4 edition of ABP Magazine (November 2021) under ‘Roasts Reimagined: Get out of the Roast Rut with a BBQ Pitmaster.’

Watch for more digital content from the magazine on ABP Daily. And check out Mel Chmilar Jr.’s seven-bone rib roast, below:

Share this on

About the Author

Lori Loree
Lori Loree grew up on an Angus and Charolais ranch near Lloydminster. She's now a full-time photographer, operating Loree Photography in Nanton, AB.

Leave a Reply

Your email address will not be published.

Top Stories

August 15, 2022 Current Markets & Forecasts

Canfax Weekly Article | Report for the week of August 15, 2022

August 12, 2022 Checking in with ABP

Check-off at Work | Five strategies to stop sickness before it starts this fall 

August 11, 2022 Inspiration

What We’re Reading | More than 100 farms preparing for kickoff of Alberta Open Farm Days

Cattle Report

Updated: 17/08/2022

Steers

Live: ---
Rail: ---

Heifers

Live: ---
Rail: ---

Choice Steers

Live: 146.00 (IA)
Rail: 238.00 (NE) (bid)

Choice Heifers

Live: 146.00 (IA)
Rail: 238.00 (NE) (bid)

Boner Cows

Over 500 lbs: US$ 172.16

Canadian Dollar

$77.45   0.37

Livestock Price Insurance Index

Expiry Fed Feeder Calf
7-Nov 174 226 -
5-Decv 174 222 -
30-Jan 184 226 -
27-Feb 182 226 -
27-Mar 188 230 -
24-Apr 192 230 -
Last Updated on August 11, 2022