Welcome!

**bbqstud** · June 5, 2016, 11:27 AM

Page 250 in 'the book' discusses what to do for those who like their prime rib ruined...er, ah, um, I mean medium to well done. Meathead advises the traditional two ends as well as cutting the roast in half and cooking one more well than the other. If, for some reason, you run out of med/plus a trick I've used successfully, many times over, is to have a pot of au jus simmering on the stove and if one of your guests needs a little more 'done' take the slice of meat and dip it in the au jus for just a few seconds. This will 'color' the meat and get rid of the red/pink. Don't let em see what you're doing and by all means don't tell them!!...lol. Funny thing is that these folks usually tell me it's the best prime rib they've ever had...and of course it is cuz it was med rare...lol

**bbqstud** · June 5, 2016, 11:28 AM

Thanks to all for the comments and support

**bbqstud** · June 5, 2016, 11:34 AM

Pictures of my last pit (I sold two others) and my old buckboard grill. The pit is an original Oklahoma Joe two door, 36" with 1/4" steel.

**FireMan** · June 5, 2016, 07:08 PM

Welcome aboard the A train. Enjoy the ride & ditto to Breadheads comments, some don't use quasi off color insinuations, even in fun. I guess I might be of the geezer crowd, but from what I've seen, we do have ladies in the crowd & not girls. Not to throw a damper on your enthusiasm, welcome to the PIT!