[ARCHIVED THREAD] - Prime Rib (Page 1 of 3)
Posted: 8/26/2016 9:25:58 PM EDT
| The wife won a 10lb prime rib. Planning on cooking it for Labor Day. What are Ar15.com favorite recipes? |
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. 
|
|
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html |
|
Quoted:
Rub it down with seasoning and roast/smoke it at 220* until it's rare. Quoted:
Quoted:
The wife won a 10lb prime rib. Planning on cooking it for Labor Day. What are Ar15.com favorite recipes? This but do not forget to brown the outside and lots of GARLIC! |
|
Quoted:
Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. |
|
Everything you need to know for the perfect prime rib
http://amazingribs.com/recipes/beef/prime_rib_roast.html |
|
Quoted: Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Quoted: Quoted: Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html |
|
Quoted:
Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. Quoted:
Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. Internal temp of 160 is WAY to high. 130 to 135 should be in the ballpark for most. You can actually pull it and tent it for a while once it hits about 125 and it will still rise a few degrees. |
|
Quoted: The wife won a 10lb prime rib. Planning on cooking it for Labor Day. What are Ar15.com favorite recipes? Season it with salt, garlic powder and pepper 5 days in advance. Day of, sear it hard and all over on a charcoal grill. Then, toss it into a 200-degree oven until it hits 125 degrees. Pull from oven, and let it rest. |
|
Quoted: Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. Quoted: Quoted: Quoted: Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. Not true at all. Sear it hard on charcoal and then finish in a 200-degree oven. |
|
Quoted: Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. 160 is pot roast. What are you smoking? |
|
Quoted:
Not true at all. Sear it hard on charcoal and then finish in a 200-degree oven. Quoted:
Quoted:
Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. Not true at all. Sear it hard on charcoal and then finish in a 200-degree oven. Yup.... 160 internal is over cooked. |
|
Quoted:
Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. Quoted:
Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. Med rare is like 130ish dood |
|
Quoted:
Burn the HERTIC! Quoted:
Quoted:
Boil that fucker! Burn the HERTIC! Why all the hate? Ask any world class Irish chef and they'll tell you that the flavor, texture and presentation is unrivaled. There's also the added advantage of adding a few spuds to the pot at the right time during the process to enhance the experience. |
|
Quoted:
Everything you need to know for the perfect prime rib http://amazingribs.com/recipes/beef/prime_rib_roast.html I quickly looked at it and sounds good! I'm good with that! I like it much better a little more rare anyway. Make that internal temp 135 if you like it that way too. HOWEVER, if you can do most of it on a pit with some good smoke, it will be even better than in the oven. 
|
|
Thank me later, I hope it's not frozen.
http://www.virtualweberbullet.com/standing-rib-roast-selection-and-preparation.html |
|
Quoted:
Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Looked at the site. I think I will give it a shot. |
|
Quoted:
Not true at all. Sear it hard on charcoal and then finish in a 200-degree oven. Quoted:
Quoted:
Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. Not true at all. Sear it hard on charcoal and then finish in a 200-degree oven. You do realize that chefs in the best restaurants don't sear prime rib, right? I'm betting if I had dinner at your house it would be great and vice versa. I've made a bunch of them but won't argue with anyone about how they make it. Probably one of my favorite meals. |
|
Roast ?
Heavily salt, Kosher sat, pepper, onion & garlic powder. Roast at 250F until internal temp 130F Crank heat to 500F X 20' for crispy goodness. Remove from oven & rest X 15' at least for rare, tasty goodness. If it's too hot for the oven, you can cut it into rib eyes & grill. |
|
Quoted:
Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. Quoted:
Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. I always love a smarmy response dripping with superiority and derision defending an assertion that is demostrably bull shit of the highest order. |
|
Quoted:
Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html No shit. Hope he fat fingered a number. 160 is done for pork. Prime rib would be inedible for me at that temp. 
|
|
Quoted:
Roast ? Heavily salt, Kosher sat, pepper, onion & garlic powder. Roast at 250F until internal temp 130F Crank heat to 500F X 20' for crispy goodness. Remove from oven & rest X 15' at least for rare, tasty goodness. If it's too hot for the oven, you can cut it into rib eyes & grill. I would suggest 500* first, then low heat to desired doneness. If you do it your way, you're going to fly past the doneness you want with the added heat at the end. |
|
Quoted:
No shit. Hope he fat fingered a number. 160 is done for pork. Prime rib would be inedible for me at that temp. Quoted:
Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html No shit. Hope he fat fingered a number. 160 is done for pork. Prime rib would be inedible for me at that temp. If you cook my pork up to 160 ... I'm going to be pissed. |
|
Quoted:
I would suggest 500* first, then low heat to desired doneness. If you do it your way, you're going to fly past the doneness you want with the added heat at the end. Quoted:
Quoted:
Roast ? Heavily salt, Kosher sat, pepper, onion & garlic powder. Roast at 250F until internal temp 130F Crank heat to 500F X 20' for crispy goodness. Remove from oven & rest X 15' at least for rare, tasty goodness. If it's too hot for the oven, you can cut it into rib eyes & grill. I would suggest 500* first, then low heat to desired doneness. If you do it your way, you're going to fly past the doneness you want with the added heat at the end. Very true. But it will be remembered. |
|
Quoted:
Very true. But it will be remembered. Quoted:
Quoted:
Quoted:
Roast ? Heavily salt, Kosher sat, pepper, onion & garlic powder. Roast at 250F until internal temp 130F Crank heat to 500F X 20' for crispy goodness. Remove from oven & rest X 15' at least for rare, tasty goodness. If it's too hot for the oven, you can cut it into rib eyes & grill. I would suggest 500* first, then low heat to desired doneness. If you do it your way, you're going to fly past the doneness you want with the added heat at the end. Very true. But it will be remembered. Are you drunk? |
|
Quoted:
160 is pot roast. What are you smoking? Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. 160 is pot roast. What are you smoking? 160 is shoe leather. A pot roast is 130-140 |
I just did this! Did one without the bone and then one with. Here is the one without, I liked it better. We had just got finished with our kitchen remodel and I wanted to try my hand at my first ever prime rib. $91.00 for a nice 7 1/2 pounder so the last thing I wanted to do was fugg it up! Found our roasting pan and digital thermometer probe so we could keep an eye on the internal temp while it cooked.
Rubbed the meat with olive oil and a nice layer of salt and pepper. Let sit in fridge overnight. Heated the gas grill to 5-600 degrees and seared all sides. 
Tossed it in the pan with the lid on and thermometer in and cooked at 325 until 130 degrees in the center. Removed from oven and let sit until temp came up to 135 and sliced into it. Kept getting better...and redder towards the center. Tasted just damned amazing. 
While we waited for the temp to hit 135 I whipped up the au jus from the remaining dripping in the roasting pan, a cup of red wine, container of beef broth and a little Worcestershire sauce. Cooked it down a bit until it was perfect. 
|
|
Quoted:
Very true. But it will be remembered. Quoted:
Quoted:
Quoted:
Roast ? Heavily salt, Kosher sat, pepper, onion & garlic powder. Roast at 250F until internal temp 130F Crank heat to 500F X 20' for crispy goodness. Remove from oven & rest X 15' at least for rare, tasty goodness. If it's too hot for the oven, you can cut it into rib eyes & grill. I would suggest 500* first, then low heat to desired doneness. If you do it your way, you're going to fly past the doneness you want with the added heat at the end. Very true. But it will be remembered. Haven't had trouble doing this reverse sear method--never over-cooked, but our roasts tend to be smaller, for 4 folks. 8 lbs, last time. Disagree with sear first--reverse sear makes the meat more tenderer, IMO. But if the other way works for you, go for it. |
|
Quoted:
I just did this! Did one without the bone and then one with. Here is the one without, I liked it better. We had just got finished with our kitchen remodel and I wanted to try my hand at my first ever prime rib. $91.00 for a nice 7 1/2 pounder so the last thing I wanted to do was fugg it up! Found our roasting pan and digital thermometer probe so we could keep an eye on the internal temp while it cooked. http://i609.photobucket.com/albums/tt171/duc-man97/IMG_20160717_155556_326_zps5bkzgbqi.jpg Rubbed the meat with olive oil and a nice layer of salt and pepper. Let sit in fridge overnight. Heated the gas grill to 5-600 degrees and seared all sides. http://i609.photobucket.com/albums/tt171/duc-man97/IMG_20160717_161642_321_zpskp7y7f4r.jpg Tossed it in the pan with the lid on and thermometer in and cooked at 325 until 130 degrees in the center. Removed from oven and let sit until temp came up to 135 and sliced into it. Kept getting better...and redder towards the center. Tasted just damned amazing. http://i609.photobucket.com/albums/tt171/duc-man97/IMG_20160717_192156_207_zpseeuep53b.jpg While we waited for the temp to hit 135 I whipped up the au jus from the remaining dripping in the roasting pan, a cup of red wine, container of beef broth and a little Worcestershire sauce. Cooked it down a bit until it was perfect. http://i609.photobucket.com/albums/tt171/duc-man97/IMG_20160717_190206_423_zps9bv6ujtm.jpg I love your range. No homo. |
|
Quoted:
Haven't had trouble doing this reverse sear method--never over-cooked, but our roasts tend to be smaller, for 4 folks. 8 lbs, last time. Disagree with sear first--reverse sear makes the meat more tenderer, IMO. But if the other way works for you, go for it. Quoted:
Quoted:
Quoted:
Quoted:
Roast ? Heavily salt, Kosher sat, pepper, onion & garlic powder. Roast at 250F until internal temp 130F Crank heat to 500F X 20' for crispy goodness. Remove from oven & rest X 15' at least for rare, tasty goodness. If it's too hot for the oven, you can cut it into rib eyes & grill. I would suggest 500* first, then low heat to desired doneness. If you do it your way, you're going to fly past the doneness you want with the added heat at the end. Very true. But it will be remembered. Haven't had trouble doing this reverse sear method--never over-cooked, but our roasts tend to be smaller, for 4 folks. 8 lbs, last time. Disagree with sear first--reverse sear makes the meat more tenderer, IMO. But if the other way works for you, go for it. If you're getting to 130 and then doing 500 for 20, what are you ending up with as your final temp after resting? My gorrilla math would put it at 140 or a bit over. |
HKUSP45C, you seem a bit edgy this evening.....have a bad week? I'm really not going to comment on your "smarmy" comment other than to say I'm sorry you took it that way. I'm enjoying a big glass of Blantons and apologize if my previous comment unintentionally had that tone. 
|
|
Quoted:
Are you drunk? Quoted:
Quoted:
Quoted:
Quoted:
Roast ? Heavily salt, Kosher sat, pepper, onion & garlic powder. Roast at 250F until internal temp 130F Crank heat to 500F X 20' for crispy goodness. Remove from oven & rest X 15' at least for rare, tasty goodness. If it's too hot for the oven, you can cut it into rib eyes & grill. I would suggest 500* first, then low heat to desired doneness. If you do it your way, you're going to fly past the doneness you want with the added heat at the end. Very true. But it will be remembered. Are you drunk? Not at all, Pard. Just started my first drink. Why don't you chill a bit. |
|
Quoted:
Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. Quoted:
Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. 160 internal is not med-rare. That's closer to well done. |
|
Quoted:
Internal temp of 160 is WAY to high. 130 to 135 should be in the ballpark for most. You can actually pull it and tent it for a while once it hits about 125 and it will still rise a few degrees. Quoted:
Quoted:
Quoted:
Quoted:
Dry rub with your preferred seasonings (garlic powder, onion powder, etc). No injections, no slits. Put it in a 400* oven, bones down for 10-15 minutes. Take it out of the oven and put it in a smoker or BBQ pit at 225-250* until the internal temp is 160* for medium rare. Much more than that and it will get too done for most tastes. After all, it's Prime Rib, not pot roast. Dude, that's like 30 degrees to hot. Here OP: http://amazingribs.com/recipes/beef/prime_rib_roast.html Really, Dude?! I've only made about a thousand of them over the last fifty years. Trust me, you want it in a hot oven to start it right.....that came from a chef, not me. You then want to smoke it but not all day at 175*. We're not smoking ribs or brisket here, Chief. Internal temp of 160 is WAY to high. 130 to 135 should be in the ballpark for most. You can actually pull it and tent it for a while once it hits about 125 and it will still rise a few degrees. I strongly disagree. 160 -165. I'm not eating a piece of bloody meat . I know I've heard it before, "it's not blood"
|
|
Quoted:
HKUSP45C, you seem a bit edgy this evening.....have a bad week? I'm really not going to comment on your "smarmy" comment other than to say I'm sorry you took it that way. I'm enjoying a big glass of Blantons and apologize if my previous comment unintentionally had that tone. Nope. Just having a discussion. The only "edgy" post I had here was the one pointing out your post defending cooking a roast to 160 for medium well where you really did come off sounding superior and condescending while posting factually incorrect advice. I'm sorry if you thought I was being edgy with everyone else. |
|
Quoted:
I just did this! Did one without the bone and then one with. Here is the one without, I liked it better. We had just got finished with our kitchen remodel and I wanted to try my hand at my first ever prime rib. $91.00 for a nice 7 1/2 pounder so the last thing I wanted to do was fugg it up! Found our roasting pan and digital thermometer probe so we could keep an eye on the internal temp while it cooked. http://i609.photobucket.com/albums/tt171/duc-man97/IMG_20160717_155556_326_zps5bkzgbqi.jpg Rubbed the meat with olive oil and a nice layer of salt and pepper. Let sit in fridge overnight. Heated the gas grill to 5-600 degrees and seared all sides. http://i609.photobucket.com/albums/tt171/duc-man97/IMG_20160717_161642_321_zpskp7y7f4r.jpg Tossed it in the pan with the lid on and thermometer in and cooked at 325 until 130 degrees in the center. Removed from oven and let sit until temp came up to 135 and sliced into it. Kept getting better...and redder towards the center. Tasted just damned amazing. http://i609.photobucket.com/albums/tt171/duc-man97/IMG_20160717_192156_207_zpseeuep53b.jpg While we waited for the temp to hit 135 I whipped up the au jus from the remaining dripping in the roasting pan, a cup of red wine, container of beef broth and a little Worcestershire sauce. Cooked it down a bit until it was perfect. http://i609.photobucket.com/albums/tt171/duc-man97/IMG_20160717_190206_423_zps9bv6ujtm.jpg Now THAT'S what I call a range! Just did the same thing a year ago.....all Viking but our range isn't as big as that monster. I bet the kitchen is beautiful! |
. I'm sure that would be good too.
|
Coat with olive oil
Sea salt Corse ground pepper Cut 'pockets' on top and insert half dozen cloves of garlic Two-tree twigs of rosemary I'd suggest smoking it on the grill to NO more than 125, it'll continue to cook after you pull it. Meat should be medium-rare + with some pink, any more and you'll ruin it IMO. If no smoker, stick it in a an oven and use Alton Brown's technique. |