# Advice on BBQing an 8 lb ribeye roast?

**URL:** <https://boards.straightdope.com/t/advice-on-bbqing-an-8-lb-ribeye-roast/971724>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [September 17, 2022, 2:42pm UTC](https://boards.straightdope.com/t/advice-on-bbqing-an-8-lb-ribeye-roast/971724 "2022-09-17T14:42:36Z")\
**Posts on this page:** 1\
**Showing post:** 18

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**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\
**Post date:** [September 18, 2022, 9:31pm UTC](https://boards.straightdope.com/t/advice-on-bbqing-an-8-lb-ribeye-roast/971724/18 "2022-09-18T21:31:59Z")

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> [@pulykamell](#):
>
> > [@solost](#):
> >
> > Caraway seed I love in German-style sauerkraut, but other than that I don’t know what I’d even think to add caraway seed to.
> 
> It’s good in beef stews.

Interesting. In another food thread here, someone (may even have been you) posted a link to an older Beef Stroganoff recipe that didn’t use mushrooms but did include allspice and mustard. I tried making it and I found that allspice (mustard too, but not as much) works very well with beef & sauce type dishes. A gumbo with greens recipe you gave me included allspice, and now I add allspice to my gumbos routinely. It pairs really nicely with the flavor of a well-browned roux.

Now that we’re getting into stew season, I will definitely try caraway seed with stews or goulashes at some point. Maybe it’ll become the next allspice for me.

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