This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.



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
See less

Second Thanksgiving Prime Time!

  • Filter
  • Time
  • Show
Clear All
new posts
  • pmorse36
    Former Member
    • Jun 2018
    • 107
    • Atlanta, GA

    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.

    Click image for larger version

Name:	image1 (2).jpeg
Views:	66
Size:	3.92 MB
ID:	600800Click image for larger version

Name:	image2 (1).jpeg
Views:	51
Size:	3.69 MB
ID:	600801

    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.

    Click image for larger version

Name:	image2 (2).jpeg
Views:	51
Size:	4.21 MB
ID:	600802Click image for larger version

Name:	IMG_3944.jpg
Views:	48
Size:	3.58 MB
ID:	600803Click image for larger version

Name:	image3.jpeg
Views:	57
Size:	3.00 MB
ID:	600804

    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!

  • Spinaker
    • Nov 2014
    • 10963
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      Dexter (Beagle mix)
      Kinnick (American Foxhound)

      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)

      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60

      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    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.


    • pmorse36
      pmorse36 commented
      Editing a comment
      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!
  • HawkerXP
    Club Member
    • Jul 2016
    • 6407
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    Very nice!


    • painter
      Club Member
      • Dec 2016
      • 247
      • Denver
      • Primo LG300
        Weber Performer Deluxe
        Maverick 732



      • jgreen
        Charter Member
        • Oct 2014
        • 2742
        • Winnipeg Manitoba Canada
        • Cookers:
          Broil King XL
          Broil King Smoke
          Weber Kettle 26
          Grilla Pellet smoker
          Capital 40 natural gas
          Napoleon Pro 22 kettle

          Maverick 733
          Thermapen (ok..4 thermapens)
          Thermo works DOT (or two)
          Fireboard (probably my favourite)
          Thermworks Smoke (or two)

          SnS (original, plus and XL)
          DnG pans, 6 or 7 of these
          and, maybe some other toys as well

        Sounds great. Going to try that wine reduction. Thanks.


        • Spinaker
          Spinaker commented
          Editing a comment
          You and me both!

        • pmorse36
          pmorse36 commented
          Editing a comment
          Your avatar is amazing
      • treesmacker
        Club Member
        • May 2018
        • 1013
        • Grants Pass OR
          • Rec Tec Trailblazer RT-340
          • O-Grill 600 Portable Grill with O-Dock
          • Cuisinart 360 Griddle
          • Ooni Fyra (coming soon)

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


        • pmorse36
          Former Member
          • Jun 2018
          • 107
          • Atlanta, GA

          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.


          • RonB
            Club Member
            • Apr 2016
            • 13637
            • Near Richmond VA
            • Weber Performer Deluxe
              Pizza insert
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              lots of probes.

            Top notch cook!


            • Steve B
              Club Member
              • Jun 2016
              • 3181
              • Rockland county New York
              • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                Yoke Up custom charcoal basket and a Grill Wraps cover.

                22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                Napoleon gas grill (soon to go bye bye) rotting out.

                1 maverick et-733 digital thermometer - black
                1 maverick et-733 - gray
                1 new standard grilling remote digital thermometer
                1 thermoworks thermopen mk4 - red
                1 thermoworks thermopop - red

                Pre Miala flavor injector
                taylor digital scale
                TSM meat grinder
                chefs choice food slicer
                cuisinhart food processor
                food saver vacuum sealer
                TSM harvest food dehydrator

              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.




              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
              See less