I worked in a butcher shop in the 1980s and 90s. We handed out a recipe card with a similar method. I definitely agree that there are better ways to do it, but, for not-so-good cooks or those lacking confidence/experience, it'll work ok. We got plenty of good feedback from our customers. BTW, my aunt cooked in a north Wisconsin supper club, and, IIRC, they did something similar as well.
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Interesting Method for Prime Rib
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Charter Member
- Dec 2014
- 1355
- NC, The Triad
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WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.
My mother used a similar method when I was growing up and it was excellent. The outside develops a delicious crust. If I were to use this method I would definitely employ an internal meat thermometer. I'd say don't knock it till you try it.
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Founding Member
- Jul 2014
- 1718
- Sprang, TX
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Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
My late mother used this approach. FOr years I thought the outside was supposed to be dark and have it grade towards rare in the center. No chance will I use this approach.
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