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Re: Beef tenderloin timing and cooking questions
As above although I’ll modify what @Sea2Ski said slightly. That will set you up so the thickest part is rare or “rare +”. But the ends and the thinner parts will provide slices for those who want it …1 · -
Re: whole prime ribeye question
Yes, that is prime rib. I have not cooked sous vide so I can't compare that to just smoking/roasting it. If you rub it (them) a few days in advance and let it sit in the refrigerator for a few d…5 · -
Re: OT Cooking Prime Rib Roast on a Gas Grill
Welcome aboard @Nmr1981. Where are you located?1 · -
Re: This having to start over every time you open a thread you haven’t commented on sucks.
Yeah. Everybody who has met him in person is his friend. On this forum, that's hard to grasp. We all get it.4 · -
Re: Picnic vs. butt pulled pork
That's the opposite of how our holidays go. "We have 10 people coming and we have enough food to feed 40" "OK, so what can we bring?" "Nothing. We already have enough fo…2 ·
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