wallnutz
Well-Known Member
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- Jul 7, 2010
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You don’t need luck, there is some great advice in this thread. I will be trying something new tomorrow!Just went on! Wish me luck...
You don’t need luck, there is some great advice in this thread. I will be trying something new tomorrow!Just went on! Wish me luck...
Just went on! Wish me luck...
Please share, I learn more here than anywhere else!You don’t need luck, there is some great advice in this thread. I will be trying something new tomorrow!
Agree. A great learning site. I just realized my oven also has a fan, so I seared it at 500 for about 17 minutes, then turned it down to 325. I'll pull it out at 119 degrees internal temp, let it rest, let temp climb, then slice it after 1/2 hour of resting. Timing is critical because son in law is working patrol on the streets as a CHP, and will be here hopefully 515pm. As the worker, he takes priority over everyone else.Please share, I learn more here than anywhere else!
The boss put her foot down and said I wasn’t to try something new with no back up plan.Please share, I learn more here than anywhere else!
Looks good!The boss put her foot down and said I wasn’t to try something new with no back up plan.
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Rock and Roll brother!!The boss put her foot down and said I wasn’t to try something new with no back up plan.
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I dig your style can’t wait to see finished pictures.My 9.5lb Prime rib
What grill is that that goes over 600*?View attachment 828349 View attachment 828350 51oz Ribeye for me and the wife reverse seared. More pics to come
What did you slather on there? After Picts??My 9.5lb Prime rib
Yoder 640s set it to 600* and hit the prime button to bump her up.What grill is that that goes over 600*?
Just did a little shrimp boil tonightSkipped prime rib this year.
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View attachment 827669 I let Costco handle it for me, I love these things. I’ll try to remember an after pic when it comes out of the oven.
butter and a few spices.What did you slather on there? After Picts??
I used your method and cooked it at 225 since my smoker goes from 180 then 225, 275, 325, etc. Chinese mustard is really tough to find it took me about 5 stores and a couple Chinese restaurants, but I found the last one at a Stater Bros. Market. I used the Traeger special blend mix pellets that they had at Costco, it took about 4 hours to cook for a 4 bone roast, but it was pretty cold out tonight. I pulled it off at 223 degrees and I let it sit for about an hour and cut it into thin slices instead of 1” slices. It was medium rare throughout the whole roast. It was awesome and the best one I’ve done so far. Thanks for posting this method. (Thumbs up emoji).Cut the meat off the bones, trim the excess fat, french the bones and tie back onto the bones.
Cover with Chinese Mustard, season with lemon garlic pepper, salt, and more pepper.
Stick temp monitor into middle of prime rib.
Put on any smoker, cheap to expensive, at 200 degrees.
Get drink and cigar, tell wife and others you are very busy with the roast and will be on the patio watching the roast to make sure it comes out right.
Watch football in peace.
Remove roast at 120 for rare plus, 125 for medium rare. Make certain to confirm temp with accurate meat probe.
Wrap tightly in aluminum foil, put in small cooler or wrap in towels for 30 minutes or until everyone gets the rest of the stuff done.
Open, cut strings, remove from bones, slice to desired pieces.
Do dishes by hand for two hours because someone always wants to use the china....
3 bone roast typically takes about 3 hours, a 5 bone roast typically takes about 3:30.
I made a blue cheese, garlic sauce with just a touch of horseradish. It came out perfect. Sorry, got busy in the kitchen and forgot to take pics, but it was a hit.Homemade horseradish is an absolute. The Costco garlic stuffed USDA PRIME
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Curious how the comparison turned out? Hopefully you got multiple opinions?Side by side comparison . Cheap $5 a pound Ralph's next to Costco prime. Both 8 lbs. Method X.
Got another going on the rotisserie and a Costco Tenderloin. 25 lbs of beef for 20 people. View attachment 828352
Dry brine is done. Rub is next, then into the oven at 225.
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I did not tell any of them which was which. The Ralph's one was completely eaten. The prime had half left. Only my 1 BIL could tell the difference. My Mom was talking how good it was and I told her She had not even tried the Prime yet. I could tell but the difference was not worth the extra $77. There was more fat on the cheaper cut and I could feel the difference in weight after cooked. The prime felt denser. For the group I cooked it for better off with 2 from Ralph's for $80. The Costco one was $117 Ralph's $40. My dog ate more of the prime than anyone.Curious how the comparison turned out? Hopefully you got multiple opinions?