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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Second Thanksgiving Prime Time!

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  • Steve B
    replied
    Absolutely perfect. One of the best looking Prime Ribs I’ve seen. I’m also gonna try the red wine sauce in addition to an au jus. Thanks for sharing brother.

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  • RonB
    replied
    Top notch cook!

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  • pmorse36
    replied
    Thanks guys! The sauce recipe comes from Tuffy Stone’s book “Cool Smoke”. I love mixing and matching his recipes with MeatHead’s to find something that’s the best of both worlds. For example, I used his fennel pollen rub with MeatHead’s cooking method for my first Thanksgiving Turkey and it was a marriage made in heaven! Y’all should check it out if you are interested in elevated twists on smoking meats.

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  • treesmacker
    replied
    That looks so professional! Delicious! I saved your red wine sauce recipe - sounds great. Thanks!

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  • pmorse36
    commented on 's reply
    Your avatar is amazing

  • Spinaker
    commented on 's reply
    You and me both!

  • jgreen
    replied
    Sounds great. Going to try that wine reduction. Thanks.

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  • painter
    replied
    Killer

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  • HawkerXP
    replied
    Very nice!

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  • pmorse36
    commented on 's reply
    You won't be disappointed! It actually was thick enough to stand up to the garlic mashed taters we did along with the PR. Really complimented the horseradish sauce as well. Enjoy!

  • Spinaker
    replied
    Spectacular cook! And thanks for the red wine reduction recipe. I love stuff like that with the PR. I am making big PR for Christmas this year, so a reduction is in order.

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  • pmorse36
    started a topic Second Thanksgiving Prime Time!

    Second Thanksgiving Prime Time!

    With a big family, we are now typically doing 2-part major holidays. This weekend, my parents and my wife's mom and stepdad came down to Atlanta for our second Thanksgiving/my birthday celebration. With enough people around to justify it, I special ordered a 5-bone prime rib roast from my local butcher shop for the festivities. This was an absolutely beautiful piece of meat, so less was going to be more. On Friday, I trimmed it up and dry brined over night in the fridge.

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    I trimmed off the ribs with meat attached for smoking another time, trimmed up the fat cap and tied in a uniform shape with butcher twine. I made a dry rub with fresh ground black pepper, fresh ground coriander, dry mustard, dried rosemary, dried thyme, dried oregano, garlic powder and onion powder. I set the smoker at 225 and let it go until we got to 115 internal temp. Once we hit 115, I switched him over to the charcoal Weber for a nice hot sear to build a nice crust. It seared for about 5 minutes per side to get a gorgeous outer bark and it brought the internal temp up to ~130 when I took it off.

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    To serve, I made a traditional horseradish sauce and a red wine reduction sauce. You really should try the red wine sauce!

    1.5 cups red wine
    2 bay leaves
    5 stems fresh thyme
    1 clove smashed garlic
    Bring to a simmer for ~10 minutes until liquid reduced by half
    Add 1/2 cup beef demi glace
    1 teaspoon of your dry rub
    simmer for 3 minutes
    take off heat, melt in 2 Tablespoons butter and fresh chopped chives

    Holy $hit!

    Enjoy

Announcement

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
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