The Food Thread

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  • crookedcross
    crookedcross Posts: 1,552
    edited 7:30AM


    Smoked a prime rib. Good ol' Weber kettle. Tried Meathead's method. 225 'til 115 inside, then burn the outside to hell. No rest. Came out right at 130 on the dot almost all throughout. To my surprise, clearing butter for the bearnaise sauce is what really tested my patience. 

    Might be being picky, but Costco got me with a giant valley of fat hidden under the price label. If I saw this, I wouldn't have picked this piece. Still glad it turned out alright. Merry Christmas, homies!
    Post edited by crookedcross at
  • Loujoe
    Loujoe Posts: 12,475
    Looks A+++
    https://m.youtube.com/watch?v=uuIAPU6Gpaw

  • josevolution
    josevolution Posts: 32,382

    jesus greets me looks just like me ....
  • josevolution
    josevolution Posts: 32,382
    French onion soup & Rockefeller Oysters before they went under the broiler 
    jesus greets me looks just like me ....
  • josevolution
    josevolution Posts: 32,382

    jesus greets me looks just like me ....
  • josevolution
    josevolution Posts: 32,382
    Prime rib & mignon tips both outstanding tastes 
    jesus greets me looks just like me ....
  • Loujoe
    Loujoe Posts: 12,475
    Very nice. How did you cook that prime rib that size/technique looks manageable to me.

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