I've been following and using recipes from AR for a couple years and joined the Pitmaster Club to show support and get access to this wonderful bunch of food experts!!
I have always been impressed with the scientific approach to cooking used on AR, especially in the way that it debunks myths that stand in the way of making food better!!
A great example is my New Years Dinner today. I would never have considered the reverse sear method to cook a Prime Rib nor would I have had the confidence to undertake purchasing a $220 plus piece of meat (full 7 bone Prime - Prime Rib in cryopack), trimming it myself, and serving it to 12 hungry family members and friends -- without the tutorial-level wealth of knowledge and recipes on this website. The payoff; the absolute best Prime Rib I or any of my guests have ever eaten!!!
This was a full Amazing Ribs event:
** Full 7 bone Prime Rib trimmed to about 15 pounds plus 7 meaty bones and scraps (3 bones and scraps top the grav, the rest to the smoker)
** A nicely trimmed Prime Rib rolled into an 8" cylinder which was then dry-brined, rubbed, smoked and seared per the recipe to Medium Rare Perfection!
** A rack of 4 bones to the smoker with the roast - and cooked to 180 degrees -- Yumm!
** Gravy from the scraps and bones which now is going to be an amazing beef stew!
** Secretariat Horseradish on the side!
Thanks to Amazing Ribs and the wonderful resources that made this dinner possible!!
More on the way....
Before Smoking
Just off the smoker and getting ready to sear on the grill - 129 degrees
Searing!!
Finished Product!
And ... the Ribs!
Sorry - forgot to take a picture of the prime rib after cutting and before we inhaled it. Wonderful Medium Rare!!
I have always been impressed with the scientific approach to cooking used on AR, especially in the way that it debunks myths that stand in the way of making food better!!
A great example is my New Years Dinner today. I would never have considered the reverse sear method to cook a Prime Rib nor would I have had the confidence to undertake purchasing a $220 plus piece of meat (full 7 bone Prime - Prime Rib in cryopack), trimming it myself, and serving it to 12 hungry family members and friends -- without the tutorial-level wealth of knowledge and recipes on this website. The payoff; the absolute best Prime Rib I or any of my guests have ever eaten!!!
This was a full Amazing Ribs event:
** Full 7 bone Prime Rib trimmed to about 15 pounds plus 7 meaty bones and scraps (3 bones and scraps top the grav, the rest to the smoker)
** A nicely trimmed Prime Rib rolled into an 8" cylinder which was then dry-brined, rubbed, smoked and seared per the recipe to Medium Rare Perfection!
** A rack of 4 bones to the smoker with the roast - and cooked to 180 degrees -- Yumm!
** Gravy from the scraps and bones which now is going to be an amazing beef stew!
** Secretariat Horseradish on the side!
Thanks to Amazing Ribs and the wonderful resources that made this dinner possible!!
More on the way....
Before Smoking
Just off the smoker and getting ready to sear on the grill - 129 degrees
Searing!!
Finished Product!
And ... the Ribs!
Sorry - forgot to take a picture of the prime rib after cutting and before we inhaled it. Wonderful Medium Rare!!
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