What Are You Chef-ing Tonight, Dr?

johnmitchell

Ashish you absolutely nailed that prime rib😋

Canugghead

@caliking What a money shot, looks like low and slow all the way? It's still moo'ing!

zaphod

Dyal_SC said:

That’s a sweet setup @zaphod ! 

thanks! it's only a 12 x 9 deck, but it's come together well for egging.

Canugghead

@GrateEggspectations Beautiful, did the kids help? btw, only two cheeses?

caliking

Thanks @johnmitchell and @Canugghead. Didn't quite need a knife to cut it  

Yes, per @Foghorn 's recs from a long time ago, lo n slo to IT of 120F (ish), no hard sear to finish. I like the flavorful crust with this method. Whenever I've seared prime rib, the spices would burn. 

Canugghead

caliking said:

Thanks @johnmitchell and @Canugghead. Didn't quite need a knife to cut it  

Yes, per @Foghorn 's recs from a long time ago, lo n slo to IT of 120F (ish), no hard sear to finish. I like the flavorful crust with this method. Whenever I've seared prime rib, the spices would burn. 

I learned that from @Little Steven, no brown band either. I pull around 125-128 since that's what my folks prefer.

GrateEggspectations

Canugghead said:

@GrateEggspectations Beautiful, did the kids help? btw, only two cheeses?

Three cheese blends are only introduced in the later, more advanced books in the series. 

Dyal_SC

First time using 00 pizza flour. This one was Red Mill brand. A game changer for me at least, as it was one of my best attempts. Used the big square kitchen clock set at 525 deg f with the BGE pizza stone.  The crackle of the bottom and the chew was very nice. 

Made a double batch of the dough and made one big pie for us and two small pies for the boys. 

Ragingirishman2

caliking said:

Prime rib last night. Three-bone roast was way bigger than I thought it would be, so let it dry age for 2 days, then carved off a 1-bone roastlet. Turned out pretty darn good. 

Served with maple glazed beets, garlic parm smashed taters, and zucchini. Didn’t get around to taking a pic of it all plated up. 

That looks amazing. 

Dyal_SC

Dibs on comment 10,000. Boo yow. 

Foghorn

caliking said:

Thanks @johnmitchell and @Canugghead. Didn't quite need a knife to cut it  

Yes, per @Foghorn 's recs from a long time ago, lo n slo to IT of 120F (ish), no hard sear to finish. I like the flavorful crust with this method. Whenever I've seared prime rib, the spices would burn. 

That is the way.

Ozzie_Isaac

Bellavista52 said:

My egged standing rib roast was a dud!  The meat was tough and grisly, nearly inedible.  Made meatloaf out of it and that was still full of cartilage. I'm getting a refund.

Where was it from?  That is a major bummer.

Bellavista52

@Ozzie_Isaac - it was from the Fresh Market, where we've bought several of these that were great over the years.  This was just bad one.

dbCooper

Hunk of tenderloin . . .

ColtsFan

Seems like a ham and beans with cornbread type of weekend.