I’m living proof, as a newbie, that if you can follow directions you can create fabulous copies of beautiful creations.
Christmas dinner this year was a prime rib that I have had in the freezer for a while....was afraid to screw it up. Cooked for a little over 2:45 at 250 on a Webber kettle using the snake method with a couple small pieces of pecan. Then pull at 120 to rest while I stoked the fire with some more charcoal for searing.
My wife said that it was worth fighting over. The 7y.o. Ate 2 slices, and both dogs are still following me around the house......I’ll take that as everyone’s seal of approval. My Thanks to Meathead and the staff for their hard work in making this info available to all of us. I look forward to many more tasty cooks in the feature.........
Christmas dinner this year was a prime rib that I have had in the freezer for a while....was afraid to screw it up. Cooked for a little over 2:45 at 250 on a Webber kettle using the snake method with a couple small pieces of pecan. Then pull at 120 to rest while I stoked the fire with some more charcoal for searing.
My wife said that it was worth fighting over. The 7y.o. Ate 2 slices, and both dogs are still following me around the house......I’ll take that as everyone’s seal of approval. My Thanks to Meathead and the staff for their hard work in making this info available to all of us. I look forward to many more tasty cooks in the feature.........
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