Food + Music brings the world together!
Much of the emotional significance that we find in music comes from our own life experience. While still in the cradle, we learn to associate the music we hear with the emotional environment we hear it in.
The same can be said for food. Coming together and sharing a meal is the most communal and binding thing in almost every place in the world. Being able to make a dish and share that with the people you love is one of the most universal concepts because it’s at the root of our survival.
Food + Music is truly a powerful social glue! Here we share a signature meal, perfect for the holidays from the creative team at Pariah Recorders in Atlanta, “Pariah is part recording studio, part 24-hour diner, and part hostel,” studio owner Nick Magliochetti says. “We’ve always got people in and out of here. The door’s always open.”
Bandmates and partners, Nick Magliochetti, guitarist, songwriter, studio engineer and producer, alongside drummer Tylor “TJ” James, bassist Brandon Witcher, and keyboardist/vocalist Thomas Wainwright make up the core creative team at Pariah.
TJ's BIG GREEN EGG PRIME RIB ROAST
1 14 lb prime grade rib roast (for a large group - 25+ people)
½ cup minced garlic
Cherry hard cider of your choice
Organic apple cider vinegar
Allow meat to reach room temperature prior to seasoning. Once it is at room temperature, generously cover meat with equal parts salt, pepper, and thyme; and then top with minced garlic. Combine equal parts cherry hard cider and organic apple cider vinegar in a spray bottle. Then add 1 whole garlic clove.
Set your Big Green Egg up for indirect heat cooking by adding the convEGGtor. Light the Big Green Egg. Add cherry and hickory wood chips and bring temperature to 275° F.
Place the meat, bones down, in the center of the grate and close the EGG. Open the Big Green Egg every 40 minutes and spray meat with the marinade. Be sure to open the lid very slowly and let the EGG breathe to allow proper ventilation.
Take the meat off the grill when it reaches an internal temperature of 110° F. Let the meat rest for 20 to 30 minutes.
Set the Big Green Egg up for direct heat cooking by removing the convEGGtor and letting the grill reach 550-600° F. Sear each side of meat for about 90 seconds. Take off and let rest again for 45 minutes. Slice along the bones and enjoy with friends.
Coming next: Roasted Veggies and Corn!
Pariah Recorders, Atlanta, Georgia
Big Green Egg